A sampling of Back40 Distillery products: (left to right)
Winter Time Frost (WTF), Ol’ Apple Betty, Farmer’s Blend
and Vanilla Frost
Unique from its competitors
With no grain ingredients in its products, Back40 Distillery is,
indeed, different from its competitors.
“We use Alberta grown and produced beet sugar, and all our
spirits are 100 per cent gluten free,” said Lazaruik.
Haugen says that production generally takes one month from
the start of fermentation to bottling. The company uses a 6-plate
common still in its 2,800-square-foot plant, of which approximate-ly
1,400 square feet is the tasting room and bar.
“We use a specially designed yeast that allows us to fer-ment
slowly for the smoothest flavour. We also reuse the water
from the distillation process, which has been filtered and passed
through carbon filtration. This water gets heated from the dis-tilling
process and we use this heated water to make our next
fermentation batches,” Haugen said.
The company produces approximately 25 cases a month of the
seven products they offer – all of which have playful names and
interesting descriptions. For example:
• Ol’ Apple Betty, an apple pie liqueur that tastes like liquid
• Winter Time Frost (WTF), a smooth clear vodka. The vodka
without the slap across your face.
• Farmer’s Blend, a coffee liquor. Special hand-blended and
brewed coffee liqueur.
• Vanilla Frost, a vanilla flavoured vodka (made with real
• Oh My Garlic (OMG), a garlic infused vodka. Just the right
amount of real garlic cloves infused in vodka.
• Smooth Oak Blend (S.O.B.), beet sugar distilled and aged in
virgin charred oak barrels.
• Shelter Bay Rum, distilled from cane sugar and cane molasses,
and aged in virgin charred oak barrels.
With no grain ingredients
in its products, Back40
Distillery is, indeed, different
from its competitors.
Back40 Distillery’s products pair well with a backyard barbecue
Back40 Distillery operates out of a
D I S T I L L E R Y P R O F I L E
6 § POURED CANADA § www.poured.ca