Please join my team or myself at the stores below and sample a ” Perfect Gin & Tonic”
Multiple Award Winning Portobello Road Gin, Fresh ice, Fever Tree Tonic & a Red Grapefruit garnish.
What a perfect way to celebrate a hot & sunny June. Fingers crossed!
Friday 12-4 June 01
Saturday 12-4 June 09
Wyse Road, Dartmouth
Friday 12-4 June 15
Thursday 3-7 June 07
Friday 4-8 June 08
Friday 1-5 June 08
Truro (next to Superstore)
Thursday 4-8 June 07
Portland Street, Dartmouth
Saturday 12-4 June 16
Friday 12-4 June 22
This winter I decided it was time to go back to college!
I searched for months looking for an on-line course that offered more than the wide variety courses available today.
I am old fashioned when it comes to learning and had a plan to study everyday through the winter in our local library. I go there a lot to think and rarely take my lap top and switch my phone to airplane mode. Just a notepad, pen and the peaceful ambience, usually gives me all the inspiration I need when working on a project.
I found exactly what I was looking for at the Travel College of Canada.
Happy to announce that after four months of extensive study, homework assignments, and lots of interaction with my tutor, I am now a certified Group Travel Specialist!
The final exam was nerve racking, but I passed with flying colors. So, what does this have to do with Gin or whisky you may ask?
I am busy finalizing tours to both Scotland with the Whisky Paradise tour, which you can view under tours on this site and a unique Gin and Real Ale tour of England. I feel fully confident that with my diploma and far more knowledge of the travel industry, my guests will feel more comfortable booking my tours.
While I offer escorted tours to England & Scotland, my diploma now allows me to offer my expertise to help with any destination for group travel. Golf in Portugal & Spain, a wedding in Jamaica or a river cruise are just a few examples of where I will focus.
Please keep checking my web site and this blog for more details on my escorted tours or email me at email@example.com
This summer I will be promoting an amazing gin from London, England. Portobello Road Gin is now available in Nova Scotia in select stores. Priced at $ 44.99 this is a superb buy for such a premium gin.
This gin was developed at the famous Gin Institute in London, where enthusiasts may book a day to learn all aspects of gin from the history, botanicals, distillation process and more.
Part of the experience allows you to create your own botanical recipe. They will assemble and give you your very own bottle of Gin to take home and enjoy. They also keep each recipe created on file and you may order your very own gin via their web site.
One such recipe became Portobello Road Gin! Now made at their distillery at 186 Portobello Road.
The Gin Institute recently opened their new Gin Hotel. Here you can sip on a martini while listening to vinyl records in the heart of the city. Wake up to the sounds of the famous market and take a walk in the heart of West London, which has so much to offer.
I am currently working on Gin Tours for 2019 and this will be top on my list to feature while in London.
Portobello Road Gin is a classic style London Dry Gin. Its so versatile, with a clean, crisp taste with lots of juniper and a touch of citrus on the palate. It would work well with a martini or your favorite cocktail.
This has already become my favorite gin for a G & T. I have found my Fever Tree Tonic for this gin is their Elderflower Tonic with a good amount of fresh ice and a red grapefruit garnish. Don’t forget oodles of this gin to make the Perfect G & T
The new Gin Craze is in full swing, only this time consumers have a wide choice of premium gins. The first craze a few hundred years ago in London saw consumption of gin sky rocket, being drunk more often than water or tea by all age groups. It was so easy to make and sell back then with ingredients such as Turpentine and juniper oils or some fake flavoring.
Today, gin is in my opinion the most fascinating, complex and premium alcoholic beverage in the market and with Fever Tree Tonic, probably the healthiest drink, in moderation of course.
On Friday of last week, I promoted The Botanist Gin at the New Minas store in the valley. This store is a gem for all people living in the valley region with an excellent range of all spirits including gin and single malt scotch.
I had along side the Botanist a Port Charlotte heavily peated whisky from Bruichladdich. Its not often you find a famous distillery that also produces a gin. This was one of the many goals distillery manager Jim McEwan had when moving to Bruichladdich some 20 years ago.
Islay folk are very proud of where they come from and it’s no surprise to find that out of 31 botanicals in this fine gin, 22 are from Islay. When you think PEI is ten times larger, to find so many on this tiny island is incredible. It truly is locally made gin.
The Botanist is a wonderful sipping gin with the hallmark thick texture on the pallet which is also found on Bruichladdich whisky.
So much floral notes on the nose with citrus and mint on the pallet. A long finish will have you wanting more.
Of course, we all prefer to drink our gin with a G & T. I chose the Elderberry Flower Fever Tree tonic for the Botanist which really brought out the floral and Elderberry flower botanical that is part of the gin’s make up.
Its $ 49.98 at the NSLC and currently only available in a few stores. It sold so well this year, a shipment is on the water at time of writing and should be back in Nova Scotia sometime in May.
My Gin Experience is back for a second season and all the information for my June classes can be found on the NSLC web site under in-store events. All four classes are already filling up fast.
Almost all gins available in the province will be showcased in the classes, either for sipping, a G & T or cocktails and I will start a Gin Rating Page, which will appear in this blog commencing in July.
I had the privilege to host a rare single malt nose and tasting last week. This was in part due to the support and commitment from AHRSE whisky club, Tomatin Distillery and their local distributor.
We had an amazing line up of six single malts with the star attraction being the Tomatin 36 year old and Tomatin 1982 bottled in 2010 and therefore aged for 28 years in a single cask.
We began with Tomatin 12 and Aultmore 12 for reception malts, which gave me time to present Tomatin distillery, highlighting their change in focus from a large distillery to a distillery today that focuses almost entirely on producing single malts. Their recent awards show they have come along way since the seventies and should be considered a top 10 single malt producer in Scotland.
We poured the 36 next, which was a star and all 20 whisky enthusiasts in the audience had a smile on their faces. This is not a single cask expression, rather they stay with their core method of using casks with ex bourbon, ex first fill sherry and second fill sherry. This was personally one of the best aged whiskies I have tasted in my long whisky career.
So much fruit and spice on the palette and so well balanced. Such a long and creamy malt finish, with a nutty almond presence.
The 1982 was initially received with mixed reaction. One said, an outstanding spirit but almost tastes like a rum. This expression is slightly different for the distillery, since it spent its entire life in one single sherry puncheon cask. However, the audience changed their opinion once it had time to open up. Often, a single cask at cask strength will need time and a touch of water is also okay to help speed up the process of opening the malt.
We finished the night with Royal Brackla 21 and a 1989 Cu Bocan. Cu Bocan peated malt was the shock of the night. Tomatin does now produce peaty whisky under the Cu Bocan brand name, which is from a spectral dog that haunts the highland region. However, back in the eighties and nineties they did not produce any peated whiskies except this cask! It was an odd mistake and left to mature many years, spending time in three different ex bourbon casks.
Wow, this was amazing and while heavily peated it had perfect balance, much like Ardbeg.
Lots of fruit and ginger on the palette with a sweet smoke and very long finish.
This was my last whisky nose and taste for the season. Up Next, The Gin Experience Summer Season 2.
March 15th was my last regular whisky class for the winter season. Here’s hoping spring arrives with lots of warm sunshine and we can all get on to our decks to barbeque and of course sip on a long Gin & Tonic.
My Gin Experience events will commence in June.
We had six single malts from the show to nose & taste and I am featuring the three most popular from my guests on the 15th.
This wonderful single malt is made at the MacDuff distillery. The distillery produces a huge amount of whisky for the Lawson’s blend, which is the # 6 best selling blend in world. The Deveron range is the small amount they keep back and mature to be an aged single malt.
Nose: Creamy malt with hints of hazelnut cream, fresh summer berries and a drizzle of maple syrup.
Palate: Peaches, dark chocolates, orange zest and malt aplenty.
Finish: Whispers of raisin and crushed nuts.
This is a gem owned by Diageo and used in their gold blend. Brora and this distillery were side by side and switched closing and re-opening. Finally, the new Clynelish was built in 1967 and Brora finally closed in 1983.
Nose: Zesty, mandarin, tangerine. Smoky.
Palate: Quite light, great clarity. Orange, soft acidity. Dry oak. Mixed fruits, vanilla, leather.
Finish: Quite long, bitter sweetness developing, spicy oak.
The main star of the evening. Ardbeg generally peat their whiskies to 55 PPM. This expression is no exception, however the rich chocolate on the palate, marrying in perfect harmony with rich fruit and peaty smoke. An amazing experience!
Look out for my 2018 Gin Blog coming soon
Last Saturday was the annual NSLC Whisky Show in Halifax. Both the afternoon & evening secessions were packed with whisky enthusiasts. I was fortunate to be poring Royal Brackla and Aultmore from the Dewar’s – Last of the Great Malts series.
Both of these excellent distilleries produce whisky so good, the master blenders take almost all of their production for their top selling global blends.
The few casks that continue to be aged and offered in a single malt expression are quite rare. This is the same with most of the wonderful Speyside malts that are not available in our part of the world.
There seemed to be much interest in Irish single malts this year along with the release to Nova Scotia of Glen Grant. Glen Grant single malt has been the # 1 seller in Italy for many years taking most of the distillery’s production. They have expanded the bottling line which is all done on site and can now offer their whiskies to more of us around the globe.
It was wonderful to see lots of old friends in the industry and some of the regular guests from my whisky classes over the past 12 months. Until next year – Slainte
Prepared for my 20 guests to arrive.
I hosted this event last Thursday and while it was the same night as Savour Food & Wine I almost sold out. Nice to see so many whisky enthusiasts in Nova Scotia. Actually, we sampled food and a hint of wine from some of the six single malt cask expressions.
We started the tasting with Auchentoshan American Oak. A whisky maturated in just ex bourbon is hard to find these days. It will be a tad too sweet for many drinkers. I paired it with a custard tart backed fresh from Delish, a British Shop in our area.
We then moved to the more traditional 12 year old, which is usually matured in ex bourbon and sherry casks. The Balvenie is a wonderful expression of a Double Wood single malt. Also, we sampled the Macallan 12 Double wood which is two ex sherry casks.
These two were paired with home made Bread and Butter Pudding with sultanas that had been soaked in single malt whisky overnight. My goal was for my guests to experience the sherry influence slowly coming into focus with The Balvenie and then taking over with the Macallan. Raisins, cereal notes, dried fruits and spices now come into play. It was a delicious pairing.
We sampled Glenmorangie Quinta Ruben Port wood finish on its own. I did not have a dessert for this single malt however, a dessert with black berry fruits and chocolate would go great.
Tullibardine 225 Sauternes finish was next, which I paired with Lemon Meringue pie. Lots of zesty fruits and a sweet richness can be found from the famous dessert wine from France.
Finally, Arran Amarone, which is so unusual in colour and taste. Its very difficult to find an Amarone cask these days. The wineries keep them all and I do believe Arran have a close relationship with an Amarone producer to offer this great malt in limited supply. I always match this with Turkish delight. Its a great combo.
All of these unusual cask expressions are wonderful to compliment the traditional single malts we find on a regular basis. Most will only be finished (matured for one year or less) in a wine cask. The goal is always to have perfect harmony with the whisky from the various cask influences. Ex-bourbon and sherry casks work from 10 to 30 years and beyond perfectly lying in casks.
Dessert wines casks EG: are often overpowering in their taste profile and so the distilleries will “Finish” maturation in said casks for just a small amount of time.
Desserts or a tray of cheeses are excellent whisky partners. Try it at home.
So, here is a first from the Scotch guy in Nova Scotia. A Canadian whisky I will always keep in the house. High River is so smooth,delicious and so affordable at $ 34.95. This product and part of the Sazerac group does have quite an unusual story.
Its made at the Buffalo Trace distillery in Kentucky! Our friends down south have always bought all the rye we grow in Canada and offer 100% Rye whisky, which in turn Canadians buy. Always thought that was quite confusing.
However, a true style Canadian Whisky will be made from mainly corn with a smaller amount of rye.
The Master Blender of Buffalo Trace distillery a pioneer in making premium bourbon does have quite a passion for Canadian Whisky. Drew Mayville joined Buffalo Trace in 2004 and holds a bachelor of science degree from the University of Waterloo, Canada.
He was the final master blender to serve under the Seagram dynasty. What better a master blender to make a delicious Canadian whisky with oodles of rye grain, which certainly gives the whisky such a smooth taste with toffee, caramel and hint of spiciness.
Slainte or should I say – Right On
It was our third annual Supper at Lefty’s to honor the great man. We asked Jodi our British Chef if we could have more Scottish fare this year and while Haggis was out of the question, the dessert was a perfect traditional Scottish dish.
The appetizer was a creamy fish soup paired with Laphroiag Triple Wood. The peat smoke and sweetness from the whisky was a nice pairing to start the evening.
The main course was pan seared duck breast with a mixed berry sauce with neeps and tatties on the side. You can’t have more Scottish than that! I tried this dish (see below) with the help of the BBC recipe. Rather than a meat, I made Yorkshire pudding and gravy with a large serving of neeps and tatties on top. Well, I am a Yorkshire lad.
The star single malt paired with the main course was Craigellachie 13 and again one of the those rare Speyside single malts.
The fruity notes, ginger and a whiff of smoke went perfect with this dish.
The dessert was a match made in heaven with so much dried fruitiness of raisins, sultanas, fruit cake and sweetness to be found in both the food and the whisky. Clootie Dumpling and Glenfiddich 15. Sheer Decadence!
We finished this amazing evening with a cheese tray, surrounded by fruit and a Lowland whisky that just goes so well with cheeses. Glengoyne 15 is a big mouthfeel whisky with lots of fruity and malty tones
What a great night once again.
Try this at home and please ask me for any suggestion on parings at firstname.lastname@example.org