Cape Breton evokes deep memories and strong emotions for me as well as a deep appreciation for the beauty of my adopted island. My hopes are that you too might find the photos evocative - maybe a view you've not enjoyed before, or an 'Oh I've been there', or if from away that you may be encouraged to visit this fair isle so that you might come to love and breathe Cape Breton as I do. One word about place names that I use - some are completely local usage while others are from maps of Cape Breton that I've purchased over the years. I frequently post travel and other photos that are of interest to me - and hopefully you.
On the right hand side bar find my take on Single Malt whiskey - from how to best enjoy this noble drink to reviews (in a most non-professional manner) of ones that I have tried and liked - or not. Also musings, mine and others, on life in general.
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Just remembered - they were my great old Sears 50x binoculars (cost $35) that I later left on the roof of the car at Port Mouton as I drovc away from Carter's beach toward our motel room. I never saw them again.
I recently bought a bottle of this non-peaty single malt whisky, and although I really am partial to peaty flavour in my whisky, I found that this was a smooth easy to drink whisky with a plenitude of tastes and smell including hints of non-peaty smoke. At 48% ABV the finish keeps a nice bite with fruity overtures that could almost prompt one to call this a lovely dessert scotch. And if your mind-set is to buy small (as opposed say to Walmart overkill) this is a very small locally owned distillery. Below are two websites which you may wish to peruse farther. The first the distillers own site, and the second a great review from a another blogger of which I posted a small sample of his style.
Himself's Take
COLOUR
- Rich Gold
NOSE-
Remarkably fresh. Like Mountains in Appalachia.
BODY-
Silkily medium; firm legs, not quite oily
PALATE -
Gentle, clean, with a nutty-smoky sweetness
Combines the best of the grand tradition of
single malt whisky with creative and unique innovations for aging and
flavoring that result in a special spirit that has no peer.
At Copper
Fox Distillery, we are
the only distillery in
North America to hand
malt our own barley,
and the only distillery
on the planet to use
apple and cherry wood
smoke to flavor the
malted barley. Our single
batch copper potstill
produces one barrel
at a time and the spirit
is non-chill filtered to preserve the complete
flavor and essence of the barley grain.
Terroir
is the effect that a landscape has on the taste of a food product.
For instance, if a winery in France packed up and moved their
personnel, equipment, and grape seeds to California to reestablish
their enterprise in exactly the same way... their wine would taste
different. Maybe not much, but it would taste different. The
difference in soil composition, rainfall amounts, and even the
chemistry of the air would impart slight variables that would
ultimately change the character of the wine. Wasmund's whisky is
packed with terroir. Every single input ingredient in the process is
strictly local... and by "local", I mean within about a 50
mile radius, if I'm not mistaken. Even though it might sound crazy,
the taste of Wasmund's whisky transports me to the Appalachians in
the fall, and I suppose that's no surprise. Their whisky doesn't let
you forget where the product was made, and that's something exciting.
The 2009 International Review of Spirits commented that Wasmund's
"finishes with a very long, slowly evolving, mossy river stone,
peat, cocoa, cereal, and pepper fade." So in the end, the word
"earthy" manages to describe this products taste,
ingredients, and process.
A phantom bird , with each leg and wing
Across the pond like a ghosted thing,
And a great blue hulk, that was magnified
By its own reflection in the tide.