Walk across the see-through floor - beneath which lie original stone foundations - and enter the evocative world of John Jameson, a Scottish migrant who began making whiskey here in 1780.
When a blight destroyed French vineyards in 1858, drinkers turned to whiskey and Jameson reaped the financial rewards. Towards the end of the 19th Century, the distillery was producing 10% of Ireland’s incredible 90% domination of the international whiskey market.
The onset of US Prohibition and Irish Independence, however, ended Jameson’s stronghold in the American and British Empire markets. In 1966 Ireland’s four remaining distilleries, including Jameson’s, united to form Irish Distillers (itself bought over by Pernod Ricard in 1988).
Less than a decade later, Jameson opened a modern distillery in Midleton, Co. Cork and retained Dublin’s site for vatting. Today Jameson remains a local legend and is the world’s bestselling Irish whiskey.
As with all Irish whiskeys, Jameson is triple distilled, giving it a distinctly smooth flavour. Blends of varying ages of maturation are produced by the company whose bottles bear the Jameson family motto “Sine Metu” or “Without Fear”.