Hugely popular Irish blend, renowned for its affinity with ginger ale. The default springboard into the fascinating world of Irish whiskey, Jameson’s quality has improved massively in the last 10-15 years and it’s one of Jim Murray’s favourites, with 95 points in the Whisky Bible 2013.
Jameson Irish Whiskey is triple-distilled and aged in seasoned white oak barrels for a minimum of five years, creating a distinct, smooth flavour. A balance of spicy, nutty, and vanilla notes with hints of sweet sherry gives Jameson its smooth and versatile taste.
Whiskey is only as good as the ingredients. Jameson Irish Whiskey is made with three key ingredients: water, barley, and maize.
Great whiskey starts with the water, and Jameson’s life source is the Dungourney River, which flows through the Midleton distillery and plays a vital role in the production process.
Jameson is one of a handful of whiskeys in the world produced using a combination of malted and unmalted barley. The barley comes from farms located within 100 miles of the Jameson distillery, many of which have produced barley for centuries. The use of unmalted barley is a long-standing Irish tradition and one which Jameson continues, believing it contributes to the smooth characteristics of the whiskey.
And though Jameson aims to keep ingredients sourced as locally as possible, maize is a sun-loving crop. Since Ireland isn’t particularly well known for sunshine, Jameson uses non-genetically modified maize from the Bayonne region in the south of France.