The process by which Ungava gin is made is even more peculiar than its colour. An ice cider producer by trade, Crawford has a history of wonky tinctures—Pinnacle also produces maple-infused whiskey and a cider-brandy concoction. “Ice cider is a good product, but you can only make so much of it,” he says. “We decided to get into spirits, because there aren’t many that are uniquely Canadian.” In fact, Crawford wanted the gin to be truly, pre-colonially Canadian. He whittled down a list of 40 indigenous herbs, berries and flowers (“Nothing planted by Europeans”) to six ingredients, all found on the Ungava Peninsula in Nunavik: cloudberries; crowberries; Labrador tea; a Labrador tea cousin known as Ukiurtatuq, or “Arctic blend”; wild rosehips, which lend the gin its yellow colour; and of course juniper, without which Ungava wouldn’t be proper gin.