Irish Whiskey

Drinks

When it comes to coffee drinks, there’s nothing more quintessentially Irish than adding in a little drop of Jameson Irish Whiskey to make a cold winter evening more enjoyable. Whether you’re looking for something tasty on such an occasion or a special St. Patrick’s Day cocktail to celebrate our national day, an Irish coffee is just the brew for you.

In 1780, John Jameson established a way of making Irish whiskey that we’ve been proudly sticking to ever since.

As you can imagine, producing a blended Irish whiskey that has been enjoyed for over two centuries, takes a lot. But don’t worry, we’ve distilled over 200 years of courage, craft and a collective appreciation for taste, into one short account. So here’s the secret behind our signature smoothness – our process and our people.

Our family motto, Sine Metu

Following this family motto ever since has allowed us to produce whiskey through two world wars, an Irish civil war and even American prohibition. It’s also helped us discover new possibilities, new people and new ways of producing whiskey. The Jameson family motto means so much to us, that we proudly display it on the front of every bottle. Which is a handy way to ensure we never stray from it.

Locally grown

Jameson Irish Whiskey is made by blending rich pot still whiskey made from both malted and unmalted barley, with the finest grain whiskey, both distilled 3 times for smoothness.

Good things come in threes

Forget lucky number seven, our smoothness comes from our signature triple distillation process. It’s the method our founder John Jameson built his name on and the legacy our Head Distiller Brian Nation upholds to this day.

Inquisitive minds might be reading this wondering if quadruple distillation would be a step better. Well, we did some experimenting in our early years and the less said about that the better. No, three is our magic number and we’re sticking with it.

Oak aged

While Jameson is Irish through and through, our Head Cooper Ger Buckley turns to our friends in the United States and Spain to provide our casks.

Their previous life ageing bourbon and fortified wine, leaves them seasoned and ready to pass some of their toasted wood, vanilla and sweet sherry personality along to our whiskey.

So what allows Irish Whiskey to call itself Irish Whiskey?

Well, a pretty stringent law that states that a spirit must spend a minimum of three years maturing on the island of Ireland, to be lucky enough to be able to call itself Irish.

Although the length of time our Head of Maturation Kevin O’Gorman allows isn’t the same for every cask, 2% of our whiskey is lost to evaporation every year. This is called the Angel’s Share and after more than 230 years, we reckon it’s their round.

Grain to glass

At Jameson, we are proud to run a single distillery, which means we have full control over the production process, from grain to glass.

When it comes time for blending, Head Blender Billy Leighton only uses whiskeys that were reared on the grounds of our distillery. As a result, we’re able to produce a wide variety of different whiskeys, without having to knock on any other distillery doors. Many celebrated brands blend whiskey from multiple distilleries, so we’re not suggesting our way is superior, it’s just the way we like to do it.