This text is part of the special book Plaisirs
The documentary series thirst for revolution will be presented on the Historia channel from March 15. Consisting of 10 episodes, it invites us to discover the daily lives of passionate and innovative producers who work tirelessly to design and produce local alcohols. Short interview with the director of this rich and refreshing project.
Director and screenwriter Nicolas Houde-Sauvé has a long track record, which has taken him from bed bugs to Charles Aznavour. “All my projects were not necessarily chosen, but for thirst for revolution, I felt on my X, he said. I wanted to talk about Quebec products in the form of a documentary, to show how much we are witnessing a great change in the Quebec alcohol industry. »
A long-time wine lover, the director himself was blown away by swapping his usual foreign Sauvignons for Quebec wines. “I fell in love with the white wine from Domaine Saint-Jacques, which made me want to continue my exploration and made me realize that Quebec produces excellent white wines and excellent bubbles. . I also had a real slap in the face testing the red wines of La Bauge. »
Three visions, one terroir
thirst for revolution follows the daily life of three producers: the Les Grands Bois microbrewery in Saint-Casimir, the La Chaufferie distillery in Granby, as well as, precisely, the La Bauge estate in Brigham.
These protagonists were not chosen at random. “They are all incredible human beings, passionate people with a vision that they are able to communicate,” says Nicolas Houde-Sauvé, admiring what they all succeed in accomplishing.
As the director explains, “for example, the four guys cool des Grands-Bois, all of whom are in their thirties, have a positive impact on their community. They revitalized their native village and restored pride to its inhabitants”. These very dynamic microbrewers, known for their thirst-quenching beers, actually attract thousands of people to this small town through events.
On the alcohol side, distiller Vincent Van Horn and mixologist Claudia Doyon combine their talents to create daring and 100% Quebec alcohols, from grain to bottle, at La Chaufferie. “In particular, they produce an incredible smoked pumpkin eau-de-vie,” says the director. Every fall, they bring local farmers together in their parking lot for a big party during which they burn pumpkins, the juice of which is then turned into alcohol and served the following year. »
The documentary also presents the wine revolution that is taking place in Quebec through Simon Naud, long-time owner of La Bauge, but who has decided, with the help of living wine consultant Steve Beauséjour, to create organic wines from now on. at a time funky and digestible, which snap up like hot cakes in grocery stores… So much so that they are no longer available at the SAQ!
“When you enter this environment and explore it, you go from pleasant surprise to pleasant surprise,” concludes Nicolas Houde-Sauvé, who learned a lot during the realization of his project. He wishes us now to do the same by looking thirst for revolutionfrom next week.
This special content was produced by the Special Publications team of the Duty, pertaining to marketing. The drafting of Duty did not take part.