As the vapors rise, they travel through the column, where they condense on copper plates or surfaces, separating the liquid into a 'foreshots' head, a 'hearts' center, and a 'tails' base. 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.
The Second Distillation: Refining Jameson's Character
This last step is what truly defines Jameson's smoothness. Understanding how Jameson is made reveals a meticulous process that balances time-honored tradition with precise modern control.
It further refines the spirit, resulting in a remarkably pure and elegant distillate with a higher alcohol content but an exceptionally clean finish. The Second Distillation: The hearts from the first run are now placed into the spirit still.
The Second Distillation: Refining Jameson's Character
Unlike single-grain whiskeys, Jameson starts by blending two types of grain: un-malted barley and corn. The resulting liquid is a clear, sugary fluid that is then transferred to large fermentation tanks.
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