The School of Hospitality and Tourism Management at George Brown College (GBC) is proud to announce the launch of Citronino 2.0, the second iteration of their sustainable citrus liqueur created in partnership with Reid's Distillery. This innovative project exemplifies the intersection of education, sustainability, and community partnership.
From waste to taste
Citronino 2.0 represents a remarkable exercise in sustainability, transforming what would otherwise be discarded citrus peels into a premium craft liqueur. The process begins in GBC's mixology program, where hundreds of pounds of citrus peels are carefully collected, prepared, and delivered to Reid's Distillery. They undergo a meticulous maceration, distillation, and infusion process to create the distinctive flavour profile that characterizes Citronino.
"Citronino 2.0 showcases our commitment to sustainability while providing students with real-world experience in product development, distillation techniques, and marketing," says Jeff Steen, Associate Dean for the School of Hospitality and Tourism Management.
"Projects like this demonstrate how educational institutions can collaborate with industry to address environmental challenges while creating exceptional products. I'm incredibly proud of our students and faculty who have transformed sustainability principles into a delicious reality."
A truly student-led initiative
What makes Citronino 2.0 particularly special is its student-driven nature. Over 300 GBC students have been involved in every aspect of bringing this liqueur to market this year:
- Collecting and preparing 113.5kg (250 lbs) of citrus waste from 13 separate classes
- Processing 47.5kg (105 lbs) of citrus specifically for Citronino production
- Designing product labels with the School of Design
- Participating in distillation and infusion processes
- Developing complementary cocktail recipes
- Bottle filling, wax dipping, and labelling
The project originated when faculty members Tammy Vaillancourt, Doris Miculan-Bradley, and Chris Bain joined forces to create a solution for food waste from the college's mixology programs in the School of Hospitality and Tourism Management.
Limited edition release
Due to the nature of the production process, Citronino 2.0 is available in limited quantities, reflecting the actual amount of citrus peels collected and upcycled throughout the academic year. This constraint adds to the product's exclusivity while reinforcing its sustainability credentials. Available in 750ml and 50ml bottles, this marks the first public release of the product at the distillery.
Perfect for summer cocktails or simply served over ice, Citronino 2.0 offers a refreshing taste while supporting sustainable practices and student education.
