The prestigious Peloni distillery boasts a unique history as a founding company, starting as far back as 1875. It was born in the historic centre of Bormio. Those who happen to be strolling, alone or in company along Via Roma in Bormio, the pulsing heart of the town, may do it with a soft tread. Perhaps they do not know that the Amaro Braulio lies resting under their feet, in tens and tens of large oak vats. This digestive liqueur was born in Bormio itself 135 years ago and nowadays is produced with the same care and the same passion as at that time. Underneath one's feet rooms with vaulted stone ceilings of various sizes branch into different corridors, where the famous Peloni grappas are distilled and where also the very special Birra Stelvio is produced.
Francesco Peloni, a pharmacist from Bormio, started to create infusions using plants and healthy local herbs which grow on the mountain slopes above Bormio, as for example on Mount Braulio, from which the digestive liqueur created in 1875 takes its name; always starting with herbs and natural wild grown fruit to distil different types of grappas and liqueurs.
The first infusion, the Amaro Braulio (digestive liqueur) originates from a recipe which is still unique today, which the pharmacist Francesco Peloni formulated to cure various digestive disturbances. Only four, among the numerous herbs which are used in its preparation are known; the others jealously kept secret being passed from one generation to the next.
From the earliest years of the last century, the Peloni family dedicated itself passionately to the systematic study of officinal herbs. The Cavalier Francesco invented numerous recipes. His son Attilio was the author of a precious book, published in 1936, titled "In Herbis Salus" (Health in herbs). Still today, it is possible to ask to view a collection which is almost unique of plants and herbs, which Egidio Tarantola Peloni, the current family descendent, has saved, reordering the antique botanic tables, which date back to the beginning of the 20th century. Egidio, in the second half of the last century spurred on the production activity and has continued the traditions of his predecessors by studying and preparing a series of natural products.
Today Edoardo Tarantola with his father Egidio, carry on the family tradition with a range of products which is getting broader and broader, but which always remains faithful to the passion for the genuineness of mountain herbs and flowers.