Review: Jameson Crested Irish Whiskey
Jameson has long made a rare and special bottling called Jameson Crested Ten, which includes a lot of pure pot still whiskey along with some sherry cask-aged stock. While the distillery calls this “a little known minor classic,” the rest of the world is about to get to know it a bit better — or, at least, it’s newborn little brother, Jameson Crested.
As Jameson puts it, “Jameson Crested is a celebration of the first drops of whiskey that were bottled, sealed and labelled at the Bow Street Distillery in Dublin, marking the moment in time in 1963 when Jameson took full control of the whiskey making process, from grain to glass.” (Until that point, Jameson was bottled by others who then sold it to consumers.)
Jameson Crested is a triple-distilled whiskey, mixing pure pot still and grain whiskey, and it is matured in both sherry casks and bourbon casks. I haven’t had Crested Ten, but Crested’s recipe clearly sounds like it was inspired by it.
Let’s give it a taste, shall we?
On the nose, the whiskey is rich and dense. It’s a little hot, but approachable thanks to a complex melange of aromas — roasted nuts, cloves, ginger, oxidized wine notes, orange marmalade, and a thick slathering of honey. On the palate, the pure pot still component comes through clearly, offering a malty character balanced by notes of citrus peel, coconut, and spiced nuts. Big and bold, the sherry influence lingers on the finish, which offers up notes of caramel and some light chocolate notes over time.
A complex yet soothing and well-balanced whiskey, Jameson Crested lies somewhere between the brooding intensity of Redbreast and the simple drinkability of standard Jameson. The more I think about it, the more I realize that a middle ground is surprisingly lacking in Irish whiskey today, and Crested fills it with impressive aplomb. I am sure I could (and will) drink this with regularity.
Also of note: Jameson is revamping its labels, and this is the first one out of the gate. Looks nice.
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