Competition between the numerous distilleries in the province has not stopped business people from Quebec from creating a new one: Arsenal & CO., which has just opened. With its restaurant and shows, the establishment is intended for much more than distilling alcohol. Its founders want to make it one of the city’s must-see stops.
In the Saint-Sauveur district, near Charest Boulevard, which connects Highway 40 to Old Quebec, the red brick facade of the former Arsenal Saint-Malo munitions factory is almost intact. However, inside, the place has changed its purpose and style drastically.
The glass door first opens into the 220-seat restaurant. The immensity of the room, 12 meters high, is highlighted by two giant chandeliers suspended above the central bar. Towards the rear, three staircases provide access to different landings, where there are tables and sofas. It is once at the end of the room that the unusual architecture takes on its full meaning.
PHOTO EDOUARD PLANTE-FRÉCHETTE, LA PRESS
Stairs provide access to different levels.
We were inspired by the atmosphere of cabarets. Everywhere you are in the restaurant, you have a view of the stage where we will have truly original shows, like piano battles.
Carl Desruisseaux, co-owner of Arsenal & CO.
Carl Desruisseaux already operates six restaurants in Quebec City, including Pub Saint-Patrick and Pub du Parvis. With Arsenal, he adds a seventh to his Top Resto group.
However, what motivates the businessman even more in this new project is the distillery. Because in the room adjacent to the restaurant, stills are waiting for the work to be completed to get to work.
Ambitions and small prizes
PHOTO EDOUARD PLANTE-FRÉCHETTE, LA PRESS
Arsenal & CO. has big ambitions.
The idea for Arsenal was born during the pandemic. Waiting for restaurants to reopen, Carl Desruisseaux recalled his visits to distilleries in Ireland. He wanted to reproduce the concept in Quebec.
“In the customer experience, it takes a lot for me to be amazed,” he says. The quality of the visits, the tourist offer and the cocktail workshops in Ireland is incredible. »
To set up a large-scale project, Mr. Desruisseaux joined forces with partners with experience in alcohol production, François Nolin and Marie-Pierre Roy, formerly at the Archibald brewery. They advised him to invest from the start in much larger distillation capacities than necessary for the start-up. In this way, it will not be necessary to reinvest after a few years.
Thus, a huge column still will be used for the production of vodka. Further on, other devices will be used to distill small batches of different alcohols. In another room, 400 oak barrels will be used to age spirits. The shareholder is proud to present the distillery as one of the largest in the country.
PHOTO EDOUARD PLANTE-FRÉCHETTE, LA PRESS
Carl Desruisseaux with one of his partners, Marc-Antoine Beauchesne
Our angle of attack will not be gin. We want to produce whiskey and rum, alcohols that take several years to create.
Carl Desruisseaux, co-owner of Arsenal & CO.
The businessman also plans to grow herbs, fruits and flowers on the roof of the establishment starting next summer. In addition to brightening up the terrace, where a bar will be installed, the herbs will be used to produce exclusive batches.
“Imagine a crème de menthe with the plant harvested on our terrace, or a basil and raspberry liqueur from our roof,” he adds. These will be small batches offered only at our store. Customers will come to get their alcohol just like you stop at the bakery to get your bread. »
Like in the museum
PHOTO TAKEN FROM THE ARSENAL & CO DISTILLERY INSTAGRAM PAGE.
The distillery is housed in a historic building.
Carl Desruisseaux dreams big; he wants Arsenal & CO. become a tourist attraction in the same way as the Museum of Civilization or the Plains of Abraham. This is why he wants to highlight the history of the building through guided tours.
Visitors will learn that, during the Second World War, the Saint-Malo Arsenal was one of the largest munitions factories in Canada. Its imposing concrete ceilings were designed as protection in the event of an explosion.
The Arsenal is an ecosystem with a shop, a restaurant and a tourist spot. If it was just a distillery, it wouldn’t be viable.
Carl Desruisseaux, co-owner of Arsenal & CO.
The restaurant is the first completed phase of the project, originally estimated at $7 million. On the menu, smoked meat dishes like in the southwest of the United States will be offered, as well as Neapolitan pizza. Mr. Desruisseaux also plans to add a tasting menu to match his drinks as soon as the distillery is operational. According to the businessman, the stills will be up and running by Christmas.
1195, rue Taillon, Quebec