We all know the famous golden drops oozing from a bottle of whiskey, but what is that gives Jameson whiskey that famous smooth taste? Our reporter pays The Jameson distillery in Dublin a visit trying to reveal this secret.
By Sara Petrovic
Published April 14, 2010
The
Jameson Distillery lies in Bow Street in Dublin.. It was established by John
Jameson in 1780, and now it serves as a reminder of a fascinated history which
lies behind the Jameson whiskey - a history that is permeated with the passion
for whiskey. This passion is reflected in all the details that surround the
whiskey from the triple distillation it goes through to the label on the bottle.
The whiskey is distilled using a pot called “still pot” and it is the same type of pot that John Jameson used 220 years ago – maybe that is why it is called a still pot. The ingredients used to produce the whiskey are three very ordinary ones; malted barley, unmalted barley and pure fresh water. However it is not the use of the still pot or the ingredients that is the secret behind the smooth taste of the whiskey. The secret of the smooth taste lies in the fact that the whiskey is distilled not once, not twice, but three times and at each stage some smoothness and further enhancement of quality are added.
After revealing this secret our reporter got to taste this smooth whiskey - though it was not served on the rocks it was still possible to taste the smoothness.
If you want to experience the secret behind Jameson whiskey yourself, you can go on a virtual distillery tour by following this link; http://www.jamesonwhiskey.com/Heritage/Virtual-Distillery-Tour.aspx