Irish Whiskey (1 L)

When 18th-century Irish distillers began mixing unmalted barley into their pot still mash to sidestep British malt taxes, they inadvertently created a style found nowhere else on earth — and Jameson, founded at Bow Street, Dublin in 1780, built its entire identity around it.

Today, production runs entirely through New Midleton Distillery in County Cork, fed by the Dungourney River and barley sourced from over 200 farms within 50 miles of the site. Unlike blended Scotch, which typically draws from multiple distilleries, every

component here — pot still and grain alike — originates from a single site, giving the blending team grain-to-glass control that most blended categories cannot claim.

The house method mandates triple distillation through copper pot and column stills, stripping harsh congeners to a degree double-distilled peers cannot match. Barley is kiln-dried over natural gas, not peat, preserving a clean, unsmoked malt character.

Maturation relies on a combination of ex-bourbon American oak casks and ex-sherry European oak butts, with the standard expression aged a minimum of four years, predominantly in ex-bourbon wood.

The defining transgression: unmalted barley in a pot still mash — a 250-year-old workaround that became the legal definition of Single Pot Still Irish Whiskey. Approachable now, though the ex-sherry fraction rewards an extra year in glass.