Maple, a world to distill

Maple sap, a world to distill

At the origin of Acerum, there is a natural miracle: maple sap. Every spring, the maples of Quebec awaken; their sap flows again through their roots and branches. This naturally sweet liquid — also called maple water — is carefully harvested before being concentrated. It is the primary ingredient of Acerum.

An authentically Quebec resource

Quebec is the world’s heart of maple production: over 70% of the planet’s maple syrup comes from our forests. All the maple sap used for Acerum comes from sugarbushes located in Quebec, and all transformation steps — fermentation, distillation, aging — take place there. This territorial requirement is at the core of the IGP Acerum du Québec specifications.

All concentrations are allowed

An important point: to produce Acerum, all types of concentrations derived from maple sap are permitted.

• Concentrated maple water

• Light maple syrup

• Dark maple syrup

• Further concentrated products compliant with regulations

Thus, syrups that do not meet traditional “table” grade criteria can find a second life in Acerum production. For example, VR5 syrup, although having a “bud” flavor, presents an ideal aromatic intensity and richness in volatile compounds for fermentation and distillation.

Thanks to this, Acerum allows a noble valorization of a raw material often underestimated.

From sweetness to spirit

Maple sap is naturally sweet. When fermented then distilled, the sugar transforms into alcohol — which differentiates Acerum from spirits simply flavored with maple.

• Floral notes

• Fresh fruits

• Honey

• Vanilla (aging)

• Caramel (aging)

A new interpretation of the maple terroir

The raw material varies according to the maple, harvest time, and region. Fermentation, distillation and aging processes allow each distillery to imprint its signature. This dialogue between nature and craftsmanship makes Acerum a lively, evolving spirit deeply rooted in the territory.