Cirka Distilleries: the alchemy of flavors

With the holidays approaching, the opportunity was perfect to visit the facilities of the Cirka distillery . There I met the passionate and fascinating production distiller, Isabelle Rochette, who introduced me to a fascinating world of chemistry, creativity and aromas. I opened the doors of Ali Baba's cave of local spirits, and I assure you that I am not about to close them again!

From high technologies to spirits

While working in high technology, Paul Cirka, founder of the company, decided to take the bull by the horns and follow his passion. In 2015, he opened his own distillery near the Lachine Canal after taking courses and workshops to learn the basics of the trade. Before being recruited by Cirka, Isabelle Rochette worked at Ubisoft while taking a sommelier course. First hired as an apprentice, she finds herself responsible for the floor after a year. “It's a world where you are an eternal student. You can never rest on your laurels and tell yourself that you know everything. You always have to read, be interested in everything, be curious. »

The company now has three products on the market . The Gin sauvage, inspired by the boreal forest of Quebec, the Vodka terroir, a vodka with a satin texture, and the GIN375, with fruity and floral aromas. The latter is a limited edition and is produced twice a year.

At the heart of the laboratory

Cirka is made up of a small team of four people who do absolutely everything, from milling the grain to labeling each bottle, including fairs and tastings. The working days are long: from 12 p.m. to 2 p.m., 6 days a week. “We try to make rotations so that each employee works five days a week, but this is not always possible. Adding to the team are Clovis, the caribou mascot found on the bottles, as well as Benjamin, Homer and Mario, three sturdy brass instruments used to distill different alcohols and whom Isabelle affectionately calls her boys . A little nod to the good-natured spirit that reigns! “We take alcohol very seriously, but we don't! »

A distillery is a veritable chemical laboratory where each element is noted, tested and measured. “In our work, both parts of the brain are used. There is the scientific and rigorous side, which is absolutely necessary because we work with living products, consumable products, so we cannot afford to leave anything to chance. And then there is the creative part. You feel a bit like an alchemist. We start with plants, grains, and we end with a gin, a vodka, a whiskey. It's really fun! »

In order to demystify distillation, Cirka opens its doors to visitors by appointment . Do not hesitate to contact them to learn more about the process of making spirits. You'll never taste your drink the same way again!

Local flavors

In addition to drawing inspiration from the energy and effervescence of its Montreal environment, the company makes a point of injecting a local flavor into its products by doing business with local producers. Her corn is 100% Quebec, her rye comes from Yamachiche and she has found a producer who grows barley like in Scotland. The honey used for GIN375 is honey from Anicet and the cherries are from Unifruits . The company also uses plants and berries from Gaspésie.

In order to reduce its waste as much as possible, the company is trying to give a second life to the fruits used to make its alcohol. To this end, Cirka discusses with a chocolatier and a butcher who could recover the cranberries used in the manufacture of Gin 375. The cherry juice resulting from the dehydration is also given to the chef of the Candide restaurant. “It's still good to eat, so why throw it away? Might as well do something with it! The chef of the Candide boarded right away. He makes a cocktail with our cherry juice and wild gin. »

On the way to whiskey

Cirka is on track to achieve its primary goal and will bring its own whiskey to market in about a year. “From the start, we wanted to make whiskey. But it's a lot of money and time (it has to stay in barrels for at least 3 years), so before releasing a first bottle, you had to have other products to keep rolling. That's why we started with vodka and gin. Whiskey is our dessert! »

And we can't wait to taste it!

Your Holiday Recipe

To spoil our guests at Christmas, Cirka offers us Grandpa St-Georges; a cocktail inspired by our grumpy grandfathers and the love we have for them!

INGREDIENTS

• 2 oz of local Cirka Vodka
• ½ oz white vermouth
• ¼ oz green chartreuse
• ¼ oz cinnamon syrup
• 2 drops of Angostura Bitters Orange

PREPARATION

In a glass filled with ice, combine all the ingredients with a bar spoon. Strain through an ice strainer into a glass that has been chilled beforehand.

ACCOMPANIEMENT

Star anise

GLASS

Old fashioned

Health !

A gift under the tree

You don't know yet what to give to a loved one for Christmas or you want to treat yourself a little? Cirka will be offering a mixology course on January 19th . We bet that the places will fly away like hot cakes. Book quickly!

Reviewed By Melanie