Brochure_Jan2019-RagingCrowV2

“We wanted to make sure we were all-natural. Some sed- imentation occurs because of that, and people may need to shake the bottles. But it goes back to people wanting to know where their food and drinks come from,” she said.

“They know what they’re getting here isn’t artificial. It makes for better taste and has a uniqueness to it.”

They’re not making your everyday liqueurs in North River either. “We want to do more events, expand our exposure and just keep people coming here and enjoying what we do.”

With their Spruce Tip Gin, Honey Liqueur and Cajun Choc- olate Liqueur, they’re keeping things innovative.

“We also have a dill pickle vodka. It goes fabulous in a Caesar. When we took the master distillers course, there was one there and we loved it,” she said. “We just want to be a little different, and keep on innovating down the road.”

Their signature vodka is a potato vodka which is the only one produced in Nova Scotia.

“They advised us at the course not to do this. It’s difficult, has a lower yield, but it’s also really good,” she said. “Kris is Polish, and traditionally their vodka is made from potatoes. It has a nice, silky, smooth feel to it. We persevered, and we managed to produce it.”

The company is at a point where each batch is 100-200 bottles.

“We see that as manageable, and we have a single-bot- tle filler and we hand-label. Small batch is great because we can try out flavours. There’s only one employee besides us,” she said.

She has high hopes for the next year for the business.

“We will continue to develop new flavours. Traditional gin is hard to develop and takes a lot of trial and error, and we have started on that journey,” she said. “We have also started barrelling. We took a trip to Kentucky in October and we were inspired by what they were doing there. We are currently aging vodka, rum and organic rye in barrels.”

But she also has some broader visions for the company.

“We want to do more events, expand our exposure and just keep people coming here and enjoying what we do.”

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SPOTLIGHT ON BUSINESS MAGAZINE • JANUARY 2019

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