“We have our classics like our apple pie, which is a kind of rite of passage. It’s not particularly original however, while a lot of distilleries just use extracts or flavor profiles, we use the actual ingredients. We use fresh organic apple juice and we cook it with the spices and sweeteners ourselves. Before we mix it with the alcohol, we use an apple pie recipe to make sure that we got the flavor really spot on to apple pie. We take the extra little step. We know it’s not the most efficient way to do it. It’s certainly not the cheapest way to do it, but at the end of the day we have that product that we’re really, really proud of,” said Andrea. “We’re one of only two distilleries in the whole world that does a straight Earl Grey infusion. It’s hugely popular for us. People try it and they fall in love with it. We’re trying to be innovative in the flavor profiles that we’re coming up with,” said Andrea.
“We’re one of only two distilleries in the whole world that does a straight Earl Grey infusion. It’s hugely popular for us. People try it and they fall in love with it. We’re trying to be innovative in the flavor profiles that we’re coming up with,” said Andrea. The company is also working on a rum and a gin. “The gin is a really cool collaboration project that we’ve taken on. Part of the proceeds from the sale of every bottle will go back to planting trees in the boreal forest where we forage all the botanicals ourselves,” said Andrea. Black Dia- mond’s FROM THE WILD gin collaboration was released in July 2020, just before this article was published. The couple feels strongly about producing all their own alcohol. “We don’t believe that true craft spirits can be produced using shortcuts like flavour additives or mass-produced spirits. While certainly not the most profitable or effi - cient means of production, we have strived to stay true to the quality and authenticity of what we produce, using natural, pure, organic (when possible) ingredients. We’re proud of what we create and never waiver from the truest form of our craft - we believe our customers deserve the best experience we can give them,” said David. “The more we’ve grown in the last 1.5 years, the smaller we’ve gotten for our sources. We were sourcing Alberta grown grains, then we met organic grain growers, Goldforest Grains, that are within 15 minutes of the distillery. That’s now where we source all of our grains. It’s been cool as we build our community and support the com- munity we’re living in,” said David. The distillery supports the community in other ways, as well, offering gift certificates for free tours and tastings as prize packages for non-prof “We like to be face to face, to meet our customers and they get to meet us and learn our story,”
“It’s certainly not the cheapest way to do it, but at the end of the day we have that product that we’re really, really proud of,”
“We don’t believe that true craft spirits can be produced using shortcuts like flavour additives or mass-produced spirits.”
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DECEMBER 2020 • SPOTLIGHT ON BUSINESS MAGAZINE
SPOTLIGHT ON BUSINESS MAGAZINE • DECEMBER 2020
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