Don Julio Aged Tequila, 38%

Well this is an old Don Julio Tequila.

I can tell by the distillery number – NOM 1118.

Modern Don Julios are from NOM 1449.

Information on the web was scant – but it appears the brand went through a number of multi-national owners over the years.

Seagrams previously owned Don Julio, followed by Jose Cuervo – who gained Bushmills in a deal with Diageo when they in turn acquired full control of Don Julio in 2014.

My bottle is probably sometime before Diageo’s involvement with Don Julio – which began in 2003 – making this bottle around 20 years old!

There’s also odd labelling too.

It simply states ‘aged’.

No reposado or anejo.

Another indicator this predates the ‘Official Mexican Standards For Tequila‘ issued in 2005.

So I cracked it open to have a taste of tequila history!

Once it’s poured from the dumpy brown bottle a very pale yellowing colour presents itself.

What it’s aged in or for how long isn’t divulged – but from the colour it would probably come under the current reposado category.

There’s a lovely richness to the nose – classic earthy agave with a black pepper spice.

Very smooth in the mouth – oily too.

A growing warmth develops before leaving with that signature dry pepper spice which pleases my palate.

A very fine tequila to tickle my tastebuds!

Sláinte

What is the NOM number page here.

Don Julio history lifted from Wikipedia page here.

2005 standards for Tequila here.

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Is Black Fungus The New Threat For Whiskey?

At first glance it would appear so!

World famous Jack Daniel’s recently faced a set back due to the unsightly fungus.

As reported by BBC.com

Distilleries round the globe have also experienced court cases focused on fungus – which clearly adds delays & inevitably cost to the industry, ultimately being passed on to the consumer.

As reported in the Scotsman

So what is black fungus?

In the wonderful world of nature wherever there is a food source there will be an organism to take advantage of it.

The food source here is ethanol vapour.

Black fungus is the organism – or to give it a scientific name – Baudoinia compniacenis.

Originally identified back in the 1870’s inhabiting surfaces around Cognac Distilleries in France – It has now spread globally.

Research on it has been minimal – but will obviously ramp up in gear now financial implications are in play.

Modern papers on the fungus now show there are sub-species that feed on differing spirits. A case of whiskey fungus, cognac fungus, tequila fungus perhaps? And yet another example of the diversity of nature to exploit niche habitats.

Not only that. Species of micro moths which eat fungus have been found clustered around distilleries too!

Solutions to the problem are being sought.

The simplest is a cordon of trees around the facility to capture the black fungus before it escapes into the wider environment – & no, the trees aren’t hurt. This was proposed at the Moyvore Maturation site consultation meeting I attended back in 2017.

Maybe higher tech devices such as vapour recovery or spray suppressants are being investigated for more space restricted sites.

Whatever the outcome – it must be stated the brandy industry suffered a collapse due to a tiny organism – who remembers Phylloxera?

Image courtesy Irish Times here.

Having an interest in both whiskey and nature, it’s clear the Angel’s Share so venerated by the whiskey industry has a dirty secret!

Science paper on Black Fungus here.

My blog on Moyvore here.

Blog on differing species of black fungus here.

Phylloxera article here.

A Posse of Poitín, Hackler, 40%, Straw Boys, 46% & The Big Field, 47%

Poitín Now is happening on 20th November 2022.

Image courtesy Poitín Now

I thought a ‘warm up’ tasting of this posse of poitín before the inaugural Dublin based event would ease me in.

Hackler, 40%

I knew nothing about Hackler before purchasing this sample from Tiny Tipple. Turns out it was a late 1990’s launch by Diageo – distilled by Cooley – to build the Poitín market. On failing to meet ‘targets’ it was unceremonially dropped.

A rather shy nose, sweet & sour. Easy on the palate. A sweet warming spice on the finish.

A very pleasant easily quaffable poitín – if a tad too artificially sweet for my liking. Smacks as a bit of a crowd pleaser – not sure why it didn’t catch on?

Image courtesy Celtic Whiskey Shop

Straw Boys, 46%

Connacht Distillery’s venture into Poitín is presented in a very attractive bottle.

Richly pungent, offering that sour new make nose I associate with poitín. Gently oily palate. Noticeable bite on the finish, leaves with a strong tingling sensation.

A classic poitín drinking experience.

Image courtesy Celtic Whiskey Shop

The Big Field, 46%

Distilled using barley grown on Tipperary Distillery’s own ‘big field’ using a 50/50 mix of malted/unmalted barley it’s taken me a little while to sample this one.

A softly muted nose. Wonderfully oily palate. The finish bites with a healthy dose of spiciness.

Highly entertaining!

Thoughts

An extremely varied tasting experience from this trio!

Can’t help thinking Hackler is a toned down poitín to appeal to the masses. Certainly makes for a very easy drinker. Pity it never caught on. Perhaps Diageo were ahead of the curve?

Both Straw Boys & Big Field are a bit more challenging yet offer- to me at least – a grounded authenticity.

With the former you have malted barley alone – while the later has that malted/unmalted mix giving added spice & an enhanced appeal.

It’s hard to pick one out from this diverse & very well delivered variety of poitín styles – but for me Straw Boys does it!

Sláinte

Poitín Now event site here.

Diageo drops Hackler news report here.

Connacht Distillery website here.

Tipperary Boutique Distillery here.

Casamigos Reposado Tequila, 40%

Bumping into George Clooney in Dungarvan was a bit of a novelty – well – his tequila at least.

Casamigos courtesy CelticWhiskeyShop

The tequila market in Ireland is dominated by a few global players with links to Irish Whiskey Distilleries.

Jose Cuervo is part of Proximo who do Bushmills & Olmeca is owned by Pernod-Ricard who do Jameson.

El Jimador – part of Brown-Forman who do Slane Whiskey – also get a look in & more rarely 1800 – also Proximo – & Don Julio – part of Diageo linked with Roe & Co – appear.

Casamigos is therefore a newcomer to the scene.

George Clooney courtesy BBC website

Originally founded in 2013 by George Clooney & friends, the brand benefitted hugely from his celebrity status attracting a lot of interest. Diageo bought the brand in 2017 and are capitalising on that celebrity link by promoting Casamigos worldwide.

The Old Bank courtesy Facebook

The Old Bank in Dungarvan have an extensive array of spirits on offer – Casamigos quickly stood out for me.

Reposado – rested in American Oak for 7 months – was my choice for this 100% Blue Agave Tequila.

Displaying a dark straw colour in the glass Casamigos Reposado enticed with rich, earthy agave notes & an additional heavy dark sweetness.

Silky smooth on the palate with more of that butterscotch like sweetness.

The signature peppery agave spice shone through on the finish with those butterscotch notes taking me back to childhood days making bowls of Instant Whip Butterscotch flavoured dessert.

Instant Whip courtesy Chronicle Live

Wasn’t expecting that in a tequila!

Good auld George – expanding the tequila scene in Ireland with some gorgeous memory inducing flavours!

Sláinte

Nega Fulo Carvalho, Cachaca, 38%

Cachaça.

Until recently I wouldn’t have known much about this distilled spirit.

Geographically Protected (GI) to Brazil, made using sugarcane juice and according to some sources – the 3rd biggest selling spirits category in the world.

Being National Cachaça Day on the 13th September – I was keen to explore.

Brazilian Cachaca c/othewhiskeynut

Nêga Fulô Carvalho is made by Fazenda Soledade Ind De Bedibas near Rio.

Pale straw in colour – suggesting some ageing in wooden casks.

Those distinctive fresh grassy notes of sugarcane juice distillation are evident on the nose.

A smooth, sweet & gentle palate displaying freshness & vitality slowly develops a warming heat.

Touches of soft prickly spiciness enliven the finish which slowly fades away with tropical juiciness.

Back story c/othewhiskeynut

A very pleasant & easy introduction into the world of Cachaça – the spirit of Brazil.

Sláinte

Black & Blue Premium Whisky, 43%, India via Nigeria.

Whiskey is a global business.

It reaches far and wide.

I love exploring the outer edges of the industry.

One emerging market everyone is keen to get in on is Africa – Nigeria in particular.

With a population estimated at 200 million – making it the 7th most populous nation in the world – and an alcohol sales figure of 2.84 billion dollars in 2014 – who wouldn’t want to have a slice of that cake?

Indian whisky is to the forefront here – at least until Nigeria develops it’s own distilling industry.

India produces mass market blends usually consisting of imported bulk malt from Scotland – augmented with Indian grain – plus a dash of added caramel.

All the big players – Diageo, Pernod-Ricard, United Spirits & others all have their own particular brands in this category. I’ve had the pleasure of enjoying a few here, here & here.

They retail – in Lagos at least – for about €5 per 750ml bottle of Nigerian strength – 43% – whisky.

Black & Blue Premium Whisky c/othewhiskeynut

My latest acquisition – via my Nigerian correspondent – is Black & Blue Premium Whisky.

The name is entertaining.

A play on the successful Black & White Scotch mixed in with the premiumisation associated with Blue (a la Johnnie Walker Blue)  – and the unfortunate association attached to ‘battered black & blue.

It’s not clear as to the origins of this brand.

The label has a London address – a rather drab office in Kingsbury NW9 – and oddly a phone number – which rang out when I called.

Oh – I think ROI in this instance means Republic Of India.

All the information you need? c/othewhiskeynut

I’ve not yet encountered any Irish whiskey in this segment of the market.

So what does ‘the finest oak aged matured malt blended with Indian grain spirit’ taste like?

Well – there is a burnt quality to the nose. I couldn’t describe it as smoky or peaty – yet it’s rather attractive. Mainly as it dampened down the sweet caramel influence.

This followed through into the taste – which didn’t offer much regards depth of flavour or complexity – but it was smooth & approachable.

The burnt note returned on the finish – which along with the 43% strength left a decent degree of heat & warm feeling on the palate.

Sláinte! c/othewhiskeynut

It certainly didn’t leave my insides black & blue.

Just pleasantly intoxicated.

Sure at only a fiver – what can you complain about!

Sláinte

Update July 2019

The phone number has been updated!

c/ofacebook

I’ve yet to call.

 

V For Vietnamese Whisky

World Whisky Day is fast approaching on Saturday the 19th May 2018.

As part of the build up I’m featuring a series of blogs – both old and new – over the next month focusing on a country from each letter of the alphabet – if possible – that makes whisky.

Today is V for Vietnam.

Originally posted December 2017.

 

WALL STREET, BLENDED SPIRIT, 39%, VIETNAM.

Good morning Vietnam!

It would be odd to experience snow in Vietnam, but snow has arrived in Ireland, and it certainly wouldn’t be a rare occurrence at Diageo’s Scottish whisky distilleries who provide the main base ingredient for this Vietnamese bottling.

Vietnam Wall St in the snow. c/othewhiskeynut

My blog on a Brazilian Whisky of the same name & similar composition here uncovered this Vietnamese Wall Street offering. Fortunately by an opportunistic twist of fate my South East Asian correspondent obligingly brought back a half bottle for me to sample.

Much appreciated Mr G!

Just like the Brazilian Wall St, the Vietnamese Wall St uses imported Scotch whisky mixed with locally produced spirits to obtain an expression that has both the allure of premium quality whisky – yet at an affordable price.

This strategy means Diageo can get some of it’s product into the country but lessens the high import tax which would make the price prohibitive for the mass market. It also retains some degree of aspiration for a superior foreign product – regardless if  it’s actually superior or not – yet mixed with locally made distillate – probably of the rice variety.

Premium? c/othewhiskeynut

There is still a culture of home made beer & spirits making in Vietnam as highlighted in a report here. This ‘traditional’ rice based distillate is facing the threat of growing globalisation as younger folks aspire to more recognisable brands – as in this Wall St blended spirit.

I couldn’t find anything on the internet as regards what constitutes a Vietnamese whisky or not – so my assumption is the situation is very much like how Ireland & Scotland would have been before the coming of definition rules & codes of practice laws.

Certainly makes it exciting!

And no – I had no fears in sampling this bottle – Diageo have given it their seal of approval after all.

A local Diageo brand. c/othewhiskeynut

So what did I find?

Well to begin with I found the bottle design – a neat little WS logo with clear & simple information labels back & front – visually attractive. Those labels also announced caramel was added – something missing on many Irish & Scottish bottles. There was also no tamper-proof plastic cap to hamper me pouring the spirit into a suitable glass.

On the nose I found a soft warm muted caramel aroma which was inviting.

Initially a rather soft mouth feel morphed into a straight – but not unpleasant – alcoholic kick somewhat devoid of any real character or flavour before it faded away to a short ending.

Overall I found it a rather simple easy drinking clear & crisp strong alcoholic beverage with caramel being the only hint of taste.

In a back to back with the Brazilian Wall St I actually preferred the no nonsense honest approach of the Vietnamese Wall St.

Wall Street Brazil c/othewhiskeynut

The irony for both is there is absolutely no bourbon influence in either expression.

Aspirations, expectations & associations over and above actual reality seem to be a marketing ploy in both countries.

Sláinte.

I for Indian Whisky

World Whisky Day is fast approaching on Saturday the 19th May 2018.

As part of the build up I’m featuring a series of blogs – both old and new – over the next month focusing on a country from each letter of the alphabet – if possible – that makes whisky.

Today is I for Indian Whisky.

It would have been very easy for me to focus on Irish whiskey.

Possibly even Italian whisky.

But living in the global village – I reach out for the biggest selling brand of whisky in the world.

Which I failed to get hold of.

So I give you the world’s 2nd biggest selling whisky in the world.

McDowell’s No 1 c/othewhiskeynut

McDowell’s No 1 Reserve Whisky.

Selling an astronomical 25.5 million 9 litre cases 2016.

Johnnie Walker – the top selling Scotch – comes in at 17.4 million cases.

Jack Daniels – the top selling Bourbon – at 12.4 million.

Whilst Jameson –  the top selling Irish – comes in at 6.2 million.

7 of the top 10 biggest sellers in the world are Indian whiskies.

Which considering they aren’t exactly household names in Europe is rather surprising. Especially when for the most part there are very familiar companies behind these brands.

Guinness & Diageo c/othewhiskeynut

So what does McDowell’s No 1 taste like?

To begin with the nose is rather soft & sweet grainy. None of that over powering added caramel hit I’ve experienced with other mass market blends.

In the mouth it’s also rather easy drinking. No strong flavours or notes. Just a gentle soft heat mixed in with a pleasant graininess & a slight chemically industrial note which doesn’t overwhelm the experience.

What flavour there is fades fast – but the warmth stays for a while.

I’ve had a few whiskies of this style from around the world.

Scotch is imported in bulk, blended with locally produced distillate made from easily available home grown grain/rice/molasses – which are all legally permitted in the country of origin – to make the final product, which is generally only sold in the country of manufacture.

McDowell’s No 1 stands out as one of the finest of these.

A friend kindly brought it back from Nigeria for me. Africa is a market Indian Whisky is expanding into. Which has led to action from the Scottish Whisky Association (SWA) which you can read about here.

Maybe I’m missing something though.

Isn’t Diageo a member of the SWA?

And a certain Scottish gentleman by the name of Mr Angus McDowell founded a company in India back in 1898 to service the needs of ex-pats stationed there?

The very company Diageo is now the majority share holder of?

Heritage in a bottle indeed.

Sláinte.

 

Masonic Arms, Anstruther, & Cameron Brig, Single Grain, 40%

When out and about I enjoy popping into bars I’ve not previously visited on the off-chance of finding a gem.

The Masonic Arms in the picturesque East Neuk village of Anstruther sits at the end of the West Pier and is more of a rough diamond.

It’s easy to get sucked into conversation in this character driven pub – both from behind the bar as well as in front of it – but the main attraction for me – aside from the gently warming fire – is a great selection of whiskies.

Some Masonic whiskeys. c/othewhiskeynut

A plethora of single malt Scotch, the usual big brand blends, assorted Irish & some bourbons adorn the back wall.

My tipple of choice however was a local offering – Cameron Brig Single Grain.

The local whisky c/othewhiskeynut

Cameronbridge Grain Distillery was among the first to utilise the new technology of the Coffey Still back in the 1830’s.

Irishman Aeneas Coffey failed to find many backers in his native land for his controversial invention – yet the Lowland Scottish distillers took to it with gusto. They effectively kick started the rise of blended whisky which went on to ensure Scotch as the biggest selling whisky in the world.

Over 180 years later, Cameronbridge is still pumping out 120 million lpa (litres of pure alcohol) per annum – making it the both the largest and oldest grain distillery in Europe.

Cameronbridge Distillery c/othewhiskeynut

George Roe used to have the largest distillery in Europe – but he (and other Dublin distillers) campaigned against grain whisky calling it ‘silent spirit’.

It’s rather ironic George & his friends are no more – yet Diageo – who own Cameronbridge – are currently resurrecting whiskey distilling on the old George Roe distillery site in Dublin.

The new Roe & Co distillery. c/othewhiskeynut

So what does this ‘silent spirit’ taste like?

Well being a bourbon cask matured single grain it has that sweet vanilla & caramel nose going on. I wouldn’t rule out added caramel too.

A soft smooth inviting palate with a pleasant depth left a gentle warm glow in the mouth.

Nothing special really. An easy drinking dram ‘hard to find outside of Fife‘ my fellow barmate informed me – along with the anecdote he often enjoyed it mixed with Scotland’s other national drink – Irn Bru.

I didn’t check the veracity of either statement – but did enjoy a quiet half hour out of the wet & miserable weather to raise a glass to Aeneas Coffey & the Irishman’s contribution to the rise of Scotch.

Sláinte.

Wall Street, Blended Spirit, 39%, Vietnam.

Good morning Vietnam!

It would be odd to experience snow in Vietnam, but snow has arrived in Ireland, and it certainly wouldn’t be a rare occurrence at Diageo’s Scottish whisky distilleries who provide the main base ingredient for this Vietnamese bottling.

Vietnam Wall St in the snow. c/othewhiskeynut

My blog on a Brazilian Whisky of the same name & similar composition here uncovered this Vietnamese Wall Street offering. Fortunately by an opportunistic twist of fate my South East Asian correspondent obligingly brought back a half bottle for me to sample.

Much appreciated Mr G!

Just like the Brazilian Wall St, the Vietnamese Wall St uses imported Scotch whisky mixed with locally produced spirits to obtain an expression that has both the allure of premium quality whisky – yet at an affordable price.

This strategy means Diageo can get some of it’s product into the country but lessens the high import tax which would make the price prohibitive for the mass market. It also retains some degree of aspiration for a superior foreign product – regardless if  it’s actually superior or not – yet mixed with locally made distillate – probably of the rice variety.

Premium? c/othewhiskeynut

There is still a culture of home made beer & spirits making in Vietnam as highlighted in a report here. This ‘traditional’ rice based distillate is facing the threat of growing globalisation as younger folks aspire to more recognisable brands – as in this Wall St blended spirit.

I couldn’t find anything on the internet as regards what constitutes a Vietnamese whisky or not – so my assumption is the situation is very much like how Ireland & Scotland would have been before the coming of definition rules & codes of practice laws.

Certainly makes it exciting!

And no – I had no fears in sampling this bottle – Diageo have given it their seal of approval after all.

A local Diageo brand. c/othewhiskeynut

So what did I find?

Well to begin with I found the bottle design – a neat little WS logo with clear & simple information labels back & front – visually attractive. Those labels also announced caramel was added – something missing on many Irish & Scottish bottles. There was also no tamper-proof plastic cap to hamper me pouring the spirit into a suitable glass.

On the nose I found a soft warm muted caramel aroma which was inviting.

Initially a rather soft mouth feel morphed into a straight – but not unpleasant – alcoholic kick somewhat devoid of any real character or flavour before it faded away to a short ending.

Overall I found it a rather simple easy drinking clear & crisp strong alcoholic beverage with caramel being the only hint of taste.

In a back to back with the Brazilian Wall St I actually preferred the no nonsense honest approach of the Vietnamese Wall St.

Wall Street Brazil c/othewhiskeynut

The irony for both is there is absolutely no bourbon influence in either expression.

Aspirations, expectations & associations over and above actual reality seem to be a marketing ploy in both countries.

Sláinte.