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It all started with "tests" in a basement in Rimouski, where two stubborn friends disregarded conventions and drew inspiration from their terroir to passionately create distinctive spirits.
From a ridiculously small distillery came a gin infused with seaweed that is ridiculously good and unique.
Today, in addition to St. Laurent Gin, the distillery produces Whisky with local grain as well as Acerum — a brand-new class of spirit derived from the distillation of maple syrup.
