{"id":5343,"date":"2022-05-10T20:13:18","date_gmt":"2022-05-10T20:13:18","guid":{"rendered":"https:\/?p=5343"},"modified":"2022-05-10T20:26:44","modified_gmt":"2022-05-10T20:26:44","slug":"distiller-au-coeur-de-rosemont","status":"publish","type":"post","link":"https:\/\/barbootlegger.com\/fr\/distiller-au-coeur-de-rosemont\/","title":{"rendered":"Distiller au coeur de Rosemont"},"content":{"rendered":"\n

Il y a quelques mois d\u00e9j\u00e0 que j\u2019ai visit\u00e9 cette superbe distillerie situ\u00e9e au c\u0153ur de Montr\u00e9al, mais malheureusement avec les rebondissements au Bootlegger et Caf\u00e9 Mimosa je n\u2019ai pas trouv\u00e9 le temps d\u2019\u00e9crire sur cette exp\u00e9rience. J’ai eu la chance de visiter deux fois cette distillerie, la premi\u00e8re fois, j\u2019y suis all\u00e9 dans le but de rencontrer Marc-Antoine Raymond qui \u00e9tait \u00e0 ce moment un ambassadeur de la distillerie. Un bon ami \u00e0 moi que je connais depuis qu\u2019il se trouvait derri\u00e8re le bar mythique du \u00a0\u00bbLab\u00a0\u00bb. Avec les bars ferm\u00e9s dus \u00e0 la pand\u00e9mie, Marki a commenc\u00e9 \u00e0 embouteiller les spiritueux de Rosemont \u00e0 la main aux alentours d\u2019octobre 2020 pour ensuite \u00e9voluer au poste d\u2019ambassadeur. <\/p>\n\n\n\n

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Apr\u00e8s nous avoir accueillis, nous avons eu le privil\u00e8ge d\u2019avoir une visite de la distillerie par Lilian Wolfelsberger, le maitre distillateur. Lilian est un vrai sp\u00e9cialiste et passionn\u00e9 de la distillation, il a un grand h\u00e9ritage familial alors qu\u2019il est la 5e g\u00e9n\u00e9ration de distillateur. Lilian avait d\u00e9j\u00e0 ouvert une premi\u00e8re distillerie \u00e0 West Brome avant d\u2019ouvrir Rosemont qui est maintenant \u00e9tablie depuis 5 ans au plein c\u0153ur de Montr\u00e9al. Il se d\u00e9crit comme un passionn\u00e9 de la distillation et pour toutes les mati\u00e8res qui peuvent \u00eatre ferment\u00e9es. La s\u00e9lection impressionnante de plus d\u2019une douzaine de produits qu\u2019il offre d\u00e9montre tr\u00e8s bien son savoir-faire \u00e0 transformer n\u2019importe quoi en alcool. On parle ici de rhum, gin, \u201ct\u00e9quila\u201d, pastis, whisky, vodka et bien d\u2019autres. <\/p>\n\n\n\n

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Apr\u00e8s avoir visit\u00e9 plusieurs autres distilleries, je dois avouer que celle-ci est particuli\u00e8rement vaste. Ils ont une capacit\u00e9 de production et de stockage impressionnante. En voyant leur roulement, il est encore plus impressionnant de savoir qu\u2019ils sont uniquement 4 \u00e0 5 Personnes sur la ligne de production. D\u2019ailleurs, ils ont en ce moment un peu plus de 500 f\u00fbts dans leur chai de spiritueux qui attendent d\u2019\u00eatre embouteill\u00e9s. L\u2019espace dont ils disposent leur permet aussi de jouer avec les temp\u00e9ratures auxquelles les barils seront expos\u00e9s. Entre autres, ils ont une section \u00e0 l\u2019entr\u00e9e de la distillerie o\u00f9 ils ont empil\u00e9 des barils, coinc\u00e9s entre deux murs, afin qu\u2019ils subissent un choc thermique. Ils font affaire avec un tonnelier qu\u00e9b\u00e9cois pour plusieurs de leurs barils qui leur con\u00e7oit un baril personnalis\u00e9 avec 56 toasts diff\u00e9rents \u00e0 l\u2019int\u00e9rieur. Contrairement au char, le toasting ne carbonise pas enti\u00e8rement le bois. C\u2019est un proc\u00e9d\u00e9 un peu plus lent et moins intense qui va \u00e9viter le bois de caram\u00e9liser ainsi que d\u2019avoir cet aspect brul\u00e9. Autrement, ils utilisent des f\u00fbts am\u00e9ricains neufs ainsi que du ch\u00eane fran\u00e7ais. Si vous voyez des bouteilles de la distillerie Rosemont, c\u2019est un gage de qualit\u00e9, ils portent une grande attention aux produits et mati\u00e8res utilis\u00e9es. Lors de notre visite, c\u2019\u00e9tait impressionnant de voir les livraisons massives de fruits frais, des tonnes d\u2019herbes \u00e9tal\u00e9es sur des tables et aussi d\u2019apprendre qu\u2019ils n\u2019utilisaient que de l\u2019alcool neutre pour les gins, la vodka et les liqueurs. En effet, tous les rhums, eaux-de-vie et whisky sont distill\u00e9, ferment\u00e9, vieilli et embouteill\u00e9 sur place. On a d\u2019ailleurs \u00e9t\u00e9 t\u00e9moins de leur arriv\u00e9e d\u2019ananas frais pour leur sublime rhum Ananas qui sont arriv\u00e9s en SAQ quelques mois plus tard. Le processus de fermentation prend entre 7 et 11 jours avant de passer \u00e0 la distillation. <\/p>\n\n\n\n

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Si jusque-l\u00e0 j\u2019\u00e9tais \u00e9merveill\u00e9, ce n\u2019\u00e9tait rien apr\u00e8s avant d\u2019entrer dans la salle de distillation. Ils utilisent un magnifique alambic charentais qui est franchement une sacr\u00e9e machine \u00e0 voir. Cet Alambic est typiquement utilis\u00e9 pour distiller du cognac, il permet de faire une double distillation et de conserver les saveurs des ingr\u00e9dients de base. Lilian a d\u2019ailleurs mis la main sur cette pi\u00e8ce rare de marque Chalvignac et \u00e0 le faire importer de la r\u00e9gion de cognac et est le premier alambic de ce genre \u00e0 \u00eatre import\u00e9 au Canada. Les spiritueux de Rosemont sont distill\u00e9s deux fois et \u00e0 feu nu dans cette impressionnante pi\u00e8ce qui a une structure qui fait 2.5 pouces d\u2019\u00e9paisseur en cuivre. Apr\u00e8s avoir \u00e9t\u00e9 refroidi \u00e0 l\u2019eau, le liquide va se reposer en baril jusqu\u2019\u00e0 1 an, tel que leurs rhums. Dans la m\u00eame salle, il y a un plus petit alambic qui est toujours en op\u00e9ration qui est dans la famille depuis environ 1936. Un h\u00e9ritage de famille qui entoure \u00e9norm\u00e9ment d\u2019histoire et de v\u00e9cu. Pour le bonheur des amateurs des produits Rosemont, tous leurs produits sont maintenant r\u00e9guliers \u00e0 la SAQ.<\/p>\n\n\n\n

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    Il y a quelques mois d\u00e9j\u00e0 que j\u2019ai visit\u00e9 cette superbe distillerie situ\u00e9e au c\u0153ur de Montr\u00e9al, mais malheureusement avec les rebondissements au Bootlegger et Caf\u00e9 Mimosa je n\u2019ai pas trouv\u00e9 le temps d\u2019\u00e9crire sur cette exp\u00e9rience. J’ai eu la chance de visiter deux fois cette distillerie, la premi\u00e8re fois, j\u2019y suis all\u00e9 dans le but de rencontrer Marc-Antoine Raymond […]<\/p>\n","protected":false},"author":8,"featured_media":5350,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[82],"tags":[256,232,257,86],"class_list":["post-5343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-distilerie","tag-gin","tag-rhum","tag-whisky"],"acf":[],"yoast_head":"\nDistiller au coeur de Rosemont - Bootlegger Cocktail Bar & Cuisine Montreal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.barbootlegger.com\/distiller-au-coeur-de-rosemont\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Distiller au coeur de Rosemont - Bootlegger Cocktail Bar & Cuisine Montreal\" \/>\n<meta property=\"og:description\" content=\"Il y a quelques mois d\u00e9j\u00e0 que j\u2019ai visit\u00e9 cette superbe distillerie situ\u00e9e au c\u0153ur de Montr\u00e9al, mais malheureusement avec les rebondissements au Bootlegger et Caf\u00e9 Mimosa je n\u2019ai pas trouv\u00e9 le temps d\u2019\u00e9crire sur cette exp\u00e9rience. 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