“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.
SPOTLIGHT ON BUSINESS MAGAZINE • JANUARY 2019 “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 20 22 “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 30 Their signature vodka is a potato vodka which is the only one produced in Nova Scotia. “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.”
Made with FlippingBook Annual report