A few years ago, McDonald questioned if milk permeate could be fermented and distilled. A researcher at the University of Ottawa helped answer that question with a yeast strain that has an insatiable appetite for milk sugars. From here, McDonald wove together a plan to distil vodka from local raw milk permeate sourced from Canada’s largest dairy.
Read MoreIn the spring of 2020, when Lacroix and Métivier decided to sell their distillery, the Bourassa brothers acquired it, adding spirits to their extensive range of maple products. Among these is a maple vodka that keeps the distillery on that innovative path. This is no boring vodka made by drowning neutral spirit in maple flavour. That’s not the Shefford way, and neither is it Bourassa’s.
Read MoreOn June 26, 2019, Canada revised its Vodka Act, and overnight the spirit’s stuffy restraints were loosened. Distilleries that had been making clear spirits with fruit, whey or honey could finally re-label them vodka. Others reacted with new vodkas that celebrated the spirit’s agricultural source. Finally, you could taste the essence of the ingredients and vodka became interesting again.
Read MoreAccording to some scholars, scholars with way too much time on their hands by the way, ten lords-a-leaping represent the Ten Commandments. OK, let’s run with that. Here we present 10 vodkas you may covet in good conscience, while hoping you find them under the Christmas tree.
Read MoreSoon, and for the first time ever, this will include Newfoundland Whisky. This past October, the Newfoundland Distillery Company began laying down barrels of triple-distilled whisky spirit made from Cormack-grown unmalted barley.
Read MoreThis summer, Beam Suntory Canada has introduced a new premium Canadian Vodka called Northern Keep made in the same stills famous for its rye.
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