"Deep golden color. Rich salty roasted nut and grain aromas with layers of dark caramel and cocoa. A very round and supple entry leads to a dryish medium-full body of cocoa-dusted dried peach and nut flavors. Finishes with a long, nutty toffee and spice fade. Nice vibrancy and depth of flavor in a rich after dinner style. 93 points" Beverage Testing Institute

Distilled three times from 100% malted barley, it is matured for a minimum of 10 years mainly in selected American oak casks - a gentle maturation which lends soft vanilla notes to the whiskey. It's beautifully rounded with a distinct honeyed sweetness (Colum, our Master Distiller, says he tastes milk chocolate) and a rich warming character. It's as smooth as it gets.

Bushmills Malt Whiskey is matured for 16 years in a combination of American oak casks (typically lending vanilla notes to the whiskey) and Spanish Oloroso Sherry casks (contributing rich fruit and nuts). It is then finished in old port casks for several months. These bring sweet berry notes and a hint of ruby redness to the final whiskey.

Bushmills Malt 21 yo is aged for 19 years in a combination of American oak casks and Spanish Oloroso Sherry casks, then transferred to old Madeira drums (that's the typical name for these large Madeira casks) for the final two years of its maturation.

"Old gold color. Dried peach, golden raisin, fig, praline, and spicy cocoa aromas. A soft, silky entry leads to a dryish medium body of creamy vanilla, maple on porridge, and dried fruit flavors. Finishes with a smooth, delicately spicy, melted toffee fade. A fine sipper. 89 points" Beverage Testing Institute

"Deep amber color. Butter roasted nut, cocoa powder and toast aromas follow through on a soft, silky entry to a dry-yet-fruity medium-full body of with lovely notes of dark toffee and brown spices. Finishes with a lingering, chocolate malt, peppery spice, and wet stone fade. Very nice, delicate and flavorful. 91 points" Beverage Testing Institute

Jameson 18 Year Old is the Master Blender's supreme example of the Jameson tradition of maturing whiskey in Spanish oloroso sherry casks. The Master Blender has hand-picked three Irish whiskeys which have been matured in seasoned olorosso sherry casks for at least 18 years. Then Jameson 18 Year Old is transferred to American bourbon barrels for a further six months, to put the final finishing touches to this unique and complex whiskey.

"Amber color. Nut oil, malted grain, sweet buttery caramel, and golden raisin aromas follow through to a dry, oily medium body with a hint of nutshell and clay. Finishes with a grain husk and buckwheat honey fade. A dry, classically styled Irish whisky for mixing or sipping. 87 points" Beverage Testing Institute