Smooth & sweet with woody & nutty tones.
The Jameson recipe combines barley, maize and pure Irish water from the Dungourney river. The malted and unmalted barley is fermented to a wash of 8% abv, then triple distilled in copper pot stills to an abv of 80-85.5%. The maize is fermented along with malted barley to 15% abv then triple distilled in column stills producing a light, delicate and fragrant spirit that is 94.4% alcohol. The new spirits are cut with local river water to 60-70% abv before transfer to barrels for maturation. Three different types of casks are used for maturation – Sherry butts, Bourbon barrels and Port pipes. The mature whiskies are carefully blended and married for a few more months before they are bottled at 40% abv.