The Recipes

Visiting the Old Jameson Distillery

Last year, I added my Foodie Dreams page to the website.  It is so appealing to me to travel around and experience different locations and cultures through good food and drink.  Well, you may have noticed that I haven't been posting in the last week and a half or so, and that is because I traveled to Ireland and had the chance to fulfill one of those Foodie Dreams by visiting the Old Jameson Distillery.

The first day I was in Dublin, I got directions from my fantastic concierge as well as a recommendation for lunch, feeling like hitting the Jameson Distillery on an empty stomach might not be the smartest thing I could do.

Map in hand, I meandered down O'Connell St. and headed down the road to the Old Jameson Distillery.  Along the way, I passed some fantastic local markets:

Armed with my prepaid ticket, I embarked upon the tour.  They actually do all of their distilling at a new location, so the tour was more of a recreation.  Biggest takeaway?  John Jameson insisted that his whiskey be distilled three times, and that process is what makes Jameson so smooth.  Depending on the batch, it can be distilled in any combination of whiskey barrels, sherry barrels, and port barrels, each lending a different flavor.

The longer a whiskey matures in a barrel, the more it turns darker in color and continually evaporates.  The missing whiskey is called the "Angels' Share" by the Irish.  Go visit.  Until then, check out my pictures.  Slainte!