“Our ideal is to pray always,” said Brother Paul Quenon, who joined the abbey in the late 1950s when the bourbon fruitcake was already being produced, and has worked on the more recently introduced bourbon fudge.

Source: https://halifax.citynews.ca/2023/12/17/convent-made-delicacies-a-christmas-favorite-help-monks-and-nuns-win-fans-and-pay-the-bills/