Cinpatrazzo Beverages

Pat Magner and Cindy Tegtmeyer returned from Italy in 2012 with a problem: they had tasted an exceptional amaro in the old country, but nothing comparable existed back home in Chicago. Their solution became Cinpatrazzo Beverages, producers of a distinctly American take on the classic Italian bitter liqueur.

History & Heritage

Founded in 2015 under the company name Beppe & the Architect, Cinpatrazzo Beverages emerged from a year of botanical experimentation in Chicago. The founders named their flagship expression Amaro Cinpatrazzo, combining their names with "razzo," the Italian word for rocket, in reference to one of their key botanicals: arugula. What began as a quest to recreate an Italian memory became something entirely new.

The Whiskey

While Cinpatrazzo produces amaro rather than whiskey, their handcrafted approach mirrors the attention to detail found in America's finest distilleries. Amaro Cinpatrazzo employs 19 botanicals, many sourced locally from Chicago's Urban Till and California's Coachella Valley. The botanicals macerate in French grain neutral spirits for up to five weeks, with Michigan raw honey serving as the sole sweetener instead of refined sugar. The result delivers notes of dark cherry, cocoa, sweet licorice, and a bittersweet gentian backbone.

Why It Matters

Amaro Cinpatrazzo represents the American craft spirits movement's ability to honor European traditions while forging new territory. The expression has earned gold medals at the San Diego International Spirits Competition and Los Angeles Spirits Competition, plus recognition as Amaro of the Year at the New York International Spirits Competition. For those who appreciate the bitter complexity that pairs beautifully with aged whiskey, this Chicago-made digestif earns its place in any serious spirits library.