Whether you’re in a Boston pub or a Dublin one, it’s hard to resist the charms of a Jameson alongside your pint. A bottle doesn't get to be the world's most popular Irish whiskey by accident. But take it from us, it is even better straight from the source. While Jameson’s original distillery on Bow Street in Dublin is worth a visit, today the whiskey is distilled in idyllic County Cork — which is never prettier than at this time of year. Here’s how to make a proper Jameson pilgrimage.
All right, let’s start with the whiskey. (You’re in Ireland, mind you, so that’s whiskey — not whisky!) The town of Midleton, around 15 minutes from Cork city right on the Dungourney River, has been home to the Midleton Distillery since 1825. Every drop of Jameson and its fellow brands (including Powers, Paddy, and Redbreast) is produced on-site, in a gleaming state-of-the-art modern distillery that houses the biggest working pot stills in the world. But it’s the historic distillery that visitors get to tour, for a real sense of how the centuries-old whiskey was traditionally produced, from the mills and the maltings to the still house and warehouses.
Of course, no drinker was ever content just to look at spirits being made, so you’ll end the tour with a good measure of Jameson and a comparative whiskey tasting. And if you’re so inclined, hand-fill a bottle of Jameson Select Reserve Cask Strength Black Barrel straight from the cask — up at 59% alcohol currently, one bottle will last you a good long time.