“Made with the peel of sun-ripened Sicilian pink grapefruit grown in citrus groves on the Mediterranean. The peels are infused with juniper in an Italian grain spirit for 36 hours. Lemon peel, grapefruit peel, angelica root, orris root, and coriander are also used, and a rabarbaro (rhubarb) distillate is added post distillation giving the gin a pale pink color. Made at the Torino Distillati by master distillers Beppe Ronco and Denis Muni, it is suggested to serve this gin with tonic, lemonade, or Prosecco.”