John Jameson Rarest Vintage Reserve 750 ml

Carefully crafted by the distillery's four Masters, this is the ultimate expression of the distiller's art. Its distinctive and glorious fruit rich character is born of fortified wine casks with port pipes. Bottled without the use of chilled filtration, the Vintage Reserve is 46% alc/vol.

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Jameson launched the Rarest Vintage Reserve (RVR, my abbreviation) at their headquarters at the Old Midleton Distillery in County Cork last December to great tantara. The four Jameson Masters who created this ‘first edition’ of the RVR are Master Distiller Barry Crockett, Master Blender Billy Leighton, Brendan Monks, Master of Maturation, and David Quinn, Master of Whiskey Science and former Master Distiller. Quinn has also been in charge of quality control and product management since 1983. The four went on record that the collaboration had been “a hugely rewarding experience” and “a delicate forging of all our individual strengths” (ie, expertise and craftsmanship), “from selecting which casks and whiskeys to blend, to the finessing of the ultimate flavor profile”.

The city-by-city stateside launches, more typically low-key, are shared by the Masters in rotation from their regular duties. David Quinn recently stopped in Boston on a swing that would take him on whistle-stops to Philadelphia, Dallas and Vancouver. He and I met at the Lenox Hotel with Shelley Lewis of The Thomas Collective and Kelly O’Mahony of Jameson’s hospitality division for a genial, focused tasting. On the table were Jameson’s Reserve line, in now all similar but color coded bottles: 12-year, Gold, 18-year, and RVR. We sampled the whiskeys from sherry copitas, which Quinn said are just a tad smaller than the snifters they use in Ireland.

David Quinn, a rangy, affable man, said that the Masters team were long-time colleagues, and that it was fortuitous that Barry Crockett had located and isolated these few small parcels of old, rare whiskeys that he’d distilled in the ’8Os to make this singular bottling of the Jameson RVR. Then they’d monitored the parcels for maximum maturity and optimum flavor and character, and sourced out special casks.

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