This is our second year of producing Citronino Citrus Liqueur. This collaboration project with George Brown College is truly an exercise in sustainability. GBC's Hospitality program saves hundreds of pounds of citrus peel used in it's mixology program and the students prepare it and bring it to Reid's to macerate, distill and infuse into a liqueur for use in cocktails, or served refreshingly over ice. 

While we repeat iterations of this project every year, the supply is limited due to the total amount of citrus peel we are able to upcycle and reuse in this flavourful liqueur. Over 250 George Brown students have been involved in the process of bringing this iteration to life. From preparing the citrus waste, to designing the labels, to distilling, infusing, recipe development, bottle filling, wax dipping and labeling, this project is truly a student-led initiative that Reid's is proud to be a community partner for.