So I’ve reviewed a whole bunch of ancient Jameson last year, including this particular tasty example, yet I’ve never even written about their core expression. Jameson Irish Whiskey is a staple in almost any bar in the world, and one of the best selling whisky brands. Of course, best-selling often also means it’s probably type of whisky that’s not of much interest to most of my readership. But to me it is important to keep on tasting all types of whisky (and spirits), no matter how far along I am in my whisky journey.
And that’s exactly why I love to taste the classic expressions every once in a while. Which reminds me, I should taste some Johnnie Walker in the near future. For now however, we’ll stay with Jameson. Produced at the New Midleton Distillery in Cork, the standard Jameson is a mixture of single pot still and single grain whisky, matured for at least four years (and probably not much longer). What I’m especially curious about, is whether or not the pot still signature is still evident in a whisky that is likely mostly grain, and just a wee bit of single pot still. Although that’s pure speculation on my part.
Jameson Irish Whiskey (40%, OB, +/- 2017)
Nose: Extremely shy. A very soft note of tinned pineapple, some more expressive aroma of breakfast cereal, and finally a whisper of lemon peel. Whiff of formaldehyde. Taste: Proper, oily mouthfeel and some of that pot still spice, accompanied by dried red fruit and honey. Slightly herbal too. Not bad, not bad at all. Finish: Lingering spices, before becoming lighter, greener and grassier.
The nose is subpar, the palate is perfectly fine. All in all pretty solid stuff, especially at its price point.