John Jameson and Sons …the creators of the world famous Jameson Irish Whiskey. The Old Jameson Distillery in Dublin tour walks you through the history and craft of Irish Whiskey making. After an introductory movie presentation your are guided through the old distillery to see the process of making the whiskey.
What makes Jameson Irish Whiskey so special? The first distinctive quality is the malting of the barley, using ‘smokeless’ fuel. Unlike ‘Scotch Whiskey’ which is tainted by the various smokes from the fuels they use, Jameson’s has a purer more natural flavour because of this step. The process of making whiskey is much the same as brewing beer until the distillation stage, this is what sets it apart from ale. Distilling is the art of separating alcohol from water and involves heating the ‘wash’ (result of milling, mashing and fermenting the barley) to the boiling point of alcohol where is it evaporated then condensed. The Jameson’s whiskey is distilled in three seperate distilllarions unlike Scotch whiskey which is distilled twice and American bourbon only once. This gives it a smoother and superior quality. The final stages involved maturing the whiskey where it is left in oak casks (often previously used for sherry, port or bourbon which assists in the flavour development) where over a minimum of three years will develop its characteristic colour and flavour.
All over the world Jamesons Irish Whiskey is drunk any way from straight or on the rocks to combined with cola, lemonade, cranberry juice or used as a base for cocktails and in Irish Coffee.
Following our tour we made a visit to the ‘Epicurean Food Hall’ for lunch, expecting some exquisite assortment of stores hosting gourmet foods and treats, not unlike that of the market halls of Copenhagen. Don’t be fooled friends, whilst it sounded great we found a simple ‘food court’ with a variety of international take-away ‘all-you-can-eat’ bays of food. We went for the Greek one for no particular reason. Most of them claimed ‘traditional foods’ as their menu, though they included processed fish fingers, chicken nuggets and chips as part of their offering. I wasn’t aware this ‘fine fare’ was traditional in such places, though I have never been to Greece or Asia so who am I to judge? If you’re looking for a quick feed and are in the neighbourhood by all means pop in, but I wouldn’t go out of your way to check this one out. For ‘epicureans’ …I don’t think so.