Who would have thought I’d still have an ace up my sleeve considering Jameson’s? The title seems a bit of a mouth full, but when you are identifying old bottles like these, you have to identify minute differences on the labels to carefully date them. I don’t know when exactly they started to use this exact label, but I do know the last year they used it was in 1968. So “circa 1965” is a carefull guess.
The Bourbon world has adopted the old “Stitzel-Weller” distillery as the ultimate Bourbon heaven on earth. Similarly, the Irish have the old “Bow Street” distillery that was/is situated in Dublin. The Bow Street distillery started working in 1780 with John Jameson acting as General manager. John bought the distillery in 1805. The distillery was eventually was closed in 1971. Since 1997 it is opened again, but alas only as a “tourist” attraction.
Color: Light gold.
Nose: Extremely fruity steam punk kind of Whisky. Hints of old paint. Even if I would have tried this blind, you know when you have an old Whisky on your hands. I’ve said it before and I’ll say it again; They don’t make them like this anymore, and the other Jameson reviews just prove that. Wonderful old dried fruit intertwined with almonds and wax. It really smells of steam and coal and a bit of old engines. Warm machine oil and vanilla. Very appetizing. When you let it breathe the fruit gets less pronounced and a more dusty creaminess starts to emerge. A dustiness which seems to be coming from wood. A wonderful experience.
Taste: Quite different. It starts with old newspaper and luckily the waxy fruitiness hold it up. Still, somewhat lighter than the nose. The nose is special and quite “thick” this is less so. paper and wood but both are light and well-balanced with the rest of the aroma’s. Slightly warm apply note comes next. Those of you who are regular Calvados drinkers will recognize this apply note, and now that I recognize it, it’s there in the nose too. Hints of caramel and slightly burned caramel emerge, which is noticeable on the tongue. Not everything stays behind for the finish, but still a nice, but short finish, but we are left with a nice aftertaste. Good, but not as special as the nose was. The nose really oozes with times long gone.
The current Jameson and this Jameson are both tasted early in the morning before breakfast. The current Jameson is a nice aperitif. It’s niceness is in the detail, which is much easier to pick up in the morning, than in the evening, when you have just eaten and your palate is tired. The current Jameson has lost much of it charm when I tried it in the evening, after finishing the previous review. Tasting this, I fear this one will be better in the morning too…