Jameson Black Barrel is aged for up to 16 years in double charred barrels, making it a full strength whiskey bursting with aromas of toffee and fudge, complemented by a spicy character and a rich vanilla finish.

Why is Jameson triple distilled? We triple distill our product in copper stills to give our whiskey its signature smoothness. Our Jameson Triple Triple is not only triple distilled but triple cask matured to amplify its flavours further.

It is matured exclusively in Bourbon barrels. After distillation, the pot still and grain spirit – both at an ABV of 63.4% – is put into both sherry and bourbon oak barrels and stored in Jameson's warehouses.

John Jameson (1740 – 1823) was originally a lawyer from Alloa in Scotland before he founded his eponymous distillery in Dublin in 1780. Previous to founding the distillery, he married Margaret Haig (1753–1815) in 1768. She was the eldest daughter of John Haig, a whisky distiller in Scotland.

Like the main Jameson releases, and as previously stated, the Black Barrel is a blend, but it's comprised of a much higher amount of single pot still whiskey which is aged in re-charred bourbon barrels and uses a “rare small batch grain whiskey” for the blending.

Jameson Black Barrel is perfect for sipping neat or on the rocks. Jameson Black Barrel (AKA Small Batch) is a super release from Jameson, with a high proportion of Irish pot still whiskey as well as small-batch grain. The result is an increased body and level of richness when compared to the core expression.

Produced at the Midleton Distillery, Jameson is Ireland's quintessential Irish blend – a classic whiskey. Jim Murray even awarded it an incredible 95 points!

Jameson Irish Whiskey is a blended Irish Whiskey. A light floral fragrance, peppered with spicy wood and sweet notes. The perfect balance of spicy, nutty and vanilla notes with hints of sweet sherry and exceptional smoothness.

Barrels made from American or European Oak dominate in Ireland, but barrels made from chestnut, cherry, acacia and native Irish Oak also feature.

Maturing Scotch whisky is kept in oak casks – sometimes called barrels, hogsheads or butts. Casks are sourced mainly from the US and Spain, where they have previously been used to age whiskey and sherry.

Jameson Distillery Dublin - A History The distillery was first opened in 1780 but not under the same name we all know and love today. It was called The Steins Family Bow Street Distillery up until a Scotsman by the name of John Jameson stepped off the boat in Ireland and changed the Irish whiskey business forever.

Irish whiskey was one of the earliest distilled drinks in Europe, arising around the 12th century. It is believed that Irish monks brought the technique of distilling perfumes back to Ireland from their travels to southern Europe around 1000 AD. The Irish then modified this technique to obtain a drinkable spirit.