Tuesday, February 19, 2008

Jameson's Turn

Hey, if any Irish whiskey lovers are reading today... I've got an interview with Dave Quinn, the "Master of Whiskey Science" at the Midleton Distillery (where they make Jameson) tomorrow morning. Once again: anyone got any questions for him? You send 'em, I'll ask 'em...and I swear I'll get them up on the blog faster than I did with Colum Egan!

10 comments:

bill mc said...

Ok, how about:

What is the difference(s) between you and Bushmills? (be interesting to see his response and compare/contrast)

Will you be making any single malts?

Will you be making any cream liquors?

Bill said...

I'd like to hear (well, read) his stirring defense of pot still whiskey now to provide counterpoint to Egan saying malt whiskey was the only way to go.

Bill said...

Oh, and is the rumor that Jameson's 12 year is being pulled from the market true? I hope not.

Lew Bryson said...

bill, he oughta know that: David used to be master distiller at Bushmills back when Pernod owned both of them!

bill (2), the unmalted barley/pure pot still question is high on my list! And they damned well better not be taking the 12 off market!

Kevin said...

Lew, How about seeing if some of the Old Midleton stuff can come accross the seas. I think that the US market is ready to embrace very good and exceptional Irish whiskey and I think that we (Americans) are quite limited with selection. I think that they make quite a selection there from everyday drinkers like the Jameson and Power's to much higher end Midleton Stuff. We can basically get Jam 8, 12 and 18, Power's Gold Label and if you look hard enough and have the wallet maybe you can find Midleton Reserve and if want I am sure you can find Paddy's as well but they make some good yearly blends there and some other specialty blends that I think Americans will enjoy. I guess you could shorten the question to will you be rolling out a wider range of products such as the ones that are available at the distillery?

Lew Bryson said...

Kevin,
We get Redbreast, too, and if you're missing that, you shouldn't. But that's a good question; I'll try to get it in. Thanks.

Frank said...

I'd like to hear both his and your comments/thoughts on poitin/poteen. Don't know if it can accurately be called whiskey, and I don't think poitin gets aged like a whiskey. but it is a pot-distilled spirit, traditionally from raw and malted barley(or 'taters, or whatever you have on hand), so I'd think they're related.

Steven said...

Lew, since I know you enjoy bourbon too -- can you ask Mr. Quinn his true impressions of bourbon compared with Irish whiskey?

I remember being a part of the taste-testing at Jameson's Irish Whiskey Square in Dublin, and they tended to scoff at bourbon -- and I want to like bourbon as much as I like Irish whiskey, but if the powers (no pun) that be are telling me bourbon is a sub-par drink...

John said...

Kevin, there's a new high-end Jameson coming out right now (Jameson Rarest Vintage Reserve) and they are bringing one back to the U.S. (Jameson Gold). Details in my blog: http://blog.maltadvocate.com/2007/10/16/jameson-rarest-vintage-reserve-sneak-preview/

Maybe Lew will find out more today in his interview.

Lew Bryson said...

Righto, John: the RVR release is the occasion of the interview, we're going to do a tasting, too.

Got the questions, folks, and I'm about to leave. Thanks!