PRESS RELEASE
Halifax, N.S – Taste of Nova Scotia members took gold in four of five categories at the annual Halifax Chamber of Commerce Business Awards on Thursday, January 26, 2012.

“This recognition acknowledges the hard work our local food producers put into the industry,” says Janice Ruddock, executive director of Taste of Nova Scotia. “And it proves that hard work pays off…that our local food producers can thrive and succeed in Nova Scotia.”

The Halifax Business Awards are intended to recognize those businesses and business people in Halifax who exemplify the best that the city has to offer: innovators, who are willing to take chances, push the boundaries and stretch the limits for success.

“At the Chamber we have the unique privilege to meet new businesses and business people, hear about new ideas, follow industry trends, and experience the inspiring optimism, confidence, and resilience of Halifax’s business community every day,” says Valerie Payn, president and chief executive officer of the Halifax Chamber of Commerce. “Our 2012 finalists and winners have very different businesses, come from different backgrounds, including many local food producers which is great news for Halifax as we see more and more world-class products being made right here.”

Taste of Nova Scotia members won awards in the following categories:

New Business of the Year
Gold: Schoolhouse Gluten-Free Gourmet Ltd.

Small Business of the Year
Gold: Cedar Bay Grilling Company

International Business of the Year
Gold: Clearwater Seafoods Limited Partnership
Silver: Acadian Seaplants Limited

Business Person of the Year
Gold: Jean-Paul Deveau, Acadian Seaplants Limited

Additional information about the Halifax Chamber of Commerce Business Awards can be found by visiting www.halifaxchamber.com.

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This recipe, featured in East Coast Living magazine, is provided by Evelyn Ernst co-owner of Terra Beata Cranberry Farm.

INGREDIENTS
½ cup (125 ml) Terra Beata cranberries, fresh, frozen, or dried
1 Tbsp (15 ml) sugar
21 oz (600 g) pork tenderloin (from Meadowbrook or The Pork Shop)
½ cup (125 ml) Fox Hill Cheese House feta
¼ cup (60 ml) chopped green onion
1 clove garlic, chopped fine
¼ tsp (1 ml) dried Farmer John’s summer savory
additional summer savory, garlic powder and salt to season the roast

DIRECTIONS
1) If using fresh or frozen cranberries, cut them in half into a small bowl, sprinkle them with sugar, stir and set aside for about 30 min.
2) Preheat the oven to 500 °F (230°C).
3) Place the roast in an open pan and make a lengthwise slit on the side, so it will open like a book.
4) In a bowl, mix feta, onion, garlic and savoury. Add cranberries, discarding any juice in the bottom of the bowl.
5) Stuff tenderloin with cheese mixture, and close it with string in several places. It will try to open during cooking.
6) Sprinkle the top of the roast with more savoury, garlic powder and then salt.
7) Sear for 15 minutes at 500 °F (230°C)., then reduce temperature to 275 °F (135°C) for half an hour, or until a meat thermometer reads 160 °F (71°C)
8) Let stand 5 minutes, remove string, slice and serve.

Cranberry Feta Stuffed Pork Loin, Photo by Dennis Evans evansphoto.ca

What is your favorite item on your menu?
Rabbit 3 -ways; Braised Hind Leg, Confit Foreleg & Pork Belly Stuffed Loin on Wild mushroom smashed potatoes with Roasted Carrots

What is the one Taste of Nova Scotia product that you can’t live without?
Propeller Root Beer

What is your favorite kitchen “tool” or gadget? 
Nice pair of tongs

What is the best thing about being a chef ?
The best thing about being a chef is for one, the food itself, using quality ingredients & mastering technique, making dishes that make your customers say “wow”, and secondly, the fast-paced life of the kitchen, having a brigade behind you putting out great food and loving doing it.

What is your guilty pleasure?
Kraft Dinner Spirals

Aside from your own restaurant, what other Taste restaurant to you frequent?
Chive’s Bistro

What is your ultimate comfort food?
Pork Ribs and mashed potatoes

Why do you, or why is it important to support local?
It is important to support local food because it supports local farmers, we are giving back to whats near to us. Keeping things fresh and seasonal and highlighting the great aspects of Nova Scotia’s sustainable agriculture

Have you cooked for any celebrities?
Worked for Chef Michael Lyon at The Wood Steakhouse in Canmore, Alberta

It’s easy to imagine sitting down to a great meal of your favourite Nova Scotian seafood paired with your favourite wine or beer. Now, imagine being able to test-drive different pairings, while peppering the producers with questions. Discovering new ways to eat and serve Nova Scotia’s amazing seafood is at the heart of the Sip ‘n Shuck experience. On a rainy Friday night at the end of January, dozens of like-minded Nova Scotians joined me in that experience at the Delta Halifax.

In my one-on-one visits with producers and restaurants, I’ve always encountered great people with a passion for food, who want an exciting, high-quality experience for their customers. Walking into Sip ‘n Shuck for the first time, I didn’t know what to expect, but the energy was bouncing off the walls.

A room full of friendly, enthusiastic people sharing their love of fine seafood, wine, and beer created a festive atmosphere. The laughter increased throughout the evening as people bonded over the mountains of fresh seafood and chilled Nova Scotian wines and beers.

My game plan for the evening could be described as “vaguely conceived,” so I let the layout of the room do most for the work for me. Walking the perimeter of the room, I canvassed the wineries for pairing suggestions while contemplating all the options in front of me.

I’ve had many opportunities to enjoy Nova Scotia wines, but meeting the friendly people from Avondale Sky for the first time was a treat. Their Sip ‘n Shuck offering, Tidal Bay, has a bit of smoke on the palate, which paired nicely with the luscious smoked salmon found on what I called “Mount Seafood” holding court in the centre of the room.

It was a happy coincidence that my next stop, L’Acadie Vineyards, paired equally nicely with the more savoury options on Mount Seafood. According to the friendly ladies with the vineyard, L’Acadie’s 2010 Vintage Cuvée Méthode Traditionelle paired nicely with smoked salmon, or, outside of Sip ‘n Shuck, a personal favourite – fresh sushi.

The Wines of Nova Scotia table had a sweet treat of a wide selection of Icewines poured into milk chocolate and dark chocolate cups from Gourmandises Avenue Chocolaterie. While this would normally be a nice dessert, life is short, so I enjoyed the Vidal from Grand Pré in a bittersweet dark chocolate cup well before my dinner. If you’re looking for equally sweet relief from winter, the Nova Scotia Icewine Festival takes over the province from February 2-12.

I could have easily sampled the light, bright white wines all night, but I had some seafood to eat. I made a beeline to the Eel Lake Oyster Farm table to chat with Nolan D’Eon, and, of course, eat some of his fine Ruisseau oysters. The oysters were presented on a bed of ice with a selection of toppings, both sweet and spicy.

I approached Nolan with my standard girl-reporter question, “How should I eat your oysters?” to which responded with a hearty laugh, “Straight up!”. Taking the first freshly-shucked oyster offered, I could smell the ocean and tasted a hint of sea water before taking a dignified slurp and eating the oyster straight up – just like Nolan said I should. What can I say, the man knows his oysters very, very well.

We’re so fortunate to have so many great white wines in Nova Scotia that I found I had lots of pairing opportunities. Luckily, two of my favourites were sharing a table, so I didn’t have far to go. A hearty L’Acadie Blanc 2010 from Blomidon Estate Winery, the product of the warmest vintage in recent years, giving it an interesting weight and concentrated flavour. The Benjamin Bridge Vero was light, but smooth, enough to complement without overwhelming. I’m just about the furthest thing from a wine expert, but I found both wines terrific pairing options for seafood presented simply, like freshly-shucked oysters.

With the clock ticking and a yearning for more oysters, I headed over to see the folks at Sober Island, whose bivalves were displayed on a backlit block of ice for full dramatic effect. Their bar had a well-balanced selection of flavours, featuring maple and cucumber mingnonettes, as well as a tasty cocktail sauce.

For a more decadent experience, tasters could have a Sober Island oyster topped with a splash of vodka or Sambuca. I had my oyster with the maple mignonette – with maple syrup, rice wine vinegar, shallots, and sugar – presented with a bit of sweetness, before the briny flavours of the rice wine and the oyster itself kicked in.

With so much eating and drinking to do, there were many delicious distractions. The Aquaprime mussels served three ways, each one requiring a second trip. My favourite were the ones were cooked in beer, though the maple ones and the wine ones weren’t far behind.

We haven’t even talked about the food that was in motion. While people circulated among the many tables of food and drink, there was also plenty of mobile food options. A lot of it streamed by while I already had full hands, but I managed to snag this delicious piece of halibut, as well as another oyster presented with apple cider.

As the clock approached midnight (okay, 7:30 p.m.), it was time to make tough decisions. I saved a bit of time to speak with Matt, the Garrison Brewing representative, who had three beers to choose from. I got a quick, thorough lesson in beer pairing: the hearty Irish Red for more robust dishes (I’m thinking smoked salmon), the Hop Yard for spicier fare (anything with a bit of chili heat), and Tall Ship Amber for lighter food without a lot of seasoning (like a fresh oyster or simple scallop).

As I mentally tallied up my eating and drinking for the evening, it was clear I had a special culinary experience. The concentration of knowledge and food enthusiasm in the room was a little overwhelming, considering I only possess the latter in any measurable amount, but it gave me even more ideas for mixing the best of our local seafood with the best of our local beverages.

If pre-buying a ticket for next year is an option, please sign me up immediately.

Sip ‘n Shuck is an annual event presented by: Aquaculture Association of Nova Scotia, Delta Halifax, Discovermussels.com, Nova Scotia department of Fisheries and Aquaculture and Wines of Nova Scotia

What do former American president Bill Clinton, the film Food Inc., and a mechanical engineer who specializes in automotive manufacturing have in common?

They all played a big part in inspiring one of my favorite places to eat in Halifax…Bramoso Gourmet Pizzeria on Quinpool Road.

With over 30 types of pizza on the menu, each made with primarily local ingredients; it is not hard to see (or in this case, taste) why Bramoso is building a loyal customer base across the HRM.

Pat Ryan is not your typical restaurant owner. Just over three years ago, Ryan, a born problem solver, set out to solve Halifax’s dilemma of a lack of delicious, healthy, and premium pizza establishments. He was inspired two big factors:

1) A speech by former American President Bill Clinton about the irrepressible trend towards re-localization of economies that is happening world-wide, particularly in the food space (if you thought I was going to say the speech about not having relations, or the one about not inhaling…sheesh… give the man some respect!)

(AP Photo/Ron Edmonds)

2) The uneasy feeling he got when he watched the controversial film Food Inc., which reveals how little we know about the things we eat.

The result: a dynamic menu of delicious pizzas that couldn’t be any fresher… as Ryan will proudly tell you, Bramoso doesn’t actually even own a freezer! (Don’t worry -  they have a fridge, and it has many delicious local beers and wines in it!)

Bramoso purchases many of their ingredients direct from producers at the Halifax Seaport Farmers’ Market and has developed custom beer and wine pairings for many of their dishes – selecting only products that are locally or sustainably produced.

I’ve been a huge fan of this restaurant ever since my first experience at the Quinpool location last summer. Following an epic game of Ultimate Frisbee, the members of the illustrious Broccoli Stumps Ultimate Frisbee squad (yes, that is the name, and yes, we all wore bright green) and I feasted on the fantastic Lombardy’s Fire pizza, which is topped with made- from-scratch red sauce, pineapple, jalapenos, local smoked bacon, a three-cheese blend, and REAL FIRE:

This pizza is a thing of beauty with the kick of the jalapenos being perfectly complimented by delicious pineapple sweetness. Fact: Many of Bramoso’s pizza are created through experimentation by staff. Fact: Delicious.

On the occasion of this particular blog, I was meeting up with a few of my colleagues on the Halifax Awesome Foundation. We figured if we needed to brainstorm awesome ideas, awesome pizza would supply perfect brain food. We were correct.

Our crew opted to test Mr. Ryan’s claim that Bramoso makes the best garlic fingers in town. As a chartered accountant and professional auditor, naturally, I had to test the validity of this claim.

Based on my professional judgment…..delicious! I’d recommend you also test this claim (and try the whole wheat crust)! 

We also mowed down on a…

Mediterranean: a delightful vegan-friendly option with olive oil glaze, mozzarella, artichoke hearts, fresh spinach, diced tomatoes, local feta and oregano (left center); and

Mia Dela Riva: an amazing ‘za with olive oil glaze, fresh garlic, local smoked chicken, local bacon, diced tomatoes, red onions, oregano and a three-cheese blend (which included gorgonzola….. AWESOME!) (center).

One thing Ryan prides himself on is the healthy angle Bramoso brings to pizza. He recognized the need to provide customers with dietary concerns (gluten and dairy sensitivities) with options to enjoy pizza.

Bramoso offers a wide range of vegan, gluten-free and dairy free items that are heavy on flavour… and you can even custom design a Take-n-Bake pizza that meets all of your dietary needs.

Tired of eating oatmeal for breakfast? Bramoso has solved that dilemma too (Pat Ryan, is, in my humble opinion, the MacGyver of pizza problems).

Feast your eyes on this little ditty, available at the Halifax Seaport Farmers’ Market on Saturday mornings:  

I’ve started a few weekend morning’s off right with this slice of heaven… and by heaven I mean tons of fresh veggies, a local free-range egg and bacon.

Mr. Ryan is excited about a number of things happening at Bramoso over the next few months. The Quinpool location is being expanded to allow more customers to enjoy a premium pizza experience in person. I caught a sneak peak of the blueprints – and can’t wait to see it when it’s done. There is also a menu expansion to fresh pastas in the works. Ladies and gentlemen, fasten up your taste buds’ seat belts; expect this to come online in early spring 2012.

Ingredients:
4 oz (125 g) (6 yolks) egg yolks                                  
4 oz (125 g) sugar                                                           
8 oz (250 g) Nova Scotia Icewine or late harvest wine    
1 tbsp (15 ml) Lemon, lime or orange juice          

Procedure:

1) In a stainless steel bowl, beat the yolks until foamy.

2) Beat in the sugar, wine and juice.  Place over a hot water bath and continue beating until thick and hot.

3) Serve hot as a dessert/pudding or as a sauce for fruit or fritters.  Serve without delay, it will lose some foaminess and begin to separate if it is allowed to stand

4) For this preparation place assorted fresh berries on a plate or in a shallow soup bowl.  Cover with the sabayon, serve with a crisp cookie or biscuit, lady finger, etc.  Garnish with mint.

SOLD OUT
Sip ‘n Shuck your way through one of the best food events in Nova Scotia. Taste our local aquaculture products prepared in standard, not so standard, and unimaginably delicious ways – paired with our award-winning Nova Scotia wines. Get ready to treat your taste buds to a Nova Scotia kitchen party.

Learn how to shuck an oyster, get wine pairing tips from a sommelier and enjoy live entertainment!

Date: Friday, January 27, 2012
Time: 5:30 p.m. to 7:30 p.m.
Location: Delta Halifax, Baronet Ballroom
Cost: $40+HST/ticket
For more information and to buy tickets: Call the Aquaculture Association of Nova Scotia (AANS) at (902)422-6234 or aans@eastlink.ca.

Presented by: AANS, Delta Barrington & Halifax, Discovermussels.com, Nova Scotia department of Fisheries and Aquaculture and Wines of Nova Scotia

An Exclusive Dining Experience: Governors Pub & Eatery in Sydney, Cape Breton, will be hosting a wine club event on Saturday, January 28.

Discover how wine-pairing enhances your dining experience and understand how different foods and flavours can bring out the best in a wine – and your food. The evening will include a five-course dinner prepared by executive chef Ardon Mofford and Nova Scotia wines from Domaine de Grand Pre and Jost Vineyards presented by Harvest Wines sommelier Jonathan Wilson. Click here for reservation information and the menu.

For years I’ve always said: “I love to eat”. But that’s changing. In fact, those who know me well will be surprised to hear me say that I don’t much like eating at all. Truth be told, I hate it.

Well that’s dandy. A food blogger that hates to eat? See here’s the thing: I’ve come to realize that eating is functional; it’s about survival. And my love of food runs far too deep to engage in eating any longer.

Instead, I want to practise the art of being fed. Call it semantics, but when I think of being fed it’s a process that starts long before you take your first bite and lingers well after the last. It involves what recipe is chosen, careful consideration of what ingredients will be used and mindfully tending to a meal as it putt-putts at the back of the stove. It’s the conversation at the table, the warmth of the environment and the company you’re keeping. 

At Trattoria della Nonna, ensuring their guests are fed is Terry Vassallo and Simone Mombourquette’s food philosophy.

The couple’s investors and dear friends, Susan and Gunther Reibling, share this value. It’s no surprise then, why, on a cold December evening, I began to feel fed the minute we pull up to Trattoria Della Nonna, a traditional Italian restaurant located in Lunenburg. Walking in, with the cozy façade of the restaurant welcoming us inside, I felt I had already had my first course before even taking a seat at the table.

The menu at Della Nonna is not static. It changes to represent the season, the local ingredients that can be sourced fresh and the feelings Terry, the head chef, wants his food to evoke. For December, the options were hearty and warm with big, rich flavours, just as you would find in any northern Italian town this time of the year.

I ask Terry why Italian food…in a Nova Scotian, German-influenced town no less. He explains that over the years his most significant personal and professional influences have almost always been Mediterranean. His dad was from Malta (a small island country south of Sicily), he apprenticed under one of Vancouver’s most renowned Italian chefs and spent part of his youth working in his godparent’s pasta factory in Calgary. Indeed, it seems his Italian-influenced story has been a lifetime in the making.

But for Terry and Simone, Susan and Gunther, Trattoria della Nonna is more about the Italian approach to food.

The tradition of that culture is to take what’s fresh and around you (not 10,000 miles away), no matter how simple or unassuming it is, and make it a meal that people celebrate. Italian cuisine in its truest form isn’t at all about the specific recipes that North Americans have come to love; it’s not about a menu filled with traditional dishes of lasagne, pasta pomodoro or risotto. It’s about being true to where you’re from, the land that’s around you, as well the farmers and food producers who are nearby. It’s this most fundamental aspect of the Italian culture, and coincidentally, the spirit of Taste of Nova Scotia, that Terry and Simone work so hard to incorporate into their restaurant.

In speaking with Terry, and during our meal at Della Nonna, it’s not difficult to see that he and Simone treat every table in the restaurant as if it’s the dining room table in their own home. Whether you’re a stranger visiting for the first time or a local who comes every Thursday night for Terry’s beloved Osso Bucco (a spectacular veal shank that’s been marinated for eight hours and braised for another eight), Terry and Simone’s spirit is present at every table in the restaurant and in the integrity and honesty of every dish that’s served there.

There wasn’t an aspect of our meal at Trattoria Della Nonna that left us feeling empty or unfulfilled. From the front of house staff and Terry’s visit to our table, to every beautifully-conceived and perfectly-executed dish we ordered, we felt warm, at home and amongst friends. And so, with our bellies brimming with beautiful food, we left feeling very full and extraordinarily well-fed.

Our Meal

I, of course, have saved the best for last. I won’t give you a full recap of what we ate, but here are our top highlights. Each item was a staff recommendation and every last morsel was sensational. Live vicariously through me today, but be sure to make your way to Trattoria della Nonna to experience it yourself.

1. Cappesante – perfectly-seared local scallops served on pumpkin, celery root (local source: Rumstoff Farms) and parmesan risotto. I could have made a meal out of that risotto alone.
2. Anatra – Farfelle pasta with duck (local source: Oulton’s Farms) confit and mushrooms, dried fig and marsala crème fraiche. No need to sell it any more than this straight-from-the-menu description.
3. Agnello – cooked-to-perfection, medium rare rack of local lamb, served on papparadelle, this is one dish that guarantees you won’t go home with an empty belly or soul.
4. Ironworks cocktails – the Ironworks Distillery products continue to impress me and the Spritz and Rosso Martini cocktails, which featured Ironworks, that we enjoyed at Della Nonna were no exception.

One last thing. While it’s hard to put Caesar salad of any kind on a highlight reel, Terry’s came close to making an appearance on this one. But it’s really the dressing and the fried capers that make this salad. In fact, my dinner company called the capers a “revelation”. Chef Terry told us how to make them at home by draining and rinsing the capers, lightly tossing them in flour and then dropping them in hot oil until they pop open. Wow your dinner guests with this tasty treat.

This past summer, driving through the lush green valley of Glenville, Cape Breton, it seemed for a moment that I had been transported to the Scottish Highlands. The distinctive European design of the Glenora Inn & Distillery emerges out of the lush hillside like a mystical castle settled in this sleepy Cape Breton setting.

The impressive property, nestled approximately an hour drive from the Canso Causeway, is home to one of the most inspiring stories of entrepreneurial vision, perseverance and passion the province has ever seen. A world-class product, the beauty of the land in which it is produced and a David vs. Goliath legal battle have all served to define Glen Breton products.

On a misty Sunday, I was the guest of Donnie Campbell, Distillery Manager and Whisky Ambassador of the Glenora Inn & Distillery (and yes, Donnie’s business card says Whisky Ambassador – easily 100x cooler than the “Audit Manager” title that is emblazoned on my cards). To get a full feel for what Glenora has to offer, we took part in both a public tour of the distillery and a private whisky seminar led by Donnie.

The Tour
Cheryl, our tour guide, provided our group with an in-depth history of the Glenora Inn & Distillery. Bruce Jardine, a local businessman and one of seven general partners that founded Glenora Distillers Ltd., envisioned leveraging the geographic similarities between Cape Breton and Scotland to craft North America’s first single malt whisky. A born entrepreneur, Jardine selected the site for the distillery in Glenville after an extensive search of over 200 fresh spring sites in the area, using Glenora Falls as its base to capture the flavours of apple orchards, wild cherries and vanilla present in its waters.

Having found the perfect water source, Jardine and his team spent nearly a full year conducting research across Europe to learn the secrets of the world’s best whisky producers, and buying up the right equipment.

Walking through the distillery, it is clear that Jardine envisioned Glenora from more than a manufacturer’s perspective. He wanted it to be an educational experience for tasters of whisky. Guests at Glenora come away with a much better understanding of the time and effort that goes into making a world-class whisky…and in Glenora’s case, an understanding of some of the challenges encountered along the way…

Credit: The Chronicle Herald

The Battle of the Glen
In 2004, a mere four years into its retail journey, Glen Breton whisky found itself under the world’s microscope when it came under attack of the Scotch Whisky Association of Scotland, which alleged that Glenora was making illegal use of the word “Glen” in its Glen Breton line of product, alleging that it was a term owned by the Scots. The impending lawsuit would bring international attention to Glenora, and result in a legal battle that took over nine years to settle. In the end, Glenora emerged victorious. In celebration, the distillery dubbed its fantastic 15YO whisky series “Battle of the Glen”.

The Tasting
Following the tour, I met with Donnie to learn more about some of the individual casks of whisky that have come to define the Glen Breton brand via a private whisky seminar. Available to the public for $100 per person, the seminar includes a more in-depth tour of the Glenora site and an interpretive tasting of a variety of Glen Breton’s products, including the beautiful 15 Year “Battle of the Glen” and Glen Breton Rare Ice. Simply put, the whiskey seminar is worth every penny.

Four Glen Breton masterpieces were available for tasting on this fine day, each coupled with insight from Donnie, who is a wealth of knowledge on all matters whisky, having spent several months traveling the UK in search of scotch perfection before joining the Glenora management team. Throughout our tasting, his enthusiasm for his job was evident.

A big grin comes over his face we begin to taste the 10 year old (YO) rare (43%). He instructs me to warm my glass with my hands to unleash a nose of orange, spice, honey and vanilla with hints of tobacco, maple and cherry. A palate of fruit, chocolate, hazelnut, maple and cherry is complimented by a long smooth finish of apple… a fitting tribute to the orchards that line Glenora Falls.

Next up is the aforementioned 15YO Battle of the Glen. A subtle nose of applewood and honey flow into a taste of malt with a full suite of orchard flavours. The finish offers up a warm, lasting peaty character. This was worth the lengthy battle to be certain.

Moving on to the 10YO Rare Ice (57.2%), I happily experienced another innovation in whisky. For this tasty treat, Glenora partnered with Jost Vineyards, putting oak barrels once employed to produce Jost’s Ortega Icewine to work for four months to age a batch of one of their cask strength whiskies. The result, a brilliant combination of Glenora’s rare whisky flavour with a trace of sweetness from the Ortega.

Last but certainly not least, one of few remaining tastes of Cask #223, a 15YO (64.9%) beauty. A taste of this on its own would have made the private seminar worthwhile. It embodies the warm spirit of all things good in Cape Breton. You have to try this one on your own, as my explanation would never do it justice.

Although whisky tours are only available from May to October  (book now for your 2012 holidays and weekends away!), you can purchase Glenora products at select NSLC stores, the Halifax Seaport Farmers’ Market as well as various locations throughout Canada, the USA and Europe.

So pick up a bottle, sit by the fire with good friends and toast the success of North America’s first single malt whisky distiller. As the temperature drops, there are few better ways to seek warmth than the beautiful, brilliant flavours of the Glenora Distillery.