Jameson Distillery Bow Street - A jewel in Dublin's tourism crown

Back in 1780, when the Jameson Distillery Bow Street was first established, I'm sure John Jameson himself would never have believed how the building would look now.

Throughout it's 200 plus years history the Jameson Distillery has been through many ups and downs and eventually it came to pass that the distillery would close in 1971.  It then lay in it's dormant state before opening in 1997 as the Jameson "brand home".

Since then the distillery has served as a Dublin tourist attraction, attracting over 4 million visitors in that time, while providing much needed employment to the area.

As with any attraction it's only a matter of time before serious investment is needed and that is what I am writing about today, as on 6th March 2017 Jameson celebrated the re-opening of Jameson Distillery Bow Street after the completion of a massive renovation as part of an €11 million investment.

At the end of March I made the short journey down to Dublin to see for myself how the distillery was looking and to take part in the tours and experiences they have on offer, while also getting the rare chance to chat to some people who are rather important when it comes to all things Jameson.

Upon arriving outside Jameson Distillery Bow Street not much appears different but when you walk through the doors you instantly start to see where a lot of the investment money went towards.

The main bar / front hall is huge compared to the way it looked before and given that there would have been no room to expand the building itself, you wonder exactly where they found all the space. 

It is bright, airy, welcoming and relaxed, and from talking with some of the staff this is backed up by stories of the general public just simply coming in to have a look and enjoy a drink under one of the impressive Jameson bottle chandeliers.

This allows people to come in and see what the building is all about without feeling too intimidated, or pressured into having to buy any tickets straight away. 

The renovation has also allowed the distillery to accommodate a much larger volume of tourists and upon speaking with Ray Dempsey, general manager of Jameson Distillery Bow Street, he confirms that previously, at busy times of the year, they could have had a 2 hour delay for people waiting to take a tour around the distillery but now they are able to accommodate 30 people every 6 minutes.

This all ties in with the Irish Whiskey Tourism strategy aim of attracting 1.9 million whiskey tourists to Ireland annually by 2025.

As we continue to chat with Ray Dempsey we get a sense of what to expect on the new "Bow Street Experience" tour.  He describes how more and more people are keen to learn the story of Jameson whiskey and how they are only too eager to tell that story.

He explains how he feels the tour to be truly interactive, calling it a "total sensory experience".

He also gives us a little insight into the fact that they now have two extra experiences to compliment the signature "Bow Street Experience". 

Jameson have gone all out to give tourists a true insight into the spirit of Jameson with their "Whiskey Makers Experience" and "Whiskey Shakers Experience", where for a very reasonable price you can either look at an in depth deconstruction of the "Whiskey Makers" series of whiskeys or see what it takes to become a top notch mixologist by hand crafting 5 of you very own cocktails.

He also highlights one last aspect that is also included in either of the aforementioned "Experiences" where you will get the chance to visit Bow Street's own 88 cask maturation warehouse, where they have brought back some of the whiskey making process to Bow Street.

Suitably impressed with the information provided so far we then got started onto the "Bow Street Experience" tour where we would look at not only the history of Jameson but also the whiskey making process as a whole.

For this special occasion we were lucky enough to have Carol Quinn, archivist at Midleton Distillery, take us through the rich history of Jameson.  Previously there was nothing of note to really explain the history of Jameson so it was great to see a beautiful gallery / timeline showing us exactly how Jameson came to be the brand it is today.

From here we are then led into a story room where the story of Jameson is further told through the use of fantastic visual and audio displays.  The whole experience is both striking and engaging.

We then move into the next room to look at the whiskey making process.

Now, I have been on many tours and I can honestly say that this is the most complete and interactive explanation of the whiskey making process I have ever seen.

As you enter the room you are immediately struck by the sight of numerous interactive stations where you have everything from malted barley to hold and taste, to atomisers containing different new make spirits to compare their smells, to mock barrels that allow you the chance to nose the difference between bourbon and sherry, to visual aids to show you the different colour through the maturation process.

This is all done while an enormous video wall takes you through the whiskey making process in crystal clear fashion that even a 2 year old could understand.

All very impressive and it is quite clear that no expense has been spared in bringing tourists that "total sensory experience" that we heard of upon our arrival.

We then made our way into a gorgeous tasting room to try Jameson whiskey alongside a standard Scotch and standard American style whiskey.  Now while this part of the tour has not differed from what had gone before it's new surroundings have elevated the tasting to be more inclusive and allowing everyone the chance to sit around a table together and enjoy some top class whiskey.

That brought us to the end of the main "Bow Street Experience" tour and now it was time to take part in one of the other experiences.

For this, I was selected to go onto the "Whiskey Makers Experience" and it's fair to say that probably suited me best.  As much as I love a good whiskey cocktail, I wanted to see how much further Jameson could take the experience of learning about whiskey itself.

For this, we were led into a tasting room where each participant had an array of whiskeys and other items laid out in front of them.

Our host for this experience was Christopher and he explained how he would take the next 90 minutes to really showcase the "Whiskey Makers Series" and explain how they came about.

Throughout this whole experience there was a lot of emphasis put on the word "craft" and how the "Whiskey Makers Series" really displays the craft of Jameson as a whole.

We go through every aspect you could think of from how to taste whiskey, to the whiskey making process and even more history of the Jameson brand.

As I'm sure you may have noticed, I recently attended the Irish Whiskey Academy in Midleton and I have to say, this masterclass is taking that experience and making it accessible to all through this "Whiskey Makers Experience".

Every aspect is covered and it's just as interactive as everything else we had seen with nosing bottles, food pairings and even a blending exercise to be enjoyed by all while the host asks many questions to both test your knowledge and seek to improve it immeasurably.

The whole tasting was perfect from start to finish and the chance to blend your own whiskey is something that is sure to be a huge hit amongst the tourists who come through these doors.

Just to quickly touch on this aspect we were given 3 samples each and encouraged to play around in whichever way we wished to create that perfect blend.

The samples available were a 4yo grain whiskey matured in a second fill bourbon cask, a 8yo pot still whiskey matured in a first fill sherry cask and a 6yo pot still matured in a first fill bourbon cask.

This finishes the "Whiskey Makers Experience" off and of course you can take your finished blend away with you.

Following this we then met back up with the group taking part in the "Whiskey Shakers Experience" and we headed downstairs to go into the maturation room.

Being the first maturation warehouse to be in Dublin for 42 years, this is an experience you wouldn't want to miss and if that wasn't enough there is also the chance to taste some whiskey straight from a cask.

For this we were all allowed to try some 14yo pot still whiskey that had been distilled in 2003 and has since been maturing away in a second fill bourbon cask.  As with any cask tasting, this was just simply delicious.

That concluded the tours for the day and after a spot of lunch we were able to get a quick chat with Carol Quinn and Brian Nation, master distiller for Midleton.

Speaking with Carol it was evident that she found it so important that the old distillery be maintained and open for all to see, as this allows Jameson to showcase the great history of Irish whiskey and the people who have guided it through good times and bad.

She was also able to touch upon the fact that when the building was stripped back, to allow for the work to commence, she was able to work alongside architects to gain immense knowledge of how the distillery was first set up and structurally why it was laid out the way it was.

She went on to also highlight that through her time at the archives in Midleton she has uncovered countless stories regarding the history of Jameson, and the people behind it, and it was great that these stories could now be passed on in even more detail to the general public.

While speaking with Brian Nation I was able to ask him what it meant to him, as master distiller, to be able to come to the spiritual home of Jameson and he was truly honest when he said that, for him, it was an emotional experience. 

He went on to give credit as to how all the rich heritage of Jameson and the traditional whiskey making process had been displayed in such a modern way.

I also got the chance to ask him what it meant to him to see the "Whiskey Makers Series" being highlighted in such an intense manner and he was quick to point out that the "Whiskey Makers Series" is about showcasing the craft of the process and the people behind it.

What is clear is that Brian, like myself, was extremely impressed with the "Whiskey Makers Experience" and he pointed out how educational it was to anyone, regardless of their whiskey knowledge.  He fully agreed that this was just like taking the Irish Whiskey Academy and making that experience available to all.

As I made my way home that evening I could not stop thinking about how impressed I was with everything I had experienced that day.  From the moment you walk into Jameson Distillery Bow Street to the moment you leave you are bombarded with history, knowledge, flavours and experiences.

Before the renovation this distillery was without doubt a must see attraction when you were in Dublin and what Jameson have done is taken that experience and enhanced it 100 fold. 

If you are in Ireland and you want to learn about Irish Whiskey then you need look no further than Jameson Distillery Bow Street.

Until next time,

Sláinte

SI

WhiskeyClub.com / Belfast Whiskey Walk - Review

On Wednesday 21st September 2016 I had the pleasure of witnessing the launch of two new and exciting Irish whiskey initiatives right here in Belfast. 

The first of these new initiatives was the new online hub "WhiskeyClub.com".  Brought to us by drinks company Dillon Bass, "WhiskeyClub.com" launched with the aim to create a "one-stop shop for fans of Irish whiskey" allowing them to find out more about their favourite tipple.

The website hopes to bring together all the latest news and views with a guide to Northern Ireland's best Irish whiskey bars and stockists alongside a history of Irish whiskey, whiskey event listings, blogs and much more. 

As Dillon Bass state themselves: "The Development of the new Whiskey Club initiative is the latest step in the company's efforts to share its passion for Irish whiskey, whilst celebrating the quality bars and bartenders that have played a role in shaping the Irish whiskey story."

For those of you who may not be completely aware of who Dillon Bass are, they are the owners of the largest whiskey portfolio in Northern Ireland.  They are without doubt firmly in the stable of all things Midleton with such brands as Jameson, Redbreast, Powers and Midleton whiskey itself.

Here in Northern Ireland, Dillon Bass certainly seem to be at the forefront of Irish whiskey with their recent appointment of Joe Magowan, formerly of The Vineyard, Belfast, as a dedicated Irish Whiskey Ambassador and going forward they see a very bright future for the local market.

Commenting on the launch of the new initiatives, Joanne O'Hagan, marketing director for Dillon Bass stated: "We believe there is huge potential for Irish whiskey to become a bona fide tourism product in Northern Ireland.  Our visitor numbers are growing and people want to visit Irish whiskey bars when they come here."

Now, whilst this first initiative may be solely for the domain of the internet the second initiative to be launched is a much more tangible experience.

In partnership with Dillon Bass, "Taste and Tour" have created Belfast's first ever "Whiskey Walk".

"Taste and Tour" have been going from strength to strength, for some time now, bringing to Belfast tours such as the "Belfast Food Tour", "Belfast Bar Tour" and their "Meet the Brewer - Brewery tour".  Now they can add the "Whiskey Walk" to their impressive portfolio.

Phil Ervine, director of "Taste and Tour", has commented on the launch of the "Whiskey Walk", stating that it is their aim for "people to finish the "Whiskey Walk" with a new found appreciation and knowledge of Irish whiskey and the Belfast bars that serve it."

As stated, I was lucky to be invited to take part in the first tour and I have to say it was thoroughly enjoyable. 

The tour began at Belfast's Jaffé Fountain where we were introduced to Joe Magowan, not bad for a Whiskey Ambassador to be accompanying each tour, passing on his knowledge and expertise.  From here a few steps took us into "Bittles Bar" for a Jameson, ginger and lime.

Inside Bittles we enjoyed our drink while listening to the story behind, what I would say is, Belfast's best whiskey bar. 

From here we walked through Church Lane to "The National" where we were treated to a cocktail demonstration, showing us how Jameson "Black Barrel" can be used to create a whiskey sour, and of course we received our own whiskey sour to sip through.

Onwards we went, through Waring Street and on to Commercial Court, where we ended up at the iconic "Duke of York".  Here we were served up a Powers "Gold Label" while Joe Magowan took us through the background of this legendary whiskey.

Another short walk and we were into "The Dirty Onion", which itself was previously used as a whiskey warehouse many years ago.  As we entered the bar we were greeted by the sounds of traditional Irish music while the unmistakable aroma of burning peat wafted across our noses.

Here we were treated to a "Boilermaker", an old school serve consisting of a Jameson "Caskmates" alongside a half pint of local Belfast stout.  Each drink complimented each other perfectly while Joe Magowan explained the history behind Jameson "Caskmates".

Last of all we ended up in the luxurious surroundings of "The Merchant Hotel" to enjoy a fine trio of Irish whiskeys.  Here we received a flight which included Powers "Three Swallow", Green Spot and the heavy hitter that is Redbreast 12 year old.

All in all a perfect ending to an excellent tour.

I think the tour itself will grow from strength to strength as time goes on.  Undoubtedly "Taste and Tour" will see how well it is received and add or change anything they feel they need to in order to make sure the tour lives up the high expectations us Irish whiskey drinkers have. 

For me the only thing I would suggest is that the tour should maybe highlight the role Belfast played within the history of Irish whiskey.  Maybe with a small nod to the likes of Dunville's or even Avoniel.  Even if it was only to pay recognition, I still think it would be a nice touch.

I will also briefly touch upon the cost of the tour.  The price of the tour is £60 which gets you, as stated, 5 bars and 8 drinks.  Given the cost of drinks in Belfast city centre these days, and the fact that you are accompanied by an Irish whiskey Ambassador, I think the price point is just about spot on.

The fact that a company has come out with something new for local Irish whiskey lovers is worthwhile in itself and I think it should be applauded.  Hopefully the tourists also take notice of this tour which will allow it to grow and become a firm fixture in the local bar scene.

Going forward there are 3 further tours planned between now and the end of January.  The upcoming tour on Wednesday 19th October already appears to be sold out and there are still tickets available for the two other tours on Wednesday 30th November 2016 and Wednesday 18th January 2017.  Anyone wishing to book a tour can follow the link posted below.

Lastly I'd just like to thank the whole team at Dillon Bass for the opportunity to be part of these new whiskey initiatives.

Until next time,

Sláinte

SI

Taste and Tour - https://www.tasteandtour.co.uk/

WhiskeyClub.com - http://whiskeyclub.com/

An Evening With Midleton Master Blender Billy Leighton

Earlier this year, I attended another wonderful event hosted by the Merchant Hotel in the centre of Belfast.  This was the second in their "By The Fire" whiskey events and welcomed Midleton's master blender Billy Leighton to take us through a range of whiskeys from the Midleton portfolio.

As with the previous event, with Colum Egan, the room was set and provided the perfect setting for the evening's festivities.

Tickets had sold out well in advance and the crowd was eagerly anticipating what we might be treated to, let's face it, these nights always have a wee surprise in store.

To get us in the mood we started off with a Jameson, Ginger & Lime, a drink that Jameson have tried hard to market and in fairness I think it's starting to take hold.  When out in the town I hear more and more people asking specifically for this and even at a recent leaving dinner, in Newtownards, the drink on offer was this very concoction.

It's a drink that works and is a perfect little taster for people that want to try something different and might bring more into the whiskey world.

As Billy Leighton introduced himself the mood was relaxed, and laid back, with no strict script and questions flowing back and forward.

The main line up for the evening was as follows: Powers "John's Lane", Redbreast 12yo, Redbreast 12yo cask strength, Redbreast 15yo and Redbreast 21yo.  Not bad at all for the £25 ticket price.

As the conversation carried on Billy acknowledged the perception of him working in a lab, bringing together the wondrous flavours we know and love, but he was very honest in comparing himself more to a stock controller.

It's an aspect of the whiskey world that is often overlooked.  With such a large company, he is responsible for managing the huge stock at Midleton, the ages and cask types, to ensure that age statements and quality are maintained year on year.

When you consider that Midleton has something like 45 warehouses on site, each containing millions of litres of spirit, you get an idea of the scale of the task that faces him.

He continued by highlighting how his task is very different from scotch blenders who would have a larger range to play with.  As all Midleton blends are produced on site it's very much in his hands to maintain the stanards throughout all the styles.

To really hit this home he described that, because the much revered Redbreast 21yo has some 28yo whiskey contained within it, he has to have the next 28 years worth of 21yo already maturing.  As part of his role he also has to forecast for 10 years, so now the overall forecast is 38 years, and as a sherry cask takes 5 years to make, and season, this is now increased to 43 years.....this has to be done for all brands and their relevant expressions!!

As if this wasn't enough he also would divide forecasts into optimistic, pessimistic and realistic as the market changes.  Unbelievable really, when you think about it.

As we sipped the 12yo we were  informed that it roughly contains 12 - 14yo whiskeys.

He touched on global brand reach by stating that they are starting to do well in Russia and South Africa, have been doing well in the USA for about 10-12 years and are quiet in China, at the moment, due to other brands.

As we moved onto the 15yo we were treated to more inside information.  He highlighted the make up of the whiskey by stating the key character is sherry matured with a mix of first fill & second fill casks and also stated there is some 19yo contained within.

He also informed us that this was first made, back in 2005, as a "one off" for La Maison du Whisky in Paris, France. 

Four years later marketing came along asking him to re-create this expression for general release.  As this was initially a one off, the components were not readily available, to make the same flavour profile, but it was re-created as best possible from an original bottle held at Midleton. 

Only now, is the 15yo, more or less, at the same level as it was for that '05 special release.

We finished with the 21yo, which I absolutely adore, and if the tasting had finished there then I would have went home very happy but......here came the surprises.

Five, yes FIVE, more samples that had been taken straight from the casks at Midleton.

They were as follows:

1 - Pot Still whiskey distilled in 1994 and matured in a first fill port cask
(Used in Jameson Rarest Vintage)
2 - Pot Still whiskey distilled in 1998 and matured in a first fill sherry cask
3 - Pot Still whiskey distilled in 1997 and matured in a first fill bourbon cask
4 - Pot Still whiskey distilled in 1996 and matured in an American virgin oak cask
(Small amount used in Jameson Gold)
5 - Grain whiskey distilled in 1990 and matured in a second fill bourbon cask

I could not believe my luck!!

He took us through each and the flavours were out of this world from, the almost meaty, port matured Pot Still to the exceptional single grain, which is quite simply the finest single grain I have ever tasted.

I quizzed him specifically on the single grain, and why there has never been a Midleton single grain released, and it seems that marketing just aren't that interested in getting it out there. 

I think they're mad in the head as this would put anything else on the market to shame.  I suppose it may be needed for more important blends but I'm sure if they got together they could get some maturing right now, even for some sort of a special release like the Mano a Lamh.

To finish off the evening we were treated to something truly special.  A chance, albeit slightly rushed, to see Billy Leighton at work.  It was at this moment he collected up one of each of the sample bottles and went round each table asking how much to use and, with that, he set about creating what I shall call the "By The Fire Blend".  

As we suggested measures he adjusted them accordingly to balance the flavours and we were then treated to a taste of this once in a lifetime blend. 

Amazing, just simply amazing.

As Billy brought the evening to an end he left us to enjoy what was left of the samples and my oh my did they disappear quickly.  Maybe even back to some people's houses....I'm saying nothing.

All in all an absolutely awesome evening and a great chance, yet again, to hear from the people who truly are at the heart of Irish whiskey.  It's not the bosses of Pernod Ricard, or previously Diageo, who fund our much love distilleries, but the people actually working there, day in day out, creating something special for everyone to enjoy.

With people like Billy Leighton at the heart of Irish whiskey, especially with the passion he has, I know we're in very safe hands as Irish whiskey continues to grow.

As for the "By The Fire" event, I know they were having a break over the summer months but I believe they are planning to start up again soon with a possible visit from Tullamore on the cards.

Lastly I would just like to thank the Merchant Hotel, and Billy Leighton, for a memorable evening and I look forward to more of the same.

Until next time,

Sláinte

SI

The "Spirit" of Jameson - 3 Days in Midleton & Dublin

Jameson Welcome Pack

Back in 1780, when the original Old Jameson Distillery was founded by John Jameson on Bow Street, Dublin, men and women, working in the distillery, enjoyed the best wages, and working conditions, within Dublin, and on top of this they also enjoyed company with John Jameson himself.

John Jameson believed that sharing his profits, time and spirit with each worker made them loyal and, in turn, made a better whiskey.   

Further to this, if you look closely at a bottle of Jameson you will notice that each bottle has two-barrel men balancing the label as a tribute to the men and women who produce the whiskey. 

A family spirit continued in a truer fashion throughout the 1800's as John Jameson II and, his son, John Jameson III transformed the Jameson Irish Whiskey brand into one of the largest in the world. 

It is this sense of family / community spirit that I want to touch upon throughout this piece. 

I was somewhat taken aback when I received an email back in January inviting me to be part of a Jameson media trip over the St Patrick's Day weekend but without second thought I naturally jumped at the chance and on 14th March I made my way to Belfast City airport for the slightly unnatural journey to Cork via London. 

Upon arrival into Cork we were greeted by the welcome party and promptly transferred to our accommodation for the next two nights - The Castlemartyr Resort.

Consisting of a 17th century manor house, sitting adjacent to the ruins of a 800 year old castle, and surrounded by immaculate gardens and walkways, Castlemartyr is truly decadent.  Walking around the original buildings gives you a sense that you are an extra on the set of Downton Abbey and the whole style of the resort felt far more in keeping with the era in which Jameson was born way back in 1780. 

The mood was tranquil and idyllic and allowed myself, and no doubt the 50 or so others who had been assembled for this trip, time to contemplate what this trip was all about and what Jameson were trying to capture by bringing us all together.  Maybe they were trying to re-create another type of family to spread the word of the "spirit" of Jameson.

As we moved into the first evening whiskey flowed and discussion was everywhere.  The mix of accents, that accompanied the almost never-ending sound of new introductions, created a wonderful soundtrack to what was quickly becoming a enjoyably relaxing atmosphere.

The night wore on into the small hours and as it did I found myself in great conversation with fellow whiskey writers Jake Mountain, of Master of Malt and Tiger and Turbo, from the Edinburgh whisky blog.  We were also accompanied by Midleton's master blender Billy Leighton.

We discussed all things Irish, in terms of whiskey, and sipped some fine examples that are coming out of the Midleton distillery at the moment.  I ended on the Paddy Centenary 7yo Single Pot Still, which I wasn't fussed on when I first sampled it last year but found it to be a lot more agreeable this time around.

We talked about the future of Irish whiskey and the importance for all new distilleries to ensure a quality is maintained to back up the fine reputation Irish whiskey has been gaining in recent times. 

There was also discussion on how Jameson / Midleton are more than happy to lend a helping hand, where they can, to get new distilleries up and running.  Not in a sense of "we're the big boys in this game and you'll listen to us" but more of a "we're all in this together, for the long haul, so let's make sure we do things right".

As I retired for the evening I was on a definite buzz and seriously looking forward to the morning where we'd be whisked away to Midleton for a full day around the distillery.

The trip to Midleton was a whirlwind of a tour.  Unfortunately hampered by the clock the Jameson team did their upmost to get us all round in time.

We began with a quick background to the Irish whiskey making process and a quick look around some of the original buildings that are now nothing more than a museum and a snapshot into a world long gone.  This was then followed with a quick introduction to the Irish Whiskey academy which was ably delivered by David McCabe.

First opened in 2013 the Irish Whiskey Academy is a state of the art training facility that hosts courses that focus on the production and heritage of Irish whiskey produced at Midleton.

From what little I observed it is clear that the delivery is professional and informative with fantastic use of the learning space to maximise interaction.  To take part in the academy properly you may have to fork out a pretty penny but if you have the money, and the interest, then I would sincerely recommend considering this package to further your whiskey knowledge.

Looking back through my notes from the weekend I have noted at this point that everyone at the distillery appears to know each other on first name terms.  For a distillery of such size to retain this community feeling is fantastic and, in my opinion, echoes the original style of John Jameson to make everyone feel a part of the process and, in turn, produce a better quality product. 

Onwards and into the brand new "Garden Stillhouse" where we were greeted by master distiller Brian Nation.  As with all the major figures, Brian Nation spoke with a great sense of pride and honesty about his feelings towards Midleton and the whiskey it produces.  At no time did you ever feel that those involved were simply "going through the motions" to talk to us. 

I've no doubt that they speak to hundreds upon hundreds of people every year, probably about the exact same topics, but each and every one of them speaks with a passion that clearly burns deep inside.

We moved quickly onto one of the 45 warehouses, that are based on site at Midleton, and wound up at warehouse 39B to be precise.  Here we were introduced to master of maturation Kevin O'Gorman and this is where we began to get a few more facts and figures.

During 2015 Midleton expect to receive around 150,000 casks from America alone.  On top of this Kevin put to bed the rumour of oak shortage by saying that this was simply not true.  He acknowledged that there were issues with loggers and poor weather but that these have been resolved.

Further insight was given into the type of casks used at Midleton: Madeira, Marsala, Irish oak, Port, Bourbon and Sherry and, with regards barrel management, we were also informed that Midleton do not rotate casks in their warehouses and would use a bourbon barrel 3 times before forwarding it on to the rum industry.

Then, from a whiskey drinking point of view, came the highlight of the trip...tasting straight from the cask(s).

First up was a 24yo pot still which was distilled in 1991 and had been resting in a second fill bourbon cask until 2005 before being moved into a first fill cask.  While we didn't have time to sit down and truly get into the whiskey I can say that this was extravagant in ways I've rarely tasted before.  Naturally huge on pot still spice but smooth, thick and oily.  Delicious stuff.

Second was a 17yo pot still, distilled in 1998 and matured wholly in a first fill Oloroso cask.  This was, quite simply, like nothing I've ever tried before.  To call this a "sherry bomb" would be an understatement as we went clean past dark fruit and straight into dark deep meaty notes.  Unbelievable!!!  Can I have a bottle please??

Jameson Family Tasting

Floating on the crest of a whiskey dream we stopped for a quick bite of lunch before moving onto our second tasting of whiskey for the day.  This time it was a Jameson Family Tasting with Billy Leighton.  On show we had the Original, Black Barrel and Gold Reserve.  All excellent in their own right when you take into consideration the area of the whiskey market they're aimed at.

As BIlly Leighton spoke he echoed terms I've heard before in the importance of forecasting and managing stock to ensure quality is maintained for years to come.  We also got a little insider knowledge with conformation that Jameson original contains, amongst other styles, some 8yo sherry matured pot still whiskey.

Last stop on the tour was the cooperage and a display from someone who I consider to be a living legend in the whiskey world.

Ger Buckley is a 5th generation master cooper and still uses instruments and tools that were passed down to him through the ages.  When you watch his brief display you can't help but marvel at the true skill he possesses.  His work is an art form and one which is not learned quickly.  Even though the work is tough and contained within, arguably, the coldest building at the distillery, you can tell that Ger is completely at one with the work he carries out. 



Cooperage Display with Ger Buckley

Again, you get snippets of information that Ger is only too happy to pass on what knowledge he can to any other distilleries wishing to train a cooper to keep an eye on their precious casks and again it come across as an Irish Whiskey community looking out for each other rather than an unwanted task bestowed upon him from above.  

With people such as Brian, Billy, Ger and Kevin at the helm of Ireland's largest distillery surely nothing can go wrong.  I certainly do not think so and if the Irish whiskey community can come together, and fight towards a common purpose to get Irish whiskey back to where it belongs, then Irish whiskey has a long and very bright future ahead of it. 

On that positive note we moved back to our hotel to prepare for our final night in Midleton and for our last Midleton meal we were taken to a local restaurant Sage.

Sage restaurant is unique in their 12mile ethos.  As obvious as it sounds they pride themselves in sourcing the vast majority of their produce within 12 miles of the restaurant.  It is this sort of provenance and terroir that resonates hugely within the whiskey industry and maybe the very reason this restaurant was selected by Jameson??

After a fine traditional Irish music session in a local pub we returned to the hotel bar and again spoke at length with Billy Leighton and also Ger Buckley.

It was while speaking with Ger that he talked briefly about the original IDL alliance with Bushmills and the friendships that were built over time and even agreed to the notion of being part of a Irish whiskey family.

As this second evening came to a close I wondered how the Dublin side of the trip would contrast with what we had experienced over the past two days.  One thing was for sure...I was ready to find out.

As we travelled the somewhat tedious, but necessary, journey from Midleton to Dublin I further contemplated the aforementioned contrast.  Undoubtedly we were heading back to "where it all began" for Jameson but a modern day Dublin is a far cry from a 1780 Dublin.

As we moved closer to the traditional, spiritual home, of Jameson there was an obvious upward change in pace.  The tranquil surroundings of Midleton were long gone and we were now deep into the heart of one of the most vibrant cities in Europe.

How times have changed, if you had no knowledge of Irish whiskey, and no knowledge of the Old Jameson Distillery tourist centre, you'd be certain that Midleton was the traditional, spiritual, home of Jameson and we had been moved up to Dublin for the sole purpose of the St Patrick's Day party.

We were further thrust into modern day Dublin with a fantastic walking tour hosted by Le Cool Dublin.  Le Cool Dublin's focus is on the modern day, lesser known, workings of this wonderful city and just before the tour, where they took us around the back streets to take in street art, pop up shops and even a secret supper club, we were treated to a short acoustic session from local musician Richie Egan and a short talk from artist Steve Simpson, the award winning illustrator behind the St Patrick's Day limited edition Jameson bottle design.

Now into it's 5th year the 2015 Jameson St Patrick's Day bottle set out to capture the soul and warmth of the city that first welcomed John Jameson in 1780. 

Encapsulating a heart, the label artwork is a mix of landmarks, local slang and a map of roads to represent the lifeblood of the city: the people and their passion for Dublin.  
                      
The bottle pays tribute to the special relationship between Jameson and Dublin with Jameson stating that "Ireland’s capital is our spiritual home; something Steve has captured perfectly by including the phrase: "Wherever I roam, it's Dublin my heart calls home""

To end the tour we arrived at a seemingly closed butcher's shop.  Set on a busy Dublin street the butcher's shop appeared desolate and uninviting.  Completely missing the reference to John Jameson & Sons, on the frosted front door, we entered the empty store and wondered what exactly was going on.  All was then revealed by one of the "butchers". 

The building we were in was, in fact, one of Jameson's private venues for hosting clients and as the "butcher" opened the freezer door we were invited inside to discover a rickety wooden staircase leading down to a perfect recreation of a speakeasy.

This was marketing done to the nth degree and no stone was left unturned with regards to detail.

In the cosy confines of the speakeasy we were introduced to Jameson's consultant mixologist Oisin Davis.  He was here to take us through some classic Irish cocktails and the two we were served up were completely delicious.


Oisin Davis taking us through a classic cocktail

One was a complete Irish cocktail made up of Jameson whiskey, wild elderflower cordial, rhubarb sherbet and dry Irish cider.  The second was named "The Tipperary" and consisted of equal measures of Jameson, Chartreuse and Vermouth which were served with a garnish of rosemary and a green olive.  Who knew Irish cocktails could be so good?

As the tour came to an end all that was left was the live concert being held that evening.  This was a chance to slightly let the hair down, and have a good time, but it was still clear that there was a focus on the local with the line up being the very finest of up and coming Irish bands.

St Patrick's Day Live Event

The experience of Dublin was a far cry from Midleton but what was clear is that while Jameson are aware of who they are, where they come from and the traditions and values they hold dear, they are also fully aware of the need to embrace the future.

By endorsing great local music, new exciting art, modern day mixology and the living culture of modern day Dublin they are reaching out to a consumer that used to think of whiskey as old men, sitting by a fire, smoking on a pipe and expecting their wives to have their dinner ready for them.

Now while the sexism is hopefully no longer present I've no doubt that there is still a strong amount of consumers that will see their whiskey as having to be traditional and unwavering in the face of modern day demands.

The skill that Jameson, and other companies, have to find is how to blend the modern with the traditional. 

Some companies have struggled recently and this has been noted in failed advertising campaigns, and failed marketing strategies, but having spent 3 days with Jameson I'm openly confident in that Jameson can make the transition and bring a new whiskey drinker to the party without alienating the fans they've already amassed.

Who knows exactly what the future may hold for Irish whiskey but with Jameson leading the way I'm happy with where it's going.

A huge thanks must be given to the following:

Everyone at Jameson / Midleton including the PR teams and staff for organising everything to perfection, including food, accommodation, tours and transfers
Chris, Jason, Jake, Lucy and Louise for the awesome craic and lastly to James for looking after us all so well throughout the weekend.

I would also like to highlight that the trip was paid for in full by Jameson.


Until next time,

Sláinte

SI
 

"Bottle Your Own" Jameson Whiskey

Today, Thursday 12th March 2015, Brian Nation, master distiller at Midleton Distillery, launched a new initiative which invites visitors to the Old Jameson Distillery, Dublin, and the Jameson Experience, Midleton, Cork, to hand fill their very own bottle of Jameson whiskey.

Fans of the Irish whiskey can personally fill a bottle of Jameson Select Reserve Cask Strength Black Barrel from a live bourbon cask.  Visitors can then personalise the label by hand with their name, the date and the whiskey’s cask number and ABV, before logging their personal details in a "Bottle Your Own" ledger, becoming a part of the Jameson legend.


The newest member of the Jameson family, Select Reserve Black Barrel is a blend of rich, Single Pot Still Irish Whiskey and a rare small batch grain whiskey, which is triple distilled in small quantities just once per year.  The expression is available at its natural cask strength for the first time and exclusively through the Bottle Your Own facilities at the Old Jameson Distillery, Dublin, and the Jameson Experience Midleton in Cork at the cost of €100 per 70cl.

 

The original release of Black Barrel came with a RRP of €45 and this is obviously a mark up of €55 but for me I think this is fine idea and one that will surely prosper year on year.  I've no doubt that demand will be high and this offers fans of Irish whiskey, who happen to be in Ireland for a quick visit, the chance to take home something truly special and personal to themselves.

 

I might just get a bottle myself very soon.

 

Until next time,

Sláinte

SI

 

 

Jameson - Caskmates - Review

In anticipation of the up-and-coming St Patrick's Day holiday, and an impending trip to Midleton Distillery over the holiday weekend, I thought it only right to bring you all a quick review of a Jameson whiskey that is quickly gathering a cult following amongst the collectors out there.

I am, of course, talking about Jameson "Caskmates".

This limited edition whiskey is born out of a collaboration between Midleton Distillery and the Franciscan Well Brewery which is based in Cork City.  After managing to get their hands on a few Jameson casks, Franciscan Well aged some of their stout in the barrels as an experimentation.

Once finished with, the casks were returned to Jameson who decided to give the process of experimentation a rattle themselves.  Jameson took their blended spirit, at around 60%ABV, and filled the newly returned barrels for around 6 months. 

The results were deemed to be so successful that Jameson set about releasing 3,500 bottles of the "beer finished" whiskey for us all to enjoy and it was with this release that "Caskmates" was born.

Released with a RRP of €35 the majority of bottles were quickly snapped up all over Ireland and are now rather difficult to track down.  The rarity of these bottles has also allowed the "collectors" and "investors" to cash in with many now appearing on various auction sites and one screenshot, I viewed back in January, showed a bottle going for at least £200...CRAZY!!

Thankfully though I managed to nab a couple of bottles at a proper price.

Rumour also has it that a second release is in the planning so keep your eyes peeled for those hitting the shelves.

Onto my notes:

Nose - What's immediately obvious that this whiskey has taken on a very new identity indeed.  The Irish style is not the first thing that hits you but rather an almost metallic, hoppy beer note.  The stout has had a serious effect on this spirit.  Undeniably youthful but well balanced with light grain and fresh citrus lemon integrating well with the touches of dark beer.  Coffee is suggested in official tasting notes but is not a prominent as you'd think.  The richness eases off and allows the young spirit to come to the fore with more of a light, gentle sweetness that's bordering on perfumed.  Light pepper sits nicely in the background and just keeps the pot still identity present.

Palate - Much deeper on the palate than on the nose.  Again the stout is ever present and gives a dark rich flavour to the whiskey that again has a slight metallic note to it.  As the deep flavours recede the light grain comes back in and holds up nicely with a slight dryness.  Dry spice comes through and there's a further feel of light lemon and some green apple.

Finish - In fairness short but sure just take another sip and enjoy it all over again.

Overall this is a whiskey that hits the mark.  It's not out there to blow you away with depth and complexity but it has plenty of it in it's own right.  It was brought together as an experiment and for me it has really worked. 

The balance of flavours are spot on and this is, quite simply, great fun to drink. 

At €35 this is a dram that's affordable and not lacking in care and presentation.  Some other companies should take note.  Whilst it may be hard to find there are still bottles knocking about and, for me, they are well worth seeking out. 

As I said it's not the most breath-taking whiskey you'll drink this year but I doubt you'll drink anything that's more "fun".

**Update - Since this was written, Jameson have now launched a newer version of Caskmates on a wider scale and into the U.S. market.**

Until next time,

Sláinte

SI