In 2017, the master distiller of JAMESON was suddenly taken by a sudden desire to discover and launched the CASKMATE range.


Although a great lady producing a very good Irish whiskey, the brand tended to rest on its laurels and was until then reluctant to experiment.




The principle chosen at the time was based on the exchange of flavours:  supplying barrels of JAMESON whiskey to a traditional brewer in Cork (FRANCISCAN WELL) so that he can have beer stay there (and make a range of beer with the JAMESON brand on it), then recovering them and seeing what the impact of the hops would have on the whiskey.

As good Irish who respects himself, the first tests were carried out on a stout basis! The result seems to be quite convincing (we'll see about that), the range has just been extended to an IPA version (stamped Ireland Pale Ale for the occasion). It is these two versions that we will test today.

We will start from the beginning with the STOUT version. As might have been expected, the stay in stout barrels darkened the distillate. In fact, it has a more amber colour than usual.


On the nose, this stay has transformed the usual citrus aromas into orchard fruits, which gives it a fairly pleasant roundness and heralds a whiskey that is perhaps sweeter than usual. Without reaching the known roasting smells of stout beer, this finish nevertheless seems to bring spicy and even light chocolate smells.


On the palate, this whiskey confirms the sweet fruit aromas and is perhaps a little softer than a regular JAMESON. The stout finish gives a certain roundness to the liquid but leaves a small bitterness in the mouth (a cocoa-hop blend).


Once swallowed, the sip leaves in your mouth caramel feelings that you don't have in a normal version of JAMESON.

As often with a tasting, the mind wanders at the sight of the label announcement. If the word stout puts the head of roasting ideas, the initials IPA put a more lemony and bitter ad on it. What about the whiskey that stayed in these barrels.


In terms of colour, the influence of the barrel is a little less pronounced than in the stout version. The whiskey, IPA version has a colour that remains quite close to that of a Classic JAMESON.


On the nose, and unlike the stout version, the impact of the barrel will enhance the usual aromas of JAMESON whiskey. The citrus fruits are amplified, and come with more bitterness. Herbaceous notes even appear. However, the JAMESON aromas are still there and we are closer to the normal version. If we dive the nose successively in the "normal" version and IPA we will discover a little more freshness but a rather similar smell.


In the mouth, however, the difference with the "normal" JAMESON is more pronounced. As expected, the transition to IPA casks clearly amplified the citrus taste with even hints of hops. Like the bottle, the feeling is greener but keeps a sweet touch!


 The final note that remains in the mouth even points to spices.

These two versions are quite different. If you like the roundness and want a fleshy whisky you will go to the stout and if you want more freshness you will go to the IPA. On the other hand, in both cases the impact of ageing in beer barrels is marked and significantly changes the taste of JAMESON whiskey.

 Cette expérience comparative se doit d’ailleurs d’être poursuivi à l’Irlandaise en « boilermaker » : posez-vous au bar d’un pub, commander une STOUT ou une IPA et prenez le caskmate qui va avec ! la dégustation n’en sera que plus exacerbée et le moment agréable.

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