A Quebec City carnival-goer warms up with a cold one – Caribou on ice.  Quebec consumes up to 5,000 cases of Caribou yearly, nearly all of it during the winter carnival, and most of that outdoors.

A Quebec City carnival-goer warms up with a cold one – Caribou on ice. Quebec consumes up to 5,000 cases of Caribou yearly, nearly all of it during the winter carnival, and most of that outdoors.

Credit:

Marcus Teply

Bellying up to the ice block on Quebec's carnival grounds. “Don't put your change on the bar,” the bartender tells a customer. “It will stick. And don't even think about your tongue.”

Bellying up to the ice block on Quebec's carnival grounds. “Don't put your change on the bar,” the bartender tells a customer. “It will stick. And don't even think about your tongue.”

Credit:

Marcus Teply

The recipe for commercially bottled Caribou includes grain alcohol, red wine and “very specific” Quebecois spices, according to producer Mondia Alliance. It no longer contains caribou blood – if indeed it ever did.

The recipe for commercially bottled Caribou includes grain alcohol, red wine and “very specific” Quebecois spices, according to producer Mondia Alliance. It no longer contains caribou blood – if indeed it ever did.

Credit:

Marcus Teply

Quebec's winter carnival grounds.

Quebec's winter carnival grounds.

Credit:

Marcus Teply

Folklorist and musician Jacques Dupuis performing at the latest incarnation of the Voûte à 'Ti-Père, a Caribou-drinking institution in Quebec. On cold days, Caribou “gets you very, very, very warm,” he says. “It was so good, I quit drinking it.”

Folklorist and musician Jacques Dupuis performing at the latest incarnation of the Voûte à 'Ti-Père, a Caribou-drinking institution in Quebec. On cold days, Caribou “gets you very, very, very warm,” he says. “It was so good, I quit drinking it.”

Credit:

Marcus Teply

Visitors peruse a photo exhibit of homemade Caribou's long and checkered history at the Voûte à 'Ti-Père, a reconstruction of a storied Caribou drinking spot. “I think it was stronger back then,” says bartender Richard Le Blanc. “It's in the basement, and

Visitors peruse a photo exhibit of homemade Caribou's long and checkered history at the Voûte à 'Ti-Père, a reconstruction of a storied Caribou drinking spot. “I think it was stronger back then,” says bartender Richard Le Blanc. “It's in the basement, and it's family parties – you can pour anything in it, as long as it's fun.”

Credit:

Marcus Teply

An old-style caribou flask hangs on the wall with historic photos at the Voûte à 'Ti-Père.

An old-style caribou flask hangs on the wall with historic photos at the Voûte à 'Ti-Père.

Credit:

Marcus Teply

By law, only one kind of Caribou can be sold commercially in Quebec, although many make their own home-style version with wine, liquor, spices and maple syrup.

By law, only one kind of Caribou can be sold commercially in Quebec, although many make their own home-style version with wine, liquor, spices and maple syrup.

Credit:

Marcus Teply

Quebec City's historic walled district. The city is one of the coldest urban areas in North America.

Quebec City's historic walled district. The city is one of the coldest urban areas in North America.

Credit:

Marcus Teply

Related Stories