El jimador is the person – are they always male? – who harvests the agave plants when they’re ready for tequila making.
El Jimador Blanco is a 100% Blue Agave tequila easily available in Irish stores at a reasonable price.
Tequila is a category yet to catch on in Ireland. The major store selections are dominated by the big playing multinational brands. El Jimador is no exception. Brown-Forman are the owners. They also have more familiar labels like Jack Daniels & Slane Whiskey – as well as many others.
As it was on the shelf in my local supermarket I purchased it – keen to find out how it tasted.
Being a Blanco El Jimador is a clear colourless spirit.
Rich agave aromas greet me.
Clean fresh palate, minty.
The dry peppery spice on the finish has a bit of a bite – which is nice – & leaves with a drying sensation.
A welcome introduction to 100% agave!
As an aside I compared my freshly opened 100% agave El Jimador with the last remnants of my mixto Azteca Tequila.
El Jimador is noticeably fresher on the nose. Azteca has a muddier, yet warmer feel on the palate. Both show dry peppery spice on the finish.
On a blind tasting I’m not sure which one I’d pick. The clean minty freshness of El Jimador or the smooth warmth of Azteca?
I’d like to think I’d chose the 100% agave – but having never experienced a blind tequila tasting – that theory remains to be tested.
World famous Jack Daniel’s recently faced a set back due to the unsightly fungus.
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.
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?
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!
As it’s National Bourbon Day I thought I’d celebrate by cracking open a bottle that’s been sitting in my cupboard for some time.
When I first bought this bourbon I knew nothing about it.
My original impression was that as it has a large 8 emblazoned on the label it must be a step up from the 7 on a bottle of Jack?
And on eventually getting round to a tasting – it certainly did satisfy my palate more.
A lovely golden hue complete with decent legs graced the Túath glass on a pour. Being a ‘straight‘ bourbon guarantees no added caramel in the mix.
Soft and gentle on the palate to begin with, the flavours & heat slowly grew in intensity giving a good showing of vanillas & sweet caramel mixed with darker hints of tobacco and a lovely growing spice towards the end.
For me the finish was the best bit.
The spiciness – suggestive of a decent rye percentage in the mashbill – slowly dried out leaving a gentle prickliness in the mouth – which I enjoy.
Being an entry level bourbon – Benchmark is appropriately named as it does provide an exceedingly pleasing drinking experience from which other bourbons can be compared.
Only after I purchased this bottle did I find out it’s part of the Buffalo Trace portfolio from Kentucky.
Interestingly it shares the same mashbill as Buffalo Trace itself – along with the more aged Eagle Rare & George T Stagg offerings!
The only differences are the time spent in the barrel – they are all virgin american oak remember with the same char level – and which part of the rickhouse they were stored in during maturity.
Having tasted the Eagle Rare 17 Year Old 2017 release at Whiskey Live Dublin – it would be folly to compare the 2 bourbons – but you can appreciate the solid foundations of the young Benchmark that with added maturity grew into the stunning Eagle Rare 17.
But then my local O’Briens only stocked Benchmark!
An opportunity to taste without prejudice. To judge all equally without bias to distillery of origin or mash bill. To savour & enjoy new tastes & styles in a manner echoing the ethos of the Declaration Of Independence written all those years ago.
Yet the Midlands masses were not moved and on the day there were more whiskey expressions on offer than punters to drink them.
Ah well. All the more for those that did attend.
I tried to put together a flight of whiskeys that represented as many different styles of American bourbon – to compare & contrast – within the limitations of what was readily available in Ireland.
To kick off with – a pair of entry level bourbons showed that even within the same category there were differences of taste & flavour.
To be labelled ‘bourbon’ under American rules means a minimum of 51% corn used in the mash bill. The mash bill is the ratio of grains used to make the whiskey – usually made up of the big 4; corn, wheat, rye & barley.
I twinned an Aldi own brand Clarke’s 1866 Old Kentucky Straight Sour Mash Whiskey with a market leading Jack Daniel’s Old No.7 Tennessee Sour Mash Whiskey. Most preferred the Jack – although Clarke’s wasn’t far behind.
Considering one is twice the price of the other – it just goes to show you can get a decent pour of a fairly standard bourbon at an affordable cost if you’re prepared to shop around.
The next pour moved up a level both in terms of cost and flavour – FEW Rye Whiskey. All agreed this was a far more complex, definitely a different style and a far more satisfying whiskey. The spicy rye dominated the palate yet was balanced by the sweet corn element in the mash bill.
The rye presence continued into the Brothership Irish – American Whiskey. A collaboration between Connacht Distillery in Ballina and New Liberty Distillery in Philly. It’s a blend of 10 year old Irish Single Malt & a 10 year old American Rye. A lighter & smoother start than the previous pours – all picked out the Irish malt influence – yet joyfully morphed into a lovely drying peppery spice at the end. You can pick out the 2 different styles within the same glass and marvel at how they both compliment each other in the final mix. Fabulous.
I was very much looking forward to the next bourbon.
A representative at Hi-Spirits Ireland – a distribution company handling the Sazerac, Buffalo Trace portfolio – reached out to donate some liquid for the Blind Tasting. Much appreciated.
The bottle in question also happened to hail from the Barton 1792 Distillery which recently suffered a rickhouse collapse causing much loss of bourbon & property. Although thankfully no injuries.
1792 Small Batch Bourbon.
Again – much like the Brothership – this was a whiskey in 2 halves.
To begin with a rich, deep vanilla & burnt caramel coated the mouth leading you into a drier, cinnamon spice rye body which finished in a delightfully playful prickly heat. This ‘high rye’ bourbon pleased all present – although there was no clear overall winner on the night before the bottles were revealed. Beautiful bourbon indeed.
The final offering was more of a fun product.
Buffalo Trace White Dog Rye Mash.
This is the American equivalent of Irish Poitin. Raw un-aged whiskey.
At 62.5% this White Dog certainly packed a punch – yet was extremely palatable & very enjoyable. That familiar – slightly sour – new make nose, the oiliness on first tasting proceeding to a soft dry rye spice rounded the evening off with a bang.
With Guns N’ Roses performing a headline gig at Slane Castle in 2017 – surely it would be an opportune time to launch a whiskey – especially one from Slane Castle itself!
Brown Forman – owners of Jack Daniels – are currently building a distillery at the castle.
Maybe the band would prefer Slane Irish Whiskey than the Jack?
Some reports suggest the band are off the booze however.
So at the recent Whiskey Live Dublin I accepted a pre-release sample of Slane Irish Whiskey.
It’s a sweet child o’ malt and grain whiskey blended in virgin, seasoned and sherry oak casks – according to the great looking mock bottle poster – to produce a lovely smooth & mellow tasting experience.
Seeing as it’s Independence Day in America – and by a little twist of fate Britain also recently voted for it’s ‘Independence’ regarding the Brexit split from the European Union – I thought I’d celebrate/drown my sorrows – nothing like sitting on the fence on tricky subjects – by opening a few bottles of bourbon to try out the contents.
America is the biggest export market for Irish whiskey. In return we get the used bourbon barrels to mature yet more whiskey in – as well as easy availability of famous bourbon brands in our pubs and off-licences.
Now bourbon has a whole set of rules and regulations – like Irish Whiskey – which define how it’s made – matured and that all important mash bill – but I’l leave The Whisky Exchange blog here to explain all that.
To get the ball rolling I’ve started with the iconic Jack Daniel’s Old No. 7 from Tennesse.
I did think of using a Bruce Springsteen track to accompany this blog – but given revelations from Jack Daniel’s themselves – perhaps Donna Summer is more appropriate?
Despite Jack being one of the biggest brands out there – I must admit to not liking it.
The combination of sticky sweet notes from the corn element together with a rough finish probably from the shorter maturation period leaves my palate a little strained. I can see why it’s usually drunk as a mixer rather than my preferred option of neat.
Undeterred I moved on.
Clarke’s Old Kentucky Straight Sour Mash Bourbon is a budget brand courtesy of the supermarket chain Aldi.
Surprisingly this brand warmed to me as the initial sweetness evolved into a lovely soft spiciness which pleasingly lingered on the tongue to give a long finish.
Given that Aldi sourced this bourbon from an unknown Kentucky distillery – there is no Clarke from 1866 – they’ve done a pretty fine job in my book. It’s also won some awards too – so don’t just take my word.
To be fair to other supermarket brands – and on the strength of Clarke’s Bourbon – I purchased Tesco’s budget bourbon by the name of Old Samuel.
Billing itself as ‘Aged Kentucky Style Blended Bourbon’ the label also declares
‘Product of the USA. Blended and bottled in the Netherlands’
Intrigued I checked out the bottler and uncovered Toorank – a Dutch distilling company which does a successful business importing bulk bourbon from USA – along with whiskey from Ireland and Scotland – to blend for third party customers.
My bottle has been open for sometime now and is going down fast as once again I found this an easy bourbon to consume. Not too sweet, a smooth body and pleasant finish.
My final choice was bought from a well known internet whiskey site by the name of Flavair. Knowing my palate enjoys the more robust flavours and less sweet notes normally found in rye whiskey – I took advantage of an offer on FEW Rye Whiskey.
Bottled at 46.5% as opposed to the 40% of the others – this expression also bills itself as ‘handcrafted and small batched’ and hails from Chicago.
An initial sweetness soon gave way to a powerful spicy rye punch and a lingering dryness on the palate. Now this is more my thing!
Given a choice – I’d always go for a rye first. All of the admittedly very limited selection I’ve tasted so far suit my palate better than even the best bourbons.
It should come as no surprise then that FEW Rye comes out tops in my Independence Day tasting session.
Jack Daniel’s I’m afraid flunks – to use an American phrase.
Whilst in the budget bourbon category Clarke’s comes in second because of it’s soft spice followed closely behind by Old Samuel.
As regards pricing. Both Clarke’s and Old Samuel came in at 16 euro. Jack Daniel’s can be got from 25 whilst FEW starts at 70 – when you can get hold of it.
Clarke’s Bourbon wins as the best buy.
So there you go.
I thoroughly enjoyed my exploration into american bourbons.
Enjoy your 4th July – and remember – don’t drink too much.
Enjoy the tastes – flavours and good company – not the hangover.
The Old Jameson Distillery Dublin has made a great tourist attraction out of what was once one of Dublin city’s biggest trades – whiskey distilling – but that trade succumbed to a perfect storm of prohibition, blended whisky, civil war and the rise of Scotch to eventually close in 1971 when Jameson and Powers of Dublin – together with Paddys of Cork – retreated, regrouped and amalgamated into Irish Distillers where all production moved to Midleton in County Cork – bringing to an end whiskey distilling in Dublin. That is until the opening of the Teeling Distillery of only last month!
Midleton continues to produce a fine array of whiskey to this day as part of the Pernod Ricard Group – The Old Jameson Distillery showcases Jameson’s contribution to the parent group – and what a fine contribution it is!
Chosen as a Strategic Premium Brand – Jameson has seen phenomenal growth in sales in the last decade to become Ireland’s leading whiskey brand – outselling the next brand – Bushmills – by a factor of 10. Even Lady Ga Ga credited Jameson on her Born This Way album!
Jameson Original is the flagship blend – ironic in that the Irish distillers reluctance to move to blended whiskey with the arrival of Aeneas Coffey’s new continuous still was one of the factors in the demise of Irish Whiskey – is a perfectly fine balanced – triple distilled – smooth Irish Whiskey – but there are many other expressions which the Old Jameson Distillery opens you to.
Built in the historical Smithfield area of Dublin – the first thing you notice on entering are the 2 massive Jameson bottle chandeliers – a lovely feature – I just hope the maker didn’t drink all the content before assembling the pieces!
There is also a Hobby Horse – an early type of bicycle – as used by John Jameson in the late 1800’s – attached to the wall – sure where else would you park yer bike?
The second thing you notice are the queues. Be advised this is a very popular tour so book in advance online. I didn’t originally book so missed out until another trip up to Dublin enabled me to sail to the front of the queue to start the tour within minutes of stepping off the train with my pre-booked ticket.
As whiskey tours go Jameson guides you through the history, manufacturing , maturing and the all important tasting of the aqua vitae.
What I liked about the sampling was the choice of 3 brands from 3 whiskey making countries representing the different styles each place has traditionally used to produce their spirit.
First up was Jack Daniels – America’s No. 1 brand. I must admit I found this too sweet for my liking with very little finish. It’s a problem I have with most bourbon due to the corn used in the mash bill which imparts the sweetness – but rye bourbon has more bite so is much more up my street.
The Jameson delivered the familiar smooth tasty dram expected whilst the Johnnie Walker Black Label impressed me with the extra bite the smoky peat content delivered to the blend giving it just the edge to make it my best of the 3 on offer.
I don’t think Mr John Jameson would have been too disappointed as he was a Scotsman by birth – and being a canny Scot – he saw an opportunity in Irish Whiskey – much like Grant’s have done over 200 years later by buying up Tullamore DEW!
For an extra price – there is the opportunity to sample 4 of the Jameson Family Reserve Whiskeys. This is an excellent way to get to grips with other Jameson expressions which show a variety of ages, cask finishes and styles – all very fine drams making it hard to choose a winner.
Jameson Limited Reserve 18 year old – an excellent aged blend with sherry finished notes.
Jameson Gold Reserve – aged in new oak casks.
Jameson Select Reserve Black Barrel – aged in heavily charred bourbon barrels and
Jameson Distillery Reserve – aged in Oloroso Sherry casks.
It was very hard to choose a bottle as they were all fine drams but I eventually went for the Distillery Reserve – partly as I’m a sucker for distillery releases – partly for the rich, smooth sherry notes coming through on the nose and taste which I very much like – and partly for the price – it’s hard to pay double the cost for a bottle you find equally as good a lesser priced one.
Anyway – I do have a soft spot for a sherry bomb – as long as it’s done right – and the Distillery Reserve certainly is a fine example of that term – Cherry Bomb as sung by The Runaways has a different meaning!
What’s good about this extra tasting session are the fellow whiskey fans you meet whilst imbibing the excellent drams. It’s not long before tales, tips and whiskey stories ensue. Have you tried this yet? Have you tried that? Where is your next distillery visit? You should go there……..and so on. It also helps to have added input into the nuances of wood finishes, cask strengths, ages statements ….. all the things whiskey buffs chat about. I hope Alice from Australia enjoyed her further immersion into Irish Whiskey!
Sadly glasses empty, folks depart for further whiskey adventure and sustenance is required. Thankfully the 3rd Still Restaurant is only a short walk upstairs where you can enjoy a fabulous meal whilst soaking up the atmosphere – as well as the alcohol! Before heading off on your next whiskey quest.
You won’t go far wrong making The Old Jameson Distillery your next whiskey visit. Just remember to book in advance. Linger a while to savour the history, fine food, good company, great craic and above all – excellent whiskey!