Every decision and every procedure put forward by the two entrepreneurs has been guided by strict ecological and zero-waste values:

All production waste is composted in a bin behind the distillery and, since the beginning, more than one tonne has been created. This compost will ultimately be used to create an herb garden.
Two electric vehicles were purchased for deliveries and beekeeping, making their operations 100% electric, including everything to do with production and the building itself.
Packaging is designed to be completely recyclable and is plastic-free. Labels are made from compostable Saint-Gilles paper, bottles are made from lightweight, recyclable (even reusable) glass and corks and caps are recyclable or compostable.
During honey tastings, pasta is used as sticks and then composted.
All brown paper used in the production rooms is composted.
Towels are reused and washed in Tony & Charlo’s washing machine.
Drink tastings are done using glassware or, at farmers’ markets, using reusable plastic cups (Ecocup style).
The distillation process is a more energy-intensive one, but it does make it possible to recover all the bottom product that would normally be wasted and transform it into delicious spirits, such as gin.
Sourcing is also an important part of the green approach. All ingredients are either sourced from local farmers or foraged from the local wilderness.

The company is proud to be zero-waste and zero-emissions in virtually all their operations. The customer experience is also enhanced with the use of quality materials, like the tasting glasses.

ACTORS OF CHANGE: Hydromel Charlevoix