Acerum – barrel aged

The word Acerum comes from the Union of Maple Spirit Distillers (USDÉ) who wrote specifications to govern the manufacture of this spirit. These are rules that producers must follow in order to use the Acerum appellation, as cited on the USDÉ website: “The Scots have Scotch, the French have Cognac, the Mexicans have Mezcal, the Americans have Bourbon—Quebecers now have Acerum. » Our region, Mitis, brings together several maple producers which naturally pushed us to collaborate with Ma Cabane in Gaspésie which transforms maple into tasty products a few meters from the distillery. To produce our Acerum, we begin the process by using maple syrup in our fermenters with water from the Mitis River and yeast to begin the fermentation process which will transform the sugars in the maple syrup into alcohol. This is the same process used for wine, replacing the grapes with maple syrup. Concerning the water of the Mitis River, we are fortunate that it is the water source of the City of Mont-Joli, we filter only the chlorine in order to preserve all its minerals which greatly improve fermentation. Once the fermentation completed, the maple syrup wine is distilled a first time to produce a stronger alcohol called low wine. Once the low wines have been collected, they are distilled a second time to create the flavors according to the wishes of the distillers. This step takes around 10 hours to obtain the most coveted part of this alcohol. This prosessur is very similar to that used for our Nordic Rum. Once the spirit is produced, demineralized water will be added and everything will be put into oak barrels to begin aging. The water from the river is only used for fermentation; subsequently, regulations stipulate the use of demineralized water. Over the years, we discover the flavors that develop and we blend the best barrels from batch to batch.