Anderson Distilleries

BC spirits, made in the spirit of BC.







Montague Mint

DESCRIPTION COMING SOON

Montague Sunset

IMAGE COMING SOON Montague Sunset is not a true liqueur. This is what you would make a Liqueur from. Made by steeping dried Blackcurrants in high strength alcohol for more than a week, this is the un-cut essence of the fruit. We add no sugar, no other fruits or flavours, and only enough water to maintain consistency between batches. In fact, once the liquor has been decanted from the husks, the only process it goes through before bottling is clarification. The result is pure Blackcurrant flavour.

Mare Serentatis - Creme de Cafe

This is the coffee liqueur bartenders have been waiting for. Real coffee, no sugar, no cream, no vanilla, no chocolate, no artificial flavourings or extracts. This is pure, straight, black, locally roasted, fair trade, dark roast, coffee that has been cold brewed using mare serenitatis 40%abv vodka. Technically this makes it a tincture of coffee but organizing a liquor store is complicated enough without adding another category.

Compared with water, brewing coffee using 40% abv vodka extracts a different spectrum of flavour compounds from the grounds. This process extracts more of the dark chocolate flavors and less of the bitterness. Added to a hot chocolate, this coffee liqueur enhances the dark chocolate flavours.

Sweet Serentatis - Creme de Cassis

DESCRIPTION COMING SOON

Sweet Serentatis - Creme d' Menthe

This is very likely the first Creme d' Menthe you will enjoy drinking straight. The key is the fact that we only use fresh mint leaves to flavour and colour this product. We use a cold process to extract the flavour while preserving freshness. This preserves the hundreds of compounds responsible for the taste of fresh mint leaves as compared with dried mint or artificial mint extract. We use no artificial colouring.

The vivid green colour comes entierly from the chlorophyll in the leaves. You can even test this at home. Under UV light (a black light), clorophyl will glow fireball fuscha. This effect can be enhanced by mixing our Creme d'Menthe with tonic water.

Sweet Serentatis - Limoncello

Limoncello is the backbone of our Sweet Serenitatis line of liqueurs. We balanced the flavours so that it is ready to drink either at room temperature or chilled. We use a cold infusion process to extract the flavour from the fresh lemon rinds. This preserves the more delicate flavour compounds of the fresh lemons. Using fresh lemons in our process also means we can add less than half the sugar of our competitors.

The unique taste of our limoncello can be traced to three features of our process: The Lemons, the spirit, and the sugar. Per unit volume, our Limoncello has less than half the sugar of similar products. Lower sugar content allows more of the subtlety of the fruit to come forward and affords bartenders more flexibility when mixing.

The most important feature is the fact that we use only fresh, organic, lemons. From the time the lemons meet the spirit to the time the bottle reaches the market shelf, the liquor never rises above 30 degrees centigrade. This preserves the extremely delicate flavour compounds of the fresh fruit.

We make the base spirit from scratch on site in the distillery. Beginning with barley from the peace country, we convert the starch to maltose and then ferment it using a wild caught fermentation culture. Our culture contains both yeast and lacto-bascillius bacteria much like what you would use to make a sourdough. The bacteria float on the surface of the fermentation tank and form a cap that protects the yeast from viruses and other bacteria. There are two advantages to this type of fermentation. First, the bacteria low oxygen, low ph, and low pathogen environment for the yeast resulting in fewer harsh flavours. Second, the bacteria impart many light, fruity, and floral flavours giving the final spirit much of the character of an aged Tequila. These flavours pair with and enhance the freshness of the lemons.

Sweet Serentatis - Limecello

Lime'cello is almost identical to our Limoncello save for the fact that we use lime rind rather than Lemon. Lime'cello has a slightly sharper and more bitter taste compared with Lemoncello. We balanced the flavours so that it is ready to drink either at room temperature or chilled. We use a cold infusion process to extract the flavour from the fresh lime rinds. This preserves the more delicate flavour compounds of the fresh lime. Using fresh limes in our process also means we can add less than half the sugar of our competitors.

The unique taste of our Lime'cello can be traced to three features of our process: The limes, the spirit, and the sugar. Per unit volume, our Lime'cello has less than half the sugar of similar products. Lower sugar content allows more of the subtlety of the fruit to come forward and affords bartenders more flexibility when mixing.

The most important feature is the fact that we use only fresh, organic, lime. From the time the limes meet the spirit to the time the bottle reaches the market shelf, the liquor never rises above 30 degrees centigrade. This preserves the extremely delicate flavour compounds of the fresh fruit.

We make the base spirit from scratch on site in the distillery. Beginning with barley from the peace country, we convert the starch to maltose and then ferment it using a wild caught fermentation culture. Our culture contains both yeast and lacto-bascillius bacteria much like what you would use to make a sourdough. The bacteria float on the surface of the fermentation tank and form a cap that protects the yeast from viruses and other bacteria. There are two advantages to this type of fermentation. First, the bacteria low oxygen, low ph, and low pathogen environment for the yeast resulting in fewer harsh flavours. Second, the bacteria impart many light, fruity, and floral flavours giving the final spirit much of the character of an aged Tequila. These flavours pair with and enhance the freshness of the limes.

Sweet Serentatis - Orangcello

Orangecello is almost identical to our Limoncello save for the fact that we use mandarin orange rind rather than lemon. Orangecello has a slightly less sharp, sweeter, and more complex taste compared with Lemoncello. We balanced the flavours so that it is ready to drink either at room temperature or chilled. We use a cold infusion process to extract the flavour from the fresh lime rinds. This preserves the more delicate flavour compounds of the fresh lime. Using fresh mandarin orange in our process also means we can add less than half the sugar of similar products.

The unique taste of our Orangecello can be traced to three features of our process: The oranges, the spirit, and the sugar. Per unit volume, our Orangecello has less than half the sugar of similar products. Lower sugar content allows more of the subtlety of the fruit to come forward and affords bartenders more flexibility when mixing. Orangecello can be used in place of Triple Sec in any cocktail. The result is a less bitter, less syrupy, and more complex drink.

The most important feature is the fact that we use only fresh, organic, mandarin orange rinds. From the time the limes meet the spirit to the time the bottle reaches the market shelf, the liquor never rises above 30 degrees centigrade. This preserves the extremely delicate flavour compounds of the fresh fruit.

We make the base spirit from scratch on site in the distillery. Beginning with barley from the peace country, we convert the starch to maltose and then ferment it using a wild caught fermentation culture. Our culture contains both yeast and lacto-bascillius bacteria much like what you would use to make a sourdough. The bacteria float on the surface of the fermentation tank and form a cap that protects the yeast from viruses and other bacteria. There are two advantages to this type of fermentation. First, the bacteria low oxygen, low ph, and low pathogen environment for the yeast resulting in fewer harsh flavours. Second, the bacteria impart many light, fruity, and floral flavours giving the final spirit much of the character of an aged Tequila. These flavours pair with and enhance the freshness of the mandarin oranges.

Sweet Serentatis - Cinnamon

DESCRIPTION COMING SOON

London Dry Gin

IMAGE COMING SOON This is the Gin you will reach for when you are making a classic cocktail like a martini or a gin and tonic. Our London Dry Gin has been described as spectacularly normal and ordinary taken to the extreme. We balanced the mix of botanicals as a dyed in the wool English gin. What makes our gin extrordinary is the level of care we take in every aspect of production. Our base spirit is smooth enough and clean enough to be sipped straight at room temperature. We distill this again and add a simple but extremely high quality mix of juniper, corriander, angelica, and licorice root. This gin is like a simple and classic tune, played by a master.

Cypress Moon

DESCRIPTION COMING SOON
MARKETS ANDERSON DISTILLERIES WILL ATTEND
MAY - AUGUST 2017



MAY 13LONSDALE10 AM - 3 PM
MAY 14AMBLESIDE11 AM - 4 PM
MAY 27LONSDALE10 AM - 3 PM
MAY 28POIRIER9 AM - 1 PM
JUN 10BURNABY9 AM - 2 PM
JUN 11AMBLESIDE11 AM - 4 PM
JUN 16ITALIAN CULTURAL CENTREALL DAY
JUN 24LONSDALE10 AM - 3 PM
JUN 25POIRIER11 AM - 4 PM
JULY 8BURNABY ARTS COUNCIL10 AM - 5 PM
JULY 9AMBLESIDE11 AM - 4 PM
JULY 21ITALIAN CULTURAL CENTREALL DAY
JULY 23POIRIER11 AM - 4 PM
AUG 12BURNABY9 AM - 2 PM
AUG 13AMBLESIDE11 AM - 4 PM
AUG 18ITALIAN CULTURAL CENTREALL DAY
AUG 26LONSDALE10 AM - 3 PM
AUG 27POIRIER11 AM - 4 PM


Unit #106 - 3011 Underhill Avenue

Burnaby BC, Canada
V5A 3C2

604-961-0326
1:30pm - 5:00pm


ian@andersondistilleries.com