History

1960s: Formation of Irish Distillers Ltd.
A slump that started at the turn of the century shutters all but three distilleries in the Republic of Ireland.  In 1966 those that remained, John Power & Son, John Jameson & Son, and the Cork Distilleries Company pooled resources to form a new Company: Irish Distillers Limited.

1970s: New Midleton Distillery opens and all distilling moved to Cork
Production from the old Jameson Distillery at Bow Street and the Power’s Johns Lane Distillery in Dublin are transferred to Europe’s most modern distillery developed in Co. Cork, adjacent to the Old Midleton Distillery.

1980s and 1990s: Remergence
The New Midleton distillery and renewed marketing efforts spur growth and the re-emergence of the Irish Whiskey Category. During this period:
  • 1984: Midleton Very Rare was launched.
  • 1988: Irish Distillers joins Groupe Pernod Ricard to help with global expansion.
  • 1990s: Jameson becomes a global brand leader, the cask maturation program is redesigned, and foundations including barrels are laid for future innovation. The Brand Homes at Jameson Distillery Bow St and Midleton are also converted into visitor centers which heralded in a new era of whiskey tourism in Ireland.

​2000s: Double-digit growth for Jameson
Jameson’s exceptional growth in the United States prompted a renewed global interest in the Irish Whiskey Category. In 2007, Irish Distillers moved to new corporate offices at Simmonscourt in Dublin, and plans were made to expand the maturation capacity at a new site in Dungourney Co. Cork.

2010s: Expansion of Midleton Distillery
  • €200 million in production facilities supports the opening of the Garden Still House and Mircodistillery in Midleton coupled with a €17 million euro development of the Fox and Geese plant.
  • Single Pot Still, the quintessential style of Irish whiskey returns to the shelves due to renewed interest in the Irish Whiskey Category as a whole.
  • Method and Madness became the first new brand launch since Midleton Very Rare in 1984.
  • Irish Distillers becomes a founding member of the Irish Whiskey Association.


Ingredients

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Unmalted Barley
Picture
Malted Barley
  • Barley
  • Water
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Barley

Source
Grain is sourced from a 200-mile radius around the distillery and predominantly from farms within the Munster region surrounding our distillery.

Malted barley
Lightly kilned malts (low Lovibond values). Specific values are not disclosed to the public. According to Joe Nicol, Senior Brand Ambassador of Irish Whiskey “This practice ensures a subtle malt character without overpowering the delicate balance of flavors”.

Unmalted barley
The English Malt tax in the 1800s is widely given as the reason for using unmalted barley as it made whiskey production cheaper.
Unmalted barley, like many plants, is influenced by C6 compounds (six-carbon length) like hexenol (an alcohol), and hexenal (an aldehyde) that have a grassy or leafy aroma.  The kiln drying step in malting reduces this influence and makes the aroma more bread-like. When combined with the other aromatic compounds in whiskey, common tasting notes include:
  • Green apples. This fruit shares common aroma compounds of ethyl acetate and hexenal with Irish Whiskey.
  • Kiwi Fruit share with the whiskey common aroma compounds of ethyl butanoate, (E)-2-hexen-1-ol, and (E)-2-hexenal.
  • A creamy mouthfeel.   The creamy mouthfeel may be attributed to ethyl lactate which has the aroma of butter and results from the esterification of lactic acid and ethanol.  Additionally, as oleic and palmitic acid content decreased after malting, and thereby ethyl palmitate (esterification of palmitic acid and ethanol) has a waxy/creamy quality than unmalted barley is higher in the concentration of ethyl palmitate [3]. Nicol alternatively suggests the creamy mouthfeel may be due to “the higher fatty acid content from compounds like linoleic acid that tends to lend a ‘waxy’ texture.
  • Menthol. Nicol suggested this tasting note “may be a combination of the grassy notes from hexanal mixed with those smoky/clove notes from Ferulic acid that combined could be interpreted as a ‘menthol’ like note.”
  • Spicy.  The note may be contributed by “ferulic and vanillic acids which can lead to clove-esque baking spice notes,” said Nicol.
Water

Water Source
Multiple wells on the distillery property are used to extract water from a limestone karst (groundwater) aquifer that is created by the Waulsortian Limestone Formation and recharged by the Dungourney River.  Due to the limestone, the water is high in high calcium which can lower mash pH.


For more on the hydrogeology of the water used by Middleton Distillery:

​Water Treatment
  • Reverse osmosis is used to remove dissolved minerals, salts, and other contaminants to meet the ambitious standards required for fermentation and other production processes.
  • Wastewater is treated using two membrane bio-reactors, which use microbes to break down organic matter, and membrane filtration to remove suspended solids. “These methods are used to ensure that water returned to the environment is treated effectively,” said Nicol.

Production Processes

  • Pre-fermentation Processes
  • Fermentation
  • Distillation
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Pre-fermentation Processes


Milling
Different proportions of unmalted and malted barley are milled using hammermills into a coarse flour called 'grist'.


Mashing
A step-mashing procedure is used to maximize the conversion of starch into sugar.  In this process, the following rests are used:
  • 65 °C for β-amylase
  • 72 °C for α-amylase
  • 77 °C to denature enzymes

Separation of grains from wort
Mash filters instead of lauter tuns separate grain from wort. To maximize extraction, sparging water at 72-76 C is used.

Fermentation
  • Vessel: Temperature-controlled, fully-enclosed stainless steel tanks.
  • Duration: 60 hours
  • Fermentation Temperature: 28 °C
  • Result: 10-12% wash.
  • Yeast type
    “We use a proprietary yeast that is unique to our distillery and that’s all I can disclose,” said Joe Nicol.


Fermentation Process
  1. Yeast is added to a bub tank. This process skips the lag phase (where yeast transitions from dormancy to activating metabolic pathways, and where new cells form at the same rate as cell death) in the primary fermentation vessel. This reduces fermentation time in the primary mash tank while keeping the mash temperatures low. Higher temperatures would speed up the process but promote the synthesis of substances like alpha acetolactate, a precursor to diacetyl. The “bub” system entails.
  2. Multiple vessels are incrementally filled with wort until they are full and at the same stage of fermentation.
  3. Some of the liquid is then drained into a washback to continue fermenting, while the original vessels are topped up with fresh wort.
  4. The yeast is then transferred to the primary fermentation tanks.

For more on the stages of alcoholic fermentation: www.hawaiibevguide.com/alcoholic-fermentation
Distillation

Stills
  • Still Capacity: 80,000-liter copper pot stills (largest pot stills in the world). According to Nicol, “the larger stills (rather than more) contribute to greater efficiency, consistent quality, enhanced copper interaction, scalability for blending, and sustainable production—all of which help define the smooth, rich character of their whiskeys”.
  • Number of Stills: Three full sets of three copper pot stills (as of 2017)

Distillation: 3x Distilled
Midleton’s Single Pot Still whiskey is distilled three times.  In the distillation process, three separate stills are used, and after each distillation run, the resulting distillate is collected before being put into the next still.

First Distillation: Wash still
  • Process: Wort is pumped into the still.  The primary goal of the wash still is to remove a significant portion of the water from the alcoholic components. The distillate is the collected in a tank.
  • Proof: ~40% ABV

Second Distillation: Feints still
  • Process: The distillate from the wash still collection tank is sent to the feints still.  Here a heads, center, and tails cut are made.  Only the center cut moves onto the spirits still for another distillation.  The heads and tails are redistilled.
  • Proof: ~70% ABV

Third Distillation: Spirit still
  • Goal: The distillate from the wash still collection tank is sent to the feints still.  Here a heads, center, and tails cut are made.  Only the center cut is used. The triple distillation allows more esters and aldehydes to be highlighted.
  • Still Proof: ~85% ABV

Types of Distillates
  • Light Pot Still “LMP1”
  • Medium Modified (Midleton Mod Pot) “MMP” in different variations
  • “MMP1”: Lightest of the MMP
  • “MMP4”: Heaviest of the MMP
  • Heavy Pot Still “HMP”

Barrels and Distillates
To provide the blending team with a broad palette of flavors to choose from, the multitude of distillates are then put into ex-bourbon barrels or ex-Sherry butts for maturation.
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Maturation Shed
  • Maturation
  • Finishing
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Maturation


Cask and Barrel Types

Bourbon Barrels
  • Typical capacity: 200 litres.
  • Species: American white oak, Quercus alba
  • Cooperage Partners
    • Kelvin Cooperage (Kentucky)
    • Blue Grass Cooperage (Tennessee)
    • Barrels Unlimited (Indiana)
  • Barrel treatment: Casks may be cleaned using sulfur treatment for microbial management, or other methodologies.  The specifics are proprietary.
  • Barrel Seasoning: Seasoned with Bourbon or Tennessee whiskey for 3 or 4 years prior to being shipped to Ireland. Bourbon casks are filled with new-make whiskey within 3 months of reception, and they are not reconditioned.

Sherry Butts (casks)
  • Typical Capacity: 500 litre
  • Species: Quercus robur from forests of Galicia, north-west Spain    
  • While it is typical for Sherry aged via the Solera system to be American Oak, these are fixed in place therefore were not traditionally used in Irish Whiskey maturation.  Rather it was the sherry shipping casks, traditionally made of Spanish oak, that were sent to Irish Wine Merchants.
  • Cooperage Partners: Antonio Paez Lobato Bodega (Jerez de la Frontera, Spain
  • toneleriapaezlobato.es/en/inicio-english/ 
  • Barrel Seasoning: Seasoned with Oloroso sherry for 2 years before being shipped to the distillery by boat only during the months of November through March to maintain low temperatures that prevent oxidization and unwanted microbial fermentation. Additionally, the sulfur candles which are sometimes used for preventing unwanted microbial development, are not allowed for Midleton Distillery-owned and bound butts to avoid sulfur taint. Furthermore, every sherry butt is nosed as part of the inspection to make sure there are no off-flavors.  Reduced time between reception and filling is emphasized to avoid oxidization and undesirable microbial development in wine casks.
  • Sherry Cask maturation versus Sherry Cask finishing.            
    Midleton Distillery uses two aging processes, with the specific approach depending on the specific Whiskey being made.
    • Sherry matured is when the whiskey spends its entire life in a sherry butt. This results in a strong influence of sherry in the final whiskey.
    • Sherry finished is when the whiskey first matures in a bourbon barrel before spending a final period of maturation solely in a sherry butt. For example, Redbreast Lustau edition is initially matured in traditional bourbon and sherry barrels for a period of 9-12 years and then finished in first-fill sherry butts for 1 additional year.

European virgin oak butts
*Species, growing location, bending style, and char/toast profile not disclosed.




Aging Environment


Storage:
  • Palletized: Casks stand vertically on each pallet.
  • Stored seven high in the warehouse.
  • Barrels are sometimes refilled during maturation.  The usage of marrying casks is undisclosed.

Storage Environment
  • Barrels are stored in traditional warehouses with marginal temperature and humidity regulation.
  • Low temperatures in Ireland negate the need for barrel rotation
  • Angel’s share: ~2%


Filling Process
  • Casks are shipped to the distillery whole, to prevent drying out.
  • All casks are stored indoors when not in use.
  • Casks may be cleaned using sulfur treatment for microbial management, or other methodologies.  The specifics are proprietary.
  • Filled mechanically at a maximum rate of 70 to 80 casks simultaneously.

Barrel Entry Proof
Reverse osmosis water is used to bring the new-make whiskey to a barrel entry proof of:
  • Pot Still: 63.5% ABV
  • Grain distillate barrel entry 70% ABV (for reference)
Finishing

Proofing:
Reverse Osmosis water is used to bring the bottle to proof

Filtration
  • Products bottled at 40% ABV are chill-filtered.
  • Products bottled above 40% are generally not chill-filtered.

Color Adjustments
Caramel coloring is allowed across the category

Middleton Very Rare

Brand History
     In 1984, then Master Distiller Barry Crockett saw an opportunity to bring together the very best of the magic of Midleton Distillery to create a whiskey like no other. The finest raw materials, the most advanced techniques, a dedicated team of craftspeople – an orchestra in perfect harmony. Rarely has a whiskey existed with the weight of three master distillers behind it – birthing, bonding and building it over time. This masterful trilogy of Barry Crockett, Brian Nation and most recently Kevin O’Gorman, has ensured a consistency and level of quality across the Midleton Very Rare vintages that is quite simply unsurpassed. Discover the subtle nuances that each of these men has brought to the Midleton range since its beginning in 1984.
     Each release varies by year. The development process entails the team setting aside casks that have aged exceptionally well and using them to produce a final blend.

Midleton Very Rare 2023 Vintage Release

​Availability: Very rare

Cask Type
Lightly charred ex-bourbon American oak barrels.
Brand notes
  • Nose: Opens with an intricate medley of fruits including nectarines, ripe melon, green apple, and apricot. A solid foundation of pot still spices, showcasing notes of freshly peeled ginger and crushed peppercorns, work in tandem with the aged grain’s perfumed notes of dried flowers and delectable golden syrup. The oak continues to reveal itself, adding notes of vanilla, combined with a honeycomb sweetness and freshly roasted coffee beans.
  • Taste: Luscious at first with succulent fruits and a distinctive creaminess along with a herbal quality akin to camomile tea. The pot still spices add depth and intrigue as they weave amongst the floral grain qualities found lingering throughout. The charred oak’s influence continues to build over time creating additional complexity as the wood-derived spices complement the ever-present fruits of candied orange and dried apricot.
  • Finish: The fruits and pot still spices build to a crescendo before giving way, leaving the final say to the oak tannins and antique grain whiskey.
redbreastwhiskey.com

Podcast-style audio summary

  • Brand History
  • Production Notes
  • Cocktail Concepts
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Brand History 
The story of Redbreast goes back to around 1920. The chairman of Gilbey's Wines and Spirit inspired by his favorite pastime, bird watching, named his sherry-noted whiskey with a rosy heart after the red-breasted Robin.

  • 1857: W&A Gilby was founded in as a wine merchant, and shortly later distillers.  By 1861 they carry over 140 different wines and have 700-1000 wine casks under bond.  By 1874 Gilbeys held a stock in bond of over 300,000 gallons of whiskey sourced from “the most celebrated Dublin Distilleries”.  This proprietary brand was Gilbey’s Castle Whiskey. 
  • 1875: Gilbeys sold 83,000 cases of Irish whiskey by themselves compared to the 38,000 in total Scotch sales.
  • 1912: the name Redbreast appeared in print as Gilbeys were selling “Rddbreast” J.J. Liqueur Whiskey 12 Years Old.  The name “Redbreast” refers to Robin Redbreast and is attributed to the then Chairman of Gilbey’s who was an avid birder.
  • 1970s: When Irish Distillers decided to phase out sales of bulk whiskey, Gilbeys persuades IDL to continue to supply them pure pot still whiskey for Redbreast until the closure of the Bow Street Distillery in 1971.
  • 1985: The last bottling of Redbreast under Gilbey’s occurs.  In 1986 the brand is sold to Irish Distillers.
  • December 1991: Redbreast was re-introduced by Irish Distillers Limited, after an absence of almost 10 years. The veritable pot still whiskey was given a thorough makeover and benefitted from Irish Distiller's revamped wood program. The flawless pot still distillate from Midleton Distillery was now maturing in only the finest sherry and bourbon casks. Whiskey writer Michael Jackson said "IDG relaunched Redbreast as a 12 year old. This is traditional Irish pot­ still at its richest: well-matured and with a generous slug of sherry.
  • 2005: The seminal Redbreast 15 was released. This bottling was produced for long-time champion and French distributor of Redbreast, La Maison du Whiskey, Paris, as part of their 50th Anniversary celebrations. The whiskey, which is comprised of a slightly different formulation to the venerable 12-year-old, was bottled at 46% abv (alcohol by volume) and was non chill filtered. The whiskey is an instant hit and in the following year, was named 'Irish Whiskey of the Year'.
“When putting together the final cask mix for each batch of Redbreast, I am looking for the bourbon-seasoned barrels to contribute some vanilla sweetness and lighter spices which, along with the charred oak, extend the spicy character of the pot still distillate” - Billy Leighton, Head Blender
​

Distillate weight relative to other Irish Distillers Single Pot still
  • Light and medium distillates, except for the 21 year-old and 27 year-old expressions, which use all three styles.
  • Primary Aromatic Driver: Sherry barrel
  • Secondary aromatic driver: Distillate
Hawaii Beverage Guide's Approach to Redbreast Cocktail Concepts

​Price-appropriate product: Redbreast 12 and Redbreast Lusteau Edition
Suggested Cocktail Price Point: 18+ per drink if using 1.5 oz of the spirit.

Primary Flavors Influencing Cocktail Construction

Flavor intensity
More robust compared to Green Spot. This is likely because the distillate needs to stand up to the big sherry notes. 

​Flavor Structure
  • Distinguishing flavors are subtle and intricate.
  • Primary flavors of dried apples and raisins from the combination of sherry cask and whiskey esters are supplemented by cinnamon and spice from the barrel aging.
  • Accent flavors: Touch of mint on the finish, possibly due to the combination of C6 compounds and ethanol.

​Flavor affinities
  • Sherry especially Oloroso. Can be used as a split base to preserve its aromatics within a cocktail.
  • Fruit: Apple, green apple, kiwi, cucumber, apricot
  • Herbs: Fresh green herbs like mint, thyme, and rosemary
  • Spices: Baking spices, ginger
  • Bitters/Amaro: Baking spice-driven cocktail bitters, herbaceous amaro
  • Vermouth: Herbaceous and red wine-based
The concepts highlight some flavor pairings and follow the framework found on
hawaiibevguide.com/a-guide-to-cocktail-construction
hawaiibevguide.com/flavor-pairings-and-recipe-development
Cocktail Style: Martini
(Base Spirit + Aromatized Wine)

Classic Cocktail Concept: Manhattan
 Redbreast + Sweet Vermouth
 The sweet vermouth compliments the sherry wine aromas. The vermouth’s spicy and herbaceous components also elevate the “green” aromas of the unmalted barley.

Classic Cocktail Concept: Boulevardier
Redbreast + Sweet Vermouth + Amaro
The sweet vermouth compliments the sherry wine aromas. The vermouth and amaro have spicy and herbaceous components that elevate the “green” aromas of the unmalted barley. The herbaceous components in single-pot still whiskey work well using the flavor-pairing approach compared to other styles of whiskey.


Cocktail Style: Duo
(Base Spirit + Liqueur)

Classic Cocktail Concept: Revolver
 Redbreast + Coffee Liqueur + Orange Bitters
Raisin aromas are found in some naturally processed coffee (coffee fermented in the coffee cherry). This approach can pair well with coffee liqueur, especially if it's made in-house using a coffee that builds off this construct. This approach can be more ideal than using Irish coffee to preserve and highlight the subtleties of the whiskey.

Classic Cocktail Concept: Sanagree
Redbreast and Sherry (Split-base of at least 4:1 ) + Sugar + Grated Nutmeg.
Using the food-pairing approach, the sherry builds off the Redbreast’s Sherry notes, however sherry can easily become over powering. The eugenol aroma compound, found in both nutmeg and oak barrels, also builds off each other.


Cocktail Style: Old Fashioned
(Whiskey + Sugar + Bitters)
​
Classic Cocktail Concept: Old Fashioned
Redbreast + Sugar + Angostura Bitters
The aroma compounds cinnamaldehyde (cinnamon aroma) and eugenol (clove aroma) are found in both Angostura and oak barrels. The distillate is also robust enough to pair with the big flavors. Being judicious with the amount of bitters used preserves the herbaceous notes. A mint sprig as a garnish, while atypical for the cocktail, may help to recreate this construct.
Cocktail Style: Collins
(Base Spirit + Citrus + Sugar + Soda Water)

Classic Cocktail Concept: Ricky or Mojito if adding sugar and muddling mint
Redbreast + Lime (less than typical) + Soda Water or Sparkling Apple Cider + Sugar (optional) + Bitters (Optional) Garnish or muddle mint (optional).
Sparkling cider adds more flavor intensity than sparkling water. Lime helps to build off the green notes in the finish, and the bitters help to preserve the baking spice barrel aromatics. Mint sprig, as a garnish, may further preserve the green malt aromatics. Muddling the mint is a personal choice, but may be too much for some.

​
Cocktail Style: Sour
(Base Spirit + Sour Mix of Citrus + Sweetener + Optional Foaming Agent)

Classic Cocktail Concept: Sherry Cobbler
Redbreast + Sugar + Apples and/or Berries + Crushed ice. Adding soda create a “Cooler” style cocktail)
A riff off the sherry cobbler, adding apples and berries builds off the flavors already in the cocktail.

Classic Cocktail Concept: Shrub
Redbreast + Shrub (apple cider vinegar + apple + fruit)
The usage of apple cider vinegar and apple embellish upon the apple construct.


Cocktail Style: International Sour
(Base Spirit + Sour Mix + Liqueur )

Classic Cocktail Concept: International Sour
Redbreast + Apple + Sugar + Jameson Orange Liqueur + Orange Bitters
Jameson orange adds a bridge between the Redbreast’s aromatics to dry vermouth and into the fruit

Classic Cocktail Concept: Toddy
Redbreast and Sherry split Base (2:1) + Lemon or Lime + Sugar + Black Tea
Sherry adds additional sweetness reducing the amount of sugar and potentially the cost. The citrus brightens the flavors, and black tea is robust enough to add “spice” complexity.
  • Redbreast 12
  • Redbreast Lusteau Edition
  • Redbreast 15
  • Redbreast 21
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Redbreast 12
Allocation: Not Allocated

Aged a minimum 12 years in:
  • American Oak ex-bourbon barrels (200 litres)
  • Spanish oak ex-Oloroso Sherry butts (500 litre)  
Redbreast Lusteau Edition
Aged in
  • American Oak ex-bourbon barrels (200 litres)
  • Spanish oak ex-Oloroso Sherry butts (500 litre)
  • Due to marketing perception, 12 years is as low as the brand is willing to state on the bottle.
Redbreast 15
Aged a minimum of 15 years in a balance of first fill and refill casks of
  • American oak ex-bourbon barrels (200 litres)
  • Spanish oak ex-Oloroso Sherry butts (500 litres)

Brand notes
Redbreast 15-year-old: In the foreground are the aromatic aromas associated with the Pot Still distillate. The influence of the extra age results in the sherry aroma taking on a more berry-type fruit character compared to the Redbreast 12-year-old. These aromas are complimented by the aromas of spice and toasted wood from the oak barrels.
Redbreast 21
Aged a minimum of 21 years in a balance of first fill and refill casks
  • American oak ex-bourbon barrels (200 litres)
  • Spanish oak ex-Oloroso Sherry butts (500 litre)

Brand notes
The sherry influence comes across as a tropical fruit and earthy notes. Nutmeg for example. The sherry contribution is balanced with the antique characteristics of the pot still distillate.

Podcast-style audio summary

​spotwhiskey.com

Brand History

  • Brand History
  • Production Notes
  • Cocktail Concepts
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Brand History 
One famous family of bonders was the Mitchells and Sons. They started their business by selling confectionery in their shop in Grafton Street, Dublin and later expanded into wine importing.

1803: Establishment of a Robert Mitchell
William Mitchell, upon the death of his close friend, Robert Emmet, decrees that all the firstborn children of each generation of the Mitchell family shall be called Robert.
Mitchell (Robert Jonathan Mitchell), his son (Robert Mitchell, the seventh) and even his own son Robert James Mitchell. In other words, there are a lot of Roberts behind every Spot whiskey.

1805: Establishment as a confectionery and bakery on Grafton Street, Dublin
Mitchell & Son, owned by William Mitchell and son Robert Mitchell, was the place to go for tea, confectioneries and cakes in the heart of Dublin. Their reputation even earned them royal warrants and the title of “Confectioner to Her Majesty.”

1887: Establishment of a Whiskey
Mitchell & Son became wine merchants and whiskey bonders in 1887. They purchase new-make Jameson whiskey on Bow Street and age it in wine, Sherry, and Port casks. Barrels from were marked with a paint spot to indicate aging duration: Blue for 7 years, Green for 10, Yellow for 12, and Red for 15—giving rise to Spot Whiskey, matured in their Fitzwilliam Lane cellar.

World War I to Post World War II
WWII, Prohibition in America of the 1930s and WWII provided challenges.  It however is not until post-WWII that major changes to the business occur. During this time, Jameson chairman Kevin McCourt ceased supplying whiskey to bonders, and at the time Mitchells had 10 years supply in bond and were close to running out.

1971: Irish Distillers closed its Dublin distilleries (including Bow Street) and consolidated production in Midleton. Mitchell & Son made an agreement with Irish Distillers to mature the whiskey onsite in Irish Distillers' own casks, with Mitchell & Son having sole rights to market, sell, and develop the whiskey.

Product introduction and reintroductions
  • 2012: Yellow Spot is reintroduced
  • 2014: Green Spot is introduced to the US market
  • 2018: Red Spot is introduced
  • 2020 November: Blue Spot is reintroduced
  • 2022: Gold Spot is introduced

Today    
Mitchell and Son remains a wine merchant led by Jonathan Mitchell.
mitchellandson.com/pages/about-us


For more Spot Whiskey Insight from Irish Distillers
Production Notes
“The Spot Whiskeys have the same DNA in the sense that the Single Pot Still whiskey style is the same across the range. [There is a] particular type of distillate style that we use for the spot whiskies. And then where the differences arise is the type of cast we use.” Master Distiller Kevin O'Gorman in “The Influence of Spaish Oak Virtual Tasting”
Distillate weight relative to other Irish Distillers Single Pot still:
  • “Green Spot is lighter body and floral. The other 3 are for sure medium distillate,” noted Nicol.
  • Primary Aromatic Driver: Unmalted barley
  • Secondary aromatic drivers: Casks
The concepts highlight some flavor pairings and follow the framework found on
hawaiibevguide.com/a-guide-to-cocktail-construction
hawaiibevguide.com/flavor-pairings-and-recipe-development
Hawaii Beverage Guide's Approach
to Spot Whiskey Cocktails

​Price-appropriate product: Green Spot
Suggested Cocktail Price Point: 18+ per drink if using 1.5 oz of the spirit.
Primary Flavors Influencing Cocktail Construction

Flavor Intensity
The distillate is lighter than Redbreast to highlight unmalted barley's characteristics.
​
Flavor Structure
  • Primary aromas of green apples and a touch of isoamyl acetate (banana) are complimented by light toast and caramel notes from the malted barley.
  • Traditional American Oak barrel notes of cinnamon, clove, and a touch of vanilla.
  • The finish is akin to green apple or kiwi, depending on the person.

Flavor affinities
  • Fruit: Orchard fruit including apple, green apple, pear and kiwi. Cucumber.
  • Herbs: Green aromatic herbs like mint, thyme, and rosemary.
  • Spices: Baking spices, ginger
  • Bitters/Amaro: Baking spice-driven cocktail bitters, and herbaceous amaro.
  • Vermouth: Herbaceous and red wine-based
  • • Liquors: Herb-driven like Chartreuse, Génépy des Alpes used sparingly.
Cocktail Style: Martini (Base Spirit + Aromatized Wine)

Classic Cocktail Concept: Manhattan
 Green Spot + Dry vermouth
Dry vermouth builds off the Green Spot’s “green” components to create a light but complex aromatic experience. A garnish of thyme or rosemary can help to influence but not overwhelm the flavor of the cocktail.

Classic Cocktail Concept: White Negroni
•Green Spot + Dry Vermouth + Aperitif wines (Cocchi Americano, Bonal, Suze)
The dry vermouth and aperitif wines build off the unmalted barley's “green” contributions while adding additional aromatic complexities. Based on the flavor-pairing approach in recipe development, this unique quality can make Green Spot more ideal for the construct than other styles.

Cocktail Style: Duo (Base Spirit + Liqueur)

Classic Cocktail Concept: Last Word
 Green Spot + Green Chartreuse + Maraschino + Muddled lime + Garnished with Maraschino cherry
•Chartreuse builds off the green notes from the Green Spot, and maraschino enhances the Sherry cask nuances. Lime’s juice brightens the cocktail while its oils bridge the aromatics from the chartreuse to the unmalted barley, and the pith lends a slight amaro-style bitterness.

Classic Cocktail Concept: Old Fashioned
Base Spirit + Sugar + Bitters

Classic Cocktail Concept: Old Fashioned
Green Spot + Sugar + 2:1 Orange bitters to Angostura bitters
Orange bitters pair well with the lighter aromatics of the whiskey. When used judiciously due to its high flavor intensity, the Angostura provides the aromatic compounds of eugenol (clove) and cinnamaldehyde (cinnamon) that enhance the same aroma compounds from oak barrels. Besides garnishing with an orange twist, a mint or rosemary sprig may help further complement the aromatics.

Classic Cocktail Concept: Sazarac
 Green Spot + Absinthe + Sugar + Peychaud’s Bitters
The interplay of green apple and green notes of absinthe are complimented and enhanced by Peychaud’s anise notes.
​Cocktail Style: Julep
(Base Spirt + Sugar + Herb)

Classic Cocktail Concept: Mint Julep
• Green Spot + Muddled Mint (or other herb) + Sugar
• The mint enhances the unmalted barley’s “green” aromas, whereas these aromas may not exist in bourbon’s corn and malted barley dominant mashbill.

Cocktail Style: Collins
(Base Spirit + Citrus + Sugar + Soda Water)

Classic Cocktail Concept: Whiskey Mojito
Green Spot + Muddled Lime (less than typical) + Sugar + Soda Water + Lightly Muddled Mint.
A light touch of lime builds off the unmalted barley’s green note without overpowering the whiskey’s aromatics. Mint, if lightly muddled, can further enhance the green malt aromatics.

Cocktail Style: Sours
(Base Spirit + Sour Mix of Citrus + Sweetener + Optional Foaming Agent)

Classic Cocktail Concept:  Sour
Green Spot + Green Apple Sour (Green apple juice + optional lime juice + Sugar + Egg White) Dry Vermouth or Aparatif like Cocci Americano + herbs as garnish
Green apple plays off the aromas already in the whiskey, and its tartness can be enhanced with lime if desired. The dry vermouth or aperitif wine adds sugar and replaces bitters.
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Classic Cocktail Concept: Cobbler
Green Spot + A splash of Sherry + Sugar + Muddled Green Apples and/or Kiwi+ Crushed ice (addition of soda turns this into a “Cooler” style cocktail)
A riff off the sherry cobbler, the splash of sherry helps to enhance the sherry-aged component of Green Spot without overwhelming the unmalted barley contribution. The green apple and/or kiwi refresh the cocktail while ensuring the unmalted barely notes remain.

Classic Cocktail Concept: Shrub
Green Spot + Shrub (apple cider vinegar + green apple)
Apple cider vinegar and apple embellish upon the existing apple construct. A garnish of mint or other herb can further enhance the aromatic component.

Cocktail Style: International Sour
(Sours: Base Spirit + Sour Mix) + Liqueur

Cocktail Style: Toddy (hot or cold)
Green Spot + Lime Sour + Green Tea
Many punches incorporate tea as the spice. Green tea, in this case, builds off the green aromas in the green spot. Lime sour preserves green notes while adding sweetness.

Sipping Wiskey

  • Green Spot
  • Yellow Spot
  • Red Spot
  • Blue Spot
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Green Spot

Aged 7-10 Years (no age statement) in
  • American Oak ex-bourbon barrels (200 litres)
  • Spanish oak ex-Oloroso Sherry butts (500 litre)
Yellow Spot
Aged a minimum 12 Years in
  • American Oak ex-bourbon barrels (200 litres)
  • Spanish oak ex-Oloroso Sherry butts (500 litre)
  • Spanish Malaga casks contribute exotic characteristics to the whiskey

Hawaii Beverage Guide Tasting Notes
While Green Spot is often described as tasting like green apples, Yellow Spot is more in character with juicy red apples.
  • Nose: A top note of green tea is supported by core aromas of apple cider and accented by the barrel derived notes of eugenol (clove aroma), cinnamaldehyde (cinnamon aroma), and a hint of vanilla.
  • Taste: The initial notes of green tea are likely derived from unmalted barley’s C6 compounds. These open into honey-like aromas derived from caramelization reactions in malted barley and oak before opening into apple notes from a combination of esters formed during extended aging. The apple notes are supported by and decrescendo into baking spice notes derived from the oak’s contributions of eugenol (clove aroma), cinnamaldehyde (cinnamon aroma), and vanilla. The experience is reminiscent of a hyper-complex and sophisticated apple pie.
Red Spot
Non-chill filtered and bottled at 59.1% ABV

Aged a minimum 12 Years in
  • American Oak ex-bourbon barrels (200 litres)
  • Spanish oak ex-Oloroso Sherry butts (500 litre)
  • Sicilian Marsala wine casks

Brand notes
  • Nose: Pot Still spices with rich cooked fruit, baked apple, mango and black cherry. Hazelnut and a touch of new leather fuse with toasted American Oak.
  • Taste: A mix of ripe fruit sweetness from the Marsala seasoned wine casks. While the fruit remains, sweet red pepper and cracked black pepper add some spiciness, finished by notes of American Oak and barley.
  • Finish: An extra long infusion of fruits and spices.
Blue Spot
Non-chill filtered and bottled at 59.1% ABV

Aged a minimum of 7 years in
  • American Oak ex-bourbon barrels (200 litres)
  • Spanish oak ex-Oloroso Sherry butts (500 litre)
  • Portuguese Madeira

Brand notes
  • Nose: A light mix of pineapple, kiwi, green banana, and lime zest followed by Pot Still spices, baked apple, hazelnut, and toasted wood.
  • Taste: A smooth mouthfeel with a subtle mix of fruit, a hint of clove oil, and cracked black peppercorns. Sweet spices, vanilla, and cinnamon add to the wood’s nutty contribution.
  • Finish: Smooth Mouthfeel.

Podcast-style audio summary

Jamesonwhiskey.com

Brand History

  • Brand History
  • Production Notes
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Brand History

1780: The Original John Jameson
Born in Alloa, Scotland in 1740, John Jameson moved to Dublin in the late 1770s. Four of his sons continued his distilling legacy in Ireland, creating a lasting family dynasty. He passed away on December 3, 1823, at 83.

1780: Jameson Bow St. Distillery Up And Running. Boom Town
In 1780, Dublin thrived as the second-largest city in Britain and Ireland, bustling with over a hundred breweries and distilleries. Amid fierce competition, John Jameson built a strong reputation, crafting whiskey that stood out with the spirit to “Live a bit more and fear a bit less!” By the 1880s, Bow Street spanned nearly six acres in the city center.

1785: Malt Tax
Between 1785 and 1825, distillers paid tax on both malt and spirit, leading John to experiment with malted and unmalted barley. His whiskey became so popular that malt Scotch struggled in Dublin, and local distillers found it hard to sell malt whiskey.

1804: John Jameson II
John carried on the legacy, taking over Bow Street in 1804 and driving Jameson's growth in the 19th century. He left behind pocket notebooks filled with his own unique mash bill recipes for Jameson whiskey.

1851: John Jameson III
The third John Jameson to lead Bow Street, continuing a valued tradition. A Justice of the Peace and High Sheriff, he was a prominent figure in Dublin society, studied at Trinity College, and lived in St Marnock’s, Portmarnock, with his wife, Anne.
1875: John Jameson IV
Jack followed his father’s path as a Justice of the Peace and High Sheriff of Dublin. He also served as a Commissioner for Irish Lights, overseeing lighthouses around the Irish coast. He married twice, to Elizabeth Banfield and Mary Haig, but had no children.
1891: An Original Label
John Jameson & Son became a limited company in 1891, adding “Limited” to its labels and updating the neckstrap to reflect its new status.
1896: A Star Label
The Star System marked the distillery’s seven-year-old whiskey in some markets as early as 1885. To this day, a star still shines bright if you look closely.
1905: Andrew Jameson
A towering figure in whiskey distilling, The Right Honourable Andrew Jameson held many government roles and championed the arts. A globally respected businessman, he was close friends with US President Teddy Roosevelt. Recognized for his contributions, he became a Senator in Ireland's first Senate, serving alongside poet WB Yeats, a longtime family friend.
1917-1918: Corn, Coal Shortage And Closure
Corn and coal shortages. due to WW1, resulted in the closure of the Jameson Distillery. At the same time, a deadly influenza virus broke out, which significantly impacted the distillery’s production and delivery capabilities.

1927: The Barrelman
The embossed Barrelman icon on the bottle honors the workers who shaped Jameson whiskey. Originating from W. S. Crawford’s early 20th-century London ad agency, it was designed in the late 1920s by renowned artist Edward McKnight Kauffer for the John Jameson Whiskey campaign.

1930: Bootleg Whiskey
Damage from Bootleggers and unscrupulous publicans who cut Jameson whiskey with water created long-lasting effects by tarnishing the Irish Whiskey category and its reputation for quality.
1941: George Lionel Jameson
​​A great-grandson of John Jameson, he was both a distiller and a Royal Engineers Captain, serving in the Boer War. He lived in Malahide, County Dublin, with his wife, Anne Dunn.
1961: Alexander C Crichton
Aleck Crichton, the last direct descendant of John Jameson to lead the company, was also the last to use the on-site Distiller’s sleeping quarters. As Chairman and Managing Director, he guided John Jameson & Son’s 1966 merger into Irish Distillers Limited
1963: Bottling At Bow Street
Jameson began bottling its own whiskey in 1963, launching Crested Ten. Sold in 68 markets worldwide, it exported 15,000 cases annually to the United States.

1970: The Last Drops
On June 5, 1970, Jameson distilled its last pot still whiskey at Bow Street, ending nearly 200 years of production in Dublin 7.

1975: Move to Midleton Distllery, County Cork
As Irish Whiskey expanded, Jameson required a larger distillery, prompting the move from Bow Street to Midleton in County Cork. Today, every drop of Jameson whiskey enjoyed worldwide originates from this location.

1987: Label Redesign
Designed by Minale Tattersfield of London, the redesigned label reintroduced the Barrelmen, a lasting feature of the bottle.

1997: Return To Glory
The Old Jameson Distillery reopened as a visitor centre in 1997 and received further upgrades following a major renovation in 2007.

2006: Label Redesign
Jameson redesigned the ship on its crest to feature two sails, improving its accuracy after input from a number of sailing enthusiasts at Jameson.

2025: Midleton Distillery Visitor Center Renovation
A multi-million-euro transformation turns the visitor center into a multi-sensory Irish whiskey experience ahead of its 200-year anniversary. The new experience showcases Irish Distillers’ brands.
Production Notes
Jameson Irish Whiskey is a blend of Single Pot Still Irish Whiskey and Grain Irish Whiskey

Grain Irish Whiskey/ Irish Grain Whiskey
Mash
According to the Irish Whiskey Technical File, Grain Irish Whiskey is "produced from malted barley (not exceeding 30%) and includes whole unmalted cereals usually maize, wheat or barley." As it pertains to Jameson, the mash contains:
  • Both malted and unmalted barley.
  • Non-genetically modified maize from the South of France

Fermentation
Temperature-controlled fermentation in enclosed stainless steel

Distillation
Distilled in column stills, also known as fractional distillation.

Barrels and Distillate
  • Irish whiskey requires a minimum of three years of maturing on the island of Ireland
  • The same core barrels of American Oak ex-Bourbon cask and Spanish Oak ex-Sherry cask that are used in the production of Single Pot Still Irish Whiskey. The specific barrel usage depends on the product.

Compared to Single Pot Still Irish Whiskey
The column still distillate is lighter in palate weight and more neutral in flavor compared to the pot still distillate. This occurs because it is distilled to a higher proof, and the utilization of maize means that there are no “green” aroma compounds like those contributed by unmalted barley, and there are reduced concentrations of toast-like aroma compounds from Maillard reactions and caramel-like aroma compounds from caramelization reactions due to the reduced usage of malted barley.
  • ​Jameson Standard
  • ​Jameson Black Barrel
  • Jameson Orange
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​Jameson Standard
Aged a minimum of 3 years in
  • American Oak ex-bourbon barrels (200 litres)
  • Spanish oak ex-Oloroso Sherry butts (500 litre)

Brand tasting notes
  • Nose: A light floral fragrance peppered with spicy wood and sweet notes.
  • Taste: The perfect balance of spicy, nutty, and vanilla notes with hints of sweet sherry and exceptional smoothness.
  • Finish Smooth, lingering finish.
​Jameson Black Barrel

​Additional Production Notes
  • Compared to Jameson's original Irish whiskey, Black Barrel has a much higher amount of single-pot whiskey blended with small-batch grain whiskey.
  • Bottled at a higher proof
Aged up to 16 Years in
  • American Oak ex-bourbon barrels (200 litres)
  • Spanish oak ex-Oloroso Sherry butts (500 litre)
  • Double Charred/Re-charred American Oak ex-bourbon barrels (200 litres)
When the ex-bourbon barrels are re-charred (making this the second/double char) to replace some of the lost aromatic compounds from the wood, this creates aroma compounds similar to a new barrel. This occurs as the original whiskey only extracted aroma compounds from the first ⅛ to ¼ inch of the wood.

Brand notes
  • Nose: The extended maturation leads to intensified aromas of butterscotch, fudge and creamy toffee.
  • Taste: Nutty notes are in abundance alongside the smooth sweetness of spice and vanilla, with a finish of rich and intense toasted wood and vanilla.

Cocktail Approach
Utilize similarly to bourbon due to the more robust barrel flavors. Pairing with hazelnut liqueur, an homage to the plant being native to Ireland, works particularly well with Jameson Black Barrel.
Jameson Orange
Additional Production Notes
  • Jameson Irish Whiskey is combined with natural orange flavor and bottled at 30% ABV.
  • Target brand demographic: Flavored spirits fans and curious whiskey drinkers.

Hawaii Beverage Guide Notes
  • Nose: Fragrant orange peel aroma followed by sweet aromas of whiskey aromas like vanilla and baking spice.
  • Taste: Soft and viscous mouthfeel, with an initial note of sweetness. This opens into the aromas of orange zest with vanilla undertones before dissipating into the light orange aromatics accented by vanilla and very subtle baking spice notes of clove and cinnamon.

Cocktail Approach
Utilize Jameson Orange like an orange liqueur to provide the concentrated aroma of orange without the tart citrus from fresh orange. It works especially well when combined with other brown spirits by helping to preserve the intensity of the vanilla notes. Jameson Orange also pairs well with Lemon-Lime Soda and Ice for an easy and refreshing cocktail.
*Published in the June 2025 Issue: Irish Distillers 
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