Irish winters can be harsh, and during our early years our unused barrels were left exposed to the elements in the courtyard of our distillery. When the time came to fill those barrels with whiskey, our coopers would invigorate them with a quick char.
But what started as upkeep proved to have a nice effect on the whiskey that rested within, and Jameson Black Barrel is our nod to that discovery. These days our approach to whiskey making is far more refined than back then — we still use charred barrels, only nowadays it’s by choice rather than necessity. Turns out, whiskey that’s spent time in double charred barrels carries an untold richness and complexity.
Every barrel contains secrets; the trick is coaxing them out. Matured in a combination of American oak, sherry casks, and double charred bourbon barrels, Jameson Black Barrel is a blend of ‘small batch’ grain and traditional Irish pot still whiskeys. Bursting with rich, complex flavours of fruit, caramel, toasted wood, warm spice, and vanilla sweetness, the double charring delivers an embellished finish to our triple distilled smoothness.
Whiskey discoveries rarely emerge from a daily chore, but one sip of Jameson Black Barrel is proof enough. A fitting tribute to double charring and the coopers who uncovered it. A triple distilled, twice charred, one of a kind.