Distilling is an art and skill that must be learned. When they started out, none of the partners had any experience in brewing or distillation. Today, Brisson oversees the production of Menaud’s spirits thanks to know-how he gained by working with chemists and other professionals. “We were good customers, but we weren’t good producers!” jokes Charles.
Menaud has grown to about 10 full-time and 15 part-time employees, who each have a role to play in the product development process. When it’s time for taste testing, everyone is invited.
“I remember the taste tests for the haskap and rhubarb. We were beside the can filler. There must have been 24 glasses laid out, and we tasted and commented the different blends. By the end, we had all agreed on which was the best rendering,” recounts Charles.
Because everyone at Menaud is an artisan and the creative process is one of trial and error, employees have the opportunity to express their passion through a personal project.
In the brewery, Caroline, a trained microbiologist, is busy developing yeasts, while Arnaud, who has a decade of distilling under his belt, has a strong interest absinthe. Will Menaud’s next release be an anise-flavoured spirit? Stay tuned!