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Fall 2018 Issue 13

Hiram Walker Returns

The Short Guide To Kentucky ‘s Bourbon Trail

Old Roots

A Journalist’s Primer On

To Its

Enjoy Over 100 Spirits

Blue Mountain Tasting

Canadian Whisky BBQ Chimichurri Chicken

Aberlour | The Glenlivet | Bowmore | Laphroaig | Glenmorangie | Toki | Johnnie Walker | Caol | Stalk & Barrel Blue Blend | Ardbeg


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Suntory Whisky Toki™ Japanese Whisky, 43% Alc. / Vol. ©2017 Beam Suntory Import Co., Deerfield, IL.


KEEPING

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INDUSTRY AS

STRONG AS THE WHISKEY. For more than 135 years, the Kentucky Distillers’ Association has stood strong in supporting America’s distilled spirits industry – and the nation’s only native spirit, Bourbon. And the business has never looked better. The KDA welcomes visitors to the Kentucky Bourbon Trail® and the Bluegrass state to celebrate our signature industry. Kentucky Distillers’ Association PROMOTING & PROTECTING KENTUCKY BOURBON SINCE 1880.

WWW.KYBOURBON.COM • WWW.KYBOURBONTRAIL.COM • WWW.KYBOURBONAFFAIR.COM The Kentucky Bourbon Trail , Bourbon Trail™, Kentucky Bourbon Trail Craft Tour® and Kentucky Bourbon Affair™ are trademarks/service marks of the Kentucky Distillers’ Association. Please drink responsibly. ®


CONTENTS NOV 8

ISSUE 13 FALL 2018 R|W

14 16

Editor’s

Thoughts

13 Relish and Whisky Blue Mountain Tasting

14

Hiram Walker

Returns to its Old Roots

22

Here’s What You Should Be Complaining About

Is the Whiskey Really Worth $50,000?

24

Questions & Answers

With Blair Philips

26 The Water of Windsor Cigar Pairing

28

The Short Guide

36

Johnnie Walker

To Kentucky’s Bourbon Trail

Perfectly Paired Whisky & Chocolate

40

The Malt Whisky Trail

44

A Journalist’s Primer

48

Victory Cigars

28 30

Boutique to Global Brands

On Canadian Whisky

Affordable Luxury

54

Foods You Should Try In Ireland

Brown Bread, Pub Style Vegetable Soup

55

Cooking In Colour

Sweet And Smoky Spice Rub, BBQ Chimichurri Chicken and Chocolate Cherry Skillet Brownies Adrian Harris and Jeremy Inglett

62

MAZI Modern Greek Food

Fillet Mignon Kontosouvli with Smoky Tomatoes, Lamb Fricassee and Lightly Battered Rock Oysters Christina Mouratoglou, Adrien Carre

53 55


G

85 0-

JUD

ES

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’ SC : 8 ORE

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Editor’s

W

e always seem to pair the season of fall with a Scotch, Whisky, Whiskey or Dram. However you name it, from wherever you’re from, the fall is weather we love to embrace. It is a time to open up the vault and enjoy that Water of Life, Uisce beatha, uisge-beatha or aqua vitae, or just Whisky. To misquote one of my favourite blue, wobbly-eyed friends, “just give me the bottle Martha, it doesn’t need to be perfect.” This is my most wonderful time of the year. A time where scents change along with tastes. A chance to try new names and reach for old ones. When profiles are longer than I have time to invest, I always like to hear a friend share their experience with a bottle, while still only trusting my own senses. I mean, I love my friends and always appreciate their experienced advice, but in the end I really want to form my own opinion with this adventure. Sure, its a hit and miss journey, but when I find that one Whisky that works, I start conversing with the Angels to leave this one alone. Your adventure should be that too, yours. You will find the local dispenser of the Spirits often doesn’t have all the answers as well, let alone enough information, or even the correct knowledge on the product, so you can make the right choice on your purchase. It’s both limited and controlled. For a more personal experience, come out to a Whisky Tasting. Here, you will be able to talk with actual Product Ambassadors who really do know what they are saying. The passion and commitment to

details they will share with you is offered to help you on your journey, to educate and familiarize you with this world of Whisky. So you don’t need to buy bottle after bottle to find the ones you prefer the best, and waste time and money, not to mention your taste buds, on second best. The Whisky Tasting events here in Canada are some of the best product representation in the world. They are presented for all to enjoy, at an intimate evening and hear the stories behind the drams. Victoria Whisky Festival in BC, Relish and Whisky Blue Mountain Tasting in Ontario, The Wonderful World of Whisky in Cornwall ON, Ottawa Whisky Festival, and the New Brunswick Spirits Festival, all await you to come and have an experience of a lifetime. As well, something to look forward to, in years to come. Robeet Windover Editor

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Published Quarterly Enjoy all our issues online at www.qcrelishandwhisky.ca download your free copy or subscribe for your copyand enjoy anywhere

Editorial Director|Editor Artistic Director| National Sales Manager Robert Windover Contributing Designer Mark Tenaglia Quintessentially Canadian Toronto, Canada Relish and Whisky Writers Blair Philips Fred Minnick Emily Westbrooks Johanne McInnis Mark Bylok Our Contributors HarperCollins Ltd. Kentucky Bourbon Trail Sebastion Roy Victory Cigars Keepers Of The Quaich ire y oo s td. Glencairn Crystal Davin De Kergommeaux Dan Allaire Disclaimer: Relish and Whisky Magazine makes no warranties of any kind, written or implied regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information contained herein. The views contained in this magazine are those of the writers and advertisers, they do not necessarily re ect the views of Relish and Whisky Magazine and its publisher, Quintessentially Canadian. Relish and Whisky Magazine assumes no responsibility for unsolicited material. Relish and Whisky Magazine assumes no responsibility for content of or reply to any ad. The advertiser assumes complete liability for the content of and all replies to any advertisement and for any claims made thereof.


www.qcrelishandwhisky.ca

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Esteemed Writers competitions in both the U.S and Canada.

Blair Phillips is a lifestyles and spirits writer who specializes in Canadian is a lifestyles and spirits writer specializes in Canadian whisky. In addition to being thewho Canadian Contributing whisky. additionMagazine, to being the Canadian Contributing Editor forInWhisky Blair reviews Canadian spirits Editor for Whisky Magazine, Blairtoreviews Canadian for Distiller. He also contributes newspapers andspirits magazines for is Distiller. also to newspapers and magazines and on theHe jury forcontributes both the World Whisky Awards andthe is on the jury Whisky for both Awards. the WorldBlair Whisky and Canadian wasAwards the Canadian and the Canadian Whisky Awards. Blairduring was thethe Canadian columnist for DrinkingMadeEasy.com TV show’s columnist for DrinkingMadeEasy.com during the three year run. He currently lives in Toronto Canada. TV show’s three year run. He currently lives in Toronto Canada.

Fred Minnick

is the author of four books : Whiskey Women, Bourbon Curious Camera Boy and the Certified Angus Beef history. Whiskey Women earneda Gold Medal at the Foreword Reviews Book Awards and a Silver at the Indie Publisher Awards. Camera Boy became a Wall Street Journal best- selling eBook in May 2012. Fred Minnick is the “Bourbon Authority”for the Kentucky Derby Museum. Since October 2013, Minnick has taught bourbon classes at the museum and hosted private bourbon tastingsfor convention groups. Louisville.com named Minnick s popular“Legend’s Series “ one of the top events in all of Bourbon Country.

whisky� spirits ��d cockt�ils. �ollow hi� o� twitter ��d i�st��r���

Mark Bylok has spent the past decade writing about whisky for various online and print magazines. In his first book, The Whisky Cabinet, Mark writes about the whisky industry in a relatable way for today’s whisky consumer. The podcast that he co-hosts, The Whisky Topic, is a casual conversation with whisky where Mark interviews many industry titans that take a seat and have a drink (or two). Mark regularly hosts whisky tastings for corporate events, master classes, and is a judge in whisky competitions. He also publishes the website, whisky.buzz, where his podcast is hosted and where one can find his latest whisky reviews.

Fall 2018 Relish and Whisky Magazine

Emily �k�Westbrooks �hisyl�ssie� is �� i�ter��tio��l spirits freel��ce writer is a freelance writer and blogger from Maine. Now based in Dublin, she writes about Ireland, travel, parenting and food for publications around the world. She shares her tips and tricks for getting the most out of a trip to Dublin in her e-guide, Delightful Dublin, and recently published � cri�e �ovel� he �e�d ���rit��� her irst thriller set i� Ireland.


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Hiram Walker Returns to its Old Fashioned Roots by

Blair Phillips

T The drought had lifted, yet it was all sunshine in Ontario’s 1927 sky. News broke that the Liquor Control Act had put an end to the province’s prohibition. If you were a decent law abiding customer with a permit, the new LCBO was happy to sell beer, wine and spirits to you for home use. Almost by coincidence that same year, Henry Ford went public with his new vehicle, the Model A. People would need a car to get to one of sixteen LCBO liquor stores. The LCBO expanded to 86 provincial stores by the end of the year. 1927 was a busy year. The first transatlantic telephone call was made from New York City to London. I assume it was to tell the British that Ontario had finally come to its senses, leaving Prince Edward Island and Nova Scotia as the last dry provinces. Charles Lindbergh completed the first solo flight across the Atlantic Ocean. No one told him you could now call. The Peace Bridge opened connecting a convenient route from the dry New York State to Niagara Falls, Ontario. And Roger Moore was born, possibly conceived when his parents indulged in one of the newest crazes coming out of the Hiram Walker distillery, the bottled cocktail. Harry Hatch had just acquired Hiram Walker & Sons Ltd., and he was an astute businessman who would do anything to make sure his 14-million dollar investment would grow into a profitable business. Ontario’s repeal of prohibition was full of regulations. Drinking alcohol in public places like bars, pubs and restaurants was still illegal. Did Hatch see this as an opportunity? If you couldn’t go out for a cocktail, then maybe, if you could buy one at the government liquor store...the thought process may not be clear, but we do know the distillery began bottling a Manhattan and a gin Martini with a couple of vermouths, bitters and lemon extracts. Their Manhattan was stirred with a base whisky, bourbon, rye, vermouth, orange bitters and Curacao (not the blue stuff), offering both bitterness and sweetness.

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By 1941, with the tensions of wartime mounting, Hiram Walker-Gooderham & Worts Limited was experiencing high sales volume. Production shifted to the new Hiram Walker distillery in Peoria, Illinois with little change in the recipe. Curacao was dropped from the Manhattan, but bourbon blended with rye whisky, bitters and vermouth remained. By now, the bottled cocktails were listed as proprietary brands on the same page as Canadian Club, Imperial, Hiram Walker’s Special Old, and a full range of whiskies branded under the Barclay’s and Gooderham & Worts name.

Airlines, such as the Howard Hughes owned TWA, offered miniature iram al er Coc tails on flights. The Peoria distillery had added a Daiquiri, a dry Martini with Hiram Walker’s London Dry Gin, an E tra ry artini and an Old ashioned bottled at 7 proo . The early 197 s saw a shi t. Consumers started to move toward lighter beverages. Canadian whisky makers responded with a lighter whisky in select markets. Hiram Walker’s was a brand called “Northern Light.” Lagers invaded the beer scene and easy drinking syrupy wines bottled at a lower ABV were a hit. Cordials and Liqueur, such as Amaretto, Drambuie, Tia Maria, Cointreau and Kahlua exploded to record sales levels. And by 1976, like a scene in The Godfather – with the vodka invasion on the horizon – the Caporegime, aka Baby Duck, silently whacked the bottled cocktail. No one noticed, and no one cared.

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Today, the dark days of pouring Crème de Menthe over their ice cream on the red eye flight rom New York to Los Angeles are behind us. The cocktail revival has resurrected the past’s sleeping giant, as ready to drink cocktails have returned. eady to drin coc tails are flying o the shelves, explained Corby Brand Ambassador, Spencer Gooderham when we sat down to talk about the new J.P. Wiser’s Old Fashioned. “The Old Fashioned has been the number one best selling classic cocktail for the past few years; it’s the ubiquitous cocktail.” Spencer and fellow Canadian Whisky Ambassadors Dave Mitton and Colin MacDougall were brought in from the ground up. All three gentleman have cut their teeth working behind bars and perfecting their palates long before their time with the brand. They went through 1 to 2 samples with iram al er blenders, Dr Don Livermore and Scott Stieh. Some of Toronto s best bartenders visited the Corby o fice. The .P. Wiser’s crew sat down with them, told them about the concept and started to discuss all the variations of this classic cocktail. They put all the options on the table with the goal o finding a beauti ully cra ted coc tail that spoke to the people who drink J.P. Wiser’s whisky. This means something that is balanced, not too sweet, too bitter – or goes too far in either direction. The whisky made at the Hiram Walker distillery has many built-in components suited for creating a balanced cocktail. But Dr Don Livermore’s blending team is not one to take shortcuts. They wouldn’t simply crack open a bottle of one of Livermore’s previous blends. No, the whisky component for the bottled Old Fashioned was blended from the ground up to cover all o the ey flavours needed in an Old ashioned. “We wanted to balance out the rye and corn whis y to ma e a whis y specific or this coc tail, explains Livermore. “This is a whisky blend that’s designed to mingle with all the other ingredients.” The blend’s corn whisky adds texture that glues the sweet notes with the blend’s rye notes, which punch through with spice. The whisky’s fruitiness, with a palate cleansing citrus pith finish, accents the bitters. The bartenders evaluated where they could dial up individual ingredients to work with the whisky and not against it. The team worked with different variations of bitters, orange essence and sugar cane until it was just right. The whisky combined with the bitters brought forward some beautiful black walnut and cardamom flavours already characteristic in rye.


With this Old Fashioned, it has room for the home bartender to spruce it up by adding their personal touch. If you prefer your cocktail on the sweeter side, there’s space to add your favourite syrup. If you like your Old Fashioned bitters forward, then there’s room to add dashes of your favourite bitters. But customizing it isn’t necessary. “We worked hard with it,” says Spencer. “Scott went back and forth with the bartenders many times to get to a place where it was authentic and all that was left to do is just add ice and you’re done.” To use the clich , this is a oldiloc s coc tail. E cept the tale o oldilocks and the Three Bears would take a dark turn if Goldi tried to pinch this cocktail. Breaking a chair, sleeping in a bed and eating all the porridge, you get a pass, but to take this cocktail from the bear’s liquor cabinet? It wouldn’t end well. Just buy your own and pour it directly into a glass with a big chunk of ice. Then, from the comfort of your own home, sip on a great Old Fashioned in a chair that is just right.

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HERE’S WHAT YOU SHOULD BE COMPLAINING ABOUT

N

by Fred Minnick

Not a day goes by I don’t see somebody complaining about $70 bourbon or so-called secondary prices. Hell, you’ll even see people interviewing economic professors about bourbon pricing, going from $15 to $45, in a relatively short period. Truth is, I complain too, and I make fun of myself for complaining. But we should really all be complaining that somebody spent $61,500 of whisky without sharing us a drop. I mean, seriously: the Skinner Auctioneers sold a 57-year Macallan for that price yesterday. And as far as I know, none of us are getting a drop, other than the rich person who’ll probably pour it with Coke. Of course, this isn’t the only time old Scotch has sold for a mint. In fact, it happens so much that it’s hardly newsworthy anymore. In 2013, Macallan Anniversary 50-years-old went for $40,460. At 77 proof, the rare Scotch was distilled in 1928. At this same auction, the AH Hirsch Reserve 16-yearold sold for $595. (By the way, that Hirsch now goes for around $2000.) In 2010, Sotheby’s auction sold Macallan 64 year old for $460,000. For the love of God! Somebody spent nearly a half million bucks on whiskey (excuse me, whisky)? That’s insane. le� iddich� ��l�ore� �c�ll�� ��d ow�ore h�ve �ll sold limited edition whiskies for more than $50,000. But honestly, they’re pipe dream whiskeys. Even if you have the money to buy, so do 50 other whiskey millionaires and the auctions become the I’m-better-than-you high school bidding competition.

Is the whiskey really worth $50,000? Maybe, maybe not. It depends on the whiskey.

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I have had priceless Cognac, which was distilled and barreled in 1806, and 100-year-old Spanish brandy, that sent chills down my spine, leaving me with the indelible impression that if I had the money, I’d buy the stuff. I’ve also had extremely rare and expensive whiskey that made me wonder if I had just chewed on a molded log. It was disgusting. But those with that kind of money will always spend it on lavish things. And forever, those lavish things never included bourbon. Now that some bourbon, (egad!), goes for up to $6,000, it’s attracted business moguls, celebrities and other faces, who will leave bourbon the minute it’s not cool. Fortunately, because of the new charred oak and the intense climate, Kentucky bourbon tastes like cherry cough syrup and fence posts when aged over 30 years. So, when an auction house tries to sell a “mere” 10-year-old bourbon from 1955, the typical Scotch drinkers, who crave 50-year-old whisky, will think it’s swill and pass. These auctions do not typically attract people who understand bourbon. Thank God!

Hopefully, the ultra rich remain uneducated on the good American whiskey. Until then, have you seen the secondary pricing on 57-yearold Macallan? Oh my God.


Go to qcrelishandwhisky.ca Let us know what your thoughts are.

&

With Blair Phillips

Q A

1 What are whisky regions? Are they only in Scotland, and how do they reflect what you are tasting? Lauren, ON

Today, whisky regions are a simple and convenient way to group Scottish distilleries into sections. ut traditionally, they were also used to differentiate local styles and reputations. Now that Scottish distilleries have whiskies outside of their traditional boundaries, the regions don’t pull as much weight as they used to. But, you have to admit, the map looks pretty. Canada never established whisky regions. With each distillery following its own production methods, it wouldn’t make much sense. Instead, expect to see more whisky trails with the explosion of micro-distilling (similar to the Bourbon Trail in the United States).

2

What types of barrels are typically used for Canadian Whisky? Gary, AB Used bourbon barrels are the most typical, but this is speaking in very general terms. anadian base whis y is usually matured in used barrels, whereas the a ouring whiskies are aged in virgin oak or a mixture of casks. Canadian whisky distillers have much more freedom when selecting barrel types, but usually the char and style of the barrel is selected based on the grain that will age in it.

3 Why can we not have a Bourbon type Whisky made in Canada? I like our variety of Whisky here but also enjoy a Bourbon too. Chris, BC Canadian Distilleries can and do have many bourbon style whiskies. It’s been happening for decades long before any style distinctions were made. Trade Agreements and Federal Agreements between the United States and Canada have clauses stating that a whisky needs to be made in the United States to be called Bourbon. I’m not a lawyer, but this doesn’t stop Canada from having bourbon-style, bourbon mash or bourbon barrel on the label, just like it doesn’t prevent American Distillers from using Canadian Rye style etc. on their labels.


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The Water of Windsor Cigar Pairing Last year’s Canadian Club 40-Year-Old caused havoc in Canadian liquor stores. The shelves stocking this fine whisky promptly became bare like Old Mother Hubbard’s cupboard. Many whisky fans hoping for a bottle went home without a bone of their own. The good news is Canadian Club is back this fall with Chronicles Issue No 1. This is a 41-YearOld whisky with 12,000 bottles for Canada, plus an allotment for the United States and UK travel retail. It’s made from a single batch of corn whisky barreled in 1977 marking the first release in an annual series.

A whisky this exciting deserves a gratifying cigar – the award winning My Father’s Flor de las Antillas. Rover will roll over for the whisky’s creamy sweet maple that locks with the cigar’s creaminess. As the cigar toasts, the peppery flavours will engage with the whisky’s big mid-palate spice. Chronicle’s wood sugars and strong oak spine will pull an assortment of spice from the cigar including a woody cinnamon – a best friend for the whisky’s long ginger accented finish. by Anthony Welsch of www.cigarscity.com

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The Short Guide to Kentucky’s Bourbon Trail


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The Short Guide to Kentucky’s Bourbon Trail

K

by

�rk ylock

Kentucky is, by far, becoming a favorite place of mine to visit. The perk of being a whisky writer is frequent trips to the state. There are plenty of touristy things to do (caves, hiking, horseback riding, the Kentucky Derby, the list goes on), but I come down for the whisky, the food, and the atmosphere.

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Distilleries to Visit Firstly, you should visit the distillery that you’re the biggest fan of. You won’t go wrong with a tour in Kentucky, and the one you love the most is likely to treat you well. I’ve done as many as three tours in a day, but one or two is a reasonable number. The most complete distillery tour is offered by **Jim Beam**. They have exhibits just for the tour that take it beyond the typical visits to the fermenters, distillery, barrel warehouse, and so on. Jim Beam also provides the most options when it comes to tasting whisky at the end of the tour. You can only taste two whiskies, which is true for all of Kentucky, but at Jim Beam it’ll be a complete list of options. The VIP tour is the one to get. It’s pricey, but comes with the most surprises. There are two advantages of coming to **Wild Turkey Distillery** that are important to mention. The tour is quick and compact, and gives you the rundown on the whisky making process. The gift shop h�s so�e �ice sw��� ��d � terri ic offeri�� of �ild rkey ��d ssell s eserve whisky. his is i�portant because not all distilleries sell on premise, or they might have a limited selection. Best of all, if you hit the gift shop later in the day you might see Jimmy ssell hi�self sitti�� o� the ch�ir �e�r the c�sh re�ister. He’ll gladly take a photo with you and sign your newly purchased bottle of whisky. If you are there, tell hi�� he�rd �ild rkey ��de the irst ho�ey l�vored whisky. s th�t tr e r �sk hi� � o t rye. That’ll get him talking. If you’re tired of tours, skip the actual distillery tour, and visit the gift shop. If you’re interested in seeing a smaller distillery, head over to **Willett Distillery**. You can stand in one place and see most of the stages of the whisky making process. Terry will let you swing

a hammer to nail down the barrel bung, and the gift shop occasionally h�s r�re ottles of whisky. � the much smaller side of the production house, there are many smaller distilleries. The most beautiful distillery you can visit, though, is **Castle & Key Distillery** on the former Taylor Distillery grounds. This is an historic site that captures the glamour of whisky making in the late 1800s and early 1900s. This distillery was just recently restored, so check ahead to make sure they’re doing tours when you visit. I often recommend *Buffalo Trace Distillery* as one of the later distilleries visited. By this time you’ll be an old pro, and you’ll know how everything is done. The VIP tour is absolutely free (unlike many of the tours mentioned above), but you do need to book it ahead. If your trip is more spontaneous, don’t worry, they do regular tours throughout the day for drop-ins. Buffalo Trace Distillery is the home of many great whiskies, and the grounds are fantastic. The guides have always been incredibly knowledgeable. If there’s just one tour that you do, the VIP tour is the one to do. Along with that, they also offer a ghost tour! Book early. �hile �e�tio�ed o�ly ive distilleries in total, any distillery in Kentucky is going to show you an e celle�t ti�e. �ker s �rk �istillery* and **Woodford Distillery** are gorgeous facilities. *Heaven Hill Distillery* has an interactive map, and their tour is focused on the stor��e of whisky. �o r oses �istillery’s* tour offers the usual information with a video, and their gift shop often has an excellent selection of their single barrel offerings. Look for �o r oses i��le �rrel . h�t s my favorite. You can’t go wrong. In fact, downtown Louisville is the home of a few big distilleries that have terri ic i�ter�ctive to rs. ld �orester �istillery is loc�ted downtown, and it’s a fully running distillery that includes all steps of the whisky making process. You don’t need to leave Louisville to receive a great tour. If downtown in Louisville, also visit *Peerless Distillery*. It’s a smaller distillery, in an historic ildi��� with � terri ic to r.


Places to Stay & Play I often stay at the *Beaumont Inn* �e�r e i��to� o� �y irst d�y. The bed & breakfast is located in a sleepy town with a quiet nightlife. But on a travel day, there’s nothing wro�� with th�t. ost of �ll� ook � t�sti�� with �i o� �ed���. ot only does Dixon have an incredible ���e it for � wester� �ovie� he will give you the most frank and honest whisky tasting in Kentucky. Dixon loves wheated bourbons. If Dixon isn’t available for a tasting, there is still plenty to do. The restaurant is a James Beard Award winner, and they have a $4 or $5 whisky menu that’s the best I’ve ever seen at that price point. Be prepared for everything to close down at 9pm. The brunch the next day will set you right for your tours in the day. You’ll be near plenty of distilleries. If you hit up the distilleries near Beaumont Inn the next day, you can choose to stay in Louisville. There are plenty of options. However, if you have the time, a day in Lexington (either the start or end of your trip is worthwhile. �ch ti�e �o there, the atmosphere is different, but the downtown core feels more like a college town. *West Sixth Brewing* will be active most days. iddle �ork itche� �r is �� incredible place to eat, and is quickly becoming a national renowned place. If you enjoy bar hopping (like I do!) the downtown core will do you well, but if you’re looking for an older crowd you’ll be challenged. If you’re fortunate enough to be in Lexington when the racing season is on, visit *Keelands*, and dress-up. So long as you’re staying within Louisville proper, there’s no bad place to stay. If you don’t mind traveling via Uber, most trips will be $5 to $8. The downtown core is not always active, but staying in Clifton Heights will place you in the middle of the action. I often stay on or near **Baxter avenue* because *Gralehaus* is truly excellent for brunch and coffee (great beer selection as well), and *Quills Coffee* will satisfy any coffee snob you know. That area also has an excellent nightlife if you’re into drinking until last call (4am).

There are key places to check out: *The Garage Bar* for general drinks, late-night food, and ping pong. *The Silver Dollar* has an excellent list of whiskies, great cocktails, and a please-everyone food menu. It’s a great place for a larger crowd, or to sit at the bar. *Bourbon Bistro* has a rare selection of whisky, knowledgable staff, excellent food, and perfect for either d�te �i�ht or sitti�� �t the �r. hirley �y s is �oi�� to give you the proper taste of southern cooking. There’s a lot more to see in Louisville, but many places will come and go. The ones mentioned above, I hope, are institutional, they’re not going anywhere. Come for the Bourbon, stay for everything else. While touring distilleries is likely to be the main goal of coming to Kentucky, there isn’t a shortage of exploration. This isn’t a state to stay inside your hotel room in the evening, but rather one that gives you as much back, as you put forward.

Go out, explore, and enjoy Kentucky.

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Fall 2018 Issue 13

Hiram Walker Returns

The Short Guide To Kentucky ‘s Bourbon Trail

Old Roots

A Journalist’s Primer On

To Its

Canadian Whisky

Enjoy Over 100 Spirits

BBQ Chimichurri Chicken

Blue Mountain Tasting

Aberlour | The Glenlivet | Bowmore | Laphroaig | Glenmorangie | Toki | Johnnie Walker | Caol | Stalk & Barrel Blue Blend | Ardbeg

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Issue | 09

Autumn | 2017

Summer 2018 Issue 12

Blue Mountain Whisky Tasting Fall 2018

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DomainePinnacle Loving their sweet success

Connoisseur Whisky of the Year

American Whisky Changes Bourbon and Rye Tender Medallions Chillies and Cocktails in Time for Summer

The Story Behind the Name

Canadian

Winter | 2015

Local Gastronomic to the Angel’s share

Canada|Issuu 07

With Your Favourite

BOURBON

Relish and Whisky

Dark Chocolate and Saffron Tart Plus

Whisky Passion Scottish Pride

Frank Biskupek Canadian Brand Ambassador for The Glenlivet

Kentucky Bourbon Affair

Whisky options for your Irish Coffee

Bacon Washed Bourbon Alternative

Christmas Dinner

SALTED ALMOND & BROWN BUTTER CHOCOLATE COOKIES


PIKE CREEK

Aged 10 years and finished in Rum barrels to create an easy-drinking and incredibly smooth whisky

GOODERHAM & WORTS A 4-grain blend that is complex yet well-balanced

LOT NO. 40

Made with 100% Canadian rye for a bold whisky with a spicy finish

Please enjoy responsibly.


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JOHNNIE WALKER RED LABEL & LINDT EXCELLENCE PINK PEPPERCORN

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Bursting with vibrant, smoky flavours and crackling with spice, Johnnie Walker Red Label provides the ideal flavour notes to pair with Lindt Excellence Pink Peppercorn chocolate. Mellow, tangy and slightly sweet peppercorns work harmoniously with the flavour of Red Label for an incredible pairing experience.

JOHNNIE WALKER BLACK LABEL & LINDT EXCELLENCE 70% CACAO

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The incredibly complex Johnnie Walker Black Label is a perfect match for Lindt Excellence 70% Cacao. Vanilla and leather notes from the chocolate complement the orange and dried fruit notes of the whisky, and enhance the layers of rich smoke, peat and malt.


PERFECTLY PAIRED WHISKY & CHOCOLATE come together this season for elevated home experiences — made easy.

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To make it even easier, we did all the leg work for you. We sat down with Johnnie Walker and Lindt Excellence Chocolate and tried pairing after pairing to make sure you got the best of the best. We know what you’re thinking - “Poor us.” But hey, someone has to do the job. The next time you have company over, make it easier on yourself. Set out a few whiskies and a platter of assorted dark chocolates, and watch your guests ‘ooh’ and ‘ahh’. The best part is: with almost zero prep, you get to enjoy the night, too!

Sláinte! JOHNNIE WALKER GREEN LABEL & LINDT EXCELLENCE CARAMEL & SEA SALT

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The island whiskies used in Johnnie Walker Green Label blend are an ideal match for the Sea Salt in the Lindt Excellence chocolate. The Caramel enhances the richness of the highland whiskies in the blend, highlighting notes of wood smoke, pepper and deep vanilla.

WANT TO TRY YOUR HAND AT PAIRING? Try finding flavoured chocolate that will enhance the subtle notes or complement the highlighted notes of your favourite whisky. Every whisky is different, and so is every chocolate, so it may take a few tries. Time, defintely well spent!


Here’s a cool tip:

For an even richer exerience, keep your Johnnie Walker Gold Label Reserve in the freezer prior to serving. Doing this increases the viscocity of this particular whisky, providing an extra creamy whisky-chocolate pairing.

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JOHNNIE WALKER GOLD LABEL & LINDT EXCELLENCE ORANGE INTENSE

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With notes of delicate nectar, sweet fruits and citrus - Johnnie Walker Gold Label Reserve is the perfect match for Lindt Excellence Orange Intense. Pieces of orange and almond slivers add a balanced texture to the creamy smoothness of the whisky. A hint of smoke follows to bring everything together.

JOHNNIE WALKER 18 YEAR OLD & LINDT EXCELLENCE HAZELNUT

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Warm vanilla, dried fruit (think raisin) and a hint of citrus are all at the forefront of Johnnie Walker 18 Year Old, followed by a hint of nuttiness - a perfect match for Lindt Excellence Hazelnut dark chocolate, with a deeply toasted aroma and hints of dark toffee and burnt caramel.


A LIL’ SUGAR & SALT FOR THAT SINGLE MALT Don’t feel like chocolate this time around? Try these simple pairings with some of our favourite single malts.

1. Talisker Storm & Oysters This maritime inspired malt is the perfect condiment for some fresh-schucked friends. Add a drop or two of Talisker Storm to your favourite oyster for the best experience.

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2. Lagavulin 16 & Roquefort Bleu Cheese This classic Islay malt is bursting with smoky peat. With flavours of figs, dates and vanilla, it’s the perfect match for the crumbly texture, sharp tang and slightly salty charactersitics of Roquefort cheese. 3. Dalwhinnie 15 & Strawberries This Speyside malt is known for its rich palate of orange, toffee, chocolate, and a hint of smoke - the perfect match for fresh, juicy strawberries. Easy as pie. Well, strawberry pie that is.

JOHNNIE WALKER BLUE LABEL & LINDT EXCELLENCE 85% CACAO

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The elegant Johnnie Walker Blue Label opens incomparably rich and smoky, followed by hints of orange aroma and notes of honey and dried fruit. Pairing this phenomenal whisky with Lindt Excellence 85% Cacao highlights the notes of orange and vanilla that are found in the high quality cocoa beans sourced from Ecuador, Ghana and the Caribbean Islands.


distillery’s water source by constructing a larg which has been recently restored and makes for a

GlenMoray - A small, informal, friendly distil the

iver

ossie in the city of

lgin which has

.

Strathisla - The oldest continually operating

Whisky Trail, Strathisla was built in . t hivas rothers and is a key component of the fa as well as having its own single malt.

Speyside Cooperage - The only working cooper

can see the ancient art of coopering, as skilled 50,000 casks ready for use by the local whisky

What it is The Malt Whisky Trail links nine iconic whisky locations in Moray Speyside, an area with the largest concentration of whisky distilleries in the world. In the picturesque countryside around the River Spey you will find many of the world’s most famous brands of single malt Scotch whisky but also the UK’s only cooperage, amazing whisky-bars and stunning scenery. As well as offering a fascinating glimpse into the history of Scotch, the region has golden beaches, deep pine forests, abundant wildlife and snow-capped hills

Why it's special The whisky centres on the Malt Whisky Trail range from boutique to global brands You will meet the craftspeople who are the guardians of more than 250 years of knowledge about the Scotch industry, from its early days of illegal stills nestled high in the hills, to the early pioneers of legal distilling who took a gamble and sold their fine whiskies all over the world. During tours of distilleries you will nose whisky straight from the cask, feel the heat of the copper stills and soak in the atmosphere of the many bonded warehouses. There is plenty to do for both whisky lovers and those who want to see an unspoilt corner of Scotland.


rge victorian garden, a wonderful out.Trail The Malt day Whisky What it is

The Malt Whisky Trail links nine iconic whisky locations in Moray Speyside, an area with the largest concentration of whisky distilleries in the world. In the picturesque countryside around the iver pey you will find many o the world s most amous brands o single malt cotch whis y but also the s only cooperage, ama ing whis y bars and stunning scenery. As well as o ering a ascinating glimpse into the history o cotch, the region has golden beaches, deep pine orests, abundant wildli e and snow capped hills.

The lenlivet A amous brand whose history is shrouded in legend. The lenlivet is a valley in cotland which housed many illicit stills and later e panded to become the peyside whis y region. ounded by a gutsy armer, the lenlivet distillery flourished as whis y production was legalised.

illery on the banks of s been in operation since

Cardhu The only distillery started by a woman, Cardhu is also home to the world amous ohnnie al er brand. isitors can e perience the history o both the single malt and the renowned blend.

Why it’s special on the Malt g distillery The whis y centres on the alt his y Trail range rom bouti ue to global brands ou will meet the cra tspeople Dallas Dhu Production at allas hu ceased t was in by who arepurchased the guardians o more than 2 years o nowledge 50 in the 19 s and this is now a museum run by about the cotch industry, rom its early days o illegal stills istoric Environment cotland. tep bac in time nestled high inhivas the hills, to the early pioneers of legal distill-blend, famous egal to see how whis y was made in the 19 s and ing who too a gamble and sold their fine whis ies all over the world. During tours of distilleries you will nose whisky straight rom the cas , eel the heat o the copper stills and soa in the atmosphere o the many bonded warehouses. There is plenty to do or both whis y lovers and those who want to see an unspoilt corner of Scotland.

get up close to the old machinery and processes which made peyside whis y a global brand. lenfiddich The name is cots aelic or alley o the eer . The distillery was ounded in 1 by illiam rant who built it by hand with his 9 children and a stonemason. t is now home to the world s most awarded single malt.

rageThe inlocations: the UK, where you enromach - Establishedrepair ed craftsmen in 1 9 , enromach nearly distillery is independently owned by a amily with y industry. proud, enduring roots in peyside. A ter being len rant - One o mothballed, ordon and acPhail brought the distillery bac to li e 2 years ago.

the world s best selling whis ies, the distillery was ounded in 1 by two brothers who mar ed the importance o the distillery s water source by constructing a large ictorian

garden, which has been recently restored and ma es or a wonder ul day out. len oray - A small, in ormal, riendly distillery on the ban s o the River Lossie in the city of Elgin which has been in operation since 1 97. Strathisla - The oldest continually operating distillery on the Malt Whisky Trail, trathisla was built in 17 . t was purchased in 19 by Chivas rothers and is a ey component o the amous Chivas egal blend, as well as having its own single malt. peyside Cooperage - The only working cooperage in the , where you can see the ancient art of coopering, as s illed cra tsmen repair nearly 1 , cas s ready or use by the local whisky industry.

ow do you boo tour it

uring pea season ay to eptember it is advisable to boo your distillery tours in advance. This should be done direct with each site or via the links on www.maltwhis ytrail.com, where you can also create your own itinerary.

hen is the best time to visit

Many of the sites are open all year round, apart rom ma or holidays. ost sites are open during the weekends in the high season, and weekdays in the winter. As a wor ing business, the cooperage is only open Mon-Fri.

Travel in ormation

everal o the sites are along a bus route but you will need to drive ta e a ta i to the more remote locations. you want to share a car, most distilleries will supply miniature samples or the designated driver to taste when he she gets home. The nearest airports are Aberdeen and Inverness. Why not take the Caledonian leeper train rom London to nverness or Aberdeen peyside can be reached rom train stations at eith, Elgin and Forres.

Prices

Tour prices start at under 1 .

.

and most cost

Accessibility

etails o the accessibility o each site is listed on the Malt Whisky Trail website.

Can ta e children

Children are welcome to most sites but are not allowed in the production areas for health and safety reasons.


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A Journalist’s Primer On

Canadian Whisky Hiram Walker Distillery in Windsor, Ontario, Canada is the largest distiller of beverage alcohol in North America. 1 he story of ���di�� whisky offers a distilled and bottled history of Canadian settlement and commercial enterprise. 2 �he� es it �issio��ries �rrived here in the 1600s they left no record of distilling, t they did try with li�ited s ccess to ��ke wi�e for se i� their lit r�ies. 3 �ter� i� the th ��d th ce�t ries whe� l�r�e �ro ps of settlers �rrived i� ���d� they ofte� ro �ht s��ll stills with the�. 4 �espite wh�t yo �i�ht e pect� whe� the early Scottish and Irish settlers began distilli�� here i� ���d� it w�s r � ��d �ot whisky th�t they ��de. 5 The history of distilling in Canada, like ���y thi��s ���di��� v�ries provi�ce y provi�ce. �or e ��ple� the shift fro� distilli�� r � to whisky e��� �s settlers �oved west i�to �t�rio. �hy ec� se of its distance from the sea. This made it e pe�sive for prod cers to �c ire �ol�sses� which they preferred over �r�i� �s se� �oi�� vessels tr��sporti�� Caribbean molasses to Canada could �ot ��vi��te eyo�d o�tre�l.

6 Whisky making in Canada is really an imported Scottish tradition, right? Not ite. he irst co��erci�l whisky distillers were �ostly ��lish ��d er���. ot s rprisi��ly� there were �eric��s of ��lish or er��� desce�t who were keen to expand business opportunities here i� ���d�. s for those cottish and Irish immigrants, they made no contribution to creating the Canadian whisky we k�ow tod�y. hey were� however� e�th si�stic co�s �ers of r �. 7 There is much conjecture that United �pire oy�lists �rrivi�� here fro� the U.S. late in the 18th and early 19th century were respo�si le for i�trod ci�� distilli�� to Canada. Nice story, but not one supported by the historical record. here is �o evide�ce th�t this h�ppe�ed or th�t they ever distilled co��erci�lly. Three fine Canadian whiskies. Gibson’s Finest, Canadian Club Black Label (Japan only), Alberta Premium Dark Horse. 8 ltho �h cotch whisky e�th si�sts will swe�r th�t e�e�s offey i�ve�ted the col �� still� offey stills were �ot the �or� here in Canada. Those early Canadian col�� stills were of �eric�� ��d rope�� design, adapted to suit Canadian conditions. 9 ���di�� whisky w�s� fro� the st�rt� an integrated commercial enterprise. he e�rly distilleries were �e�er�lly �ssoci�ted with lo r�ills fro� which they sourced their grist. 10 �ith �� � �d��ce of loc�lly �row� whe�t� it s �ot s rprisi�� th�t for the �ost part, in the early days, the grain of choice for ��ki�� ���di�� whisky w�s whe�t. � those d�ys� whe�t whisky w�s so co�

�o� th�t it w�s �ct �lly c�lled co��o� or str�i�ht whisky. 11 �he� ��d how w�s the switch ��de fro� co��o� or str�i�ht whisky to rye t w�s er��� ��d � tch i��i�r��ts who w��ted �ore l�vo r i� their whisky. hey suggested adding small amounts of rye-grain lo r to the ��shes. hey c�lled this �ew whisky style rye ��d it ickly ec��e so pop l�r th�t co��o� whe�t whisky �ll t disappeared. 12 ever�l key i� res were respo�si le for est� lishi�� the ���di�� whisky style. ��es ooderh�� �orts �rrived here fro� ��l��d i� ��d �illi�� ooderh�� �rrived the followi�� ye�r. �other i��i�r��t fro� ��l��d w�s e�ry or y who �rrived i� . he�� i� � oseph e��r�� w�s or� here. e w�s of ��lish desce�t t his whisky style w�s i� l e�ced y his er��� ���di�� c sto�ers. In 1857, J.P. Wiser crossed the border into ���d� fro� the . .� ri��i�� his er���


herit��e ��d �eric�� distilli�� �ethods with hi�. wo ye�rs l�ter ��d �lso fro� the . .� ir�� ��lker �rrived� ri��i�� with hi� his ��lish f��ily herit��e ��d e pect�tio�s of �lity whisky. ooderh��� �orts� or y� Seagram, Walker: these are the dynastic and ico�ic ���es of ���di�� whisky. ever�l ���di�� distilleries prod ce whisky si�� o�ly rye �r�i�. olli��wood � ot o. ��d �sterso�s �re e�ch rye �r�i� ���di�� whiskies� �s �re l ert� re�i �� efferso� s ye� ock tock �rrel� �histle i�� r��d ri ly ��d e�dleto� . 13 ���di�� whisky w�s ��d re��i�s � so th o �d cross order e�terprise. �rly on, commercial Canadian distillers made i�ro�ds i�to �eric�� ��rkets� ��d the U.S. quickly became the primary market for ���di�� whisky. his is still the c�se tod�y �s �eric�� dri�kers y � o t of the whisky th�t ���d� prod ces. 14 � � two ye�rs efore o�feder�tio�� ���di�� whisky w�s the est selli�� whisky i� the . . period. �d it re��i�ed th�t w�y �til whe� o r o� overtook it. t is �ow � � er i� the . . ��rket� ��d pr�ctic�lly �eck ��d �eck with o r o�. ���di�� whisky is still the est selli�� whisky i� orth �eric�. 15 �here there s oo e� there s le�isl�tio� ��d t� �tio� ��d ���d� le�ds the w�y. � ���d� p�ssed the world s irst whisky ��ei�� l�w ��d i� � ���d� ec��e the irst ��tio� to i�ple�e�t le�isl�tio� re iri�� th�t whisky e ��ed. ore th�� � �rter of � ce�t ry l�ter� the ritish �over��e�t followed s it. he cotch ��ei�� le�isl�tio� of w�s �ct �lly �odeled o� ���d� s. his is �ot �� �ssertio� t � f�ct. h�ve rese�rched the of ici�l correspo�de�ce th�t co� ir�s this. 16 ���d� s whisky ��ei�� le�isl�tio� w�s intended to facilitate tax collection, and it had a dramatic commercial impact. t �e��t th�t it w�s �o lo��er eco�o�ic�l to oper�te s��ll distilleries� le�vi�� whisky prod ctio� e cl sively to the l�r�er distilleries� �ost of which were �lre�dy ��ei�� whisky ��yw�y. 17 rohi itio� ��y h�ve h�d � �or�l tone to it in the U.S., but it also threatened the for�erly l cr�tive cross order s�les of ���di�� whisky. � whe� the . . decl�red rohi itio�� ���d� s l�r�est market suddenly dried up, creating serious i���ci�l dif ic lties for �ost of ���d� s commercial distilleries. They continued to e port so�e whisky to the . .� t i�

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vol �es so red ced th�t or y s� ooderh�� �orts� ��d e��r�� s f�ced �e�r ��kr ptcy. ir�� ��lker s distillery f�red sli�htly etter t �ot for lo��. t w�s eve�t �lly sold for � o t h�lf its co��erci�l v�l e. oreover� � ch of the whisky re�chi�� the . . fro� ���d� w�s cotch ��d rish whisky i�ported to ���d� for sale in the U.S. 18 ��st forw�rd to tod�y. ���di�� whisky sales are in a resurgence. The most recent st�tistics fro� i�dic�te th�t �ericans bought almost 17 million 9-litre cases of ���di�� whisky th�t ye�r. 19 �d where does ���di�� whisky come from? There are eight large-scale distilleries in Canada and each one of them is undertaking expansion and/or moderni �tio� pro ects ec� se of the co�ti� �lly i�cre�si�� de���d for ���di�� whisky. rod ctio� is r�ci�� to keep p�ce with demand. 20 ���d� s �� or distilleries sp�� the co �try ��d i�cl de three i� l ert� i�hwood� l�ck elvet� ��d l ert� �istillers � o�e i� ��ito � i�li � three i� �t�rio ir�� ��lker� ���di�� ist ��d �orty reek � ��d o�e i� e ec �lley ield. 21 hese �re disti�ct distilleries. �ch o�e follows its ow� prod ctio� processes and methods making it meaningless to talk � o t whisky re�io�s i� ���d�. 22 What is it, then, that makes Canadian whisky so disti�ctive ere is � poi�t overview of key prod ctio� f�ctors th�t� whe� t�ke� to�ether� disti�� ish ���di�� whisky fro� �ll other whisky styles.

a ike si��le ��lt cotch� ���di�� whisky is �e�er�lly the prod ct of � si��le distillery. With occasional exceptions, Canadian distillers do not exchange barrels or y whisky fro� e�ch other. h s� ���di�� whisky c�� perh�ps est e descri ed �s si��le distillery whisky. b In general, unlike their U.S. counterp�rts� ���di�� whisky ��kers do �ot se mash bills. In Canada each grain type is milled, mashed, fermented, distilled, and matured separately, and only then mingled to�ether �s ��t re whisky. �eric�� distillers combine their grains before ��ki�� whisky. ���di�� distillers co� i�e the� �fterw�rds. ike �ll thi��s ���di��� there are exceptions: Canadian Club and l�ck elvet distil their spirits sep�r�tely� like everyo�e else� t �i��le these spirits before maturing them. c e��rdless of �r�i� type� ���di�� distillers �e�er�lly ��ke two whisky stre��s which they later combine after maturation. This is si�il�r to how le�ded cotch is ��de. �e stre�� c�lled �se whisky is distilled to a high alcohol content and, �ltho �h it still i�cl des ���y �r�i� derived co��e�ers� whe� ��t red it f�cilit�tes the f ll e pressio� of co��e�ers derived fro� the wood. o��e�ers �re the che�ic�ls th�t �ive whisky its l�vo r. o�e distilleries ��ke o�ly o�e type of �se whisky� while others ��ke sever�l. his �se whisky is �ost ofte� ��t red i� �rrels th�t h�ve �lre�dy ee� sed o�e or �ore ti�es. he irst se red ces the i� l e�ce


of o�k c�r��els� t���i�s� ��d v��illi�s� �llowi�� other wood derived co��e�ers to co�tri te to the l�vo r i� �re�ter proportio�s. his is o�e so rce of the ele���ce of ���di�� whisky. he seco�d stre�� c�lled l�vo ri�� whisky i�cl des whiskies th�t �re distilled to � low �lcohol co�te�t i� order to e�ph�si e �r�i� derived co��e�ers. hese l�vo ri�� whiskies �re co��o�ly ��de fro� rye� whe�t� barley, and corn – and each is distilled and ��t red sep�r�tely. �l�vo ri�� whiskies �re �e�er�lly ��t red i� �ew vir�i� �rrels or i� � �i of �ew ��d sed �rrels. d �ch type of �r�i� spirit withi� e�ch stream is matured in optimal conditions for that particular spirit. This requires the use of different barrel types and chars for each �r�i�� �s well �s differe�t periods of ��t ration depending on the characteristics of the particular spirit. e he �dditio� of �o� whisky l�vo ri�� the so c�lled . r le is so�eti�es t�lked about on chat boards, although it is poorly understood. This is a practice that is not �e�rly �s prev�le�t �s so�e people s ��est. It is more of a footnote to a discussion of the ele�e�ts of ���di�� whisky prod ctio�. � � � tshell� to �id . . prod cers� �eric�� t� l�w provides i���ci�l i�ce�tives for forei�� spirits th�t i�cl de so�e �eric�� ��de spirits. �or hi�h vol �e otto� shelf whiskies this is � s st��ti�l t� re�k. �or lower vol �e whiskies it is ofte� �ot worth the effort. h s� so�e ���di�� whiskies ��de for the . . ��rket i�cl de �eric�� spirits eve� tho �h the versio� of the s��e whisky ��de for the ���di�� ��rket ��d the rest of the world ofte� will �ot. s well� i� so�e c�ses� re��rdless of the intended market, small amounts of foreign spirit will e �dded to e�h��ce cert�i� l�vo rs. This is further complicated by the use of the words wi�e ��d sherry to descri e so�e of these �dditives� eve� tho �h the �ct �l liquid used bears little or no resemblance to wh�t the �e�er�l p lic perceives wi�e or sherry to e. oreover� �ll spirits �dded to ���di�� whisky �der this r le � st h�ve spe�t �t le�st ye�rs ��t ri�� i� wood.

ike si��le ��lt cotch� ���di�� whisky is generally the product of a single distillery and thus, can best be described �s si��le distillery whisky. 23 In addition to the eight Canadian distilleries �e�tio�ed � ove� two s��ll cottish style distilleries le�or� ��d helter oi�t h�ve ee� est� lished i� ���d� i� the p�st two dec�des. ece�t ye�rs h�ve see� � r�eo�i�� of � cr�ft distilli�� �ove�e�t i� ���d� ��d there �re so�e of the� �t the l�st co �t. o t h�lf � do e� of these �icro distilleries �re �lre�dy ��ki�� or �re pl���i�� to ��ke whisky. 24 �e iss e th�t co�f ses so�e whisky writers is th�t �like i� the . . ��d the . .� ���d� does �ot �ify �ll of its whisky l�ws� r les� ��d re� l�tio�s i� o�e tidy le�isl�tive pl�ce. �istilli�� i� ���d� is � ��tter� irst of �ll� of provi�ci�l re� l�tio� eve� tho �h many aspects of its production and export fall under federal regulation. Consequently, two levels of �over��e�t ��d ���y provi�ci�l ��d territori�l �over��e�t dep�rt�e�ts and agencies, share these responsibilities. �ch of the� ��kes r les speci ic to its areas of legislated responsibility. To complic�te ��tters f rther� provi�ci�l r les v�ry across the country. While it is not incorrect to rely o� the �sic de i�itio� of ���di�� whisky fro� the �ood ��d �r � ct� it is i�correct to dr�w the co�cl sio� th�t this is the o�ly re� l�tio� th�t whisky ��kers � st co�ply with i� ���d�. 25 he �ood ��d �r � ct i�cl des this de i�itio� ���di�� �hisky� ���di�� ye �hisky or ye �hisky a shall: i be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from a mash of cereal grain or cereal �r�i� prod cts s�cch�ri ied y the di�st�se of ��lt or y other e� y�es ��d fer�e�ted by the action of yeast or a mixture of yeast and other micro-organisms, ii e ��ed i� s��ll wood for �ot less th�� three years,

iii possess the aroma, taste and character generally attributed to Canadian whisky� iv e ��� f�ct red i� �ccord��ce with the re ire�e�ts of the cise ct ��d the regulations made thereunder, v be mashed, distilled and aged in Canada, and vi co�t�i� �ot less th�� per ce�t �lcohol y vol �e ��d b ��y co�t�i� c�r��el ��d l�vo ri��.

�i��lly� � key reso rce for �ll these matters of history, production, commerce, re� l�tio�� ��d perh�ps �ost i�portant of all: the delicious taste of Canadian whisky is �y ook� Canadian Whisky: The Portable Expert, published by c lell��d tew�rt ��d . t is � well stocked �r of v�l � le i�ford�pted �ro� ���di���hisky. r� mation.

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Every town or city has a truly unique store. You know the kind – the store that everyone knows, the one that has stories that begin, “I remember the time I was at such and such”. A store that is frequented by the locals. Stores where the customer service and product selection is exceptional. A store that almost doesn’t need to advertise because its word of mouth reputation is stellar. A store that achieves a near cult-like status among the citizenry. A store with a clientele as unique and diverse as the population of the town itself, patronized by taxi drivers and lawyers alike. In a word, the store is iconic. Oshawa has a store that meets all the criteria for inclusion in this exclusive club; it’s Victory Cigars. Tucked next door to a coffee shop, you might miss this retail gem if you’re not paying attention. Victory Cigars is situated on the main drag just past the four corners of downtown Oshawa, yet it is not technically in the downtown, thanks to the vagaries of municipal zoning. All of which is to say that this is a store unlike anything else in the city of Oshawa. The uniqueness starts with the architecture. Victory Cigars is housed in the former home of the Cutler family, prominent members of Oshawa’s gentry in the Roaring Twenties. A.E. Cutler was the treasurer of General Motors; he and his wife, Bertha, built the house in 1922 (she served as the City’s chief librarian). Neighbours included the Drew Family (Drew Street) and publisher C.M. Mundy. Around 1928 Cutler formed a partnership with R.D. Preston as Cutler & Preston, offering real estate services, insurance, loans and mortgages. (Preston later served as the Mayor of Oshawa). Living in the building during its

early years would have been very exciting because in the 1920’s, downtown Oshawa was the place to be. But over the decades downtown Oshawa fell on hard times and by the turn of the millennium, the old Cutler house had fallen into disuse and disrepair. At this point two local entrepreneurs with business savvy and an appreciation for history became involved. Now, almost 100 years after it was built, the Cutler house has been completely renovated to house two new family businesses: The Spa on King, and Victory Cigars. Inside the building you can still see the original hardwood loors� irepl�ces ��d st�irw�ys. row� �o ldi��s and original doorways have been maintained, and damaged ceilings have been replaced with replica ti� ceili��s o� the irst loor. he �ew ret�il sp�ce has modern conveniences, but the business feels as though it has existed for decades; this is what makes Victory Cigars such a unique shopping experience. The cigar store is the brain child of Julian Luke and his brother-in-law Kevin Newell. They opened the store in 2009 and in just ten short years, Victory Cigars has become Durham Region’s go-to location for cigars, pipe tobacco, pipes, men’s shaving products, Scotch glasses, walking canes and more. The shop has been recognized by local business associations, and people travel from all over the world to visit Victory Cigars. Heavyweights of the cigar industry including Rocky Patel, Alan Rubin, Juan Martinez, Alejandro Turrent and Liana Fuente have all traveled to Oshawa with the express purpose of visiting this unique shop. The owners state that “more international CEO’s visit Victory Cigars than any other business in Durham Region.” When you see the list of people

who have dropped by, you’ll realize this claim is likely true! And the thing that draws these people are the exquisite cigars. Cohiba, Montecristo, Macanudo… they are all wonderfully displayed in all their artisanal splendour. The focal point of the shop is the expansive w�lk i� h �idor� � irst for the Region of Durham. Lined with authentic Spanish Cedar, the humidor keeps the products at optimum condition. At any given time there are more than 125 different cigars on offer. The store achieved much of its notoriety because it w�s the irst i� �t�rio to foc s o� �o� �� cigars; the selection of cigars from Nicaragua, Honduras and the Dominican Republic is commendable (of course there are Cuban cigars on offer too). Entering the humidor, the air is redolent with the fragrance of cedar and cigars; most visitors cite this as one of their favourite experiences at Victory Cigars. When asked why so many people are drawn to the store, the owners’ answer is simple: “We Sell Affordable Luxury.” A test of the adage, “you’re only as strong as your weakest link” is easily passed by the sales team at Victory Cigars; a large part of the business’ success is due to the staff. Most people who enter Victory Cigars get greeted by name; let that sink in for a moment. When was the last time you went to a business and they remembered you? And after a few visits, the staff are usually able to pick out a customer’s favourite products without prompting. This attention to detail is a hallmark of great customer service and it’s something that is evident every time you visit Victory Cigars. So next time you’re looking to visit a shop that is truly unique, stop by the old Cutler house on i�� treet i� sh�w�. o ll i�d �ll ����er of gifts displayed in a setting that harkens back to a bygone era. And if you’re so inclined, you can purchase a cigar, stroll down King Street and imagine what Oshawa looked like 100 years ago. Perhaps you’ll imagine yourself as a titan of industry during Oshawa’s heyday!

by Gillian da Silva


Rum’s the

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Please enjoy responsibly.


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There are 1000 bottles of Canadian Rye Whisky produced currently by the only distillery producing whisky in New Brunswick. It was named in honour of the mountain range in eastern Canada, the Appalachian or ‘’Appalaches’’ in French. The folds, fault movements, and volcanic activity reached their peak over 350 million years ago, during what has been called the Acadian Orogeny. The distillery Fils du Roy, located in the Acadian Peninsula, hope you will have the same pleasure in sampling it, as we had in crafting it!

Il y a 1000 bouteilles de ce whisky de seigle canadien ( Canadian Rye Whisky). Produit actuellement par la seule distillerie productrice de whisky au Nouveau-Brunswick. Nommé en l’honneur du système des montagnes de l’est du Canada, les Appalaches. Les plis, les mouvements des failles et l’activité volcanique ont atteint leur apogée au cours de ce qu’on appelle l’orogenèse acadienne il y a plus de 350 millions ans. La distillerie Fils du Roy situé dans la péninsule acadienne, espère que vous aurez le même plaisir à le déguster, que le plaisir que nous avons eu à le concevoir!


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�oods o ho ld ry i� rel��d

s rece�tly �s � dec�de ��o� food i� rel��d wo ld� t h�ve topped yo r list of the hi�hli�hts of yo r trip� t th�t h�s ch���ed dr�s tic�lly for the etter i� rece�t ye�rs. he silver li�i�� of the re�t ecessio� w�s � oo� i� the food i�d stry i� the co �try. he e�d of the eltic i�er i� �e��t the e�i��i�� of � h�rsh re�lity for ���y rest� r��ts ��d c�fes who h�d ee� � le to ch�r�e hi�h prices for s p�r food for ye�rs. s rish people ��d to rists �like ec��e �ore co�scio s � o t where they spe�t their �o�ey� the re�lly �re�t food prod cers thrived ��d the riff r�ff fell �w�y. For visitors, that means you will �ow de i�itely list food �s o�e of the hi�hli�hts of ��y trip to rel��d �lo�� with those �ree� ields� frie�dly people� ��d i�co�p�r� le i��ess. �hether yo re h�vi�� rish yo� rt for re�kf�st� row� re�d with p style ve�et� le so p for l �ch� or �r�ss fed eef for di��er� yo ll e i�pressed ��d h�ppily f ll.

Vegetable Soup ve tried to replic�te it i� �y ow� kitche�� t p style ve�et� le so p re��i�s o�e of those foods th�t is �lw�ys etter i� � p . t s � h � le �i t re of c�rrots� celery� pot�toes� leeks� ��d wh�tever else the chef throws i�. le�ded ��d cre��y� it s �lw�ys �e pectedly f ll of l�vo r. �d i� f�ct� eve� if everythi�� else o� the �e� looks � it dod�y� ve�et� le so p is still � s�fe et.

Dairy ��y visitors �re sed to processed yo� rt or l�vo rless �ilk� rife with che�ic�ls ��d �rti ici�l sweete�ers. t�y f�r �w�y fro� th�t optio� i� rel��d ��d t�ke �dv��t��e of their ch�r�cteristic�lly h�ppy cows. ow they st�y so h�ppy i� �ll th�t r�i� is � �ystery� t it ��kes for � dr�stic�lly differe�t d�iry e perie�ce. ry �ll of it� ��d the� try to i� re o t how yo c�� s� ��le so�e �ck i� yo r s itc�se.

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Brown Bread few ye�rs ��o� he�rd � rece�t tr��spl��t to � li� re��rk th�t the est thi�� � o t rel��d w�s the re�d. t s �ot �s co��o� �� i�cl sio� to the top foods list� t she w�s � sol tely correct re�d i� rel��d is delicio s. op row� re�d with � s�e�r of t ter ��d loc�lly s�oked s�l�o� for the si�plest� yet �ost delicio s l �ch. r� dip row� re�d i�to th�t i�i�it� le ve�et� le so p for � w�r�i�� �e�l.

Seaweed Seaweed isn’t a main ingredient in �ost rish �e�ls� t i� the �ore daring restaurants, it’s an interesting �dditio�. ook for it to pl�y � role i� sod� re�d� p ddi�� or eve� h � � s. �rieties like dillisk� d lse or c�rr��ee��� or eve� kelp �re ofte� i��redie�ts i� �e�ls� especi�lly �lo�� the se� where it s e�sily for��ed.

Blackcurrant ot everyo�e is the i��est f�� of i��ess� �ltho �h tryi�� � pi�t or �l�ss �t le�st o�ce while yo re visiti�� is �ood for ticki�� it off yo r cket list. �or those looki�� for � �o� �lco holic optio� o� � p visit� try order i�� � pi�t of l�ckc rr��t ��d w�ter. t s less cloyi�� or sweet th�� �r�pe l�vo ri��� t of � si�il�r vei�� ��d yo ll le�d i� with the loc�ls.

Fish rel��d is � s��ll co �try s rro �ded y w�ter� so it s �o s rprise th�t the ish �ets hi�h ��rks o� �ost �e� s. t there �re � few ish ��d shell ish worth � try while yo re visiti�� oh� �ory is � hideo sly �ly l�t ish th�t fe�t res o� ���y co�st�l rish �e� s. �d while yo �i�ht �ot e i�terested i� picki�� it p fro� � ish�o��er� it s delicio s ��d li�ht. e� re��� o� the other h��d� is � ch �ore �ttr�ctive fresh o t of the w�ter th�� oh� �ory� t it s si�il�rly white ��d l�ky. �d if yo see � li� �y r�w�s o� � �e� � order the� ��d yo wo� t re�ret it. hey re i��er th�� shri�p with � t�ste ��d te t re �ore like lo ster.

Ice Cream t s �ot �lw�ys w�r� e�o �h to f lly w�rr��t e�ti�� ice cre��� t th�t does� t stop ��yo�e. � � properly �l�y d�y� try � � � soft serve v��ill� co�e with � �d ry chocol�te �l�ke peeki�� o t. t s ���ed for its ori�i��l price� t �ow costs � o t do le. he ice cre�� itself� tho �h� is �ore cre��y th�� typic�l soft serve ��d yo ll likely i�d it ite illi��. �or the �ore d�ri�� ice cre�� � icio ��dos� try rphy s� either i� � li� or the ori�i��l l��ship i� �i��le. by Emily Westbrooks


F L A V O U R


Sweet and Smoky Spice Rub Makes about 1 cup

2 tbsp smoked paprika 1 tbsp brown sugar ½ tbsp granulated sugar 1 tsp salt 1 tsp cayenne pepper ½ tsp cumin seeds ½ tsp dried thyme ½ tsp dried oregano ½ tsp mustard powder ½ tsp celery salt ½ tsp garlic powder ½ tsp freshly ground black pepper 2 whole dried juniper berries

A great spice rub is invaluable in the kitchen, and this one works on everything from poultry to seafood, red meat and vegetables. We’ve even been known to rim our Bloody Caesar cocktails with it!

In a mortar and pestle or clean spice grinder, combine all of the ingredients and grind to a fine powder. Transfer mi ture to a small mason jar. Keeps in a cool, dark place for up to months.

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BBQ Chimichurri Chicken Serves 4

As you might have guessed already, we like our greens, especially herbs. Here we thought we’d showcase one of our most frequently used cilantro. If you’re not a fan, just give this a try and tell us you don’t love it. Its strong avor is balanced perfectly by the addition of basil, parsley and a nice kick of jalape o.

1 cup roughly chopped fresh cilantro(leaves and stems) ½ cup fresh basil leaves cup fresh at-leaf parsley leaves 1 jalapeño pepper 2 garlic cloves, minced ¼ cup olive oil 3 tbsp red wine vinegar 4 whole chicken legs (or 4 drumsticks + 4 thighs)

In a blender, combine cilantro, basil, parsley, jalapeño, minced garlic, olive oil and red wine vinegar. Blend until smooth. Transfer half of the chimichurri to a resealable bag; reserve the other half in an airtight container and refrigerate until needed. Add chicken to bag with chimichurri, seal and turn to coat. Refrigerate for at least hours (and up to 2 hours). Heat barbecue or grill pan to medium-high. Cook marinated chicken, basting with the reserved chimichurri and turning occasionally, for 15 to 20 minutes, until it reaches an internal temperature of 165°F when tested with a meat thermometer. Serve immediately. Tip: The longer you let the chicken marinate, the more rewarding the outcome.

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Chocolate Cherry Skillet Brownies Serves 8 to 12

Make brownies Preheat oven to 3 0 F. Grease a -inch skillet with butter and set aside. In a medium bowl, whisk together brown sugar and eggs. Set aside. This is such a fun dessert to share straight from the skillet. It freezes well, too, which means you can always keep the leftovers (if there are any) for another time. Swap out the fresh cherries for whatever fruit you’d like and make it your own.

In a small saucepan on medium heat, combine chocolate, cream and butter. Heat, stirring frequently, until melted. Set aside. In a medium bowl, sift together our and black cocoa, pushing any clumps through with the back of a spoon. Add the chocolate mi ture, egg mi ture and salt, and stir well. Fold in 1 cups cherries. Pour batter into the prepared skillet and bake, uncovered, for 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool for 1 minutes before serving.

Brownies: 1 cup packed brown sugar 3 large eggs 1½ cups chopped dark chocolate ¹/3 cup whipping (35%) cream ¼ cup unsalted butter 1 cup all-purpose our ¼ cup black cocoa powder (see Tip, page 240) ½ tsp salt 1¼ cups cherries, pitted Ice cream, to serve Cherry sauce: 1 cup cherries, pitted and halved 2 tbsp granulated sugar 2 tbsp fresh lemon juice

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Make sauce: In a small saucepan on medium heat, stir together 1 cup cherries, sugar and lemon juice until well combined. Bring to a boil, reduce heat and simmer for 15 to 20 minutes, until the cherries are soft and the sauce has thickened slightly. Remove from heat. If desired, blend using an immersion blender until e tra smooth. Serve brownies topped with scoops of ice cream and a good drizzle of cherry sauce. Tips: Black cocoa powder is a very dark, super-rich alkalized cocoa. It can be found online or at many gourmet retailers. Be careful when serving the skillet to guests, as it can be e tremely hot to the touch.


Filet Mignon kontosouvli with smoky tomatoes Kontosouvli is a spit-roasted pork dish that features on the menu of many meat eateries and grills. e have swapped the por or filet mignon, but we serve it on metal skewers to reference the original dish. This goes very well with a side of Perfect Fries and our Stir-fried Politiki Salad

6 large vine tomatoes garlic cloves, chopped a few oregano leaves a few thyme leaves a ew flat lea parsley leaves tablespoons ml olive oil, plus e tra or drizzling over the steaks filet mignon stea s, 3½ oz (100 g) each salt and pepper

to serve Perfect Fries Stir-fried Politiki Salad Serves 4

Preheat the oven to 400°F (200°C). Cut the tomatoes in half and e tract and discard the seeds. Place the tomatoes on a ba ing sheet, scatter with the garlic and herbs, drizzle with the olive oil and season with salt and pepper. Roast for 30 minutes until the tomatoes are tender yet still holding their shape. eanwhile, heat a griddle pan or heavy-based frying pan over a high heat until very hot. eason the fillet stea s with salt and pepper, add to the pan and drizzle with olive oil. Cook for about 5 minutes on each side for medium rare. Remove from the pan and leave to rest for 5 minutes. Cut each steak into 3 equal-sized cubes and thread on to s ewers, alternating with the roasted tomatoes. Season with salt and pepper. Serve immediately with Perfect Fries and Stir-fried Politiki Salad.


Lamb Fricassée The term “fricassée” is usually used to refer to the classic French method of cooking meat “halfway between a saut and a stew, as described by ulia Child. owever, in ree cuisine it is applied to this very traditional dish of tender braised lamb, lettuce, dill and spring onions in an avgolemono sauce.

heads o romaine lettuce, each cut into 3 1 oz (25 g) butter 4 lb 8 oz (2 kg) boneless lamb shoulder, cut into chun s bunches o spring onions, chopped 2 bunches o dill, finely chopped 1 bunch o flat lea parsley, finely chopped salt and pepper for the avgolemono sauce 2 eggs uice o 2 lemons Serves 6

ash the lettuce thoroughly, then blanch in boiling water or minutes. rain and set aside. elt the butter in a large flameproo casserole dish, add the lamb and saut over medium heat until browned. Add the spring onions, dill, parsley and lettuce, season with salt and pepper and very briefly saut . Add enough water to cover the meat, cover with the lid and coo over low heat or 1 hours until coo ed through and alling apart. or the avgolemono sauce, beat the eggs and lemon uice together in a bowl with a little o the li uid rom the casserole, then pour the egg mi ture into the casserole and stir slowly so that it is evenly distributed. Serve immediately.


Lightly battered rock oysters ried mussels are a typical ree delicacy, served with a good s uee e o lemon uice. nspired by that classic, we created this dish using ried oysters instead. This recipe will make more herb oil than you will need for the oysters. You can store the remainder in the refrigerator for up to 2 weeks. 12 live rock oysters o 2 ml e tra virgin olive oil 1 red chili, very finely chopped 1 garlic clove, crushed bunch o chives, finely chopped bunch o cilantro, finely chopped grated zest of 1 lime grated est and uice o 1 lemon, plus e tra uice to serve (optional) sunflower oil, or deep rying

for the tempura batter 7 oz (200 g) store-bought tempura batter mi 10 oz (300 ml) cold water Makes 12

his the tempura batter mi with the measured water in a bowl, then cover and leave to rest in the refrigerator while you prepare the oysters, or or at least 10 minutes. Follow the method on page 79 to clean and shuc the oysters, removing and reserving the oyster meat, then washing and drying the bottom shells. i the olive oil with the chili, garlic, herbs and lime and lemon zest. eat enough sunflower oil or deep-frying in a deep-fryer or a large, deep saucepan to 7 19 C . ip the oysters into the tempura batter and deepry in the hot oil, in batches, for about 1 minute until golden brown. rain and place on a plate lined with paper towels to soak up the e cess oil, then s uee e over the lemon uice. Place the deep-fried oysters back in their shells and pour a teaspoon of the herb oil on top of each one. You can then squeeze a little more lemon uice over the oysters i you like before serving.


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Relish and Whisky Fall 2018  

Local Gastronomic to the Angels' Share

Relish and Whisky Fall 2018  

Local Gastronomic to the Angels' Share

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