Gin Koï

Laurent set himself a simple rule: to make gin accessible to those who think they don't like gin. No long list of impossible-to-pronounce botanicals. Three ingredients, no more: juniper berries, lemongrass, and ginger.

But what ginger! While searching for a supplier of Peruvian ginger, known for its freshness and subtlety, Laurent discovered something even better just 35 km from the distillery: baby ginger from Ferme aux petits oignons, in Mont-Tremblant. Grown in a greenhouse, harvested young, recognizable by its bright yellow color and pink and purplish hues. A ginger with powerful citrus aromas, without the aggressive heat of imported varieties.

It was this ginger that changed everything. The aromas of lemongrass and fresh ginger naturally evoked Asian cuisine, and the gin quickly earned its nickname of "sushi gin". The Koï, named after a Japanese carp, was born.