Girl Guide Cookie Blues: Thursday, June 5th!

As I have not worried to be born, I do not worry to die. -Federico García Lorca, poet, playwright, and painter (1898-1936) 

 
Thanks for a lovely evening.  Did you find a pair of glasses at your place? Polly
  
Hi Pauline, et al!

Sorry, no glasses that I have come across. However, Cora Lee may well have pocketed them. She has so many lying around that she might have thought they were one of her numerous pairs. She's at Yoga in The Park, (Stanley, akin to Bard on the Beach!),  with Agneta, doing the Downward Facing Dog, as I scribe. I'll ask her upon return and perhaps she may know of their whereabouts.

Thanks again to everyone for lovely snacks and terrific wine! Just remember that the incredible bridge prizes are certainly re-gftable, only not to members of the staff and management of The Islay Inn! Cheers, Il Conduttore!

PS: Famiglia Keating: You were sorely missed Elaine. Hope you start to feel better soon.Please pass forward message to Bidding Fiend Stroet as I don't have her email address. Thanks!

Pics: Play last night. Note Admiral Barnacle's frown. I do believe he had a premonition of the prizes he was to win!

Found them! Thanks for looking. Hi Polly! Glad you found them as I know Cora Lee would have been very reluctant to return them if they were here! Cheers, Patrizzio!

1. Just started thinking about money - do we need to have Canadian
currency - is that advisable?

2. It looks like your daytime temps there this time of year are in the
60's. We were thinking it would be warmer since it's almost summer. But
I suspect sweaters and jackets are the norm this time of year? I was
planning on a sweater but hadn't thought a jacket/coat necessary - ? Patrizzia (like it!) 

Hi Patrizzia! Thank you for asking about something we might fancy. Indeed, there is one item, Hot & Sweet Mendocino Mustard, that is one of Cora Lee's favourites. She discovered it on our first trip to California, back in 1983. In fact, the last time we were in Healdsburg she picked up a couple of jars there, at a deli off the square I believe. Anyway, if you happen to be able to find this mustard I know she's be thrilled. Please don't worry about it, however, especially if locating it is more than a simple task.

With respect to sweaters and jackets, I suggest you bring along both. A light jacket should be fine. evenings cool off here but even if weather is pleasant those used to warmer climes often find them chilly. Of course, being close to ocean means it is often cooler anyway. Should we have rain, (always a possibility in Pacific Northwest!), you will probably want something to keep you comfortable. I see from the extended forecast that a shower is predicted for June 16th, Monday morning, with clouds and a shower on Tuesday. Rest of that week looks fine, but again, things change. You won't need sou'westers but something like a golf jacket will do.

With respect to money, we simply use an ATM once we arrive in any given country, unless we know that might be problematic. As in your country, they are almost everywhere here and there is one I use just around the corner from Edibles so you can charge the Tesla, eat lunch and then pay for it all at the same time! Your $US will be welcomed, (Mexico North), but exchange may not be best, at stores, restaurants and the like. There is a Currency Exchange on GI, between Edibles and the ATM I mentioned so you could use that if you wanted to do so, or else convert at any bank along the way. Canadian currency will not be the problem, just the amount you will need! Even that is a non-issue as your 100USD is worth 109.32CDN as of this writing! It'll be like spending Monopoly money. The cost of being beautiful just went down considerably!!!
 

Did have a lovely meal on Wednesday and loads of fun with two tables of bridge last night. Must away as I want to go for a ride before Coriandre and I attend a reception, at 4:00 pm, at the UBC Library:

The annual Basil Stuart-Stubbs Prize for Outstanding Scholarly Book on British Columbia recognizes the best scholarly book published on a British Columbia subject by a Canadian author. This prize was established in 2012 to honour the memory of Basil Stuart-Stubbs, whose many accomplishments included serving as the University Librarian at UBC Library and the Director of UBC’s School of Library, Archival and Information Studies.

Basil was a good friend and Brenda Peterson, his widow, was colleague of mine. Reception is held in the Barber Learning Centre, (former Main Library), in what is now called the Dodson Room. Wonderfully renovated a number of years ago, part of it used to be my office between 1989 and 2000. Cheers, Patrizzio!

Pics: Bridge last night, Theodorakis and Polly, (He was at your winery when we were down for a Rugby tournament in LA. Pauline is Mike's wife and he was along that time as well.) Cora Lee and Admiral Barnacle; Marion, (friend), Mick and Fast Eddy, one of Whirlygig's squash partners. 

You are quite the "card" and I loved the new Mary Martin look! Thanks for the tips on money, sweaters, jackets, weather and more - very good to know! We're so glad there's something we can bring you from our neighborhood and I'm sure there won't be any trouble finding it as that particular brand of sweet and hot is quite well known around these parts! 
Embarrassingly enough, we don't seem to have an ATM card (though I'm sure we could easily get one) and were planning to just use our credit card for hotels, most meals and purchases. I'm assuming that's not a problem as the plastic card is universal, isn't it? I know there may be some transaction fees and/or variances in exchange rates - but for such a short period of time, we don't think those fees will be anything to significantly worry over. I should probably look around for an ATM card, which I may have but not be aware of having, just in case we need some cold, hard cash!! Pat
 

Hi ATMless People! If you don't manage to scrounge up an ATM card, I'm sure you will be fine with your credit card(s). That being said, you may want to bring along some actual cold, hard $USD for anything "small". Thanks again for looking for the Mendicino mustard. Cheers, Patrizzio!

Hi Eyob and Janet! Just wondering if you know if your children, Eyob, will be joining us. Want to make sure we have enough food for everyone so let us know when you have a moment. Everyone is welcome, of course, but we understand if the younger generation find the company of "elders" boring! Cheers, Patrizzio! 

Thanks, Patrick for the remind3er- the two girls are working on Friday evening, but my son will call me after his practicum schedule is finished around 4:30- will let you know ASAP. egn

Hi Patrick, Just got a call from Reem to let me know he prefer not to go- that saves some food for me and you. See you tomorrow around 6. egn

Hi Eyob, and Janet! Thanks for letting us know about "younger generation"! So this means that there will be just the five of us tomorrow evening. How will we manage, un-shepherded by those who know everything? Nevertheless, looking forward to seeing everyone. Cheers, Patrizzio!

Hi Kjell! Trust you are knocking back the Akvavit in copious quantities in celebration of the wonderful medical news! Delighted, of course, to hear that you will soon be as hairy and horny as a Sasquatch in rutting season! Sorry that I've not been in touch sooner. Had two tables of bridge last night so it was loads of fun. Coriandre and I are off, shortly, to attend a reception, at 4:00 pm, at the UBC Library, where the annual Basil Stuart-Stubbs Prize for Outstanding Scholarly Book on British Columbia will be made to David StoucK for Arthur Erickson: An Architect's Life, 2013.
 
Fondestos from Cora Lee. Cheers, Patrizzio!

Stats for today's ride:

http://connect.garmin.com/page/activity/activity.faces?activityId=514560129&actionMethod=page%2Factivity%2Factivity.xhtml%3AuserSwitcher.switchSystem&cid=458912#.U5DtxsrEmCo.email

Hola Patricio, Here's an update on our cask. Almost home from Athens, I'm shortly boarding the last leg, to Kelowna. Peter

Hi Parthenon Man!

I'm sure you will be exhausted for next few days after all your jet-setting! Thanks for information on Shelter Point. Quite enjoyed reading about various activities at distillery. This afternoon I attended the annual Basil Stuart-Stubbs Prize for Outstanding Scholarly Book on British Columbia award ceremony. 

Had a lovely visit with Jocelyn and Jim, (Hadn't seen Jocelyn since 2007, in St John's, and Jim since before they moved to Montreal!), and Anne. J/J seem very well and Anne never gives up, just keeps chugging along! However, to be frank, she does seem to be "shrinking" but given her medical "issues", she is simply remarkable. They chauffeured her. She mentioned that you, Lynne, will be down sometime this month, staying with her, I gather.

Coriandre was to have attended event as well but her niece, Marlo, flew into town, from Winnipeg for the Girl Guides of Canada, National AGM. She is the Provincial Commissioner for Manitoba, (her first year in office), and this afternoon was one of the only times that they could spend together, given her schedule, (and Cora Lee's!), etc.

Volunteer Woman had a Heartwood meeting at our place this evening so I met Marlo and Chloë at Tacofino on Hastings, near Nanaimo, for dinner. Great spot. I had a chicken and a pork taco with a Pisco Sour, served in a jam jar. Drink was good, but nothing compared to your concoction, Dom Jugos! Dessert was Lime Curd Vaso, brown butter graham crumb, whipped cream!
 

Friday morning we are to have breakfast with Goils at Yolks, in the former, iconic “Brave Bull House of Steaks” at the corner of East Hastings and Clark. Looking forward to it as have heard nothing but good things. 

Will be in touch about Granfondo training as soon as The Islay Inn stops spinning! Welcome Home, Pisco Sour Man! Fondestos from an Already Sleeping Soundly Cora Lee! Cheers, Patrizzio!
 Pics: Anne and Jocelyn; Ingrid Parent, University Librarian; Chloë and Marlo; "cactus" lighting at Tacofino!
 
Fellow shareholders. Here is the latest newsletter from Patrick Evans of Shelter Point updating us on distillery activities & plans.

 Our Cask # 188 will reach three years of age in December 2014 and will officially qualify to be called a whisky. The fact that we have wisely decided to allow it to age a further two years before it is bottled at cask strength in December 2016 is a testament to our patience and our faith that it will truly be a dram well worth the wait. As I understand it, our remaining installment of $ 250 per each 5% share will be due 3 months prior to bottling e.g. in Sept 2016 but I will keep you posted on the details. Kevin

June 6 2014    Dear Cask owner, (and I hope I have caught most emails , if not and you know of folks in your group could you please forward this to them or they can drop a line to the distillery to update any information) )
 

Finally, the first of our newsletters designed to update our cask owners on what’s been going on out here at Shelter Point.

First of all, I’m sorry this newsletter has taken so long – no, I wasn’t just trying to build suspense. Between our day-to-day operations and some exciting new ventures out here, it did get pushed to the back burner (or still, as it were). Nonetheless, here’s some insight into where your whisky is at, what’s been keeping us busy and what to look forward to.

“Where’s my whisky at?!” Your whisky is still happily aging away in its oak cask. As you know, time is the final, and arguably the most important, ingredient in making a truly fine single-malt whisky. Under Canadian law, in fact, a spirit can’t be called whisky until it has aged for three years plus a day – and that time is almost here!
 

We’ll be flavor-profiling the first batch later this summer to determine its readiness. At that point, we’ll decide if the whisky warrants a product release or whether it needs to sit longer. You’ll be the first to know about the release date once we make a decision!

Introducing Still Master Vodka! Waiting on the whisky has afforded us the opportunity to work on other projects this past year, including distilling our own single-malt vodka! Using 100% BC ingredients – crops from our adjacent fields and naturally filtered spring water from our own aquifer, located directly beneath he soils of Shelter Point Farm – we’ve developed a full-flavored, triple-distilled spirit, branded Still Master Vodka.  

We’ve created a fine selection of flavored vodkas that are perfect for sipping over ice. It’s been a great experience and the public response has been excellent! To find out where you can grab a bottle, click here.

[ http://www.shelterpointdistillery.com/products/buy-our-product.html ]

A “malt teaser” of what’s to come

Plans are also in the works to build an “on-farm” malting plant, and we’ve begun renovating our barns and buildings to house it. Our vision is to sow, grow and distill right here at Shelter Point – and we’re getting very close! We’ll be in Germany soon to visit a similar facility that employs integrated germinating/kilning technologies, and we hope to be able to apply some of their knowledge and experience to our own operation.
 

Last chance to book your wedding!

We’ve had the pleasure of hosting numerous weddings this past year, and we’ve sincerely enjoyed being a part of so many magical days. As a young company, these bookings have been essential for cash flow. That said, however, we’re moving towards events that are more in line with the spirit of our facility, such as whisky tastings, and so we won’t be taking any new wedding bookings past 2014.

One wedding in particular holds a sport dear to my heart – my daughter’s, flash mob shot gun wedding which we hosted on Christmas Eve 2013. Sharing that moment with friends and family was certainly my personal highlight of the year at Shelter Point. 

This week on the farm: Plowing and planting of malting barley is well under way. We have put down two varieties, Bentley and Newdale, and both have great promise. The challenge is, in Canada most variety trials are done on the prairies, so when we choose a variety to grow on the coast it tends to react differently. Height is another issue. With our rainfall, the cereal crops can grow too much, leaving the crop vulnerable to damage from both wind and lodging during harvest.

Organic or not? We are not currently an organic farming operation, this topic has been on our minds for some time. It takes three years to be certified organic, as well as documentation track ability, and traceability of all nutrient sources and type of herbicides on the farm, and of course audits and $. 

I have ponder back and forth, I have concluded we are going to go down that path. The good news is we have just started some experiments on making our on vinegar! Why you may ask? Vinegar has been shown to be a non-specific weed killer/suppression and to make vinegar you need alcohol …umm I think I can find some of that around here! . More to come, and a lot more to learn on this topic!

Cask sourcing: Demand for single malts is on the rise. As a result sourcing good single use casks takes on new significance, as we have seen a 50% increase in the cost of purchasing them. We currently have over 200 back ordered, and we are sitting on a lot of spirit that needs a nice oak cask to live in! 

This has become an issue that will only compound itself in the years to come. Our facility has only been running about 25-35% of the time, and as we grow stronger that increases. For 2014 we will be at around 60-70% capacity. For 2015 we anticipate being at 100% capacity (hence no more weddings, but rather, additional fermentation tanks!). We have been proactive to the point that we went to Kentucky and met up with several distilleries, and are looking into 12 month supply contracts with them to ensure we have a consistent, quality supply.

Meet your fellow cask owners! We look forward to hosting many more events this year, including a cask owner gathering on Saturday September 13, from 4pm to 9pm. Just keep that in the back of your mind for now – we’ll send you more information in the coming weeks. 

This would include formal sampling of a variety of casks, food pairing and tour of the farming operation. The cask program has been both delightful and disappointing at the same time. Delightful from the perspective of meeting many inspiring, supportive folk who are whisky fans, and others who just seem to want to help a dream come to fruition. This part has been very fulfilling. The disappointment was more to do with the amount of casks we sold. Out of 200 strong contenders and folk who definitely wanted to be on the list, 12 came forward. 

An additional 10 were sold to folk who I have done business with over the years, who have seen us start, build, develop and grow a new industry on the island. (This part is where I can become overzealous with financial forecasting! It was enough to slow us down a bit, but certainly now in 2014, we are back in gear and pushing forward!)

Thank you for your continued patience in this process. We’re truly grateful for your support and we look forward to seeing you in September!

If you have any questions, comments or ideas that you’d like to run by us please call us at 778-420-2200 or info@shelterpointdistillery.com. In good spirits, Patrick