Acérum, the IGP spirit of Quebec

This single word is enough to evoke a range of flavors from the Québec terroir more succulent than the others : maple syrup, tire, maple butter, , maple sugar, , candy...

However, pFew people know that from this spring sap, it is possible to extract new treasures: the aceritives or maple eau-de-vie are one of these new nectars !

How are they produced? Maple eau-de-vie is obtained from the distillation of maple wine (which itself comes from the fermentation of maple sap), and its aging in vats, which allows for the adjustment of maple aromas.

Maple eau-de-vie is consumed as a digestif., room temperature or chilled, pairs well with desserts and marries wonderfully with cocktails, punches, coffees (Québec coffee!), etc.

A must-try...

What is Acerum ?

Acerum (or acérum) is an alcoholic beverage obtained by fermenting maple sap. It is a traditional Quebecois drink also known as "maple eau-de-vie." Acerum is a mild spirit with a relatively high alcohol content, around 35%.

Acerum is on the way to becoming a Protected Geographical Indication (PGI) of Quebec.

What is the taste of Acérum?

This maple eau-de-vie presents sweet notes, with a delicate and fruity approach featuring hints of apple and candied pear. It is complemented by aromas of coconut and toffee. A slight woody note can also be detected, adding a slightly spicy and tannic touch. Finally, the finish is often long and smooth, with creamy notes reminiscent of maple butter.

How is Acerum produced ?

More than 25 liters of maple sap are needed to produce a single bottle of Acérum.

Here are the steps for making acerum:

Maple sap collection:

Acerum is produced from maple sap, which is collected in the spring when the trees begin to bud. The sap is collected in traditional buckets called spouts or tubes that are attached to the trees in more modern sugar bushes.

Boiling of maple sap:

The sap is then boiled for several hours to remove the water and concentrate the sugar.

Cooling of maple sap:

Once the sap has reached the desired sugar concentration, it is cooled to a temperature of about 20°C. The maple must is then distilled, traditionally in a copper still.

Adding yeast:

Yeast is added to the cooled sap to start the fermentation process. Fermentation converts the sugars into alcohol.

Fermentation:

The fermented sap is then placed in an airtight container to allow fermentation to continue for a few weeks.

Maturation:

After fermentation, the acerum is bottled and must be stored for several months to improve and develop its flavor.

How is Acérum consumed ?

Acerum is traditionally consumed as an aperitif or a digestif but can also be enjoyed during meals, especially with sweet dishes. It can be served chilled or at room temperature, depending on personal preference.

To enjoy Acérum, you can use a wine glass or a tulip glass to allow the aromas to unfold. Pour a small amount of Acérum into the glass and observe its color and texture. Then, smell the aromas emanating from the glass, taking the time to appreciate them. Finally, take a small sip and let it spread across your tongue to savor all its flavors. You can also pair it with sweet dishes, such as fruit or chocolate-based desserts, or even blue cheese to create a sweet-salty combination.

Acerum is a sweet and slightly alcoholic beverage, with a caramel and vanilla flavor. It is a traditional drink that is often consumed during festive meals or special events. It is an excellent Quebec spirit to offer.