All of La Chaufferie’s products are grain to bottle. “Fermentation and distillation are what I’m passionate about,” explains Vincent. “There was no way I would ever buy my base alcohol.” Grain to bottle production is a challenge, but Bryan Furlong was all in. “We were going to produce anyway, so why not do everything from A to Z and have complete control over our products?” he says.
The distillery works closely with local farmers and especially Québec’s rye producers, since the grain serves as its base alcohol. “For us, there were a number of benefits to using rye,” says Vincent. “First, it has a complex taste with a spicy edge that gives the alcohol a lot of character.” Rye is also suited to Québec’s climate. It sprouts quickly, even in cold temperatures, and doesn’t need pesticides or herbicides to grow.