Welcome to the first edition of our blog on Canthesis!
A Warm Hello – Number E Tea Company
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Food & Drink
for all things sparkling
Not all bubbles are created equal, find out why!
first bottles at last house: a quick chat with new county winemaker andré gagné
The explosive growth, over the past two decades, of Prince Edward County as a high-end wine destination has led many to call it the ‘next Burgundy’.
distilling a sense of place; adam brierley of ogham craft spirits
While I certainly can’t tell you the difference between if the barley I’m using was grown in limestone or clay, I think there are still plenty of ways to impart a sense of place into every spirit.
romero distilling co. dark rum
Glacier-fed water that originates on the eastern slopes of the Canadian Rockies. Canadian processed fancy and blackstrap molasses. Distilled in a Canadian made copper pot still. Aged in freshly emptied bourbon barrels from Woodford Reserve until the desired maturation is achieved. Spiced and then finished with a combination of fancy and blackstrap molasses.
letting the grapes do the talking; black bank hill’s taylor emerson
Not to limit all the great things that winemakers do, but winemaking is ideally about stewarding the grapes toward their natural destination.
the postmodern winemaker; urban tractor farm’s gordon maretzki
All wineries are a farm first. There is no magic wand to put wine in a bottle.
romero distilling co. spiced rum
Glacier-fed water that originates on the eastern slopes of the Canadian Rockies. Distilled in a Canadian made copper pot still Aged in freshly emptied bourbon barrels from Woodford Reserve until the desired maturation is achieved. Spiced with vanilla bean, cardamom, nutmeg, clove, cracked black peppercorns, and Sri-Lankan cinnamon. Canadian processed fancy and blackstrap molasses.
meet the man behind the labels; an interview with nick pappas
Nick Pappas is behind Collab Wine & Beverage, our first producer partner.