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.
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.
You never know what you might find at Whiskey Live Dublin.
c/othewhiskeynut
I had intended to try some Scotch – but an amadán had decided to vape in the toilets & set off the fire alarms.
No joy there.
I missed out on Japanese too
Beam Suntory’s Toki offering had vanished – but I did try their soon to be released Kilbeggan Single Pot Still with 3% oats in the mix. Creamy & spicy all at the same time. Although I did struggle to fully appreciate what the oats brought to the whiskey in such a brief encounter.
McConnells of Belfast c/othewhiskeynut
The parent company behind Belfast’s McConnell’s release had an interesting trio of American Whiskeys however. Attractively presented & branded as Clyde May’s the Alabama Style Whiskey caught my eye.
What is Alabama Style?
Alabama Style Whiskey c/othewhiskeynut
Turns out something to do with adding dried apples to the barrel. A look online provided a better insight here. I did get a fresh fruitiness on the nose.
Offered at 42.5% this was a decent full bodied whiskey I’d like to enjoy more off.
The Straight Rye also pleased me. A good balance of dry peppery spice with a wholesome body to boot.
Clyde May’s Straight Rye c/othewhiskeynut
Both are sourced from Kentucky – but brand owners Conecuh are building a distillery of their own in Alabama.
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.
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.
