They don’t turn water into wine, but they come close.
La Famille Migneron, an award-winning Canadian dairy and vineyard, will serve unique alcoholic beverages during the Whey Eau-de-Vie Launch Party at M. Wells in Long Island City on Sunday, Oct. 22, at 5 pm.
In other words, attendees will sample cocktails with Eau-de-vie de petit-lait, a spirit made from recycled cheese products.
That’s right. La Famille Migneron, which is based in Baie-Saint-Paul, Québec, sells fine artisan cheeses and operates an organic Nordic vineyard — but it’s just as famous for using whey and grapes to make liquor. Employees distill whey, which is the liquid remaining after milk has been curdled and strained, to make fantastic adult beverages.
The Oct. 22 event is a launch party for Eau-de-vie de petit-lait in the United States. (Northern Rose Spirits sells it.)
The general spirit “eau-de-vie” (“water of life” in French) is most similar to an unaged brandy. It is often made from pears, plums, and berries, but carrots, fir tree buds, and even whey can be used as well. The goal is to capture the aroma and flavor of the distilled product.
Tickets are $85 for four cocktails and four courses.
M. Wells began as a diner serving Québécoise cuisine (i.e. maple-smoked meats, apple-scented blood pudding on savory kraut) near Hunters Point Avenue in Long Island City in 2010. After the lease ended, the restaurant bounced around a bit while earning a prestigious Michelin recommendation before landing for the long haul at 43-15 Crescent St. It’s a short walk from the Court Square/23rd Street (E, M, 7 trains) and Queensboro Plaza (N, W lines) stations. Bicycle racks are outside.
Editor’s note: The lactose intolerant need not worry. The distilling process gets rid of whey’s lactose during fermentation.
Images: La Famille Migneron