From Corporate to Country: Brigette Keszthelyi’s Journey to Homegrown Rhubarb Juice
During a trip to France, Brigette Keszthelyi unearthed the captivating taste of premium rhubarb juice. Realizing that her homeland of Quebec wasn’t producing anything comparable, Keszthelyi took matters into her own hands. Keszthelyi left her career in marketing, bought a plot of land near Lac Brome, and began to grow her own sea of rhubarb.
“There are people like myself who are very passionate about rhubarb and we want to give them the purest expression of this wonderful vegetable. We want them to enjoy how beautiful it looks in the glass.” ‒Brigette Keszthelyi
Keszthelyi’s jump into the world of non-alcoholic juicing paid off. Her experimentation with rhubarb varieties allowed her to create unique sparkling and still beverages celebrating the purest expression of the tart perennial.
Today, Keszthelyi uses her beverage making expertise to expand beyond rhubarb juice, using native Quebec ingredients to create the earthy Le Foresier - a taste of a Quebec forest.
Delmosa & La Rhubarbelle: Bringing Rhubarb Juice to America
During Delmosa’s early development, founder Bruce Blosil discovered La Rhubarbelle’s still and sparkling rhubarb juice at a Montreal fromagerie. Since he was looking for the unique, terroir-driven non-alcoholic beverage to add to his portfolio, he contacted Keszthelyi.
Her initial answer was no, due to the challenges of exporting as a small producer. However, Bruce insisted he would handle the logistics—and again, Keszthelyi’s leap of faith paid off.
“Delmosa was the first business that I was aware of that focused entirely on artisanal non-alcoholic beverages. They appreciate all the details that go into crafting high-quality products, especially small production boutique products such as ours. And they take the time to visit us often and maintain a personal relationship. It is not just business for them.”
Delmosa is pleased to offer U.S. customers La Rhubarbelle’s delicious Petillant, Le Forestier, and Rosé beverages squeezed from the Earth and blended with Keszthelyi’s touch of creativity.Take Your Tastebuds on a Rhubarb Trip