Jameson
Jameson is a famous brand of Blended Whisky produced in Ireland, a true international benchmark. Its history dates back to 1780, when lawyer John Jameson founded a distillery on Bow Street in Dublin. Within a few decades, thanks also to the contribution of his sons, production increased and the business established itself as the largest family distillery in Ireland. In 1966 it merged with competitor John Powers and the distillers' company from Cork, forming the Irish Distillers Group. Since then, the production center has been moved to Midleton, in County Cork.
The Jameson whiskies are produced by blending grain whisky and pot still whisky, distilled at the Jameson Distillery Midleton. For the production of malt, the barley is dried in special gas-fired ovens where pure anthracite coal is burned, completely avoiding the use of peat to prevent marking the final product with smoky notes. The raw material undergoes a triple distillation process, according to Irish tradition. The aging and the aging in wooden barrels is still partly carried out today at the historic site in Dublin, on Bow Street. The barrels used come from both the United States and Spain and have previously contained Bourbon or fortified wines, respectively.
The production of Jameson Whisky has well-recognizable characteristics, including an elegant softness that has made the brand successful. A delicate sweetness, attributable to impeccable use of the woods, marks the production. All produced labels are entirely made by the distillery, without having to resort to external purchases. The master blender can indeed count on a wide selection of distillates produced entirely within the walls of the distillery, according to the motto "from grain to glass". All these requirements are the basis of an ancient know-how that has crossed the centuries and made the brand successful.
Jameson is a famous brand of Blended Whisky produced in Ireland, a true international benchmark. Its history dates back to 1780, when lawyer John Jameson founded a distillery on Bow Street in Dublin. Within a few decades, thanks also to the contribution of his sons, production increased and the business established itself as the largest family distillery in Ireland. In 1966 it merged with competitor John Powers and the distillers' company from Cork, forming the Irish Distillers Group. Since then, the production center has been moved to Midleton, in County Cork.
The Jameson whiskies are produced by blending grain whisky and pot still whisky, distilled at the Jameson Distillery Midleton. For the production of malt, the barley is dried in special gas-fired ovens where pure anthracite coal is burned, completely avoiding the use of peat to prevent marking the final product with smoky notes. The raw material undergoes a triple distillation process, according to Irish tradition. The aging and the aging in wooden barrels is still partly carried out today at the historic site in Dublin, on Bow Street. The barrels used come from both the United States and Spain and have previously contained Bourbon or fortified wines, respectively.
The production of Jameson Whisky has well-recognizable characteristics, including an elegant softness that has made the brand successful. A delicate sweetness, attributable to impeccable use of the woods, marks the production. All produced labels are entirely made by the distillery, without having to resort to external purchases. The master blender can indeed count on a wide selection of distillates produced entirely within the walls of the distillery, according to the motto "from grain to glass". All these requirements are the basis of an ancient know-how that has crossed the centuries and made the brand successful.
