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Product Spotlight: De L’Aubier Sap Water

August 6, 2013 | By More

delaubier01De L’Aubier sap water, is an epicurean still water from Quebec, now available in Ontario. Not just another water, De L’Aubier sap water is 100% plant-based, filtered naturally by Quebec maple trees and a unique co-product of the springtime maple syrup production. Named for the sapwood or “aubier” where the tap is placed to extract sap from the maple tree during spring flows, each bottle of De L’Aubier is a “vintage selection” sourced entirely from one harvest. Not to be confused with raw sap, this innovative specialty water is the inspiration of a brother and sister team, Mathieu and Élodie Fleury, whose family owns a maple “sugar shack” in Quebec.

Designed for consumers who value the highest quality, ecologically sound products, De L’Aubier sap water relies on a proprietary process developed by Mathieu, a food and beverage engineer. “Today’s maple syrup producers filter maple water by propelling the sap at high pressure through a series of membranes to extract a sweet concentrate which is then reduced by boiling into maple syrup,” explains Mathieu. “Through filtration it is estimated that nearly one billion liters of sap water are discarded each year. We realized how distinctive this water was and how meaningful it would be for eco-conscious consumers to discover such a remarkable reclaimed resource,” notes Élodie.

How does it taste? Completely sugar-free and calorie-free, De L’Aubier sap water retains a small quantity of naturally occurring minerals of organic origin imprinting it with the pristine character of the Quebec maple forests. The 2012 vintage was prized for its silky full-bodied texture and delicate vegetal notes. An ideal complement to a fine meal, much like wine, De L’Aubier sap water is best served in a stemmed glass to showcase the subtlety and smoothness derived from its plant origins.


De l’Aubier sap water is a still water of vegetal origin made from maple sap. Unlike other bottled waters, this water is not pumped by a machine. Through the biological phenomenon of osmosis, it rises to the tree’s branches during the night and flows back to the roots during the day. Suction causes the maple water to rise from the roots to the branches overnight, and exudation makes it flow back during the day. The tap is a hole made in the maple sapwood, 4 cm deep under the bark, allowing the maple water to be harvested as it flows downward.

The maple water has benefited from organic purification in the tree during the seasons before spring. It is drawn by the leaves in the summer, transported to the roots in the fall, dormant in the roots over the winter, and then rises by osmosis to the branches in the spring. The tree thus protects it from air pollution and any other external attacks.

The harvested maple water, about 2.5% naturally sweet, is propelled under high pressure through a membrane, which separates a “concentrate” with a sugar content that increases to about 10% in 15% of the initial volume, from the maple water separated fromits sugars in 85 % of the initial volume. The concentrate is then reduced by evaporation to produce the famous maple syrup. The challenge for La maison Eau Matelo was to recover and properly treat the maple water separated from its sugars in order to guarantee absolute purity from the production sites in the middle of the forest to the consumer’s table. Less than one hour passes between the time when the drop emerges from the tree and the time when the water contained in this drop is sealed in a De l’Aubier sap water bottle.

85% of the maple water harvested is returned to nature immediately after filtering to concentrate its sugars in the maple syrup production process. Élodie and Mathieu Fleury, a sister and brother whose parents are maple syrup producers, decided to take a different look at this natural resource and recover this maple water, separated from its sugars, to create the world’s only still water of its kind, a made in Quebec product of irreproachable quality: an innovative idea in a traditional sector with a sustainable development approach.


At a recent media tasting at Canoe Restaurant, we were introduced to De L’Aubier by Joel Solish of Culinary Creative. Chef de Cuisine John Horne, of Canoe, paired some hors D’oeuvres with De L’Aubier. Since being appointed Chef de Cuisine of Canoe in 2010, John Horne has incorporated his passion for refined flavours, seasonal ingredients and explosive presentation with his love of Canadian cuisine. At Canoe, John is able to take his cooking to the next level as he is constantly inspired by quality Canadian ingredients, a revelation that came as a result of his travels abroad. Respected for his dedication to Canadian cuisine, he has collaborated with those who share his philosophy Recognized for its unique artisanal Canadian cuisine, Canoe is considered one of the top fine dining restaurants in Canada and is the flagship of the Oliver & Bonacini portfolio.


Spruce Tip Asparagus Tempura with Sumac Sour Cream


Turbot Ceviche, Sea Buckthorne Berry, with Wild Leek Buffalo Milk Yogurt


Beef Tortiere with Branston Pickle and Cedar Jelly


Maple and Screech Cured Salmon atop a Cat Tail Pancake with Sea Asparagus and Crème Fraîche

Canoe has been serving De L’Aubier for the last six months in their restaurant, offering customers a premium bottled water at an affordable value. Different than a typical bottled water, De L’Aubier has a texture to it that is both velvety and silky. It pairs well with dishes that include vegetables and fish.

For more information on De L’Aubier visit

For more information on Canoe Restaurant visit

Category: Food

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