4 Hartford Business Journal • December 7, 2015 www.HartfordBusiness.com
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a truly natural product. We're not just saying
it's natural. It really has no chemicals."
A few years ago, LeLaneia, 46, developed
a reaction to wine and liquor. After years of
being a social drinker, she was getting head-
aches after imbibing. That provided the moti-
vation to develop a gluten- and chemical-free
drink that quells those sluggish after effects.
The Dubay's process to making a tasty all-
natural liqueur is an elaborate one. Gallons of raw
sugar-cane based alcohol (gluten and GMO free)
are purchased from the Netherlands. It is then
charcoal-filtered to take any impurities out and
infused with flavor. For example, 400 pounds of
cranberries are infused in a 25-gallon batch; 250
pounds of cucumbers in a 17-gallon batch. Water
and organic sugar are added to reduce the 190-
proof liquid to 30 or 40 proof. The product is then
strained, filtered, bottled and numbered by hand.
The aging process can take from three days
to three weeks, depending on the type of flavor.
"We look for a consistent flavor," LeLa-
neia said. "From batch to batch, we want to
be consistent. It's not that hard because we
know what we want, and can play with it and
get it to its right place."
The Dubays speak proudly of their business'
eco-friendly flavoring niche and its Hartford loca-
tion. They see a resurgence coming in the Capital
City and feel their operation can play a role.
The business is now looking to expand its
market into New Haven, Fairfield County, and
soon into New York or Massachusetts. New
flavors are on the horizon, including peach,
pumpkin, quince, sage and pink peppercorn.
Regular tastings are conducted on site.
Hartford Flavor Company is emerging
in the mix of promising startups in Greater
Hartford. n
Stan Simpson is the principal of Stan Simp-
son Enterprises LLC, a strategic communi-
cations consulting firm. He is also host of
"The Stan Simpson Show" which airs Sat-
urday, 5:30 a.m., on Fox CT — and online
at www.foxct.com/stan.
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The Dubay's have
plans to add new
liqueur flavors
including peach,
pumpkin, quince,
sage and pink
peppercorn.
