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  • Food & Drink

Du terroir au gin / Homegrown Gin

  • April 22, 2021
  • Ned Morgan
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mots :: Rose Simard.

Depuis les cinq dernières années, on peut dire que les Québécois sont tombés en amour avec le genièvre. Une passion si forte que le Québec est maintenant la province où l’on consomme le plus de gin au Canada.

Du terroir au gin Homegrown Gin juniper berries shutterstock 1536x1024 1
Juniper berries, a key ingredient in gin. SHUTTERSTOCK

Par contre, ici, ce ne sont pas les célèbres gins de l’Angleterre qui ont la cote, mais plutôt les produits locaux. Ceux qui sont imaginés, distillés et embouteillés dans notre cour, car oui, désormais, peu importe dans quelle région on se trouve, il y a fort à parier qu’un alambic fonctionne à plein régime près de nous.

Certaines microdistilleries se font un point d’honneur à valoriser le terroir de leur région. La Distillerie du St. Laurent, située à Rimouski, produit un gin aromatisé avec des algues laminaires récoltées à la main dans le fleuve. Lorsqu’on ouvre un flacon de St. Laurent, les effluves d’air salin nous montent tout de suite au nez et les souvenirs de vacances remontent à la surface.

Du terroir au gin Homegrown Gin Bouteilles St.Laurent NesrineBrikci
NESRINE BRIKCI-NIGASSA

L’entreprise rimouskoise n’est pas la seule à faire rayonner les ressources de sa région : la jeune distillerie Charlevoyou se démarque elle aussi. Situé à Baie-Saint-Paul, ce nouveau projet est celui des producteurs du fromage Le Migneron de Charlevoix. La famille Dufour travaille depuis plusieurs mois sur une eau-de-vie et un gin à base de petit lait résultant de l’élaboration de leur célèbre pâte semi-ferme. Si certains choisissent de façonner leur spiritueux du grain à la bouteille, ils seront les seuls au Québec à pouvoir se targuer de produire de l’étable au verre.

GIN ST. LAURENT & CONCOMBRE

INGRÉDIENTS

1,5 oz de gin St. Laurent
0,5 oz de sirop simple
0,5 oz de jus de citron frais
0,25 oz de liqueur d’herbes, Chartreuse
5 tranches de concombre

ÉTAPES

Du terroir au gin Homegrown Gin Charlevoyou Baie Saint Paul NesrineBrikci 2 1536x1024 1

. Verser tous les ingrédients dans un shaker.
2. Ajouter des glaçons puis secouer vigoureusement.
3. Double-filtrer dans un verre rafraîchi à l’aide d’un tamis.


Over the past five years, you could say that Quebecers have fallen in love with the taste of juniper. So much so, that Quebec is now the gin-drinking capital of Canada. And believe it or not, it’s not world-famous English gins that are taking the cake, but locally made spirits—carefully crafted, distilled and bottled right in our own backyard. No matter where you are in Quebec, chances are you’re closer to a still than you think.

dSome microdistilleries are making it their mission to bottle the terroir in their region. And no one does it quite like the Distillerie du St. Laurent in Rimouski. Their gin is infused with laminaria kelp hand-harvested from the river. As soon as you pop open a bottle of St. Laurent, you are hit with the smell of salt-sea air and flooded with memories of vacations past.

53ee103edcff

This local Rimouski business is not the first to showcase their region’s unique flair: The brand-new distillery Charlevoyou is making its own waves. In Baie-Saint-Paul, the cheesemakers at Le Migneron de Charlevoix are trying something new. The Dufour family has been working hard at crafting a line of whey-based schnapps and gin as a nod to their famous semi-firm cheese. They may be the first in Quebec to claim the title of a barn-to-bottle spirit.

Du terroir au gin Homegrown Gin Cocktail St.Laurent 1ou2Cocktails NesrineBrikci 0Z1A4380

ST. LAURENT GIN & CUCUMBER

INGREDIENTS

1.5 oz of St. Laurent gin
0.5 ounces of simple syrup
0.5 ounces of freshly squeezed lemon juice
0.25 ounces of Chartreuse herb liqueur
5 slices of cucumber

STEPS

1. Combine all of the ingredients in a cocktail shaker.
2. Add a few ice cubes and shake well.
3. Strain twice into a chilled glass.

Excerpted from Vie en montagne, summer/fall 2020.

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Related Topics
  • Charlevoix
  • cheese
  • Quebec
  • spirits
Ned Morgan

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