Jameson Unveils Bow Street 18 Years Cask Strength And New Cheese Pairing Ritual Ahead Of St. Patrick’s Day 2019
Jameson Irish Whiskey, which is produced by Irish Distillers in Midleton Distillery, has today announced the launch of a new batch of Jameson Bow Street 18 Years Cask Strength; the only cask strength Jameson to be available globally that finishes its maturation in Dublin’s only live Maturation House in the Jameson Distillery Bow Street. To mark the launch, Jameson has partnered with artisanal Dublin cheesemonger, Loose Canon, to inspire discerning whiskey drinkers to master whiskey and cheese pairing with the Jameson 18 family this St. Patrick’s Day.
The new and rare Irish whiskey celebrates Jameson’s Dublin heritage, by returning part of the production process to the brand’s original home in Smithfield for the first time since 1975. Distilled and matured by the craftsmen at the Midleton Distillery, Co. Cork, Jameson Bow Street 18 Years Cask Strength has spent 18 years maturing under the watchful eye of Master Blender, Billy Leighton.
In January 2018, the combination of sweet, bourbon barrel-matured whiskeys and rich, spicy sherry-rested whiskeys casks were then carefully married together and laid down for a minimum of six months in the Maturation House at the Jameson Distillery Bow Street.
The result is the pinnacle of the Jameson family, with a distinct aroma of wood and spicy toffee, a wonderfully mellow, smooth and complex palette of vanilla, leather and sherry, and a long, lingering finish that carries the luxurious spice and toffee flavours through to the end. Jameson Bow Street 18 Years Cask Strength can be enjoyed neat, on the rocks or with the gradual addition of water or ice to slowly release its intricate flavours. The collectable bottle is presented at 55.1% ABV and will be available in the USA, Europe and Asia from August 2019 at the RRP of €240.
Jameson has partnered with craft Dublin cheesemonger, Loose Canon, to inspire discerning whiskey drinkers to embark on a journey of flavour discovery through whiskey and cheese matching with the Jameson 18 family. Each born from a traditional craft production method using careful maturation and offering complex and powerful flavour profiles, whiskey and cheese pairing is a new tasting ritual that is growing in popularity and will add a luxurious layer to St. Patrick’s Day festivities this year. Jameson Master Blender, Billy Leighton, and Loose Canon cheesemonger, Kevin Powell, have created the following pairings and matching principles to encourage Jameson drinkers to get creative.
Jameson Irish Whiskey and cheese pairing principles:
1 Choose a whiskey to taste and identify its key flavours on the nose and palate through taste or by exploring its tasting notes
2 If you are matching a flight of whiskeys, stay within one family and work from milder to stronger flavours – too much variation will confuse the palate
3 Whiskey and cheese pairing is about balancing strong flavours – play with contrasts, such as matching sweet notes found in whiskeys with more bitter flavours in some cheeses
4 Flavour echoing is also a top tip, such as pairing a whiskey with a creamy mouth-feel with a creamy cheese
5 As a general rule, older whiskeys tend to pair well with sharp, powerful cheeses, while younger whiskeys complement tangier cheeses
Jameson 18 family cheese pairings:
• Jameson 18 Year Old with St. Tola Irish Goat Cheese from County Clare
◦ The zesty, fresh and bright acidic goats’ milk cheese from Clare enhances the sweetness and emphasises the round sherry notes of Jameson 18 Year Old
• Jameson Bow Street 18 Years Cask Strength Batch 1 with 18-month-old Derg Cheddar from County Tipperary
◦ The rich, coating spiciness of Jameson Bow Street 18 Years Cask Strength Batch 1 calls for a cheese as powerful, tangy and acidic as Derg Cheddar to cut through the intensity and contrast the full-flavoured whiskey
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• Jameson Bow Street 18 Years Cask Strength Batch 2 with Young Buck Blue Cheese from County Down
◦ The creamy acidity of Mike Thomson’s Young Buck emphasises Jameson Bow Street 18 Years Cask Strength Batch 2’s intense creamy butterscotch aftertaste while balancing its subtle heat
• Jameson Bow Street 18 Years Cask Strength Batch 2 with Creeny Sheep Milk Cheese from County Cavan
◦ The Creeny is a zesty yet fatty sheep-milk cheese with lots of minerality and salty notes that contrast and distinguish the rich and creamy element of Jameson Bow Street 18 Years Cask Strength Batch 2
Billy Leighton, Master Blender at Midleton Distillery, commented: “I’ve long had the unique luxury of being able to taste Jameson straight from the barrel at cask strength. With this new, crafted batch of cask strength Jameson, I’m thrilled that Irish whiskey fans around the world can experience the full intensity of our whiskey in addition to the sounds, smells and aura of a functioning maturation room in the heart of Dublin.
“As a tribute to the Jameson distilling legacy in Smithfield, we’ve introduced some methods that would have been employed in days past. The final maturation period in Bow Street is our nod to the traditional ‘marrying’ method – I like to think of the whiskey getting engaged in Midleton and then ‘married’ in Dublin! I hope that together with our cheese and whiskey pairings, we can inspire the world to match the strong flavours of the Jameson 18 family with the perfect Irish cheese to make a truly unique St. Patrick’s Day experience.”
Jameson Bow Street 18 Years Cask Strength is presented in a luxury bottle design that truly reflects the quality and rarity of the liquid within. The bottle features 18 facets, one for each year of maturation, and the wooden presentation box celebrates the traditional pot stills used during the production process. In addition, a unique copper coin provides Jameson fans with access to an exclusive online portal where they can delve deeper into the story of the whiskey which bears the Bow Street name.
