John Jameson, a lawyer from Alloa in Scotland, began distilling at Bow Street in Dublin in 1780. The whiskey is made today at the New Midleton Distillery in County Cork, after production at Bow Street ended in 1976, and Pernod Ricard has owned the brand since 1988.
Black Barrel is a triple distilled blend of pot still and grain whiskey, bottled at 40 per cent with no age statement. What sets it apart is the wood. Part of it matures in double charred ex-bourbon barrels, alongside American oak and sherry casks, and the second charring breaks down more of the wood sugars, leaving a thicker layer of caramelised compounds for the whiskey to draw from.
Butterscotch, fudge and creamy toffee lead on the nose. The palate is nutty, with spice and vanilla, and the finish is rich and warming, with toasted wood lingering.
It has more weight than standard Jameson, so pour it neat or over one large cube. Aged cheddar and pecans sit well beside it.