In the 1600’s Apothecaries were using small copper stills to make non-alcoholic herbal remedies. This alchemy was documented in The Art of Distillation published in London in the year 1651 & is now re-purposed for the modern day.
Founded by Ben in his kitchen in the woods, with a copper still & copy of The Art of Distillation to continue his family’s 300 year farming ancestry & change the way the world drinks.
What am I: What to drink when you are not drinking. Consists of: A complex aromatic blend of barks, spices and citrus.View full product details
What am I: What to drink when you are not drinking. Consists of: A bright layered blend of individually distilled homegrown hay, hand picked sweet...View full product details
Jacobsons specializes in out of town gift basket and gift orders for delivery within the Ottawa area. Go through our website to find a great gift basket or hamper and if you don't feel comfortable with ordering online, please give us a call at our store.
Serves 6-8 This delicious trio features three of the most requested cheeses from the Jacobsons cheese wall which are accompanied by Seed to Sausage Saucisson...View full product details
Serves 8-12 With so many exceptional producers that we work with worldwide, we are intensely proud of the calibre and growing artisan community of Canadian cheese...View full product details
Cacio di Bosco al Tartufo is one of the finest Tuscan pecorino made from both sheep's and cow's milk and has tiny specks dark truffles scattered throughout its friable pate.
The history of the cheese dates back to the 17th century when farmers recognized the need to make and look their cheeses apart from cheese made in other parts of the country. They decided that the colour of the cheese should denote its richness and creaminess.
Regarded as one of the best traditionally made naturally crusted Stiltons. Mature, with good blueing and rich, deep, herbaceous flavours that linger on the palate. Mellow and creamy. Matured for at least eight weeks and made according to traditional methods
This goat gouda is aged in warm caves and rubbed with caramel at the very end of its maturation. This aged version is held for at least one year before release, resulting in a rough and stony wheel with a deep toffee-colored interior smattered with white patches of crystalline minerals