Quentin Verne, the alchemist of flavors
It was in London, while studying finance, that Quentin Verne discovered gin. At the time, a veritable revolution was taking place in England: after decades of prohibition, a wave of micro-distilleries were springing up, breathing new life into a long-banned spirit. Seduced by this effervescence, Quentin returned to Geneva with the desire to create his own brand. Together with his roommate, he began distilling, first as a sideline to his banking job, then full-time to make a living from his passion.
International learning
Determined to perfect his skills, Quentin trained with two distillers in French-speaking Switzerland, then took a distillation module at Changins, where he now passes on his knowledge. His travels completed his training: in Japan, he visited the famous Kyoto distillery and immersed himself in its gin production methods; in Copenhagen, he discovered a radically different approach, focused on research, experimentation and empiricism. The experience was a wake-up call: he too wanted to push back the boundaries of taste. Back in Switzerland, he imagined Alter not just as a distillery, but as a veritable research laboratory, equipped with innovative machinery.
Founded in 2024, Alter explores aromatic territories inaccessible to traditional stills. Thanks to its cutting-edge technologies, the team creates original spirits under the LVX Spirits brand, such as Geneva Dry Gin, flavored vodkas and a coffee liqueur with a unique profile. The facility attracts both Michelin-starred chefs and mixologists keen to try out new techniques or develop bespoke recipes. More than a distillery, Alter has established itself as a space for innovation and creation, where each project is an opportunity to explore new flavors.
A playground for amateurs and professionals
Every Saturday, Alter opens its doors to the public with original workshops: participants assemble their own gin by choosing from aroma distillates, like perfumers. They leave with a unique bottle, created by their own hands. The team also organizes occasional dinners in collaboration with chefs, exploring food and spirit pairings. Today, the company remains attentive to market trends, developing alcohol-free gin and pre-mixed cocktails for professionals wishing to enrich their offer and adapt to changing consumer demand.
For Quentin, gin remains his favorite spirit, but what drives him above all is aromatic research. For him, distillation is an unlimited science, where each new technique opens up a new field of exploration. His latest discovery is ultrasonic maceration, which extracts aromas different from those obtained by traditional methods. Alter is more than a distillery: it’s a unique place, at the crossroads of research, transmission and events. Whether for a workshop, a dinner or a private event, Alter invites everyone to plunge into a world where innovation and conviviality meet around the same common thread: the love of flavors.
