Fresh

Volcanic wines have been a hot trend for the last few years. But are these vintages produced in proximity to volcanoes that much different from other wines, or is it all just smoke and mirrors? We spoke with some experts to find out.

Gochujang, bone broth, soy sauce, miso, Parmesan... This may look like a grocery list, but it’s a sample of the ingredients being used in cocktails by two trendy Montreal bars. Here, we take a deep dive into the fifth taste dimension of the world of cocktails—umami.

The year is drawing to a close and soon we’ll be raising a glass to 2024. What will this new vintage have in store for us? We spoke to a few experts (and one amateur!) to get a clearer picture.

It’s an ingredient you’ve tasted in many popular cocktails like martinis, Old Fashioneds, Negronis, and even Spritzes. And contrary to popular belief, vermouth is more than just that syrupy aperitif your grandparents used to drink. Thanks to local and international mixologists and producers, it’s making a big comeback.

It inspired 19th century poets and artists, and was banned, then legalized 100 years later. Absinthe is still shrouded in mystery to this day—but local distillers are doing their best to crack the code! Here are the secrets behind a spirit that’s winning over a growing number of Quebecers.

Cosmopolitans, Margaritas, Appletinis, Sex on the Beach—these sweet, colourful cocktails were all the rage at the end of the last millennium, and they’re totally in again! For the latest edition of Fresh, we’ll take a little trip back in time with two mixologists… who grew up in the 1990s!

Are we seeing the end of glass bottles? It started with beer, then ready-to-drink cocktails—now, wine is starting to appear in aluminum cans, too. Are we ready to go all in on this new trend? We spoke about it with two experts for this edition of Fresh!

In the latest edition of Fresh, we pop the cork on a bubbly new trend: sparkling wines! And who better to guide us than Monsieur Bulles himself? Heads up, it’s gonna pop!

Do you know piquette? In French, the term has often been used to mean plonk or poor quality wine, but it’s actually a slightly tart, low-alcohol drink that’s been gaining popularity in the past few years. We look at the phenomenon in the latest edition of Fresh!

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.

Fresh 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.

Fresh is a new series of articles that explores the latest trends in the world of alcohol. To start the year off on the right foot, we asked experts to predict what's in store for us in 2023.