Meanwhile, Miguel
focuses on making the
spirits, which are all 100
per cent organic with
locally sourced grain
from Armstrong, B.C.
“I get to concoct interesting things, take pictures and meet
really interesting people. Copper Spirit kind of fulfills all of my
passions,” said Candice.
“For me particularly, it’s just about the process. Just growing
Copper Spirit, not in size, not in volume, but as a creative outlet.
We’re both creative people and the distillery lets us explore our
interests,” said Miguel.
One of those interests is expanding the field of spirits
research and attempting to use what they learn to streamline
their processes. To that end, they’ve partnered with Fraser Pick,
Embossed Kegs Ship in 2-3 Weeks!
D I S T I L L E R Y P R O F I L E
a post-doctoral fellow at the University of Windsor, who works
with Copper Spirit to help them conduct research on their
process in an effort to push their whisky and other spirits to
even greater heights.
“Right now, we’re looking into wood extraction. Different
extraction rates for oak barrel whisky aging in general. Then,
we’re going to drill down into different kinds of oak – Canadian,
American and French – to discover what kind of flavour
compounds come up at different percentages of the alcohol
from different oaks,” said Miguel.
“Candice and Miguel have a lot of ambition, but are also new
to the industry, so there’s a lot of room for tweaking procedures
and designing new product,” said Pick.
“A big challenge in craft distilling whisky is the minimum
three-year lag time in aging, so by collecting information
with small-scale experiments and building up enough data,
we can try to tailor and predict what a whisky will be like in
three years according to a set of variables. Having a game plan
going into your whisky program makes a big difference in that
whisky’s quality.”
Higher quality spirits mean more years in business, which
is important to Miguel and Candice who hope to leave Copper
Spirit Distillery as an enduring legacy for their children, who
are eight and six years old.
“They talk about it. They say things like, ‘Maybe I’ll work in
the distillery until I figure out what I want to do or maybe I’ll
just work in the distillery,’” said Candice.
“For me, we would keep Copper Spirit forever in our family
as one of those things that goes from generation to generation,”
said Miguel.
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