(The motto of the Keepers of the Quaich, a society for the preservation and promotion of Scotch whisky)
Today, good malts have become widely available throughout the world. Until recent years, even in Scotland, the secret of just how good it could be was known only to a small number of aficionados. It was only when the price of Cognac went through the roof that people sought out other alternatives. Many turned to malt whisky and few have been disappointed. Cognac and other fine brandies are primarily after-dinner drinks. Malts, on the other hand, come in a range of styles suitable to many different occasions.
No longer found only in major cosmopolitan centres, Japanese restaurants and sushi bars are popping up all over the place, even in staid Atlantic Canada. Little wonder then, that Japan’s best known alcoholic beverage, Sake, is finally getting some well-deserved attention. Until quite recently, the Sakes available here were mostly garden variety stuff, at the lower end of the quality spectrum. You might have tasted one or two of these, perhaps served warm at a Japanese restaurant, and not been overly impressed. Today, though, Sake is beginning to gain respect as more complex and interesting versions are finding their way into the country.
As the summer turns up the heat and the sounds of BBQ, street festivals and music, sweet music waft through the air, the chiming of Mojito glasses can be heard. To celebrate this classic drink, Tidings has commissioned two recipes sure to become favourites. The first was inspired by this Canadian issue: perfect to help you celebrate Canada Day on the patio — the pitcher is extra…
Cider is a relatively new product in Canada but orchards across the country are hoping apples will do for cider what grapes have done for wine.
Like wine, we have some clear apple-producing regions — Prince Edward County in Ontario, the Eastern Townships in Quebec and the Cowichan Valley in British Columbia — that are turning out some absolutely fantastic artisanal ciders.
Using very specific varieties of apple, three Canadian cideries are changing the way cider is produced. They’re planting European varieties such as Dabinett, Tremlett’s Bitter, Frequin Rouge, Hauxapfel, Chisel Jersey, Kingston Black, Michelin and Bulmer Norman and their harvests are making waves; it’s a huge investment, though, considering it takes eight to ten years for a new apple tree to reach full production.
No longer found only in major cosmopolitan centres, Japanese restaurants and sushi bars are popping up all over the place, even in staid Atlantic Canada. Little wonder then, that Japan’s best known alcoholic beverage, Sake, is finally getting some well-deserved attention. Until quite recently, the Sakes available here were mostly garden variety stuff, at the lower end of the quality spectrum. You might have tasted one or two of these, perhaps served warm at a Japanese restaurant, and not been overly impressed. Today, though, Sake is beginning to gain respect as more complex and interesting versions are finding their way into the country.
Cider is a relatively new product in Canada but orchards across the country are hoping apples will do for cider what grapes have done for wine. 
