Born in Alloa in Scotland in 1740, John Jameson came to Dublin in the late 1770s and founded the distillery in 1780. Four of his sons followed him into distilling in Ireland, setting up a family dynasty that was to last for generations. Jameson’s smoothness comes from its signature triple distillation process. It’s the method that Jameson Irish Whiskey built its reputation on and the legacy that their Head Distiller Kevin O’Gorman upholds to this day.

Jameson Irish Whiskey is made by blending rich pot still whiskey made from both malted and unmalted barley, with the finest grain whiskey, both distilled 3 times for smoothness. Their barley is all grown locally in Ireland, while their water comes from the Dungourney river, which flows right through the distillery.

Their whiskey is aged in oak barrels, sourced from the United States and Spain. Their previous life ageing bourbon and fortified wine, leaves them seasoned and ready to pass some of their toasted wood, vanilla and sweet sherry personality along to the whiskey. By Irish law, every whiskey must spend a minimum of three years maturing on the island to earn the title of Irish whiskey, and Jameson proudly adheres to this tradition.