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Our Whiskeys

It all started back in 1780 when John Jameson created his triple distilled, smooth and perfectly balanced Irish Whiskey. Today, we continue his tradition by making sure Jameson is always as perfect as the day John Jameson released his first cask. It isn't easy, but we want to make sure it's worth every sip you take.

Jameson Irish Whiskey

Jameson Reserves

The Jameson Reserves have their origin in the world class craftsmanship and on-going collaboration of our 3 Masters, "a meeting of minds to create something unique, to be enjoyed by people who love whiskey".

  • Jameson Black Barrel

  • Jameson 12 Year Old
    Special Reserve

  • Jameson Gold Reserve

  • Jameson 18 Year Old Limited Reserve

  • Jameson Rarest Vintage Reserve

  • Jameson Black Barrel

  • Jameson 12 Year Old
    Special Reserve

  • Jameson Gold Reserve

  • Jameson 18 Year Old Limited Reserve

  • Jameson Rarest Vintage Reserve

Drinks

There is no right or wrong way to enjoy your favourite Irish whiskey. Here we'll share a few of our most loved recipes! Explore them, try them with friends and, as always, enjoy responsibly.

Our Favourites

Explore, try different recipes with your friends and enjoy responsibly.

Trends

We at Jameson believe we have perfected the art of making smooth Irish whiskey. But when it comes to drinks, we have turned to leading bartenders from all around the world to find out about new and exciting Jameson based drinks trends. Here is a selection from Dublin to New York, from Moscow to Athens, from Paris to Cape Town. Enjoy!

How it's Made

Triple distilled whiskey like ours isn't just born smooth and balanced. It takes our carefully crafted process used over hundreds of years to get it just right. This tradition began in 1780 with the great Master Distiller John Jameson who discovered that three distillations was best for his Jameson Irish Whiskey and we continue his legacy to this day.

    • The Ingredients

      Believe it or not, the complex creation that is Jameson Irish Whiskey is made from 3 main ingredients: barley, maize and pure Irish water. Our water is sourced from the local Dungourney River, which flows through the grounds of the distillery and is ideal for brewing and fermentation; key to the production of our whiskey.

      Malting

      Malting a proportion of the barley is essential to produce the natural enzymes in the grain which will later be used in the brewing process. We malt our barley in 3 steps; Steeping, Germination and Kilning. Steeping involves soaking the barley for a number of days in water. Germination is done by laying out the barley to let it grow and produce the necessary enzymes. We then kiln dry our barley with clean hot air.

    • Brewing

      Milling

      When we’ve got our malted and unmalted barley, we mill the grains to create a coarse flour called grist. By milling the barley and malt into a flour we gain better access to the starch and enzymes which we need later to create alcohol. The proportion of barley to malt is based on a recipe according to the Master Distiller.

      Mashing

      The grist is then mixed with hot water at a temperature of 63C to form a mash. It is then pumped into a large vessel called the ‘Mash Tun’ and this is where the enzymes breakdown the starch into smaller sugars. We then need to extract this sugary liquid from the mash so we filter the mash through a Mash Filter giving us a hot sweet liquid called wort.

      Fermentation

      The wort is pumped into giant vats called ‘washbacks’ where yeast is added and then the fermentation begins. After 60 hours, the sugar is converted into alcohol. The liquid, now called ‘wash’ contains just 8% alcohol by volume. The ‘wash’ is now ready for the next stage of the whiskey making process, distillation.

    • Triple Distillation

      Triple Pot Still Distillation

      After the fermentation is complete the wash is then pumped to the first of our 3 copper pot stills; the Wash Still. Alcohol boils at a lower temperature than water so by boiling the wash at around 80°C the alcohol vapours rise out of the neck of the still and through a condenser to return back into a liquid. Under the care of the Master Distiller, this process is repeated two more times: once in the Feints Still and again in the Spirit Still until the alcohol by volume is between 80 and 85.5%.

      Triple Column Still Distillation

      Maize, another vital ingredient to Jameson Irish Whiskey is also milled into grist along with malted barley, mashed and fermented to create a beer containing 15% alcohol by volume. The beer is then triple distilled in our tall and sophisticated column stills producing a light, delicate and fragrant spirit that is 94.4% ABV.

    • Maturation

      After distillation, the 2 styles of spirit are reduced in strength to between 60-70% ABV with pure water and filled into casks. We use three different types of casks; sherry butts, bourbon barrels and port pipes (three’s our lucky number, after all), each of which are maintained by the cooper. The casks are then stored in our vast, dark and aromatic warehouse in Midleton where they rest and mature for the next few years. Each barrel loses about 2% of its volume through evaporation each year. This is called the Angel’s Share.

      Marrying & Vatting

      The mature whiskeys are then emptied into a huge vat and allowed to marry before being bottled. The alcohol strength is also reduced to 40% alcohol by volume, ready to be enjoyed.

Our People

You may think of us as just your favourite spirit, but it takes a team of geniuses to create our triple distilled and perfectly balanced whiskey. From our founder, John Jameson, to our modern day Distillery Masters, the people of Jameson are what makes it great.

John Jameson's Story

  • John Jameson

    1740

    A legend is born

    Our whiskey’s story started on the 5th of October 1740 when John Jameson was born to a family whose motto, ‘Sine Metu’ (‘Without Fear’), was awarded to them for their bravery in battling pirates on the high seas in the 1500’s.

  • John Jameson

    1770

    Sine Metu

    Years later, this family motto was inspiration for thirty-year old John Jameson’s move to Dublin to start a whiskey distillery.

  • John Jameson

    1780

    A Distillery is born

    As John Jameson established his whiskey distillery in Dublin, his practice of using only the finest ingredients began to leave a mark. Jameson personally selected the barley and casks, insisting his whiskey be distilled three times, not twice like Scottish whiskey, to create a spirit that’s twice as smooth.

  • John Jameson

    1780's

    The Barrel Men

    In the 1780s, the men and women working in the distilleries enjoyed the best wages and working conditions in the city, as well as time with the boss himself. John believed sharing his profits, time and spirit with each worker made them loyal and, in turn, made a better whiskey. In fact, each bottle has two-barrel men balancing the label as a tribute to the men and women who produce the whiskey.

  • John Jameson

    1800

    "Gorgeous Gus McCann"

    In the 1800s, John started the tradition of giving all his workers nicknames, too. The worker’s nickname depended on how he caught John’s eye; when one of the coopers Willie McCann paused to admire his reflection in a window, he enter John’s records as Gorgeous Gus McCann.

  • John Jameson

    1810

    A Family Affair

    By 1810, John Jameson’s son, John II had expanded the distillery to be one of the largest in Ireland and, in the late 1800s, his son, John III expanded the business globally to make it one of the largest whiskeys in the world. By the time John IV took over in the early 1900s John Jameson & Sons Whiskey was world renowned.

  • John Jameson

    1823

    The Legacy Lives On

    John Jameson passed away at the ripe age of 83, quite an achievement in the early 19th century. Today, nearly 200 years later, the family's triple distilled blend is still the world's number one Irish whiskey.

  • John Jameson

    1740

    A legend is born

    Our whiskey’s story started on the 5th of October 1740 when John Jameson was born to a family whose motto, ‘Sine Metu’ (‘Without Fear’), was awarded to them for their bravery in battling pirates on the high seas in the 1500’s.

  • John Jameson

    1770

    Sine Metu

    Years later, this family motto was inspiration for thirty-year old John Jameson’s move to Dublin to start a whiskey distillery.

  • John Jameson

    1780

    A Distillery is born

    As John Jameson established his whiskey distillery in Dublin, his practice of using only the finest ingredients began to leave a mark. Jameson personally selected the barley and casks, insisting his whiskey be distilled three times, not twice like Scottish whiskey, to create a spirit that’s twice as smooth.

  • John Jameson

    1780's

    The Barrel Men

    In the 1780s, the men and women working in the distilleries enjoyed the best wages and working conditions in the city, as well as time with the boss himself. John believed sharing his profits, time and spirit with each worker made them loyal and, in turn, made a better whiskey. In fact, each bottle has two-barrel men balancing the label as a tribute to the men and women who produce the whiskey.

  • John Jameson

    1800

    "Gorgeous Gus McCann"

    In the 1800s, John started the tradition of giving all his workers nicknames, too. The worker's nickname depended on how he caught John's eye; when one of the coopers Willie McCann paused to admire his reflection in a window, he enter John's records as Gorgeous Gus McCann.

  • John Jameson

    1810

    A Family Affair

    By 1810, John Jameson's son, John II had expanded the distillery to be one of the largest in Ireland and, in the late 1800s, his son, John III expanded the business globally to make it one of the largest whiskeys in the world. By the time John IV took over in the early 1900s John Jameson & Sons Whiskey was world renowned.

  • John Jameson

    1823

    The Legacy Lives On

    John Jameson passed away at the ripe age of 83, quite an achievement in the early 19th century. Today, nearly 200 years later, the family's triple distilled blend is still the world's number one Irish whiskey.

The Distillery Masters

How would you like to have "whiskey master" on your business card? Sure, it's a tough job preserving the great work John Jameson started in 1780, but someone's got to do it. Thankfully, our Distillery Team is up for the challenge. These three men do everything in their power to make sure each smooth sip you take is nothing but perfection.

  • Barry Crockett

    Master Distiller

    Barry Crockett, our Master Distiller, was quite literally born into the job: his father was also a Master Distiller...

  • Dave Quinn

    Master Of Whiskey Science

    Dave ensures that all of the elements that make our craft create come together to create that unmistakable...

  • Billy Leighton

    Master Blender

    Our Master Blender, Billy Leighton, is a sort of zen-master of whiskey; he creates harmonious...

The Cooper Master

  • Ger Buckley

    Cooper

    Ger Buckley is our Jameson cooper and the craft of making casks has been handed down...

    Ger Buckley

    Cooper

    Ger Buckley is our Jameson cooper and the craft of making casks has been handed down through his family for five generations. Ger takes pride in the fact that he still uses the same tools which were made and used by both his father and grandfather over 80 years ago. With a stock of more than 850,000 oak casks at the Midleton Distillery, Ger's days are kept busy making sure we get the highest quality of casks with the best oak that we can get.

Our Spirit

When John Jameson created Jameson Irish Whiskey in 1780, he also created a culture of whiskey-lovers who savour every moment. Today, that means celebrating your stories any way we can.

The Spirit We Share

We believe in the old adage 'there is no such thing as strangers, only friends we haven't met yet'. In the book 'The Spirit We Share' we celebrate the enthusiasm, passion and pride for Jameson with a collection of 52 portraits of esteemed and valued friends of Jameson from around the world by renowned photographer Nicolas Henry.

The Spirit We Share / Making of

  • Watch the making of 'The Spirit We Share'

    The Spirit We Share

    Making of

Jameson First Shot

We love a good story! That's why we launched Jameson First Shot, an international short film competition designed to discover up-and-coming film talent from around the world. Take a look at the three winners, all selected for their creativity and directorial skills in portraying a legendary tall-tale.

Kevin Spacey and Dana Brunetti talk about Jameson First Shot 2013

  • Jameson First Shot 2013

  • South Africa

    Allan Shelley

    "Spirit of a Denture"

    South Africa

    Allan Shelley

  • USA

    Benjamin Leavitt

    "The Ventriloquist"

    USA

    Benjamin Leavitt

  • Russia

    Aleksey Nuzhny

    "The Envelope"

    Russia

    Aleksey Nuzhny