John Jameson Irish Whiskey
In 1780, John Jameson established an approach to whiskey making that we’ve been proudly sticking to ever since.
We’ve got a lot of stories to tell, but you probably don’t have centuries to spare so we’ve made a long story short. Our family motto is never far from the action, but we distilled over 200 years of craft, courage and smooth whiskey down to two things – people and process.
The Jameson family motto, ‘Sine Metu’, means ‘without fear’. Our founder John Jameson tapped into that spirit when he opened his distillery on Dublin’s Bow Street in 1780.
Living by that motto 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 motto means so much to us, we proudly display it on the front of every bottle. It’s a handy way to ensure we never lose our way.
Jameson Irish Whiskey consists of barley, water, and maize. With a list that simple, there is nowhere to hide.
Jameson is one of only a handful of whiskeys in the world produced using a combination of malted and unmalted barley.
And while our barley is all grown within 100 miles of Midleton, our water comes from the Dungourney River, which flows right through our distillery. Which is fitting, because the word whiskey derives from the Irish “uisce beatha”, meaning ‘water of life’.
While our barley comes from up the road and our water comes from outside the window, maize is a sun-loving crop. Unfortunately, Ireland’s famous climate is anything but tropical, so that’s why we use a farmer in the South of France to provide us with all our non-genetically modified maize.
Good things come in three
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 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. Three is our magic number and we’re sticking with it.
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 (spent 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?
There’s actually a stringent law stating that a spirit must spend a minimum of three years maturing on the island of Ireland in order to call itself Irish.
Kevin O’Gorman, our head of maturation, decides how long each whiskey spends inside its respective casks. This varies, but no matter what we lose 2% a year to evaporation. This process is called the Angel’s Share. After more than 230 years we reckon it’s the angels’ 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.
During blending, our Head Blender Billy Leighton only uses whiskeys that were reared on the grounds of our distillery. As a result, we’re able to fearlessly produce a wide variety of different whiskeys, without having to knock on any other distillery doors.
Many celebrated brands blend whiskey from multiple distilleries. As a result, we’re not suggesting our way is superior. However, it’s just the way we like to do it.
We are all barrelmen
Across the bottom of every bottle of Jameson Irish Whiskey is our tribute to the barrelmen. They dedicated their working lives to producing a whiskey enjoyed the world over.
It reminds us that Jameson is a whiskey made by a collection of hardworking people. Moreover, it is a product we are immensely proud of.
But you’ve heard enough from us at this stage. We’ll step aside and let the whiskey speak for itself.