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When it comes to Jameson’s, "Black Barrel" means something different.

Back in the late 1700’s Ireland, there was one powerful distilling family in two branches — the Haigs and the Steins. John Jameson was originally from Scotland, but married into the Haig family and moved to Dublin 1777 where he was put in charge of the new Bow Street Distillery which was founded in 1780. After working hard for years, he eventually acquired the entire operation in 1810, and the Jameson & Son Distillery Company was born. Since then Jameson has become the most recognizable and best-selling Irish Whiskey in the world with a wide-ranging product line delivering over 56 million bottles of golden Irish nectar each year.

We’ve said it before and we’ll say it again… when the Whiskey-drinking world thinks of Irish Whiskey, they think of Jameson’s. It’s not only the largest selling brand of liquid Irish culture, it is the standard by which all others are measured. The core Jameson’s Whiskey spirit comes from a single distillery in Cork, Ireland, but uses a unique mixture of triple-distilled grain and pot-still spirits aged seven years in a combination of ex-Bourbon and ex-Sherry casks. Jameson Black Barrel Irish Whiskey takes the extra step of re-charring the Bourbon casks ("black barrel," get it?). This diminishes the Bourbon influence and adds a more natural, vanilla character.

Smartass Corner:
John Jameson used to enjoy sharing a drink and a story with his workers at the end of their work-shift. Jameson’s has always been the working-man’s quality Irish dram and to this day you'll see two barrel men balanced on either side on the bottom of the label.


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