Jameson Irish Whiskey

Reviewed by: Ted


Like all countries, Ireland has certain things that it is known for. Old guys in flat caps sitting at the end of the bar, four-leafed clovers (5000:1 odds of finding one), improbably placed containers of gold, rocks that you have to kiss upside down, a lack of spuds, complicated socio-religious interplay (although granted that one is pretty common in most countries). In terms of beer it’s Guinness – of course there are other brands, but everyone associates Ireland with the famous ebony nectar, the black custard of Dublin. So what about whiskey? Well, like Guinness, there’s one brand that people associate with the Emerald Isle above all others:

Jameson Irish Whiskey (or Jamoes to its friends) is the best selling Irish whiskey in the world, with around 78 million bottles purchased across the globe in 2017. There’s something iconic about that bright green bottle – I mean, there are other green whisk(e)y bottles around of course (here’s looking at you Laphroaig), but when you walk into a bottle shop and see that bright emerald colour, you instantly associate it with Irish whiskey.

The bottle claims that Jameson has been established since 1780, however the truth is a little more convoluted. The Bow Street Distillery in Dublin was actually originally founded by a family called the Steins in 1780. John Jameson, a lawyer from Alloa in Clackmannanshire, married Margaret Haig (the Haigs were a notable distilling family) in 1786, before moving to Dublin to manage the Bow Street Distillery for the Steins (who were relatives of Margaret). In 1810 John and his son, also John, took over the company and officially renamed it to the John Jameson & Son Irish Whiskey Company.

In its heyday, the Bow Street Distillery was the second largest in the country and one of the largest in the world. However, during the 20th century the Irish whiskey industry went into sharp decline, thanks a combination of factors including a devastating trade war with the British Empire and the rise of prohibition in the USA, locking Irish distillers out of their major markets. In 1966, John Jameson & Son merged with John Power & Son and the Cork Distilleries Company to form the Irish Distillers Group, basing themselves out of a new purpose-built facility at Midleton.

The modern Jameson Irish Whiskey is made using a blend of grain spirit and triple distilled single pot still spirit, all produced in-house on New Midleton Distillery’s massive pot stills and column stills. The spirit is then allowed to age between 4 and 7 years in a combination of ex-bourbon and ex-oloroso sherry casks before being bottled at 40% ABV. The use of triple distillation, which is an iconic trait of Irish distilling (Scotland generally only distills twice), means that Jameson has a reputation for being incredibly smooth and easy drinking.

The nose is light and floral, with honey, beeswax, hazelnut, peach, apple, musk, mandarin and marmalade. There’s also a dash of sultanas lurking in the background from the Olorosso influence.

The mouth feel is extremely smooth for such a young whiskey, which can be attributed to the triple distillation ironing out some of the kinks as well as the neutral base provided by the grain spirit. The flavour is nutty through the mid palate before opening up to a spicy finish and a sweet aftertaste that lingers solidly at the back of the tongue.

The easy going flavours and smooth-as-a-baby’s-bum palate means that the Jamoes is not only an excellent introduction to Irish whiskey, but also to whisk(e)y drinking in general. Even the most novice of dram slayers should be able to find something pleasing to the senses in the contents of the green bottle. The voice of the great unwashed agrees too, with a pretty much universally high rating across online sellers. If you’re looking for an easy drinking whiskey that definitely won’t break the budget and tastes half decent to boot, then the Jameson Irish Whiskey has your back.

As the Jameson motto says, buy this one Sine Metu, or ‘Without Fear’.




Return to Redlands

Posted by: Nick and Ted


They grow up so fast, don’t they? When we last visited paddock-to-bottle distillery Redlands in 2014, their spirit was still too young to be released and head distiller Dean Jackson was only just filling barrel number 42.

Fast forward two years and the shelves are stocked with elegant (cuboid) bottles of Redlands paddock-to-bottle Tasmanian single malt and Dean is busy filling bottle number 271. Oh, and did we mention that the distillery has moved 50km up the road to a new site?


Knock knock! Wafflers at the door.

After the sale of the Redlands Estate property in late 2015, the distillery was faced with the challenge of finding a new home in just 21 days. After several weeks of stress-filled searching, they eventually settled on what they hoped would be the perfect venue: the heritage listed Dysart House in the small southern-midlands town of Kempton.

From the moment you push open the (heavy) front door you can tell that Redlands has fallen on its feet. The main house is built from beautiful sandstone blocks and the dark timbered interior houses the cellar door, kitchen, a sitting room with high backed leather chesterfields (careful not to slide off – Brigitte likes to keep them well polished) and a glorious blackwood table (which only made its way inside with help from Whisky Waffle’s muscle).


The sitting (and drinking whisky) room

The distillery and bond store can be found in a red-bricked outbuilding off the side of the main house. Redlands’ continued growth is evidenced by the addition of a new still, with the (now) wash still, Heather, joined by new spirit still, affectionately known as the Mad Hatter. The bond store continues to expand, now housing hundreds of 20 and 100 litre barrels that once contained pinot noir, port, sherry and even Tokay.


Heather and the Hatter

These days if you visit Redlands, you will be able to try some of the most elegant, drinkable and delicious whisky Tasmania has to offer. Redlands’ signature release is aged in Tasmanian ex-pinot noir barrels and is like drinking apricot jam. The unusual ex-tokay barrel release is broad and full across the palate, oozing with dark berries, while the ex-port barrel, which we tried at cask strength, offers marmalade, honey and vanilla.


A wonderful room to drink wonderful whisky

Redlands has changed so much in the last two years, but they have even grander plans afoot for the near future. While the old brick outbuildings are charming and old-worldy, they simply don’t have any space for expansion as the distillery scales up production. The solution to this problem is the construction of a facility in the adjacent field, with work scheduled to begin in 2017. The new distillery will allow for a greater output, allowing the Redlands single malt to be enjoyed by a much larger audience.

The sale of the old Redlands estate could have easily spelled the doom of the distillery; instead it luckily seems to have made it stronger. Who knows what the future will bring, but you can be certain that Whisky Waffle will be back to find out.


…and next time we’ll bring Dean a box to stand on in the photo!

The Arran Malt Amarone Cask Finish

Reviewed by: Nick

Arran Amarone Cask

Traditionally, the world of Scottish whisky is very – well – traditional. When popping champagne for Ardbeg’s two hundredth year, we somewhat neglected the rather less impressive twentieth birthday of the Arran Distillery. But distilleries are only as good as the products they are currently creating, and there is a lot to like about the bottles presently leaving the Isle of Arran.

As well as a range of age statement whiskies they have a variety of cask finish expressions, and the one I happened to get my grubby little mitts on was finished in Amarone barrels. For the uneducated, which I will freely admit to being one of before buying the bottle, Amarone is a dry Italian red wine made from grapes such as Corvina, Rondinella and Molinara. Yup, me neither.

I’ve had an up and down relationship with wine-matured whiskies, though one aspect I universally love is their amazing colours. The Arran is no exception – this whisky is the coppery orange of traditional creaming soda. The nose is alluring, giving the impression of alcohol soaked fruits eaten at Christmas time. There are cherries and strawberries as well as honey and syrupy cola.

The palate is rich and spicy, aided immensely by the higher bottling strength of 50%. It is delightfully creamy with large dollops of toffee, oranges and Turkish delight. The finish is dry with notes of oak and dark chocolate, and is pleasingly long and warming.

While the Arran Malt does not boast the long history of many distilleries, this should not in any way be held against it. A glorious Scottish past does not always equal quality in the present. Just ask Rangers Football Club.


Glendronach 12 Year Old

Reviewed by: Nick

Glendronach 12 Year Old

Now, be honest with me. Raise your right hand if you have bought, with your own money, in the last six months, a bottle of sherry? Anyone? I thought as much.

The once proud sherry industry is declining slowly, but surely. While on the surface this may not seem to really affect we drinkers of distilled barley, there is, in fact, much cause for concern. Because without sherry, specifically, without the barrels that once contained the stuff, many of the most wonderful whiskies in the world would not exist.

Case in point: the Glendronach 12 Year Old. And it is a great little drop. Vibrant, spicy, balanced and heavily sherried. The latter is not a subjective tasting note. The whisky does indeed possess a highly sherried character because it has been matured in a mixture of Pedro Ximinez and Oloroso sherry barrels.

The flavour this imparts is obvious on the nose in the form of sweet creamy raisin aromas. There is a golden syrup-like quality, too, alongside dried figs and orange peel.

On the palate the flavours are, surprisingly, not as sweet as the nose suggests. However it has a smooth mouth feel and the creaminess is still present. There is a nuttiness about it as well, and more dried fruit with perhaps a touch of glace cherries. Little wonder sherry-matured whiskies are regularly likened to fruitcake.

The finish is short, disappointingly, as up to this point I was immensely enjoying the ride. Wait – there it is, ever so subtly lingering at the back of the throat with the remnants of the grape flavours. I had to go searching for this one, but I found once discovered it glows faintly, like the last few embers of a campfire.

The sweetness of this whisky is nice, although it would probably discourage me from having too many drams of this in the one night. Instead, this is the perfect choice to directly follow a bourbon-aged malt at a tasting, to really show just how radically different sherry matured whisky is.

We may as well enjoy it for the time being. Because as time rolls on there will be fewer and fewer sherry barrels around to put whisky in.