St. Laurent Acerum is a noble eau-de-vie that reveals the delicate and refined aromas of distilled maple sap. The sole ingredients used for fermentation are Quebec maple syrup, water and yeasts. The maple wine is then distilled twice in a Scottish type copper pot still. No sweeteners or flavors are added to the precious distillate. St. Laurent Acerum is then aged in both new and used oak barrels for 3 years.
More than 25 liters of maple sap are needed to produce a single bottle. One of the most laborious spirits to produce, Acerum is an innovation that pays tribute to our ancestral tradition of the sugar shack.
"Scotland has Scotch, France has Cognac, Mexico has Mezcal, Peru has Pisco. Quebec now has Acerum."
We are proud to be among the first to distill maple sap and to be the instigators of the protected designation Acerum, which is on the way of becoming a Protected Geographical Indication (PGI).
TASTING NOTES
A light and fruity approach, aromas of apple and candied pear, notes of coconut bark, toffee and butterscotch, slightly spicy and tannic wood notes, long and creamy finish of maple butter.
co*ckTAILS
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HERE'S WHERE YOU CAN FIND ST. LAURENT ACERUM 3 YEARS
A light and fruity approach, aromas of apple and candied pear, notes of coconut bark, toffee and butterscotch, slightly spicy and tannic wood notes, long and creamy finish of maple butter.
As dictated by the Union, acerum can be made from fermenting and distilling either maple sap (clear, unrefined sugar water straight from the tree) or syrup (a more viscous, concentrated sap produced through boiling).
Maple syrup can be distilled into hard alcohols or can be added to finished products as a flavoring agent. Craft distilleries are becoming increasingly popular as many states enact legislation that supports these operations, rather than forbidding them as they have in the past.
Acerum is the name used to describe maple eau de vie (brandy) made in Quebec, Canada, following the specifications of Canada's the Union of Maple Spirits Distillers (UDSÉ). Acerum comes from the Latin words “acer” meaning maple and the English word “rum”.
Nixtamalizing dried corn kernels is quite easy to do at home. You measure the corn, calcium hydroxide, and water; boil; let it sit; then drain and rinse the corn. This corn, now called nixtamal, is good to go for grinding into a paste/dough or “masa” for tortillas or tamales, or for using whole in stews like posole.
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