Yes, as HG has enthusiastically attested, Prince Edward Island is filled with very good things to eat. Sweet corn (Blum’s is the best); Colville Bay and Malpeque oysters; mussels, strawberries, blueberries; mustard pickles and condiments, jams and jellies (all natural and unsurpassed); Fenugreek flavored Gouda cheese. Breadworks provides baguettes and rustic loaves that rival anything in Paris. What has been overlooked is the excellence of local spirits, wines and beers. Gahan’s beers and ales have an extraordinary depth of flavor and rival any of the better known craft brewers in either Canada or the US. Newman Estate Winery and Matos Winery produce award winning reds and whites. HG (often to BSK’s dismay) enjoys strong spirits before and after dinner. And, here’s where PEI really shines. Myriad View Distillery provides three cocktail hour (or hours, in HG’s case) delights: Strait Gin (unique taste of botanicals); Pastis (a true taste of Provence); Vodka (smooth and pure). These three liquors are some of the best of their kind that HG has ever imbibed; HG believes that Myriad View would be much better known if they invested in proper graphic design so that their label’s beauty would match their product’s quality. Now, HG has discovered a great after dinner tipple (with a fine label to match!). It’s Bagaco, distilled by the Matos Winery. Colorless and potent, it’s distilled from pomace, the solid remains of grapes after pressing for juice. Pomace contains skin, pulp, seeds and stems of the grapes. Italians use pomace to distill Grappa, the French distill Marc and Portuguese distill Bagaco. HG’s favorite is Bagaco, smooth and strong. Provides a pleasant ending to a meal. Jaime and Heather Matos run the eponymous winery and distillery. Both were born on the island of Pico in the Azores (Acores in Portuguese). Their heritage is reflected in their delicious Bagaco.
Another ‘Evil Treat’ post.
Good has limitations. Evil is sometimes alluring.
I have just received a sample bottle of Bagaco as a PEI souvenir.
I would like to know if you have any suggestions as to the best way to enjoy it. Does one mix it or take it straight? Looking forward to any suggestions or recipes you may have.
It is like a gentle French marc, a distillation from grape skins and seeds. Drink a snifter after dinner. Enjoy.