THE NIAGARA REGION
Our first products are made from a base of 100% Niagara wine grapes that would otherwise be thrown on the ground during the annual thinning process. We have them dropped into baskets instead of the ground before we ferment them, then distill. Many of our herbs are either grown by us or by local farmers. Our grain is sourced locally and we have an abundance of fruit everywhere you turn in the Twenty Valley.
A close proximity to ingredients and materials means substantially less fuel and resource consumption attributed to our production; sourcing ingredients, shipping them and the cooling and bulk storage of organic ingredients. Our goal was to avoid this form of waste by proper situation and resource selection.
Along with good practices and the softer carbon footprint that results from close situation to our raw ingredients, our goal is to have as little energy and environmental impact from our facility as our resources allow. Consequently as a start, we installed a roof rainwater collection system and cistern which collects, stores and recycles our cooling water during the distillation process. With time, we hope to do so much more.