Maker: Uncle John’s Fruit House Winery, St. John’s, Michigan, USA
Distiller: Red Cedar, East Lansing, Michigan, USA (From Uncle John’s own cider)
Age: NAS (2-6 y/o) 296 more words
It would appear that life in Normandy revolves, gastronomically speaking, around three key ingredients – seafood, apples and cheese. Thankfully, I’m partial to all three. When we rolled off the ferry into Le Havre we headed straight for the beautiful fishing town of Honfleur, where I’d heard the seafood was fantastic. 833 more words
The next installment from our European food tour covers the three mainstays of Normandy food products - seafood, apples and cheese. All are among my favourite foods!
Is 11am too early to start tasting cider? On a gloriously sunny morning in Somerset it seems like the logical and sensible thing to do. We plan on doing the cider / Calvados route in Normandy, so I feel it would be good to do some research here, for comparison. 375 more words
The first of the posts from our European Tour Revisited. I'll warn you now that there's another one tomorrow - I was clearly enthusiastic at the beginning! Things settle down a bit after that, quickly becoming quite sparse. I really hope you enjoy them!
While most distillers in Kentucky are busy making whiskey, Louisville’s Copper & Kings is preaching the word of American brandy to whoever listens. I’ve been a fan of what Joe Heron and company are doing since first tasting their brandy last year. 328 more words