An iconic holiday treat in the Maritimes is proving to be equally as suitable as a liqueur.

New Brunswick based Moonshine Creek Distillery has produced the liqueur, which combines the cinnamon-chocolate candy with corn spirits.

First inspired by a small holiday workshop last year, this year's limited supply quickly sold out with people actually lining up outside of the province’s liquor stores.

“We never had success with a product like this prior,” said Jeremiah Clark, who started the distillery in 2018 with his brother Joshua. 

“We never expected it to take off like this.”

Creating the concoction begins by melting down the Chicken Bones candy into a syrup that’s mixed with corn spirits. 

The distillery produced 10,000 bottles for this holiday season, a number they plan to triple for next year. 

The candy itself dates as far back as 1885 and is commonly sent by to displaced Maritimers by family members during the holiday season.