G’day guys. We’re back writing about the namesake of the site – Malt liquor. With full-blooded Old Country Irish whiskey, no less. Just the way I like it. With the playboy of the Irish whiskeys, the pub-hero label John Jameson and Sons.
Ireland, of course, made whiskey. That blessed Holy water of distilled ale, named after the Gaelic words – uisce beatha; translating, appropriately, into “water of life”. One of the oldest of distilled drinks on earth. Believing, to have been developed in the Twelfth century when the Irish monks returning from the Mediterranean experimented with the techniques they had observed used to perfect perfumes around One Thousand A.D. The Irish, the brains of concocting new and exciting varieties of fine liquor; Irish ales, whiskeys, ciders, and so on. Little wonder then, they are the inventors of a fair portion of the world’s most loved cocktails. The Irish Buck, more widely known simply as the whiskey and dry, the simple mixture of whiskey and dry ginger ale. Often, as I do, with lime. But of course, the most obvious example is the Irish Coffee.
In the pages of a cookbook of mine My Irish Table, by a mister Cathal Armstrong. An Irish chef of what, when reading his book, is evidently a large traditional Irish family whom take great food very seriously, you find a page on the Irish Coffee (it’s worth a read, for any avid Kindle users). Detailing the description of the perfectly made Irish Coffee, a creation of brown sugar, heavy cream, black coffee and whiskey –
“In Ireland, serving Irish coffee with a stirring implement is considered an insult because it shouldn’t require stirring—it should be perfectly sweetened already and have a layer of softly whipped cream on top that lasts down to the final mouthful. It should resemble a glass of Guinness: richly dark with a creamy head on top. The place where most people go wrong with Irish coffee is that they don’t sweeten it enough. Also, many bartenders think they’re doing you a favor by putting more whiskey in it. They’re not. It throws off the balance completely. You will need four 8-ounce Irish coffee glasses”
How the cocktail was created, there are many trains of thought on. One was, that this is an Irish adaptation on a cocktails served by Vienne coffee houses, served in glasses with whipped cream on top.
The cold brew method for brewing coffee, is one that has grown in popularity over the past few years. It comes into it’s own during the summer time. Alike the Irish coffee, it’s come to be known as a glass of black coffee, served topped with whipped cream. It’s core idea, simply to leave ground coffee to steep for a long period of time. Over twenty-four hours usually. The fact that the grounds never come into contact with hot water, creates a brew that is chemically, totally different. This being the only real difference between the cold brew (or cold press) method and the French press method, both using the same basic method otherwise. This week’s bottle, the Jameson Cold Brew, in theory is the perfect bridge between fine Irish whiskey and beautiful coffee. The combination of the drinks of A.M. and P.M. that give me the strength to tolerate humanity.
This bottle is actually still a pretty new release by Jameson, so I was keen to get the name of my blog among the search results of this bottle. The blurb, wasting no time getting it’s seriousness about coffee across to the drinker. Right on the front of the label, clearly visible, it proudly states – “Jameson Irish Whiskey infused with the taste of cold brew coffee 100% Fairtrade roasted Arabica beans”. And on the back, specifies beans from Brazil and Columbia. The two countries, probably two of the most popular and trusted countries in the name of coffee. And Irish whiskey. Quality Jameson, silky smooth and mellow. Known for being your faithful old straight-sipping whiskey. So, let’s see what happens when we combine the two.
The bottle, distinct from the regular blended whiskey bottle in their line. A shorter, black five hundred millimeter bottle, with a khaki green label. Boasting an alcohol content of thirty-five percent, a full fifteen percent brawnier than your textbook liqueur. Essentially eighty proof. The stopper is a cork, a step upward from the standard cap from the regular Jameson. Upon breaking the cork, the nose is rich of chocolate nougat. Thick and generous. As well as sweet, and deep tones of mocha, and a general earthiness of coffee. The nose on ice, untransformed. The taste, full of mocha, dark chocolate, earthy and flavorful coffee. No tastes whatsoever of Jameson, confusing in it’s absence. But powerful in it’s entirety
In summary: I didn’t think after the Meukow Cognac Coffee Liqueur I would fancy any other coffee liqueur even better. But this is so thick, rich, dark and earthy. Intense and indulgent flavors. Magnificent in its presence, and beauteous of coffee. Though, this so-called Jameson Irish whiskey, tastes absent of whiskey entirely. I can forgive it this however, given what it achieves otherwise. It does steal the show of coffee liqueurs. Truly, a weekend warrior. Cheers