To celebrate World Whisky Day I’m cracking open this Royal Eagle Whisky – kindly bought for me at a local Spar shop in Lagos, Nigeria, by my African correspondent.
Fly like an Eagle! c/othewhiskeynut
The label states “A fine blend of Scotch Whisky and the Purest Quality Spirit”.
Voltic Nigeria are the producers.
The Eagle’s back c/othewhiskeynut
They are/were a subsidiary of SABmiller – originally founded in South Africa with an HQ in the UK – who in turn were bought up by the giant Brazilian-Belgian conglomerate of AB InBev.
A more globally connected brand would be hard to find.
The image on the attractive bottle is rather striking – an imposing gothic eagle – which bears a resemblance to that in the Nigerian Coat Of Arms – and lends a degree of localisation to the brand.
Strength in the Eagle c/othewhiskeynut
It’s presented at 42.8% Nigerian strength – with added caramel.
For this style of whisky – it’s quite light in colour.
There’s that intense caramelly nose – a sweet graininess & a hint of smoke.
The palate is pleasantly smooth. A rich mouthfeel – a touch of biscuity malt & a faint burnt note to add character.
The finish is like gently glowing embers slowly fading.
I picked up this bargain basement blend working my way through all the whiskeys available in my local Dunnes Stores.
JG Kinsey founded 1892 c/othewhiskeynut
JG Kinsey also comes with gin & vodka options & I had it down as a store brand.
WRONG!
Jacob G Kinsey was an american gentleman who founded the Linfield Distillery in 1892. Pennsylvania was – and still is – associated with rye whiskey. A successful business flourished, floundered, merged & was subsumed into the giant International Beverage Holdings Group.
Kinsey’s name lives on with this current offering – plus numerous blogs & posts about the now abandoned plant at Linfield.
Interestingly New Liberty Distillery in Philadelphia – who have a connection with Connacht Whiskey in Ballina – also name check Kinsey with a range of Bourbon, Rye & American Whiskey.
With all this proud heritage – would the liquid inside the bottle deliver?
Well the nose had that sweetly honeyed, richly caramelised aroma – with a touch of depth.
Some pedigree c/othewhiskeynut
As the label states – it was definitely smooth – but the body displayed a lovely wholesomeness which flourished on the finish into a gorgeously drying spiciness.
The source of this depth no doubt comes from the more meaty style of malts produced at the Balmenach, Balblair & Speyburn distilleries of the InterBev Group.
They give the blend a more robust kind of ‘Highland’ appeal – which suits my palate.
A wonderful photograph courtesy of @irelandincolour featuring Kilbeggan Distillery in 1937 prompted me to do a comparison review of Kilbeggan Whiskey.
Kilbeggan Distillery 1937
The old gold label bottle has been superseded by a fresher & more vibrant green & white design. It still retains hallmarks from the previous incarnation – but with additional features included.
Then & Now c/othewhiskeynut
Both offerings are presented at 40% with added caramel – a common feature throughout the range – which results in a shared golden hue.
A gentle honeyed aroma is enjoyed.
This follows through on the palate offering sweet biscuity malt – before a hint of spice on the finish just adds a spot of character to the proceedings.
A very pleasant, nice & easy blend.
In an ever changing world – it’s often a welcome to greet a familiar friend.
The back story c/othewhiskeynut
Just as Kilbeggan Distillery retains the characteristics of the 1937 photo today – there were only cosmetic differences in the 2 whiskeys.
I’ll be looking forward to a return visit to the distillery after the COVID pandemic is over.
Owned by the French drinks company Picard Vins & Spiritueux – trading as Terroirs Distillers – Tullibardine – like many distilleries – has had a chequered history.
It also sails under the radar of many a more famous distillery – which piques my interest.
I found an open, honest, hard working distillery pumping out millions of litres of the amber nectar.
A pair of Tullibardine stills. c/othewhiskeynut
Only around 30% of production is used by Tullibardine themselves. The vast majority – 70% – goes to supply the very backbone of the industry – blended Scotch.
Highland Queen is one such blend – available at the distillery too – which I was happy to try.
Legal requirements. c/othewhiskeynut
A bit of caramel, a bit of vanilla, a bit of depth too. Very pleasant.
A nice smooth delivery opening up with decent rich flavours and an attractive bite as well.
A bit of alright!
Highland Queen is a characterful blend backed up by a long & distinguished career.
The constituent ingredients & blending ratios may constantly change – but the brand remains strong.
Just like how the whisky industry itself will comeback after the COVID19 pandemic.
I had the privilege of attending The Brand Ambassador’s Tasting at the fabulous Celtic Whiskey Bar & Larder in Killarney recently.
Fine whiskey, great company & mighty craic ensued.
I came away with a nugget of Irish Whiskey sales information however.
The biggest selling whisky in Ireland from the eclectic & well represented Beam-Suntory brand portfolio is by a long shot – Teacher’s Highland Cream.
A naggin of Teacher’s c/othewhiskeynut
So I bought a bottle.
It’s yer standard Scotch Blend product.
It’s chill filtered & has added caramel. It’s non age statmented and gives no list of the 30 or so distilleries that have contributed their malt and grain whisky to construct this historic blend – yet it sells bucket loads.
It’s a straight forward no nonsense attractively peated whisky that outsells all others on the Beam-Suntory portfolio.
The light of Scotland is added caramel. c/othewhiskeynut
The colour is ‘The Light Of Scotland’ – according to the label.
A decent hit of peat on the nose is mellowed by a sweet honeyed palate. A slightly drying peaty bite leaves toffee notes to finish on.
Plain, simple peated whisky.
Clearly what the market wants.
Inishowen, peated Irish Whiskey c/othewhiskeynut
Yet ever since the demise of the gorgeous Inishowen – Irish Whiskey has no peated blend currently for sale.
From my recollections of 21C 1st Edition – blog here – this was a vast improvement. Perhaps reflecting the growing maturity of Irish Whiskey in general – a better blend of ingredients – older stocks added – or a combination of all factors.
Whatever – it made a great whiskey.
The new additional distilleries to have matured whiskey are below – taken in left to right, top to bottom order as printed on the back label.
Shortcross Distillery have yet to release their 1st whiskey – a single pot still by all accounts – but have built up a strong following with their Shortcross Gins.
Connacht Distillery are also waiting for their own whiskey to age further before release. In the meantime they have some tasty & innovative sourced whiskey under the Spade & Bushel, Ballyhoo & Brothership labels.
Waterford Distillery are following the above 2 in waiting for their own stock to age before committing to market. Unlike the others – they have not sourced any whiskey prior to that release.
Royal Oak Distillery in County Carlow have not released their own whiskey. Previously called Walsh Distillery – a split with the 2 companies involved means Irishman & Writer’s Tears will remain as sourced brands.
In addition to last years 21C – some distilleries have recently entered the market with their own stock.
Shed Distillery’s wonderful Inaugural Drumshanbo Single Pot Still Whiskey is now in the shops.
105 Years waiting! c/othewhiskeynut
Tullamore Distillery’s malt is now being used as a component in their blended Tullamore DEW range.
A big congratulations to all those who contributed to this fantastic 21C Whiskey. Much credit to Celtic Whiskey Shop for bringing this fabulous project to fruition.
Already looking forward to the next installment of Irish Whiskey to mature in the coming year!
As it’s St Andrew’s Day – a Scotch review is in order.
The UK is on the cusp of change. Brexit raises the possibility of a split with Europe – a big chunk of the whisky market – and Independence for Scotland.
Changes are also occurring in the whisky world. New brands, new countries and new styles are pressurising the pole position enjoyed by Scotch.
That position was achieved back in the early 1900’s by the adoption of new technology allowing a new style of whisky to rise to the fore – blended whisky.
One brand that has had immense success with that style is Famous Grouse.
The Snow Grouse is one of their newer releases.
Seriously chilled Snow Grouse c/othewhiskeynut
A blended grain – rarely encountered – much like the proud bird on the attractive label – a Ptarmigan.
This species of Grouse inhabits the higher & often snow covered ground of the Scottish Mountains.
The clever marketing suggests ‘freezing’ the whisky – much like the birds habitat – which goes against the – ahem – grain of allowing the whisky to sit at room temperature to enjoy the aromas.
So I did.
Deep frozen. c/othewhiskeynut
Bad move.
The nose was decidedly silent – apart from a healthy dose of added caramel.
Ice cool on the palate – unnaturally sweet – oily & viscous on the mouth.
No warmth here for me.
I enjoy the marketing and the added theatrics of freezing – but the overall experience just leaves me cold.
Any soft or delicate notes exhibited by the grain have been frozen out & drowned by added caramel.
I got chatting with some American tourists – as you do – and they asked a pertinent question.
‘If you’ve heard a lot of good news regarding a whiskey – does that raise your expectations?’
‘Certainly’ I replied ‘But the proof is in the drinking.’
I saw Three Ships & took a glass. c/othewhiskeynut
So I gave Three Ships a good nosing – and beamed a broad smile.
There was a richness & depth to this whisky that captivated me.
Notes of dark cherries – a juicy fruitiness – the warmth from years in wood and a touch of oaky spice. It reminded me of a good port finish – yet this was a South African Pinotage Wine cask. Works for my palate!
Those dark – almost heavy notes – followed through into the taste. My mouth burst with flavours before a pleasing punchy alcohol kick set them alight.
The finish had those flavours gently falling back into orbit with a gorgeous warm oaky spice tinged with prickly juiciness.
Three Ships aft label c/othewhiskeynut
I was so impressed I insisted my American friends took a swig.
They likened the punchy quality to a good rye – no bad thing in my book – although the luscious fruit juiciness of Three Ships was in contradiction to the dry peppery spice of a rye.
Even after tasting the Irish Whiskey Awards winners – this Three Ships 15yo certainly won me over!
Sláinte
Many thanks to the kindly American tourists for sharing their time & displaying the whisky for my snaps. Hope you had a great time in Ireland.
