Cold Brew Whiskey & Coffee (700 ml)

Jameson's unpeated house character — born from a closed gas-fired kiln at New Midleton Distillery in County Cork — makes it an unusually clean canvas for coffee integration. Where peated Scotch peers would clash with roast, Midleton's triple-distilled pot

still spirit, drawing water from the Dungourney River and barley from within 50 miles of the distillery, yields a grain-forward sweetness that coffee amplifies rather than fights.

The base follows Jameson's signature architecture: Single Pot Still whiskey (malted and unmalted barley, triple-distilled in copper pot stills) married with maize-based grain whiskey (column-distilled), matured in a combination of ex-bourbon American oak casks and ex-sherry European oak butts.

The Cold Brew expression is then cold-infused with Brazilian and Colombian coffee, bottled at 30% ABV — below the standard Irish Whiskey minimum, positioning it technically as a spirit drink rather than a regulated whiskey.

That lower ABV is the defining transgression here: by stepping outside the Irish Whiskey Technical File's 40% floor, the blending team could calibrate sweetness and coffee intensity without the heat that would otherwise mask the cold-brew aromatics. The result foregrounds dark chocolate, roasted arabica, and vanilla oak in a register no standard-strength expression could achieve.