Edoardo Peloni

The Path

Master distillation at Braulio is a custodial role as much as a technical one, and Edoardo Peloni occupies it as the current point of continuity for the house. The work asks for exact repetition without flattening character: to keep a classic legible, batch after batch, while meeting present demand. In that sense, the craft is less about nostalgia than about control, patience, and the ability to hold a line.

The Work Today

Production, continuity, and scale define the daily work. For Edoardo Peloni, those three pressures sit together: what exists now has to be reproducible tomorrow, and tomorrow has to make room for more of it without changing what made it matter. The logic is plain, and so is the product's intended use. "Braulio is drunk after meals," he says, placing it where it belongs in the rhythm of service. Because Braulio is a mix of herbs, the serving instruction stays direct. As Edoardo Peloni puts it, "Since it is a mix of herbs, the ideal way is to drink it neat, at room temperature." The line reads like house practice: no garnish, no added ceremony, only the format that leaves the blend intact in the glass. Scale brings a different kind of labor. "We are expanding the cellars. The aging capacity today has a certain limit. The goal is to double production: we therefore have to triple aging, so as to reach an aging capacity of almost three million liters." The statement is operational, but the craft issue underneath is material: enough space, enough time, and enough volume to keep Braulio moving forward without losing its shape.

Signature

Edoardo's signature wines include Braulio Riserva Speciale. Here, "signature" marks the expression that carries the clearest version of the standard he maintains. It is less about ornament than selection: the form that best reflects the work as it is kept.

In Their Words “Braulio is drunk after meals. Since it is a mix of herbs, the ideal way is to drink it neat, at room temperature.”

Acclaim

The recognition here is stewardship itself: responsibility for a recipe with origins in 1875, carried in present production by the master distiller assigned to keep it intact. That is both the work and the measure of it. To hold that recipe in trust is to balance preservation with use, so that what began in 1875 remains a living product with a place at the table today.