As “the master blender’s special selection of very old Jameson Irish Whiskey,” this bottling represents. Rich honey color, tropical fruit scent with a touch of thick caramel. The flavors are bright and vibrant—lychee, banana, orange peel, tempered by a wash of honey—and the finish is intriguing and dry with nuances of white chocolate, banana, leather and nutmeg…
— K.N.
(3/1/2012)
Inside the fancy, expensive-looking packaging is a single distillery blend made from “the oldest and rarest Jameson reserves.” As with many older spirits, this one benefits from extra time in the glass to open up. Then the aromas show a mix of stone fruit and caramel, with dry leather, espresso and dark chocolate flavors evolving into a long burnt-orange and toffee…
— K.N.
(3/1/2012)
This golden spirit is maple-sweet on the nose. The flavor is on the pleasingly sweet side too, especially compared to the drier 18-year-old version, with big strokes of honey and caramel winding into a scattering of mellow baking spices. Velvety feel, full bodied. A fine dessert accompaniment.
— K.N.
(3/1/2012)
Golden color, apple and oak aromas and a medium feel. Finishes full and oaky, with faint butterscotch and smoky notes and an alcoholic bite.
— K.N.
(3/1/2011)
Opening aroma is smoked, waxy, nutty and intensely grainy; aeration adds a buttery succulence and a fruity ripeness. Entry is toffee-like, grainy sweet and honeyed; the midpalate stage is all butter, cream, smoked trout, roasted nuts, bacon fat, bacon rind and spice. Delightful finish is potent, grainy and honeyed.
— P.P.
(12/1/2008)
Not much aroma initially; following aeration time succulent notes of sweet grain, sweet oak, marzipan and nuts appear. Entry is firm, focused and moderately sweet and grainy; midpalate is intensely honeyed, featuring plump tastes of marshmallow, dark caramel, fudge, cake frosting and wood. Finishes sweet and full-bodied. Very good and straightforward.
— P.P.
(12/15/2009)
Opening aromas are of cotton fabric and wet hay; time in the glass doesn’t deepen the fragrance, adding only very delicate notes of damp grain, nectarine and spearmint. Palate entry is properly sweet and deliciously grainy; at the midpalate the flavor profile does its best work as taut tastes of oak resin, malted grains, pears, light honey and toasted honey wheat…
— P.P.
(2/1/2004)
The bouquet features charred paper smells of toasted walnuts, roasted chestnuts, paraffin, cardboard, parchment, dry grain and herbs. Entry is grainy sweet and moderately oily; the midpalate stage is loaded with grainy breakfast cereal flavors and, at times, even comes off like oatmeal. Ends well on an oily, satiny note.
— P.P.
(12/1/2008)