Two ex-bartenders, one small distillery in Torino.
Clara Benetti had spent eleven years behind Milanese bars. Luca Moroni had spent eight. They stopped drinking at different times, for different reasons, and both went looking for a bottle they could pour at six p.m. without regret. They didn’t find one. So they made it.
Clara Benetti
Co-founder · Brand, blends, loud voice
Clara grew up in Asti and came north to study agricultural chemistry. She gave up on the PhD for a bar shift at Tavolò, in Milan, where she ran the drinks program for six years. Built a reputation for getting bitter right — Campari’s people called twice.
She stopped drinking in her late twenties for reasons that aren’t a story she tells. She kept working bars. She couldn’t find a non-alcoholic bottle she’d serve a guest, so she spent four years making one.
Luca Moroni
Co-founder · Distillation, quiet voice
Luca is from Torino. He trained as a chemist and worked at a small distillery in the Langhe before moving to bars — ran Ceresio 7 in Milan for three years. Met Clara there on a slow Monday. They argued for an hour about how to make a negroni without the gin. The conversation never really stopped.
He handles the distillation side. Lives above the workshop, which he says is either wonderful or a problem depending on the week.
