Description

Jameson Triple Triple is a new expression that builds on Jameson’s triple distillation signature by adding triple cask maturation — the familiar bourbon and sherry casks of the standard range joined by chestnut casks, a less common wood type in Irish whiskey that contributes distinctive toffee, cacao, and toasted almond character alongside the velvety smoothness that the three-cask combination produces.

Chestnut casks are rare in whiskey production — more common in brandy and wine maturation in continental Europe — and their inclusion in Triple Triple is the expression’s defining feature. Chestnut wood is more porous than oak, which accelerates the spirit-wood interaction; it also contains different tannin compounds and wood sugars than American or European oak, producing hazelnut chocolate and nutty sweetness that neither bourbon nor sherry casks contribute. The result is a velvety smooth Irish whiskey with more confectionery character than the standard Jameson range, suited to neat sipping or serving over ice with lemonade.

Tasting Notes

• Nose: Toffee fudge, vanilla, hazelnut chocolate, and sweet pear with subtle green apple orchard fruit
• Palate: Velvety smooth — toffee, cacao, and toasted almonds from the chestnut cask influence, with vanilla and toffee from the bourbon and sherry casks
• Finish: A touch of luxury — smooth, sweet, and lingering

Specs

• Distillery: Midleton Distillery, County Cork, Ireland
• Style: Blended Irish Whiskey, Triple Cask
• Distillation: Triple distilled
• Casks: Bourbon, sherry, and chestnut
• ABV: 40%
• Serve: Neat, or over ice with lemonade and fresh citrus
• Size: 750ml

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Frequently Asked Questions

What does chestnut cask aging add to whiskey?

Chestnut is more porous than oak, accelerating spirit-wood interaction. It contains different tannin compounds and wood sugars than American or European oak, contributing hazelnut chocolate, cacao, and toasted almond notes that neither bourbon nor sherry casks produce. It is more commonly used in brandy and wine maturation in Europe, making its appearance in Irish whiskey relatively unusual.