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Among the best gins in the world

Published by Camille Marchand - · 02 August, 2021

Quebec is indeed a great producer of quality gin and it is very important to encourage local products. However, we would like to draw your attention to a number of very reputable gins from elsewhere in the world...

Wild gathering; developing a new intimacy with nature

Published by Camille Marchand - · 16 July, 2021

There is a panoply of wild treasures in Quebec, you can pick many aromatic plants that can be useful in the kitchen or in our case, for the production of recipes of herbs for alcohol. You don't necessarily have to know all the plants to go wild picking, you just have to get interested little by little, one plant at a time and your repertoire will gradually expand. However, the gathering of forest products must always be done with respect for the fauna and flora.

Here are some important tips for ethical and sustainable picking. First, make sure you only pick plants you are sure you recognize, as some plants are poisonous. Also, it is recommended that you pick plants in healthy, unpolluted areas away from cities, roads, pesticide-treated fields, etc. to ensure that your harvest will not harm your health. A plant whose flowers bear edible fruit can be eaten in its entirety and some plants even have virtues that can help the body to restore health.

In addition, we should only pick what we need, as not all plants are 100% unlimited resources. It is also preferable not to pick all the leaves of a plant, as this could harm the growth of the plants. Some fragile and slow-growing species are vulnerable, such as wild garlic and wild ginger, so avoid picking them too much. Also, these species are not allowed to be marketed in Quebec, which is why it is recommended not to pick them for personal consumption.

In addition, the right time to pick plants differs according to the part of the plant desired. For the leaves, it is mostly in the spring, as this is the time of year when they are full of active ingredients and nutrients. Then, to benefit from all the nutrients in the roots, it is recommended to harvest them in the autumn. As for the flowers, they should be harvested at the beginning of flowering, when the bud is in the process of opening. However, it is also possible to harvest the flower buds, which are the richest in minerals, vitamins and trace elements.

Afterwards, you can dry your herbs and even freeze them to keep them longer and use them as they are out of season. Drying must be done quickly after picking, otherwise the leaves will wilt and lose their colour. It's a fairly simple process, but you'll just have to work on your patience, because it takes a long time.

First, clean the plants with a damp cloth and find a warm, dark and dry place to preserve them. Then, if you have kept the stems, you can make bunches of about 7 branches tied with string to hang them down. However, if you only have the ends of the plants (flowers, leaves, etc.) and you can't tie them into a bouquet, it's not the end of the world, just lay them flat with a space between each one to prevent them from getting mouldy. Finally, once the drying process is over, simply store your herbs in glass jars, away from light and moisture.

Some examples of interesting herbs for making gin at home

Spruce (Conifer with round needles, take the pale, sweet shoots for a refreshing, non-bitter taste, pick the buds in mid-May)

Balsam Fir (Flat-needled conifer, particularly sensitive to pollution, so gather from coniferous forests far from cities. Needles and buds are a great source of vitamin C, while fir gum is very rich in minerals).

Canadian wild mint (Found in the alluvial section of the St. Lawrence shoreline, wetlands - ditches, roadsides, meadows, riverbanks, July-August or fall harvest)

Tea and wintergreen (Parts of the plant to be harvested: fruits, leaves, flowers. It grows in cool, moist soil in coniferous forests and is harvested from early July to mid-August).

Red clover (Very common in the fields, harvested early in the morning before the bees and insects gather them, contains a lot of minerals and proteins)

Balsam Fir (Gather seeds and leaves for infusion, found in large colonies in floodplains of lakes and rivers, July-August)

Lavender (Found in warm climates, dry soil. It is harvested from the end of June to the end of August, preferably on a dry and sunny morning).

Juniper berries (widespread in Quebec's boreal forests, harvested in the fall before winter, preferably with gloves on because the spines are prickly)

Plant identification guides are available to help you identify plants by their physical characteristics, including The Great Book of Aromatic Plants by Laurent Bourgeois, The Herb Bible by Stefan Buczacki and Aromatic and medicinal plants: 700 species N. ed. by Lesley Bremness.

Also, if you are not completely comfortable starting to pick wild plants on your own, there are several places that offer workshops and introductory activities to familiarize you with picking. In fact, the website The Sowing Machine lists various trainers offering nature-related workshops. Also, you can browse the site Gourmet Sauvage to learn more about their workshops.

Enjoy your harvest!

Gin and the diversity of its flavours

Published by Camille Marchand - · 28 June, 2021

Over the past twenty years, gin has really taken off around the world. Moreover, Quebec is a gold mine when it comes to the various herbs and flowers that can be harvested, and gin is the perfect alcohol to showcase the ingredients of the Quebec terroir. In fact, there are about 140 different herbs and flowers contained in Quebec gins.

The most important ingredient in gin is the juniper berry, which is the basis of all gins. But how is it possible that there are so many different kinds of gins on the market that are equally popular? It is because gin is distinguished by the combination of atypical flavours and the mixing of genres. In other words, it is the addition of herbs, spices and spices to the neutral spirit and juniper berries that transforms the taste of the spirit and creates a distinction between each gin. It is the aromatics that make a gin unique. Sometimes, in a single gin, it is possible to find dozens of flavourings.

The Chromatic Circle of Aromatics created by Karyne Duplessis-Piché and sold on our site is a good essential for gin lovers who are interested in learning more about the flavours of gins. The circle is divided into 6 flavour profiles based on the ingredients that work well together: fruity, citrus, floral, boreal, herbaceous and spicy.

In addition, this tool will allow you to better recognise scents and flavours so that you will be better able to concoct new cocktail recipes according to your preferences. Moreover, on the other side of the card are some cocktail recipes that represent each of the cocktail profiles.

With the purchase of your colour wheel comes the "Vive le gin du Québec" card that will introduce you to many distilleries across Quebec and the gin they produce. This card is sure to entertain you on your Quebec holiday.

In addition to this, there are also several books on the market that can also help you to identify the flavours and fragrances that are most relevant to you and that go well together.

We recommend that you take a look at the Gin Manual by Dave Broom. This book highlights the history of gin, the production process behind the spirit and gives you tips on how to maximise the enjoyment of gin and which mixes deliver the right flavours on the palate. Finally, the book offers a range of gin-based cocktail recipes that you can choose to try according to your favourite flavours and gins.

In the same vein, the book The Gin Dictionary would be a great addition to your library. It contains absolutely everything you need to know about gin in order to develop your taste buds to enjoy the gins you taste more. This book will guide you through all the key factors that influence the taste of this drink.

If you have any questions, please do not hesitate to contact us, we will be happy to answer you!

Food and wine pairing

Published by Emilie Cloutier - · March 05, 2021

We know a lot about food and wine pairing, but it is also possible to make surprising food and wine pairings! Here are a few ideas for delicious dishes to enjoy with a good glass of gin and tonic!

INPUTS

Oysters with salicornia pickles, cucumber and dill

Ricardo

Cold salmon plate with dill

Ricardo

Shrimp and black sesame cream dumpling

Recipes from here

MAIN COURSES

Lamb chops in herb crust

Ricardo

Chicken with sumac and sour cucumbers

Ricardo

Salmon and Shiitake Paradels

Ricardo

DESSERT

Crème brulée with 3 berries

Recipes from here

Bon appétit!

Finally our Neutral Alcohol!

Published by Martin D - · September 30, 2020

EACH GIN IS UNIQUE, CREATE YOUR OWN!

A beautiful association with the Wabasso distillery in Trois-Rivieres. In Quebec, water is abundant, but above all, it's of a high purity. Our premium neutral grain alcohol uses Quebec spring water Radnor which is exceptionally clear. Once the dilution is complete and the whole assembly is assembled, we obtain a silky pure alcohol in a class of its own, serving as a base for your premium cocktails.

This same grain alcohol will surely become a solid foundation for processing and creating your favorite gin by maceration process.

Letting go your imaginationthere's no limit to inventing your favorite new spirit.

Find this product on SAQ.com ----> https://www.saq.com/fr/14532833