History

Founding and background

Distillerie O’Dwyer was founded in 2016 in Gaspé by Michael Briand and Frédéric Jacques, and ties its identity to the region's history and culture. The name O’Dwyer is a tribute to the early descendants of Irish colonists in the area; for example, 1845–1849 is described as a mass migration during the Famine, and O’Dwyer means in Gaelic ‘descendant of’/‘noirceur’. The distillery’s narrative links terroir, sea, forest and a technological approach as a core value.

Development and recognitions

Over the years the distillery has established itself as an innovative player with the world’s first gin infused with wild mushrooms from Gaspésie (Radoune). Gin Radoune has been recognized as among the best in Quebec (Protégez-Vous), and there is also mention in Ricardo as well as international awards. In addition to gin, the portfolio expands with Acérum (maple-based spirits), Pudding Stone (cream liqueur), Dartmouth Amaretto, Barrel-Aged Radoune and St-Pierre whisky. The products are anchored geographically in Gaspésie with a mission to unite tradition and innovation.

Philosophy and terroir

At the core of O’Dwyer’s approach is telling terroir stories through spirits – using local ingredients and traditional craft combined with new thinking. Emphasis is placed on reducing waste, collecting local ingredients when possible and promoting innovation without compromising quality.

Production and development

Manufacturing methods and approaches

The distillery describes a craft-based approach with a focus on tradition and technology. Production includes distillation in copper and stainless-steel stills, precise fermentation and further aging in various oak barrels (rye, bourbon, whisky, tequila, etc.), which yields different profile strengths and nuances. There is emphasis on a botanical garden and harvesting ‘aromas’ from the region’s natural flora, including foraging wild mushrooms for Radoune.

Aging and taste profiles

Several products mention aging in barrels: Radoune in Barrel (Radoune Barrel-Aged) with 3 years of aging in American oak barrels, and St-Pierre whisky as malted barley building blocks with aging in oak. Barrel-age treatment is described with complexity and earthy notes. St-Pierre whisky is described as a single malt, slowly maturing in oak casks with a combination of woody, smoky and spice notes and vanilla. St-Pierre White Whisky is described as an unaged version, which is fresh and herbaceous, and provides a clear contrast to the aged variant.

Products and whisky series

Whisky series

• St-Pierre (Single Malt Whisky, malted barley, aged in oak barrels for about three years). The profile is described as woody, smoky and spicy with vanilla and a well-rounded body.
• St-Pierre Non Vieilli (St-Pierre White Whisky) – an unaged, clear and herbaceous expression, described as a bold, young expression without aging.
• Overall description of St-Pierre as a ‘Single Malt’ with wheat/barley malt and a combination of earthy and smoky elements as well as a green, floral character on the nose and a soft, well-balanced mouthfeel.

Non-whisky products (complementary spirits)

• Radoune: Gin made with four wild mushrooms from Gaspésie (chanterelle, chanterelle en tube, armillaria, Lactaire), known as the world’s first gin with mushrooms. Barrel-Aged Radoune is a version of Radoune, aged up to 3 years in oak barrels to give a more contemplative, wood-note tone.
• Dartmouth Amaretto: Amaretto made without allergens, with lichen, raspberry leaves and walnut components, lower sugar content and notes of true nature and northern vegetation.
• Acérum Gaspésienne No. 20: EAU-de-vie based on 100% Quebec maple sap, aged in oak and arranged as a dry, complex spirit between whiskey and rum – a maple-driven category.
• Pudding Stone: Cream liqueur based on maple Lactarius mushrooms, cocoa, coffee and foie veg; less sweet than traditional creams, with lower sugar content and a clean, creamy finish.
• Sandy Beach Creamsicle: Cream liqueur inspired by orange-vanilla popsicles, made with Canadian milk, low sugar content and a clear citrus and vanilla profile.

Visits and experiences

Visits and tasting experiences

The distillery offers tours and tastings; guided tours typically run 20–45 minutes and are open to groups of 2–15 people. Various experiences are offered, including Base, Advanced and Complete (to follow later) as well as Premium experiences. Guests have the opportunity to explore the garden, production area and sample the products, as well as to receive notes and have the option for private tastings and to take home a souvenir glass.

Atmospheres and rooms

Two special experiential rooms: Salon de la Prohibition (1920s vintage vibe) and Dôme Géodésique (glass geodesic dome with a view of the garden), which provide different settings for mocktails and spirit tastings.

Philosophy and values

GRIT framework

The distillery highlights a GRIT-based approach: Growth (growth and innovation), Rigour (rigor and waste reduction), Integrity (transparency and responsibility) and Tempered (balanced and flexible approach). This forms the framework for its approach to innovation, collaboration and quality.

Locally anchored terroir

There is a strong emphasis on using local ingredients and telling stories through the products – with a special focus on the Gaspésie terroir, the sea and the forest resources.

Notes and price/value

Pricing and availability

Radoune and other products are available in SAQ and through various promotions and distribution channels, with plans for further expansion to other provinces in Canada.

Awards and press

Gin Radoune has received recognition and was named one of the best gins in Québec by Protégez-Vous (and is later mentioned as No. 2 in subsequent coverage).

Sources and further details can be found on the company’s product pages for Radoune, Barrel-Aged Radoune, St-Pierre Whisky, St-Pierre Non Vieilli and other products as well as the visit and corporate pages.