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Le Mas des Patriotes winery grew out of a lifelong dream. In the early 2000s, France Cliche restored an old abandoned barn and planted the first few acres of vines in Saint-Jean-sur-Richelieu—becoming one of only a handful of women winery owners.

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!

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.

He has unfortunately left us, but the one who has always supported him in life and in the destiny of the estate perpetuates the mission they had given themselves together: To make remarkable wines from unusual grape varieties and techniques.

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.

Annually crowning the best cheeses in Quebec, Sélection Caseus remains to this day the only competition to recognize and promote local cheese factories. Discover the winners and the ins and outs of this prestigious competition held on September 6th.

At Entre Pierre et Terre in Franklin, in Montérégie, not only do owners Michelle Boyer and Loïc Chanut turn their orchard fruit into cider, wine and spirits, they also find ingenious ways to make sure nothing goes to waste.

At the corner of Chapleau and Masson in Montreal’s Rosemont neighbourhood, Lilian Wolfelsberger is constantly experimenting. The co-founder of Distillerie de Montréal took us behind the scenes in his lab and revealed the creative process behind his chocolate and pineapple spirits.

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.

“The apple trees right behind me were planted by my great-grandfather 100 years ago,” said owner Justin Petch before biting into a Cortland apple he picked along our walk.

Along the wine route in Dunham, in the Montérégie region, sits the magnificent building that houses the Château des Cartes winery. It’s where Stéphane Lamarre has spent many years pursuing his passion for vine-growing.