Sicilian blood orange and yellow peach from Emilia-Romagna reshape Kapriol's alpine recipe around ripe Italian fruit. Bottled at 40.7% ABV, the gin retains the house foundation of juniper, aromatic herbs, roots, flowers and spice, distilled by Distilleria dell'Alpe using its historic equipment. The two fruits are not interchangeable accents: blood orange contributes fragrant peel and a lightly bitter citrus edge, while peach brings a softer fleshiness and a rounded orchard note.

The nose first suggests freshly cut orange peel, followed by peach skin and a restrained floral sweetness. Juniper, mugo pine and rosemary keep the fruit from drifting toward liqueur, while coriander and cardamom add a dry spicy bridge. Mint and hops sharpen the upper notes; gentian and angelica hold the base. The peach remains recognisable but does not erase the resinous and herbal character inherited from the original Kapriol recipe.

The palate moves from vivid citrus to softer stone fruit. Blood orange gives the attack energy and a fine pithy bitterness, then peach rounds the centre without creating a syrupy texture. Bay, oregano and rosemary return toward the finish, joined by the gentle bitterness of hops and gentian. The 40.7% strength preserves definition through this transition and leaves a fresh, moderately spicy finish in which orange peel lasts longer than fruit sweetness.

For a clean long drink, fill a balloon glass with clear ice, pour 4 cl of Kapriol Blood Orange & Peach Gin and add 10 cl of Fever-Tree Naturally Light Tonic Water. Add a blood-orange wheel and one fresh peach slice to the glass, then repeat both on a small plate beside it. A light tonic gives both fruits room to appear while preserving the juniper and alpine herbs beneath them.