O’Dwyer Distillery: How a Mushroom Gin Put a Gaspé Distillery on Quebec’s Map

As part of the Discover the Distilleries of Quebec series, Michael Briand, co-founder of O’Dwyer Distillery, shares the story of the company’s beginnings, the challenges overcome, and the unique creations that have built its reputation.
From the Radoune mushroom gin to maple-based spirits, the Gaspé distillery stands out for its authenticity and boldness.

A Tribute to History and Terroir

The story begins at university, where Michael Briand discovered his passion for distillation through a student club.
Back in Gaspé, he noticed the complete absence of distilleries in the region. A simple Facebook page testing public interest drew 90,000 views in one day — a clear sign of huge potential.

It was then that he met Frédéric Jacques, a PhD in organic chemistry. After several months of refining a solid business plan, they became equal partners.
Their complementary skills — technical, scientific, and entrepreneurial — became the foundation of the project.

Radoune: A Mushroom Gin, a World First

From the start, the founders aimed for originality: creating a gin using four wild mushrooms from Gaspésie — chanterelle, yellowfoot chanterelle, honey mushroom, and candy cap.

After weeks of trials, the perfect aromatic profile was found. But a regulatory obstacle arose: in Canada, gin must contain plant-based ingredients, and mushrooms are not considered plants.

Thanks to a detailed scientific report and guarantees that harvesting was done by certified professionals, Health Canada authorized production in just three weeks.
Shortly after, the SAQ placed an order for 1,200 bottles, which quickly grew to 4,800 due to high demand.

An Expanding Product Range

Following Radoune’s success, the distillery expanded its lineup with:

  • Barrel-Aged Gin Radoune – Gin aged in bourbon, rye, or other spirit barrels, offering varied woody profiles.

  • Pudding Stone Cream – A cream liqueur infused with candy cap mushroom, naturally flavored with maple and caramel.

  • Saint-Pierre Whisky – A 100% smoked barley moonshine, designed to highlight the difference between aged and unaged spirits.

  • Gaspésienne No. 20 Acérum – A maple-based spirit aged in barrels, then refined in the bottle with a charred oak stick.

Each creation is tied to a Gaspesian story, inspired by the local terroir and culture.

A Clear Philosophy: Terroir and Innovation

For Michael Briand, every spirit should tell a story and showcase the region. This philosophy is reflected in:

  • Using local ingredients whenever possible.

  • Combining artisanal methods with continuous experimentation.

  • Maintaining a strong link to Gaspésie’s history and traditions.

Conclusion

In just a few years, O’Dwyer Distillery has grown from a bold idea into a reference in Quebec’s craft spirits industry.
From the world’s first mushroom gin to developing new recipes, the company continues to surprise and delight — driven by passion and innovation.