Favourite store:
More details
Less details
Inspiration
seasonal features
Defrost, delight, discover
An end-to-winter wind heralds the return of a favourite tradition among local foodies - sugaring off time! The sugar shack, hearty feasts, and of course, treats to satisfy any sweet tooth!
Let's take the opportunity to get together, share the delights that come with the early spring thaw, and maybe even discover something new.
In the spotlight
-
Read moreArt and wine share many traits, including that of igniting the passion Quebecers have long been cultivating for these two fields. Combining them in unique and daring cuvées is therefore a project that reflects your curiosity. Give them a go and bring a little bottled in Québec to the table.
-
Read moreWhat do you drink with a hearty bowl of pea soup or some mouth-watering maple ham? We asked Marie-Hélène, a sommelier with both a sweet tooth and a refined palate, to enjoy some good eats at a BYOW sugar shack so she could suggest the best pairings. Here’s what she discovered.
First signs of spring
Every new season brings new food, activities and more. Lucky us.
-
Read moreHave you heard of Acerum? In this edition of Fresh, we’re looking at this newcomer on the fine spirits scene—an eau-de-vie made from the fermentation and distillation of maple sap.
-
Read moreSugar shacks all across this great province of ours serve up generous meals where maple is front and centre. Some are traditional, while others are more sophisticated—there are even vegetarian ones, too! Here are 10 great spots to check out to make the most of this spring tradition, whatever your taste.
-
Read moreFor several years now, local artisans have been innovating to create one-of-a-kind spirits. Jean-Philippe Bouchard from Distillerie du Fjord and Marchel Maihot from Distillerie Grand Dérangement tell us how they succeeded in capturing the soul of Quebec’s terroir in their products.
-
Read moreAt Cirka Distilleries, located in the Côte-Saint-Paul district of Montreal, Isabelle Rochette works the stills to bottle the enchanting flavour of Quebec barley, rye and corn. We had the opportunity to talk to her about her great passion for whisky.
All our articles
In the spotlight
-
Read moreIt’s hard to choose wines to bring to a sugar shack. Here are a few thoughts on how to match wines with slightly sweet dishes featuring maple flavours.
-
Read moreMaple sugar season has arrived! Whether to accompany a traditional cabane à sucre or simply for the sake of trying something new, here are three cocktail recipes featuring our province’s favourite springtime treat.
-
Read moreRosé has earned itself a category all its own and can be enjoyed any day and any season. Here’s a short guide to better understanding and pairing this pretty-in-pink drink, no matter the weather.
-
Read more
Art and wine share many traits, including that of igniting the passion Quebecers have long been cultivating for these two fields. Combining them in unique and daring cuvées is therefore a project that reflects your curiosity. Give them a go and bring a little bottled in Québec to the table.
-
Read moreBeyond green cocktails, overflowing pubs and processions of bagpipers, Ireland’s national holiday is also a great time to get together with friends. On the menu: comforting food and drinks.
-
Read more
For several years now, local artisans have been innovating to create one-of-a-kind spirits. Jean-Philippe Bouchard from Distillerie du Fjord and Marchel Maihot from Distillerie Grand Dérangement tell us how they succeeded in capturing the soul of Quebec’s terroir in their products.
-
Read moreWhether you are a Sullivan, O’Reilly or a Burke, green blood is probably running through your veins! To mark St. Patrick's Day and celebrate your Irish descent or that of your friends, there’s nothing better than these three cocktails signed Jameson.
-
Read more
What do you drink with a hearty bowl of pea soup or some mouth-watering maple ham? We asked Marie-Hélène, a sommelier with both a sweet tooth and a refined palate, to enjoy some good eats at a BYOW sugar shack so she could suggest the best pairings. Here’s what she discovered.
-
Read moreRafael Cañizares and his family are committed to promoting traditional Spanish grape varieties based on ancestral know-how and recent research in oenology. Discover their history and their wines around a tapas evening signed Bodegas Volver.
-
Read more
Have you heard of Acerum? In this edition of Fresh, we’re looking at this newcomer on the fine spirits scene—an eau-de-vie made from the fermentation and distillation of maple sap.
-
Read moreFilles du Nord is a collective of women who are passionate about the great outdoors, not to mention some of the most intrepid adventurers we know. Whatever the season, they criss-cross their beloved Quebec in search of natural beauty and local treasures. We spoke to the two co-founders, experts in the art of combining chilly weather and chilled drinks!
-
Read more
Sugar shacks all across this great province of ours serve up generous meals where maple is front and centre. Some are traditional, while others are more sophisticated—there are even vegetarian ones, too! Here are 10 great spots to check out to make the most of this spring tradition, whatever your taste.
-
Read moreFresh is a new series of articles that explores the latest trends in the world of wine and spirits. Low-alcohol products are all the rage right now, so we asked experts for their pro tips for enhancing the flavour of cocktails that are made with them.
-
Read moreWe often talk about the non-alcoholic trend, and of course its classic counterpart. But beyond these opposites, a world of possibilities awaits cocktail lovers. By playing with the proportions of the products, you can create tailor-made combinations to satisfy all preferences.
-
Read more
At Cirka Distilleries, located in the Côte-Saint-Paul district of Montreal, Isabelle Rochette works the stills to bottle the enchanting flavour of Quebec barley, rye and corn. We had the opportunity to talk to her about her great passion for whisky.