A FIERY MEETING WITH UNION LIBRE

After a trip to the Balnea Spa in Bromont, I decided to extend my time in Brome-Missisquoi with a stop along the Wine Route, more specifically at UNION LIBRE cidre et vin in Dunham. There I met Anouschka Bouchard, an enthusiastic entrepreneur who is energized by the joys of cider-culture and concocting unique and tasty alcohol-based products.

As soon as I arrived, Anouschka really hit the spot by offering me the Mont-Royal, a devilish and savoury cocktail that blends his fire cider and a ginger syrup from the Montréal bar, Le Lab. (Go to the bottom of this page, I managed to get you the recipe!).

Then it was on to a meeting amid the grapes which, one day, will make great Rieslings, Pinot Gris and other delicious grape varieties. The business has more than 30 hectares of land, where everything is meticulously maintained with the ultimate aim of providing you with high-quality products. It was very interesting to learn more about the culture, the harvesting and the preservation of these jewels from the vine. We also came to realize just how extensively the business has to work in tandem with Mother Nature, who in winter as well as summer, isn’t always in the mood to collaborate. And then there is also the problem of having to deal with the rodents and bugs which, like us, enjoy reveling in the sweet nectar produced by the grapes.

Anouschka then brought me to the production side of the estate, where magic is performed. Ice cider, ice cider reserve, fire cider, sparkling cider are all in impressive-sized vats. It gave me the urge to emulate Obélix and dive into one of the vats, as though it contained the magic potion. If you want my advice, UNION LIBRE’s products have something mystical about them. When consumed in moderation, you feel smitten by an irresistible urge to smile, kick up your heels and be festive.

Back at the boutique, I indulged in all of the products offered by Union Libre, with two absolutely divine Mama Choka chocolates as a bonus. It doesn’t get any better than that.

I left the estate grinning from ear to ear. The people are nice, the ambiance is friendly and you really feel at home.

Recipe for Mont-Royal (one portion)

Ingredients

• 2 ozs. of fire cider
• 1/2 oz. of Gingembre Infernal Le Lab (infernal ginger)
• Lime wedges
• On ice

Preparation

• In a glass, pour 2 ounces of fire cider and 1/2 ounce of syrup.
• Add 2 lightly pressed lime wedges.
• Add ice cubes, stir and serve.
• A small personal touch: if you find the cocktail too “dangerous”, add a bit of tonic water. But if I were you, I’d be daring and go for the original version.