An amber Quebec liqueur blending Canadian whisky with maple syrup, sipped neat or over ice. It was created in 1978 to give maple syrup a market beyond the few weeks of the spring sugaring season.
It is a commercial liqueur with a proprietary blend, built on a distilled base spirit that cannot be made without a licence.
What goes into it
- Canadian whisky
- pure maple syrup
- water
How it is made
Aged Canadian whisky is blended with graded maple syrup in a fixed proportion, rested so the two marry, then filtered and bottled at a strength well below the whisky’s own. Everything depends on the whisky and the grade of syrup, and the ratio is the company’s.
How long it takes: blended and rested; no ageing of its own
How it is eaten
Neat, over ice, or poured over ice cream and into coffee.
History
Created in Quebec in 1978 to give maple syrup a year-round market beyond the spring sugaring season.
Frequently asked questions
What is Sortilège?
Sortilège is a wine & spirit from Canada: amber liqueur blending Canadian whisky with maple syrup, sipped neat or over ice. Created in Quebec in 1978 to give maple syrup a year-round market beyond the spring sugaring season.
How is Sortilège made?
Aged Canadian whisky is blended with graded maple syrup in a fixed proportion, rested so the two marry, then filtered and bottled at a strength well below the whisky’s own. Everything depends on the whisky and the grade of syrup, and the ratio is the company’s. It takes blended and rested; no ageing of its own.
Can I make Sortilège at home?
No, and the atlas gives no method for it. It is a commercial liqueur with a proprietary blend, built on a distilled base spirit that cannot be made without a licence.
What goes into Sortilège?
Canadian whisky, pure maple syrup, water.
How is Sortilège eaten?
Neat, over ice, or poured over ice cream and into coffee.
