![\"ungava-bottle\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2014\/11\/ungava-bottle.jpg\")
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It is a difficult gin to miss. When Ungava won a Best of Show award at the prestigious World Spirits Competition, a judge noted its \u201cunusual colour that helps grab your senses.\u201d It\u2019s perhaps the most polite way of drawing attention to Ungava\u2019s yellow tint, about which producer Charles Crawford is slightly more blunt. \u201cIt\u2019s a bit like morning\u2019s vitamin-enriched urine,\u201d he says. His PR people prefer \u201csunshine yellow.\u201d<\/p>\n
Ungava Gin is all about trying to paint the portrait of a place. Firstly, the Cree font near the word Ungava, tries to draw a parallel between many of the Cree nations which live in Northern Quebec. Secondly, Ungava makes use of a series of botanicals native to the northern Quebec region to create a connection with a place.<\/p>\n
The place that Ungava is establishing ties to is Ungava Bay, a shallow bay with a cold climate not entirely conducive to plants and agriculture. Only a small bit of the southern piece of the bay is within the juniper\u2019s range. Every year, Crawford hires \u201cthese two guys from Kuujjuaq\u201d (he\u2019s unsure of their names) to pick the botanicals during Ungava\u2019s four-week harvesting season, which usually begins in late August. The pair pack \u201ca couple hundred kilos\u201d of their pickings into clear, pillowy bags and send them 1,500 km straight south to Ungava\u2019s production facility in Cowansville, about an hour\u2019s drive east of Montreal. A neutral spirit made with locally grown corn is infused with the botanicals.<\/p>\n
Let\u2019s take a look at them since most of them are quite unique to this gin.<\/p>\n
Cloudberry<\/strong>: This tart berry grows in only very small quantities in its native range. Though hard to find, it has been used in many northern peoples\u2019 food cultures. Many native northerners made spirits from them, but its most commonly found in jellies and jams. Also known as the \u201cBakeapple.\u201d<\/p>\n Wild Rose Hips<\/strong>: It\u2019s the fruit of the rose bush, and been used for jellies, teas and are very rich in vitamin C.<\/p>\n Arctic Blend<\/strong>: is a creeping evergreen used as a kind of tea by northern peoples. <\/p>\n Labrador Tea<\/strong>: is a flowering bog plant with white poofy flowers also used as a tea by the Inuit.<\/p>\n Crowberry<\/strong>: are another evergreen of the north, and these low lying plants produce round purplish berries that are used in jams and pies as well. A lot of tart\/semi-sweet fruits in here. <\/p>\n","protected":false},"excerpt":{"rendered":" It is a difficult gin to miss. When Ungava won a Best of Show award at the prestigious World Spirits Competition, a judge noted its \u201cunusual colour that helps grab your senses.\u201d It\u2019s perhaps the most polite way of drawing attention to Ungava\u2019s yellow tint, about which producer Charles Crawford is slightly more blunt. \u201cIt\u2019s…<\/p>\n