Is an expression of the Mediterranean spirit.
A compound gin made from finest Italian botanicals.
The unique aroma, flavour and distinctive gold colour comes from the Cedro fruit, which is the only citrus used for the recipe, combined with purified sea water from the Mediterranean.
Dried Cedro peel, sea water and juniper berries conferee to Seatrus gin it’s unequivocal taste.
The word compass comes from the Latin words com meaning “together,” and passus meaning “pace or step”. Together, the word compass means to step together or to journey together. This is symbolic and beautiful.The instrument is used primarily to point you in the right direction and with a compass, you can never get lost. The compass can thus symbolize that although it may take a while for you to reach your destination, you will get there no matter what.
Born in Rome in 1978, has been working as a bartender since 1997. He attended numerous professional courses and masters such as The New Way of Tending Bar Ichigo Ichie with Stanislav Vadrna, The Faux Tropical Bar School with Beachbumberry, the Ge- never and Corenwyn Masterclass at Schiedam by Rob Radermark and the Ma- sterclass Molecular Mixology by Fernando Castellon Lyon France. In Italy he worked among others at Il Dopo Juleps New York bar, Pravda, Lacerba, Park Hyatt. He has been to Spain, France (where he collaborated in the opening of Gocce, Grazie, and Herbarium in Paris), West Africa and Mexico. He participated with his own seminars at conventions in Russia, Singapore, Belgium, Holland, Berlin and Paris. He has collaborated as a bartender for brands such as Ardbeg, Beluga Vodka, Choya, Fever Tree, La maison du Whisky, Lillet, Rhum Rhum, Sagatiba, Suntory whisky, The Bitter Truth. From Jerry Thomas to Harry Johnson via Mr. Boston, Boothby’s and Duffy, up to contemporaries Schumann, Gary Regan, Dale Degroff, Colin Peter Field, Tony Conigliaro. Studied the great classics and new trends of mixed drinking. Adrià and Thierry Marx are the chefs he follows and from whom he takes new ideas. Annick Goutal, Jean Claude Hellena and J.P. Guerlain the maître par-fumeurs from whom he finds inspiration. He works with flowers, spices and perfumes, producing by hand the essences he uses in the composition of his recipes. In 2015 he published L’universo di OscarQ, in 2017 Herbarium vol. 1, always with the collaboration of Sergio Gerasi. For about 6 months he opened Le Garagiste, a laboratory for creating prototypes of perfumes, liqueurs, vermouths and spirits .