In 2008 The Local, an Irish pub in Minneapolis, sold 671 cases of Jameson (22 bottles a day), [12] making it the largest server of Jameson's in the world – a title it maintained for four consecutive years. [13] Production process [ edit ]

Combine Jameson with lemonade and ginger ale for a sweet, fizzy drink. Jameson lemonade is a refreshing drink for summer. Place 1.5 fl oz (44 mL) of Jameson, 3 fl oz (89 mL) of lemonade, and 3 fl oz (89 mL) of ginger ale into a glass filled with ice. Stir to combine the ingredients and enjoy! [12] X Research source Create a shot with Jameson and amaretto for a caramel-flavored shot. Combine 0.75 fl oz (22 mL) Jameson with 0.25 fl oz (7.4 mL) amaretto. Add the Jameson and amaretto to a shaker filled with ice. Then, cover the shaker and shake the ingredients. Strain the liquid into a shot glass and enjoy!If using other spirit based products, we encourage you to use any of the Pernod Ricard portfolio products, otherwise such products must be referred to generically (omitting brand names and any branded visual references) e.g. vodka, rum etc in non-branded bottles. Mix Jameson and Irish cream for a creamy whiskey shot. Add 0.75 fl oz (22 mL) of Jameson to a shaker filled with ice, then add 0.75 fl oz (22 mL) of Irish cream to the shaker. Shake to combine the ingredients, and then strain the liquid into a shot glass. Dias Blue, Anthony (2010). The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment. HarperCollins. p.165. ISBN 9780062012814.

Re-opened Jameson Distillery part of plan to triple whiskey tourists". The Business Report. January 2017 . Retrieved 14 July 2017.

By the turn of the 19th century, it was the second-largest producer in Ireland and one of the largest in the world, producing 1,000,000 gallons annually. Dublin at the time was the centre of world whiskey production. It was the second most popular spirit in the world after rum and internationally Jameson had by 1805 become the world's number one whiskey. Today, Jameson is the world's third-largest single-distillery whiskey. Add a shot of Jameson to coffee for a caffeinated whiskey drink. Try adding a 1.5 fl oz (44 mL) shot of Jameson to a mug, then pour in coffee and stir. Add cream, sugar, a sprinkle of cinnamon, or whatever you like in your coffee. [8] X Research source This is a virtual competition so no taste testing will take place. Our judging panel will use their extensive knowledge of mixology to asses submissions from each entrant.

Jameson is produced from a blend of grain whiskey and single pot still whiskey, which uses a mixture of malted and unmalted or "green" Irish barley, all sourced from within a fifty-mile radius around the distillery in Cork. The barley is dried in a closed kiln fired by natural gas (formerly anthracite coal). This is in contrast to the traditional method used in some Scotch whisky distilleries, which fire the kiln with peat, adding a distinctive peat flavour. [14] Jameson Crested Ten [ edit ]Working with our 3 independant judges, we will score each entry according to the below judging criteria: The introduction of column stills by the Scottish blenders in the mid-19th century enabled increased production that the Irish, still making labour-intensive single pot still whiskey, could not compete with. There was a legal enquiry somewhere in 1908 to deal with the trade definition of whiskey. The Scottish producers won within some jurisdictions, and blends became recognised in the law of that jurisdiction as whiskey. The Irish in general, and Jameson in particular, continued with the traditional pot still production process for many years. Pour in a small amount of water to dilute the Jameson. Add about 0.5 fl oz (15 ml) of water, then taste the Jameson to see if this makes it easier for you to drink. If it still tastes too strong, add another 0.5 fl oz (15 ml) of water and taste it again. Repeat until the Jameson tastes how you want it to. [4] X Research source

All video submissions containing language must either be in the English language or contain English subtitles. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. This article was co-authored by Tom Blake. Tom Blake manages the bartending blog, craftybartending.com. He has been a bartender since 2012 and has written a book named The Bartender's Field Manual. Grassy malt, caramel, butterscotch and a light fruit lazily make their way out of the glass followed by some nice lemony citrus and a touch of spice. There is a hint of wood and some coppery undertones from the single pot still. From the nose alone it’s easy to tell that there’s a good amount of single pot still in this whiskey.Micallef, Joseph V. "The Irish Whiskey Awards Announce 2018 Award Winners". Forbes . Retrieved 20 April 2019. Sorry, you must be a bartender/mixologist who has or is currently working professionally within the drinks industry to enter this competition.