About Parlour Gin
You'll find the Eau Claire Distillery nestled in the rural Turner Valley in Alberta, Canada. Founded in 2013, Alberta's first craft distillery is the brainchild of founder David Farran, distiller Larry Kerwin, and Brad Stevens. "With our world-famous malts, grains, potatoes, Rocky Mountain waters and maverick spirit, creating our own line of premium craft spirits here makes perfect sense," said Farran at the time of the launch.
"Eau Claire" stands for "clear water," a reference to the finest quality ingredients that the distillery works with. Strict criteria were developed by Kerwin, meaning that only the best ingredients are sourced from local farmers. The grains are ground, mashed, and fermented at the distillery. After distillation on their German stills, the spirit passes through rectifying columns. Only the hearts of the distillate are collected, ensuring maximum flavor that reflects the grains as well as the terroir. All of the whisky, vodka, and gin is produced from farm to glass on the premises.
Parlour Gin is crafted with 100% Alberta malted barley. Distilled on a German copper pot still in small batches, the gin contains several traditional botanicals such as juniper and coriander, as well as local ones such as Saskatoon berries and Alberta rosehip. It's a London dry gin that is made with 15 botanicals and bottled at 80 proof. The award-winning expression gets its name from Prohibition-era gin parlours.
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According to Winston Churchill, "The gin and tonic has saved more Englishmen's lives and minds than all the doctors in the Empire," referring to the British officers using it to treat malaria in India.
Initially made for medicinal purposes, gin gets most of its flavor from the juniper berries added after the distillation process. It sure has come a long way from the Middle Ages, with the introduction of new botanicals, fruits, and spices, bringing it closer to people of all flavor varieties.
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