Spirits

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 Temiscouata Distillery, located in Auclair in the Lower Saint Lawrence region, is made up of some 40 maple syrup producers who decided to innovate, stimulate the economy and take charge of their industry by producing Acerum, a maple syrup-based spirit!

If you love tequila, you know that Patrón makes exquisite, high-quality spirits. But did you know that the distillery puts concrete and ecological measures into practice day after day in most of its operations? Here's a look at a comprehensive and unique approach.

Myriam Jean-Baptiste and Stevens Charles drew inspiration from a traditional Haitian drink to create the award-winning LS Cream, a distinctive cream liqueur that embodies their pride, culture and entrepreneurship.

As Black History Month unfolds, meet Dr. Joy Spence, a master blender for nearly 30 years at Appleton in Jamaica, an exceptional woman whose reputation extends far beyond the Caribbean region.

Want to stay in the know about what’s happening in the world of wine and spirits, and take a deeper dive into this subject? Expert sommeliers and collaborators share some of their favourite resources on a myriad of topics.

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.

Manu Ruiz expresses his creativity by mixing surprising cocktails. We challenged him to concoct three drinks using ingredients chosen at random. He graciously accepted and had fun blending local traditions with those of other places in the world.

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’s often said that we eat first with our eyes. In the spirit of boosting your cocktails’ visual appeal, here are three mixologist tricks for serving up drinks that’ll really make a splash!

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.

What does a meadow, a river or forest taste like? That’s a prickly question. One we boldly try to answer by exploring the province in the hopes of discovering Quebec’s taste profile, a bit like a large herbarium of flavours and aromas.