After fifteen years spent in laboratories analyzing genetics, antioxidants and different strains of yeast, biochemist Corinne Cluis embarked on the production of alcohol by founding the Fove distillery, her new molecular incubator.
Originally from Sainte-Foy, Corinne Cluis still remembers her father’s little bar in the living room and the range of bottles whose labels she liked to look at. “It was an intriguing universe for me, linked to a preparation ritual, special glassware, adult discussions, and drinks whose smell made me dizzy! »
That said, at the time, she was a thousand miles from imagining one day distilling her own spirits. “I liked to write, draw, paint… My interest in biology came late, at university, and I developed a passion for research, on the functioning of cells. I may be a failed artist! In any case, the creation of Fove makes something very personal vibrate in me, linked to a search for aesthetics. »
Holder of a doctorate in molecular biology from the University of Concordia, she first carried out work in genetic engineering. One thing leading to another, her career led her to work for the Montreal company Lallemand, a world player in the production of yeasts, particularly for foods such as bread, cheese and wine. A research mandate in the development of spirits made him discover the role of different yeasts in the production of aromas; a “captivating” world. “We worked extensively with our customers to help them optimize their performance, to develop a new edition of such and such a product with a unique signature. […] These experiences made me want to put my two cents in the industry and develop something in Quebec. »
science and symbol
Seeking to emphasize fermentation while promoting maple, Corinne Cluis discovered acerum — from the Latin acer (maple) and English rum (rum). “I tasted several and found it to be a blank slate, since it’s only been around here for a very short time. It’s also an interesting opportunity for Quebec, since maple is something symbolic and unique to our territory,” she explains. Moreover, acerum is in the process of receiving its protected geographical indication (PGI) certification.
Creating an emblematic alcohol, like Scotch for Scotland or grappa for Italy, has become his personal research project. “Fove comes from the Latin favored, which means “to warm, cherish, nurture”. It resonates with several aspects, as much the heat that emerges during fermentation, the heat of the still that is heated and human ties… which are warmed by alcohol! underlines the new 42-year-old entrepreneur.
It took nearly a year of testing to find which aromas best matched the taste profile of white acerum, and which types of yeast best brought out the potential of the raw material. The distillation of alcohol from the fermentation of end-of-season maple syrup comes in a fine eau-de-vie dominated by notes of pear, melon and a hint of anise. “From the start, I asked myself how I could draw inspiration from what is being done elsewhere. I was guided by the knowledge acquired during my four years of research on rum, whiskey and tequila. And that also corresponds to what we are in Quebec, as a welcoming society open to many cultures. »
For the moment, it is the Comont distillery, in Bedford, which rents its facilities, a partnership which has enabled Corinne Cluis to create a second acerum, amber this one, and a rum which is at the aging stage. . “At the time of the colony, rum was made using molasses that came from the West Indies. After the Conquest, it fell into oblivion, the English being more in the whiskey tradition. I think it’s an interesting wink to come back to that in Quebec, she argues. I want each new Fove alcohol to be the result of research and experimentation. I have barely left the world of laboratories when I dream of building one in my future distillery! »