Jameson Distillery

July 1, 2010

Three shot glasses sat on each Jameson placemat at the table for the eight volunteer tasters. In the middle was the Jameson whiskey, which our tour guide instructed us to taste first, since we were after all at the home of Ireland’s famous whiskey in Midleton. The placemat said that Jameson’s was triple distilled, matured in seasoned oak casks, with an exceptionally smooth taste with oakwood and vanilla notes. Scotch whisky, on the other hand, is double distilled with strong peaty notes. The third, American whiskey, is single distilled with sweet and perfumed notes.

As one of the tasters, I couldn’t distinguish the subtle differences. Jameson’s was the best-tasting in my opinion (and I don’t think it’s a bias because I got an official certificate saying I tasted it), because the other two had a stronger unappealing straight-liquor taste. Whiskey has never been an alcohol I knew much about, though two of my friends are obsessed with it, so maybe I wasn’t the best person to do a tasting. But learning more about the drinks is a learning experience as well, since Jameson’s (and Guinness) are an important part of the history and culture of Ireland.

Both of my grandfathers used to make wine, and my dad used to frequently make homebrews. As with food, drinking is a social activity for my extended family. My dad often tries to teach me the flavor variations between different types of wines and beers, though I’ve never mastered it. But tasting and discriminating flavors is an acquired skill that one afternoon at a distillery and sips of three different whiskeys can’t teach.