Everything you love about Jameson. Now add some Irish Stout finish.

Back in the late 1700’s Ireland, there was one powerful distilling family in two branches — the Haigs and the Steins. John Jameson was originally from Scotland, but married into the Haig family and moved to Dublin 1777 where he was put in charge of the new Bow Street Distillery. After working hard for years, he eventually acquired the entire operation in 1810 and the Jameson & Son Distillery Company was born. Since then Jameson has become the most recognizable and best-selling Irish Whiskey in the world delivering over 56 million bottles of golden Irish nectar each year.

So, the head distiller at Jameson was having a late night conversation with the brewmaster at Franciscan Well Brewery in Cork, Ireland. The two men hatched a plan. Jameson would send over a bunch of empty Whiskey casks and Franciscan’s would use it to mature their barrel-aged Stout lager. Then, he would send those casks back to age the Irish Whiskey. “Caskmates,” get it? It was a bloody-good idea! What you get is a classic Irish Whiskey that radiates a subtle hop-iness and a bit of crushed almonds, among other things. Get yourself a bottle and see what happens when the guys who love the stuff get together and leave the suites and marketing flacks back at the office.