ABOUT

SCUPPOZ LIQUORI

One family’s passion for the culture and cuisine of Abruzzo

As with many of the producers in The Italian Spirits Company portfolio, it is not accurate to describe Scuppoz as a distillery. This is one part laboratory and one part atelier, helmed by mad scientist Adriano Cicconi, who runs the company founded by his father, Benito, in 1982. “Scuppoz” is a word from local dialect, now mostly forgotten, which describes the clinking of glasses during a toast; it is now the name of the family’s historic trattoria in the Valle Castellana as well as their craft spirits laboratorio just outside Teramo.

The mission at Scuppoz is to “make the craftsmanship and high quality products of our Abruzzo region known throughout the world.” Their charismatic messenger in this endeavor is Anna Iannetti, Adriano Cicconi’s wife. Anna is a constant presence at food and wine events across Italy and beyond, and she’s been similarly tireless in forging partnerships with elite-tier restaurants and cocktail bars. In addition to winning awards at spirits competitions around the world, Scuppoz has been recognized by Italy’s influential SlowFood organization for its commitment to sustainable production.

Authenticity may be a better word for it. The first product Benito Cicconi brought to market was Amaro della Laga (so named for Abruzzo’s Monti della Laga National Park, which sits in the shadow of the famed Gran Sasso d’Italia), still distinguished by its hand-drawn label. Adriano Cicconi, for his part, most famously added a Genziana digestivo to the lineup, in a nod to local tradition: He and Anna named it “Genziana delle Pecore” in reference to Abruzzo’s famed transumanza—the annual mass migration of sheep-herders and their flocks across the region. The Cicconis believe that by digging up and eating the roots of gentian plants, grazing sheep (pecore) may well have been the first to discover the plant’s digestive properties.

In addition to sourcing mostly local botanicals and using high-quality local wines from Trebbiano, Pecorino, and Montepulciano in certain bottlings, Scuppoz maintains a small farm high in the hills of the Monti della Laga park, where they’ve begun cultivating certain botanicals to supply their future production. No artificial colorings or sweeteners are ever used.

From homemade concoctions served in the family trattoria to bespoke bottlings on the beverage carts and backbars of Michelin-starred restaurants: Scuppoz represents the ultimate in artisanal spirits production.