This combination provides a balance of fermentable sugars, with the un-malted barley contributing a cereal character and the corn adding a subtle, natural sweetness. This slow fermentation is crucial, as it develops the complex array of esters and congeners that form the foundation of Jameson's flavor, creating a wash that is robust yet clean.
Impurities Removal Through Triple Distillation
The foreshots and tails are recycled back into the next batch, while the pure hearts are collected for the next stage. This last step is what truly defines Jameson's smoothness.
Once the conversion is complete, the solid husks of the grain, called 'draff,' are drained off. From the careful selection of grains to the final maturation in charred oak, every step is designed to create the distinctive, triple-distilled character that flows into the iconic green bottle.
Impurities Removal Through Triple Distillation
The fermented wash, now called 'low wines,' is transferred to the pot stills, where the magic of purification and concentration occurs. Unlike single-grain whiskeys, Jameson starts by blending two types of grain: un-malted barley and corn.
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