Jameson 12-Year-Old Distillery Reserve: Catch the Spirit!
Written: May 09 '04 (Updated May 16 '04)
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Product Rating:
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Pros: Smooth, aromatic, and comforting
Cons: Expensive
The Bottom Line: Jameson 12-Year-Old Distillery Reserve is a proud inheritor of a long tradition. It rewards the drinker with both a distinctive taste and a pleasing afterglow.
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| DAnneC's Full Review: Jameson Irish Whiskey 12 year old |
My tastes in spirits are demanding. I’m only an occasional drinker, but when I do imbibe, I like spirits that are characterized by distinctive taste and by their contribution to an overall mood of relaxation. Jameson falls well within these criteria.
I have a favorite sister-in-law (now even more esteemed) to thank for my introduction to Jameson. Having traveled to Ireland where she visited the Jameson Distillery and museum, Herself was chosen to participate in a “taste-off” in which she compared several whiskeys. Jameson, she insisted, was by far the best of the lot. She recognized, of course, that it would be relatively easy to stack the deck in such a process. Still the aroma, taste and warm glow associated with Jameson left their mark and turned her into a long-standing advocate—and she has gained me as a convert.
What It Is
The Jameson I keep on hand is the 12-Year-Old Distillery Reserve (until recently known as Jameson 1780 Reserve). As the label proudly states, the whiskeys used for this blend are “matured for not less than 12 years.” (Note that the 12 years refers to the youngest of the blends used to make this fine reserve.) In its previous incarnation, the 12-year-old reserve was named for the founding of Jameson’s Bow Street distillery in Dublin in the year 1780. Under either label (and you will still find bottles of the 1780 for sale), this 12-year-old blend is triple distilled and bottled in Ireland.
Made at the Old Middleton Distillery in County Cork from pure Irish spring water, plus malted and unmalted Irish barley, this Jameson is distilled in large copper potstills, then aged within underground caverns inside Spanish oak casks seasoned with sherry. As the Jameson name itself suggests (John Jameson was a transplanted Scot), it is a worthy descendent of the brewing traditions prevalent in both Ireland and Scotland in the late 18th century—though when push comes to shove, Jameson remains truly an Irish whiskey.
Look, Smell, and Taste
As noted in virtually all of the connoisseur guides, Jameson’s 12-year-old reserve has a “deep golden-amber hue.” As much as anything, its color resembles that of fine wild honey—clear and softly tawny.
The “nose” is subtle, inviting, and abundantly complex. Unlike the raw alcoholic aroma that goes with so many younger spirits, the Jameson reserve promises warmth and a smooth, rich taste. And indeed, that’s just what it delivers. Complex is indeed the key word. Researchers have identified as many as 500 different flavor components in Jameson’s maturation process.
Unlike many American whiskeys in which the sour mash tradition rushes to the fore, or the heavy peats that characterize most Scottish single malts, the taste of Jameson recalls the natural nuttiness of the toasted barley from which it is distilled. In addition, there are underlayers hinting lightly of spice, along with the taste of vanilla and fruit—in large part, a legacy of the sherry-seasoned casks. Its mellowness means that the strength of the Jameson 12-year-old reserve (40% vol.) is revealed by the comfort of lingering warmth, not by a harsh or bitter sting as the drinker swallows.
How I Drink My Jameson
In my opinion, the best way to enjoy the Jameson reserve is to drink it “neat” from a brandy snifter or a dram glass—with the dram glass as the culturally correct means and the snifter being the best way to appreciate the “nose” of this outstanding spirit.
Splashing Jameson on the rocks will dilute its impact, but will also provide an outstanding refreshment for a warm day. Jameson with water, on the rocks or otherwise, will accomplish a similar, if somewhat weaker, effect. Indeed, there is a tradition in many Irish pubs of serving this whiskey with a small jug of water—a wee drop of water being the better to release its spicy undercurrents.
“Jameson with ginger”—that is, Jameson with ginger ale—is virtually the only cocktail I make with this fine spirit. I make it strong (two parts ginger ale to one part Jameson), whereas bar books will recommend three parts to one. In this instance, the ginger ale provides a pleasant spicy accent that complements the whiskey quite nicely.
Finally, Irish coffee made with Jameson should not be, in my view, a sweet dessert beverage piled with whipped cream and cinnamon. It’s best taken black, with only the Jameson added. On a cold night, such a coffee will warm you to the innermost core of your being.
Cost and Availability
The good news is that Jameson 12-Year-Old Distillery Reserve is perhaps the world’s most readily available fine Irish whiskey. In the States, you’ll find it in liquor emporiums that stock a wide variety of spirits or in shops that cater to the higher-end brands. This Jameson reserve is expensive, with a 750-ml bottle typically selling for around $30, though bargains can be found. As Jameson is a household favorite for us, we typically buy ours in duty-free shops as we head back home after a holiday aboard. That way, it’s not only a bargain, it’s a great souvenir!
Caution!
Pregnant women and individuals taking some medications should not drink alcoholic beverages. If in doubt, consult your doctor.
If you're drinking away from home, please be sure to arrange for a designated driver or local lodging. Never drink and drive.
© DAnneC/BawBaw, 2004
Recommended:
Yes
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DAnneC
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