DISTILLERIE GRAND DÉRANGEMENT LAUNCHES SAGA GRAND GIN: THE FIRST CERTIFIED ORGANIC QUEBEC GIN

Brewed, fermented and distilled from organic corn grown locally, less than 10 kilometres away from the distillery

Distillerie Grand Dérangement, which is established in Saint-Jacques in the Lanaudière region, is launching SAGA Grand Gin, the first certified organic Quebec gin. Made with local corn from grain to bottle, this dry gin is the end result of a skilful blend of 18 herbs and spices from exceptional terroirs. In addition to juniper berries, the basic ingredients of gin include coriander, liquorice, angelica root, cassia bark, and grains of paradise. Its distinctive signature offers hints of pepper (cubeb), green cardamom, and citrus (orange and lemon peels), with a delightful vanilla finish. SAGA Grand Gin is silky and long on the palate, with a flavour profile featuring freshness, complexity and balance. It will be available this week at SAQ under the Origine Québec classification, priced at $49.75. It will soon be available to purchase at the distillery.

ORGANIC CERTIFICATION AND TRACEABILITY: GRAINS GROWN IN A NEARBY VILLAGE
The idea of marketing organic spirits is the very essence of the distillery project. “Using local grains and respecting the environment while making our spirits are key values of the company,” says Marcel Mailhot, President and Co-Shareholder of the distillery. The organic certification guarantees the best environmental and social practices during the making of the product, as well as complete traceability of the ingredients. “For every bottle, it’s possible to precisely trace the origin of each of the inputs, from the field to your glass,”adds Jean-Philippe Rail, Vice President and Co-Shareholder of the company. The distillery favours the grain-to-bottle method, meaning that it brews, ferments and distills its spirits on site. The organic corn used to make SAGA gin is grown locally, less than 10 kilometres away from the distillery, on the land of Marcel Mailhot, who is also an agricultural producer. It is harvested in the late fall or the next spring in order for it to be very dry and thus avoid the industrial drying process. “After the distillation, the organic corn waste is reintroduced into the agronomic cycle, at a local cattle breeder’s farm,” explains Louis-Vincent Gagnon, Distiller and Production Manager. “Hence, the corn travels barely twenty kilometres, from the fields to its return to the land.” 

Photo credit: Olivier Samson-Arcand (OSA Images)

SEE COCKTAILS RECIPES

For more information, visit grandderangement.ca and follow their Facebook page!

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