When serious whiskey fans think Irish, they think Jameson. The most recognizable and best-selling Irish Whiskey in the world. Crowds are livelier, memories are fonder, and stories are sweetest when shared over some of this triple distilled golden nectar of the gods of Ireland.
Jameson comes from a single distillery in Cork, Ireland. It is a unique mixture of grain, single malt, and single-pot-still spirits, aged for seven years. Worth noting is that all the ingredients used are all sourced locally. Within a 50-mile radius of the plant. Safe to say that Jameson carries with it the flavours of the Irish soil.
But how is it made?
Grain-harvesting.
To start with, the grains are harvested and transported to the distillery in Ireland, which attracts over 200,000 visitors per year who come to marvel at the genius behind this iconic brand.
The harvested grains are soaked for two days, before being dried then taken to the mill where they are ground to grist. The grist is mixed with water in a mash-tab. Main reason for mashing the mixture is to dissolve natural sugars formed during the malting process.
Yeast is then added to the solution, which is now full of sugar, and left to ferment for about 60 hours- a time during which the yeast turns the sugar into alcohol.
Jameson triple distillation.
Next is the Jameson’s signature triple-distillation. Here, the mixture is heated to 140 degrees; a temperature hot enough to boil the alcohol. Alcohol steam is then collected and converted back into liquid in the wash-still.
This process is done two more time to achieve the triple-distilled state.
Distilled Jameson is next aged in the barrel – not just any other barrel, but one approved by an expert whose only job is to inspect and ensure that only the finest ones are used.
Still on the ageing, it is important to note that friends from as far as Spain, and even the US generously provide the casks used in maturation. The casks, having been used for ageing bourbon wine, carry with them the vanilla and sweet sherry personalities which are passed along to the Jameson whiskey, giving that distinct taste, lingering with essence of milk, chocolate and butterscotch; flavours that we enjoy every so often when we sip.
On your next encounter with Jameson, take a moment to appreciate the work behind the brand. Think of the great men and women who work tirelessly to keep Jameson number one; how would like to have you alive to keep enjoying their craft. Enjoy Jameson responsibly.
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Jameson Irish Whiskey: From Grain to Glass.
When serious whiskey fans think Irish, they think Jameson. The most recognizable and best-selling Irish Whiskey in the world. Crowds are livelier, memories are fonder, and stories are sweetest when shared over some of this triple distilled golden nectar of the gods of Ireland.
Jameson comes from a single distillery in Cork, Ireland. It is a unique mixture of grain, single malt, and single-pot-still spirits, aged for seven years. Worth noting is that all the ingredients used are all sourced locally. Within a 50-mile radius of the plant. Safe to say that Jameson carries with it the flavours of the Irish soil.
But how is it made?
Grain-harvesting.
To start with, the grains are harvested and transported to the distillery in Ireland, which attracts over 200,000 visitors per year who come to marvel at the genius behind this iconic brand.
The harvested grains are soaked for two days, before being dried then taken to the mill where they are ground to grist. The grist is mixed with water in a mash-tab. Main reason for mashing the mixture is to dissolve natural sugars formed during the malting process.
Yeast is then added to the solution, which is now full of sugar, and left to ferment for about 60 hours- a time during which the yeast turns the sugar into alcohol.
Jameson triple distillation.
Next is the Jameson’s signature triple-distillation. Here, the mixture is heated to 140 degrees; a temperature hot enough to boil the alcohol. Alcohol steam is then collected and converted back into liquid in the wash-still.
This process is done two more time to achieve the triple-distilled state.
Distilled Jameson is next aged in the barrel – not just any other barrel, but one approved by an expert whose only job is to inspect and ensure that only the finest ones are used.
Still on the ageing, it is important to note that friends from as far as Spain, and even the US generously provide the casks used in maturation. The casks, having been used for ageing bourbon wine, carry with them the vanilla and sweet sherry personalities which are passed along to the Jameson whiskey, giving that distinct taste, lingering with essence of milk, chocolate and butterscotch; flavours that we enjoy every so often when we sip.
On your next encounter with Jameson, take a moment to appreciate the work behind the brand. Think of the great men and women who work tirelessly to keep Jameson number one; how would like to have you alive to keep enjoying their craft. Enjoy Jameson responsibly.
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