On my last visit to Eden Mill – which is a combined Brewery & Distillery operation on the banks of the Eden River in Guardbridge, Scotland – the opener for the distillery tour was a bottle of their fine Whisky Barrel Aged Beer.
Whisky Barrel Aged Beer c/othewhiskeynut
It certainly loosened up the tongues of the mixed bag of visitors on the day – and was a novel way to introduce the rich variety of drinks including beers, gins & whiskies made at the facility.
Art Of The Blend series c/othewhiskeynut
Bottled at 6.7% the dark beer delivered a gentle aroma of malt. The carbonation wasn’t too strong – more in the style of a traditional Scottish Heavy Ale – with a great outpouring of flavour comprising of caramel, burnt molasses, a hint of dark chocolate & coffee too.
There is also a limited edition Bourbon Barrel offering – slightly sweeter & heavier if possible – with a younger 68 day age statement as opposed to the 93 of the Whisky Barrel Beer.
Whatever your poison – Eden Mill have a drink to satisfy.
The Dreel Tavern is an attractive stone built gastropub sitting above the Dreel Burn that flows into the Firth Of Forth at the endearing ‘stepping stones’ area of Anstruther.
Only suitable to cross at low tide! c/othewhiskeynut
Popping in for a drink I spotted the local Fife based Kingsbarns Distillery‘s first release – Dream To Dram – and was keen to taste this Lowland Malt.
Kingsbarns Dream To Dram c/othewhiskeynut
The nose was rather muted. Fresh soft subtle vanilla going on.
The palate started off gently too – before an exuberant spirity kick punched in.
Definitely youthful – perhaps too much so!
I’d have preferred a few more years in the cask.
Dream To Dram label c/othewhiskeynut
There is pressure on new distilleries to show off their wares – and I commend Kingsbarns for releasing this fresh malt.
At the very least it allows fans the opportunity to try out the new spirit & see how it compares with future more aged releases.
And when it came to this Scotch Malt Whisky Society (SMWS) bottling – it was probably true.
The words were better than the content. c/othewhiskeynut
Even at 59.8% the nose was rather soft & sweet. It didn’t give much away.
The palate was more forthcoming.
Vanilla & caramel from the bourbon cask maturation with darker sweeter notes which dried out pleasingly from the Oloroso influence.
Standard Speyside stuff.
The promise of oaky tannins from the wood never developed to the extent I expected given the name – and ultimately I was left rather disappointed.
SMWS back label c/othewhiskeynut
Given Speyside Malts aren’t my favourite flavour profile – the best excitement I gained from this bottle was my own eager anticipation prior to the tasting.
The eloquent writing on the label proved far more attractive than the actual contents.
I shouldn’t have started my exploration of SMWS from here.
If anything – Irish Whiskey is late to this social media led personality trend – and I’d be more worried if there wasn’t an Irish celebrity wanting to get involved.
Proper Whiskey fans stock up c/otwitter
Right from the beginning however – even before it’s release – I posted a piece with the headline ‘We need to talk about Conor’ and got the following response;
“No we don’t”
Kind of sets the tone for what followed when Proper Twelve was launched.
“It’s barely legal”
Well at 3 years old it is legal.
Funny though – that issue never came up when punters were outbidding each other to get hold of ‘barely legal’ Dingle or Teeling whiskey when it was first released.
Then comes the condemnation.
“Heavily adulterated with caramel”
Yes there is added caramel – it says so on the label. Caramel is a legally allowed additive both within Irish Whiskey and Scottish Whisky. The same criticism can be levelled at virtually every Jameson product, Bushmill bottle, Johnnie Walker whisky and many others as they all contain caramel. Why single out one offender?
Proper Whiskey fans post images of delivery trucks in NYC c/otwitter
Then you start to get to the heart of the matter.
“See, Bono’s doing it right….he’s supporting the build of an ACTUAL distillery!”
Since when did you need a distillery to build a brand?
The Spot whiskeys started out from a grocers. So too did the best selling Johnnie Walker. Many a big brand of today began as non distillery producers – it’s a well trodden path.
And then you get plain old bias.
“I have no intention of ever trying it.”
Which is probably just as well – as blogger after blogger lined up to do a hatchet job on the liquid. The best described the whiskey as;
“Toilet cleaner”
Really?
Now in all probability Proper Twelve was distilled at Bushmills for the malt content and Midleton for the grain. There is no law in either Irish or Scottish rules stating you must name the distillery which made the blend.
So effectively the same teams that make all Bushmills product – from the White Bush blend to the lauded 21 Year Old Single Malt – as well as the folks that make all the Jameson, Powers, Paddy’s & Midleton products have somehow dropped their standards to allow ‘toilet cleaner’ to be made in their stills, stored in their barrels and blended in their tanks?
I don’t think so.
Proper Whiskey CEO checking stocks c/oinstagram
What I found on tasting was a very easy going, approachable blend with a slight charred cask influence and a hint of spice.
It sits very well among the other Irish whiskey blends out there.
But then what is getting people irate – from what I can see – is not really the whiskey – it’s the man behind it – Conor McGregor.
The idea that a somewhat colourful & controversial kid from Crumlin can just swan in with his millions and release a whiskey that has the whole world talking – buying – and drinking – is obviously too much to bear .
It upsets the cosy consensus that assumed ‘premiumisation’ was the way to go – or that ‘transparency’ is key.
For a whiskey that sold out 6 months worth of stock within a matter of weeks – I think it just proved there was a vast untapped market out there waiting to be filled. It’s a marketing master stroke and something of a social media phenomenon.
But of course – when all else fails – slag off the customer.
“There are just enough rednecks and hooligans out there that will actually make this crap a success.”
I find it ironic that those who criticize Mr McGregor the loudest seem to descend to his level of pre-fight ritual lambasting.
Which is a pity.
As Mr McGregor and his Proper Twelve brand have just pulled off a massive publicity stunt that is getting Irish Whiskey instant worldwide recognition and potential sales far beyond anything that has gone before.
Success to Proper No Twelve! c/othewhiskeynut
It is without doubt my Irish Whiskey of the year 2018.
Sláinte
All quotes in italics are from social media posts by various whiskey fans. They are by no means the only ones. I have chosen the milder variety.
Sir Edward has spent so much time in his adopted French estate he has imbued a rich dark mahogany colour.
Sir Edward’s Smoky c/othewhiskeynut
The heavy sweet caramel overtones suggest it is not natural.
Sir Edward also seems to have given up the cigars – or perhaps even the Gauloises – as despite saying Smoky on the attractively designed label – I could only pick out the merest hint of peat to give some character to this otherwise inoffensively smooth yet basically bland blended offering.
Peat so light it’s hard to find. c/othewhiskeynut
I was slightly disappointed – but at only €12 for a 1 litre bottle – and a very well presented bottle at that – the fact Sir Edward is actually pleasantly palatable is probably a plus.
I’ll be heading over to Scotland soon – hopefully after the snow has gone.
On my travels I usually pop into some local bars & whisky stores for bit of liquid sustenance and interesting bottles to bring home. If travelling by air that generally means miniatures.
As well as having a good array of local craft beers, gins, wines & chocolates – they also do whisky – mostly Scotch. (I should add the wines are definitely from further afield.)
Not having tried any GlenDronach before – I was intrigued by their peated expression.
Peat! c/othewhiskeynut
Now GlenDronach are usually associated with sherry bombs – which many hold in high regard – but that reminds me of putting ketchup on your chips. I’m more of a brown sauce man myself – more spice, more bite & to my tastes at least, more flavour. So the peated bottle made it into my carry-on flight bag.
GlenDronach Peated is presented at 46%, non chill filtered and no added colouring, which is always a bonus. It’s still finished in sherry casks like it’s stablemates – peated malt being the difference.
The peat was actually quite muted on the nose. The sherried notes still came through – though with a bit of a spirity kick. Perhaps being a non aged statement there were some young malts involved.
The taste was quite crisp & clear – perhaps a little sharp – with more of that lovely soft smoky peat fire quietly mingling with those sweet fruity sherry elements. Rather than competing with each other – they came across balanced & co-ordinated.
A lovely dry mouth feel – I find characteristic of PX or Oloroso cask finishes – slowly faded at the end.
Not bad.
Pretty decent.
Just lacking that something special to make it stand out from the crowd.
Brazil is a big whisky drinking country. Not only was it once the 5th biggest export nation for Scottish whisky – it also produces it’s own versions.
After a recent economic crash in Brazil, Scottish Whiskey profits worldwide experienced a dip. You can read all about it in a Scottish Whisky Exports Review here.
Now a significant amount of that export order takes the shape of ‘bulk exports’. Simply put, this is tank loads of Scotch sent abroad where it is decanted, blended, bottled & labelled for the domestic market.
Extract from Chemical composition of Brazilian whiskies.
Often this process takes the form of added caramel, added spirits locally produced – referred to as ‘ethyl alcohol’ in a wonderfully informative report with the snappy title ‘Chemical Composition Of Whiskies Produced In Brazil Compared To International Products’ available here – and watered down to the legal minimum of 38%.
As my better half recently visited Brazil, my natural curiosity and intrigue to taste some of this ‘nacionais’ whisky was an opportunity too good to miss – so some bottles made it back to Ireland.
Wall Street c/othewhiskeynut
Now calling your whisky ‘Wall Street’ – and coupled with a bourbon looking bottle – sends out messages that run counter to the ‘Maltes Escoceses’ on the label. But this is no fake or phony whisky – this is an official Pernod Ricard Brazil bottle. So could there be some Glenlivet, Scapa or Aberlour in this blend?
The back label is also interesting. It lists a lot of information you don’t normally see on Scottish or Irish labels – ‘corante INS150A’ for example – and if you don’t trust the label – why should you trust the one on Glenlivet, Scapa or Aberlour? It’s the same company after all.
Back of Wall Street c/othewhiskeynut
So what does it taste like?
Well my first problem was getting round the tamper proof bottle top. I’ve not encountered this device before and found it infuriating. Unusual methods were resorted to to get a decent pour!
Tamper proof top removal c/othewhiskeynut
Finally getting the whisky in a glass allowed me to inhale a cloying sweetness combined with a gentle grainy element.
The taste was surprisingly soft – I had been given dire warnings from an amusing vlog below – smooth & yes, sweet. No real strong flavours or character. Reminds me of a more gentle single grain. No sign of malt in this.
The finish was about the only ‘joy’ in this whisky as a pleasant softly warming burn on the palate hinted to the origins of this drink.
Overall it is an inoffensive, approachable easy drinking tipple that lacks any real bite, spirit or flavour that would grab my attention. The added caramel & ethyl alcohol have stripped the ‘Maltes Escoceses’ of any inherent character. It would make an excellent base for cocktails, adding coke, lemonade or ginger & lime to give it a bit more zing.
Having said that – as the average weekly income in Brazil is only about 135 euros – paying 10 euro for Wall Street as opposed to 23 for Jameson & Johnnie Walker Red – or even 91 for Glemnorangie Original – would soon concentrate your mind.
Ye takes yer money & ye makes yer choices.
I’m glad I chose Wall Street – if only to taste what other blogs shy away from.
Sláinte.
My thanks to Iris for sourcing this whisky.
It has come to my attention there is a Wall Street Whisky in Vietnam of similar style to the Brazilian one. Diageo seem to own the Vietnam one according to a blog here.
Rye is seen as a quintessentially American style of whiskey often associated with pre-prohibition days. But like a lot of things in America – I’d argue it’s an immigrant from the old country.
There is a long tradition of growing rye in Northern European countries. This grain has found it’s way into many breads, beers, cereals and of course – whiskey.
The current growing demand for rye in whiskey terms has precipitated countries not normally associated with rye whiskey to begin to explore the market.
My small selection of 4 ryes – well a loose interpretation of that style – reflects this.
I’ll let The Presidents of the United States of America have their say first.
Peaches. A colloquial term used to describe a close & good friend.
Rye whiskey is definitely a close friend of mine!
That rich, warm dry spiciness with a long finish is what I’m looking for & elevates rye to being a peach among whiskey styles in my book.
Real peaches come in a can – as the song goes – but rye comes in a bottle. Let me introduce you to my 4 bottles.
Produced by West Cork Distillers for a 3rd party – this whiskey is a blend of Irish single malts & grain whiskey aged in ex-bourbon barrels before being finished in ex-rye casks from Tamworth Distilling, NH.
A blend of 10 year old Irish single malt & 10 year old American rye this is truly a trans-atlantic whiskey. A collaboration of Connacht Whiskey Co & New Liberty Distillery PA.
An American rye whiskey made with predominately american rye grain in charred virgin oak barrels by the FEW Distillery, Evanstown, Chicago.
Colour
I like to see a variation in the colour of the whiskeys I drink. It foretells of the different smells, flavours & overall drinking experiences to be enjoyed.
FEW came out the darkest – reflecting the use of charred virgin oak casks. There was a jump down then to the paler duo of PrizeFight & Brothership with Sunken Still coming in with an almost pale yellowy hue.
Nose
Brothership kicks off with a soft barley sweetness before developing muted rye spice. PrizeFight comes across with a more fresher, clearer nose & an equally enjoyable spice. Sunken Still has a wonderfully aromatic floral bouquet whilst FEW delivers a classic peppery rye punch.
Taste
The soft smooth delivery of Brothership quickly develops into a lovely rich dry spice. PrizeFight has a cleaner palate with a slightly less intense rye spice.
Meanwhile the Sunken Still’s fragrant bouquet flows through into a wonderful cornucopia of taste on the tongue with a rich dry spice that is simply divine. Beautiful.
The FEW doesn’t disappoint either. To start there is that caramel/vanilla bourbon like feel followed by an almost classic rich peppery spice that tingles & teases as it drys the palate.
Finish
PrizeFight’s lovely spice fades slowly, only marginally beaten by the warmer, drier spice of Brothership. FEW lasts the longest whilst Sunken Still manages that dry floral spice right to the end.
Overall
What stands out to me is that whilst having no rye grain in the original mix – the rich dry spicy notes of a decent rye whiskey still come through in the PrizeFight whiskey simply by it’s time in the ex-rye casks. It may lack the overall dry mouthfeel of a true rye – but it certainly makes a worthy addition to the rye cannon.
Brothership benefits by the addition of a real rye whiskey in the mix which heightens the rich dry rye spiciness on both the taste & finish which is not initially apparent on the sweet barely nose.
The FEW could almost set the benchmark of what a good rye whiskey should be. A straight forward crisp peppery spice with a marvelously long dry finish. Superb.
Sunken Still adds something extra to that dry spice by giving it a floral display of flavours.
Scores
For taking rye whiskey the extra mile – Sunken Still from Belgium comes out tops in this taste-off.
FEW from America comes in a close second
The Irish-American hybrid that is Brothership follows closely behind – leaving Ireland’s PrizeFight bringing up the rear.
I would commend PrizeFight for being able to hold it’s own among such worthy competition in that they all contain rye in their original mix.
It just goes to prove the powerful influence the maturation in wood has to the overall taste.
