Posted at 11:00 a.m.
The still is heating up at full speed in the BluePearl distillery, rue Hochelaga, in Montreal. While the colored gin prepares to be bottled, whiskey sits in the warehouse. Like many other distillers in the province, co-founder Francis Bluteau waits impatiently for the precious spirit to complete its minimum aging of three years before releasing it on the market. “Aged spirits are expensive to make,” he says. I want to take my time to get the product up to snuff. »
PHOTO ALAIN ROBERGE, THE PRESS
Jonathan Benoit-Perlstein and Francis Bluteau, co-founders of the BluePearl distillery. They should go to Paris in mid-February to take part in the Be Spirits fair at Vinexpo, like some twenty other distillers from here.
Other distilleries have taken the lead. This is the case, among others, for the Cirka and St-Laurent distilleries, which already market Quebec whisky.
Unlike gin, where the origin of the base alcohol has been debated, whiskey producers in Quebec mainly use cereals from here in order to highlight the characteristics of the terroir.
With gin, it’s the slightly floral, woody and lemony flavor of our citrus fruits that I want people to notice. Not the grain. But with whiskey, it’s something else.
Francis Bluteau, co-founder of the BluePearl distillery
However, if there is a product synonymous with Quebec, it is maple. And this ingredient is necessary for the production of acerum. This spirit is still little known, but its potential is great, believes Francis Bluteau. Because the producers here are among the few who can produce it.
Acerum is also likely to be an asset for distillers wishing to export.
The future is in export
With more than 160 different local gins marketed at the Société des alcools (SAQ), Quebecers are spoiled for choice. Perhaps a bit too much, acknowledge industry experts. “They cannibalize each other,” agrees Geneviève Asselin, development officer at the Union québécoise des microdistilleries. Quebec gin is choking on its own market. »
Sébastien Clermont believes that the future of Quebec spirits lies in export. Owner of the Tanium Wines agency, he represents several distilleries in Quebec. During a trip to France, he had the Quebec gin tasted by the general manager of Vinexpo, Rodolphe Lameyse, who was charmed. So much so that his organization plans to hold a show in Quebec next year.
The legendary Bordeaux show Vinexpo recently changed its format. It is now available in several events held in different places around the world. This is how the next Vinexpo Explorer show should take place in Quebec in the spring of 2023 with the objective of making local spirits known to more than fifty buyers from all over the world.
This is a golden opportunity for Quebec distilleries.
Geneviève Asselin, development officer at the Union québécoise des microdistilleries, about the holding of Vinexpo in Quebec in 2023
During the four days of the show, buyers will go to Saguenay, to the Fjord distillery, as well as to Rimouski, to the St-Laurent distillery, in order to discover the aromatics that flavor Quebec alcohols. “Aromatics are what characterize our terroir”, adds Mrs.me Asselin.
While waiting for the arrival of international buyers, nearly twenty Quebec distillers will travel to Paris in mid-February to attend the Be Spirits show at Vinexpo.
Three liquors to try
vegan cream
PHOTO ALAIN ROBERGE, THE PRESS
The two creams marketed by the BluePearl distillery: one vegan based on soy and coconut, the other based on whey from the Chagnon cheese dairy.
Sales of cream liqueurs have exploded over the past year. Unsurprisingly, a host of Quebec creams have appeared on the shelves of the SAQ. Before Christmas, the BluePearl distillery marketed two: a vegan one based on soy and coconut, and another based on whey from the Chagnon cheese dairy. Named Aléa, the two products are flavored with coffee from the Pista coffee roaster in Montreal. With 17% alcohol, these creams have a less sweet taste. We fell in love with the Aléa végane whose taste of coffee creates a nice balance with the scents of coconut.
Vegan Chance Crème Brûlée, $35 (14736828), 17%
Liquid delicacy
PHOTO FROM THE SAQ WEBSITE
Choco Crème Favorite Chocolates
Decadence in the bottle is what best describes this new dulce de leche flavored cream created by Chocolats Favoris. Super creamy, and with only 13% alcohol, this cream is a liquid dessert. With its notes of caramel and chocolate, its taste is reminiscent of biscuit. It’s dirty, but it’s good!
Choco Crème Favorite Chocolates, $39 (14905610), 13%
Cold weather, hot booze
PHOTO FROM THE SAQ WEBSITE
Appalachian Distillery Minus 40
This alcohol is made with maple syrup, but unlike creams, it is not sweetened. The Minus 40 cuvée is an acerum prepared by the Appalaches distillery in Lévis. Its amber color comes from aging in American oak barrels and its slightly vanilla flavor is amplified by the addition of sweet clover. Very fine and delicate on the palate, to discover!
Appalachian Distillery Minus 40, $53.25 (14379904), 40%