The complete distillery was acquired from St. Pierre et Miquelon, relocated to the winery property, assembled in the fall of 2000 and commissioned in the spring of 2001.

The 'Slivovitz' European Copper Pot Still allows all the aromatics to be distilled off into brandies so that our plum and pear brandies have the true and full flavours of their respective fruits

The Triple Distiller is used to make alcohol containing no aromatics or impurities.

This pure, clear alcohol will be used for new flavoured vodkas to be introduced Fall 2002 – Blueberry, Lingonberry, Black Currant, Chili and Botanical. As well, this alcohol will be used for extraction of bioactive components from Rose Root, St. John’s Wort and several herbs for Power Drinks to be released in late 2002.

Also coming soon . . . Flavoured Coolers produced from rum distilled right here on our premises in Newfoundland!