Rupes

The history of Rupes is told as a recipe passed down through generations of the Errigo family, born around the rock of Roccella Ionica. The brand showcases a local tradition of infusions and liqueurs that, having started as homemade preparations, developed into a commercially produced range recognized internationally.

A strong bond with the Calabrian territory: predominant use of local botanicals (citrus, licorice, wild fennel, laurel, bergamot, Locride chili) and a craft approach that combines traditional techniques (cold maceration, infusions) with controlled practices for the contemporary market.

Roccella Ionica, Province of Reggio Calabria, Calabria region (Italy). Production and botanicals evoke the Ionian Calabrian area (bergamot, Locride chili, local citrus).

According to the official website, Rupes has received international recognitions including Best Amaro at the World Liqueur Awards 2020, awards for Rupes Gold (World’s Best Herbal / Best Italian Herbal 2021), medals at the Concours Mondial de Bruxelles (Silver for Black Edition 2021) and recognitions for Principium (Gold Medal World Gin Awards 2023). The Hiberna Stravecchia grappa is listed as a winner at the World Grappa/World Grappa Awards 2022.

For amari: cold maceration of botanicals, sometimes with phases of hot maceration or percolation, followed by addition of water and sugar to reach the desired strength. For some gins (e.g. Principium) botanicals undergo long maceration (at least 4 months) followed by redistillation; grappas are distilled in small bain-marie stills.

For gin: long maceration of botanicals in alcohol and subsequent redistillation (batch still) in the case of some expressions; for grappa: distillation in small bain-marie stills. For amari the prevailing techniques are cold maceration, infusions and percolation.

Maturation in oak barrique for some editions (e.g. Rupes Gold); the Hiberna grappas are aged in oak casks (24–36 months depending on the label).