History

     Over a century ago in Ireland, Wine Merchants imported casks from Spain, Portugal, and Madeira. Once the wine was sold, they were left with the casks. Those who refilled the casks with purchased whiskey from distilleries like John Jameson were called whiskey bonders. These bonders like W&A Gilby who created Readbreast and Mitchell and Son who created Spot Whiskey, blended the casks together and sold them to their customers.
     The style of the day is now known as “Single Pot Still Irish Whiskey”. Uniquely, this style requires a mash of at least 30% malted barley and at least 30% unmalted barley. The mash then must be distilled in pot stills two or three times, and all the distillate used in a bottle must also be produced by a single distillery. The reason for this inclusion of unmalted barley: The English Malt tax in the 1800s which was placed on malted but not unmalted barley.
     Since then, corporate structures have changed, and production moved to Middleton Distillery in County Cork, but the flavor has remained the same.

Production Process Highlights

Malted and Unmalted barley

• Grain is sourced from a 200-mile radius around the distillery and is predominantly from farms within the Munster region surrounding the distillery.
• Unmalted barley proportions differ by brand.

Flavor Influence of Unmalted Barley
​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 which share with the whiskey common aroma compounds of ethyl acetate and hexenal.
  
• Kiwi Fruit share with the whiskey common aroma compounds of ethyl butanoate, (E)-2-hexen-1-ol, and (E)-2-hexenal.
  
• 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. Fermentation Temperature-controlled fermentation in enclosed stainless steel

Distillation 3 x Distilled in 80,000-liter copper pots

•  First Distillation: Wash still
  
• Second Distillation: Feints still
  
• Third Distillation: Spirit still The “heads,” “hearts,” and “tails” cuts differ by brand, as each has its own style.
  

Barrel Maturation
To provide the blending team with a broad palette of flavors to choose from, the multitude of distillates are then put into:

• American Oak ex-bourbon barrels (200 litres) The American Oak barrels used for bourbon maturation are first charred to create aromatic compounds with aromas of toast from Maillard reaction compounds, baking spice from eugenol, vanilla from vanillin, and smoke from volatile phenols. During bourbon's maturation, the aromatic compounds are extracted from the wood into the whiskey. As bourbon's laws only allow for the barrel to be used once, Middleton Distillery purchases and refills them as-is with distillate, which will become Irish Whiskey. By refilling without additional charring, the oak-derived aromas are not as pronounced. This allows extended maturation for additional ester development.
• Spanish oak ex-Oloroso Sherry butts (500 litre)
  ​
  

Sherry cask maturation versus cask finishing.

• 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.​

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

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.

Production Notes

The cask mix is blended so that the bourbon-seasoned barrels contribute some vanilla sweetness and lighter spices, which, along with the charred oak, extend the spicy character of the pot still distillate. The sherry contribution is also important.

Hawaii Beverage Guide's Approach to Redbreast Cocktails

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

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.

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

Cocktail Concepts

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.

Sipping Whiskey

• Redbreast 15
• Redbreast 21

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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.

​spotwhiskey.com

Brand History

     Mitchell and Sons started their business by selling confectionery in their shop in Grafton Street, Dublin and later expanded into wine importing. In 1887, the Mitchells began purchasing whiskey from the Jameson family in Bow Street. They would send a horse and cart with their empty wine barrels to Bow Street, fill them with whiskey, and then take them back to mature in their cellars. During this maturation phase, the casks would be marked with a daub of paint to determine the age potential of the whiskey. Blue Spot denoted 7-year-old, Green Spot denoted 10-year-old, Yellow Spot denoted 12-year-old, and Red Spot denoted 15-year-old.
     Staying with tradition, the same distillate style is used across the range, with variations coming from the differences in the casks used during maturation.

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.

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)

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 Concepts

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
 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.
​
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

• Yellow Spot
• Red Spot
• Blue Spot

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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.

Jamesonwhiskey.com

Brand History

The story of Jameson Whiskey spans several generations since its inception in 1780 on Dublin’s Bow Street by founder John Jameson. With ingenuity and determination, generations of the Jameson family have helped turn John Jameson’s dream into a wildly successful reality. Today, Jameson Whiskey is considered by many to be the finest Irish whiskey in the world. The Bow Street Distillery finally closed in 1975, moving its operations to Midleton Distillery in County Cork.

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
Aged a minimum of 3 years in
•
American Oak ex-bourbon barrels (200 litres)
•
Spanish oak ex-Oloroso Sherry butts (500 litre)
Brand 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.