Ingredients
An alpine-style maceration of conifer, mint and bitter root built to sit in the space Italian mountain amari occupy, made in small batches in Bedford-Stuyvesant, Brooklyn.
- ✦Douglas fir
- ✦Peppermint
- ✦Gentian
- ✦Wormwood
- ✦Juniper
- ✦Cardamom
- ✦Angelica
- ✦Citrus peel
History of the Brand
Patrick Miller started Faccia Brutto in a Brooklyn garage, teaching himself Italian liqueur production because the bottles he wanted were hard to get in the US.
The distillery opened commercially in 2020 and quickly became shorthand for a serious American amaro movement rather than a novelty.
Amaro Alpino is the range's most Italian-facing bottle — a deliberate homage to the conifer-and-mint school of Braulio and the Valtellina.
Tasting Characteristics
Fir needle, spearmint and cracked pepper
Cool menthol over gentian, with restrained sweetness
Crisp, resinous, mountain-dry
Flavor meter
How to serve it
- 01Neat, very cold
- 02In place of Braulio in an alpine sour
- 03Long with tonic
Where to Get It
Good across the US; limited internationally
US bottle shops
Widely stocked in craft-spirits retailers
Direct
Shipped to many states from the distillery's own shop
Where to buy Faccia Brutto Amaro Alpino
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Faccia Brutto Amaro Alpino FAQ
Is Faccia Brutto Amaro Alpino a good Braulio substitute?
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Yes — it is built in the same conifer-and-mint register and works one-for-one in most alpine drinks.
Where is Faccia Brutto made?
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In Bedford-Stuyvesant, Brooklyn, at a small distillery founded by Patrick Miller that specialises in Italian-style liqueurs.