Alcademics Alco-Haul: Liquor Arrivals at the Office 11/09/13
Jared Anderson Wins the SF Pavan Sangria Challenge

A Doubled Jameson - A Return Visit to the Midleton Distillery in Ireland

A couple of months ago I returned to the Midleton distillery in Cork, Ireland, for a party they were throwing to celebrate the newly-expanded facility. 

Jameson tasting panelI wrote a one-page story about it for November's issue of Tasting Panel magazine, which you can read here (digital magazine, go to page 149), but I have more to say than just that. 

 I last visited the Midleton distillery in early 2011 (as well a a stop into the former distillery and current visitor's experience in Dublin). A write-up on that visit is here on Alcademics

The Midleton Distillery looks like it did a few years ago with the exception of gleaming new column stills and the new Garden Stillhouse. These are the new column stills:


 (On all pictures on this post, click the thumbnails on top for a larger picture below)

  • JamesonMidletonDistillery colunm stills2
  • JamesonMidletonDistillery Column Stills
JamesonMidletonDistillery Column Stills



The existing stillhouse (where the pot stills are based) holds four pot stills, which are used to make all the triple-distilled pot still products, as well as the pot still part of the Jameson blended whiskies. 

The brand new Garden Stillhouse, enclosed in glass, holds three new pot stills so that they can nearly double capacity- and it has room for three more to be installed within a few years. (That's how fast Jameson is growing, folks.) 



  • JamesonMidletonDistillery Garden Stillhouse1
  • JamesonMidletonDistillery Garden Stillhouse4
  • JamesonMidletonDistillery Garden Stillhouse11
  • JamesonMidletonDistillery Garden Stillhouse5
JamesonMidletonDistillery Garden Stillhouse5



Each of the copper pot stills holds 80,000 liters. As you should be able to tell from the pictures, they're pretty huge. The stills are used for the same thing each time: there is a Wash still, a Feints still, and a Spirit still for the first, second, and third distillation.

I was curious as to how they're all the same size, since they're cutting heads and tails during each distillation. It turns out that they collect the result of each distillation in holding tanks before moving it to the next still, so they could add the results of 1.5 runs from the first still into the second distillation, for example.

In addition to the distillery expansion, they added an archives and a Whiskey Academy. We didn't get a chance to do an in-depth training but the Academy was really cool - there are a wall of mini-stills so students can actually distill whiskey there. 


  • Midleton Whiskey Academy1
  • Midleton Whiskey Academy2
  • Midleton Whiskey Academy3
  • Midleton Whiskey Academy4
  • Midleton Whiskey Academy5
Midleton Whiskey Academy5


A second major reason for the celebration was that it was Master Distiller Barry Crockett's last official function. After 32 years with the company, he was retiring and handing the reigns to Brian Nation. Crockett was instrumental in moving the distillery operations from Dublin to Cork in the 1970s, as well as developing the Single Pot Still range that includes Redbreast, Green/Yellow Spot, Midleton Very Rare, and others. 

To honor his career, they renamed the older stillhouse the Barry Crockett Stillhouse. 

Barry Crockett Stillhouse
During the day of the celebration, they had guided whiskey tastings, food carts by local purveyors, inspirational talks by the likes of David Wondrich and Nick Strangeway. At night, they threw a hell of a party inside a barrel warehouse with food and music including The Chieftans. 



  • JamesonMidletonDistilleryHousewarming
  • JamesonMidletonDistillery4
  • JamesonMidletonDistillery Housewarming crowd
  • Barrelmans Feast Chieftans
  • Barrelmans Feast1
  • Barrelhouse3


So yeah, that was one heck of a party and a great return trip to the Midleton distillery. In a future post, I'll write a little more about the process of making Irish whiskey. 




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So Redbreast and Green/Yellow Spot come from the same distillery. . . How come they taste so totally different?

I'm a big fan of Redbreast. It strikes me as completely different from all other whiskeys I've tried. Amazing whiskey that blows my socks off every time - kind of sherberty on the tongue. This only seems to apply to the 15yo though (which happens to be on the stronger side - maybe cask strength or whatever). The regular 12yo is perfectly nice but nothing special - though I've heard good things about the 12yo cask strength, which I have yet to try. So the difference between the regular bottlings of the 12 and 15 is probably more in the proof than the age, but anyway. . .

Meanwhile, I find Green/Yellow spot perfectly nice but nothing exceptional. While they are nice and everything, I'd just as soon have a nice Scotch.

So what is going on here? I'd be very interested to know.

Camper English

Funny you should ask! I have a post planned for tomorrow that I hope should answer your question exactly.

Camper English

Hi- The post is up that explains it: they make four different pot still distillates at Midleton.

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