The resulting liquid is a clear, sugary fluid that is then transferred to large fermentation tanks. 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.
Sherry Casks Richness Jameson
Once the conversion is complete, the solid husks of the grain, called 'draff,' are drained off. Inside the mash tun, the mixture, or 'wort,' is held at a specific temperature to allow the natural enzymes in the barley to convert the starches in the corn into fermentable sugars.
Bourbon casks, which are charred on the inside, impart vanilla, coconut, and toffee notes, while the former sherry casks add richness, dried fruit, and a subtle spiciness. The Third Distillation: The middle cut from the second still undergoes a final distillation in a slightly taller still.
Sherry Casks Richness Jameson
Triple Distillation: The Core of the Process The heart of Jameson's character lies in its triple distillation, a labor-intensive process that is rare in the modern whiskey world. The fermented wash, now called 'low wines,' is transferred to the pot stills, where the magic of purification and concentration occurs.
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