The Story Behind Jameson Caskmates IPA Edition

Posted 11 months ago in Food and Drink

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Jameson Caskmates all began with a chance encounter between head brewer, Shane Long from Franciscan Well and Jameson’s Head of Whiskey Science, Dave Quinn. A suggestion led to an experiment, a swapping of stout barrels with their friends in Franciscan Well Brewery which ultimately led to the creation of Jameson Caskmates Stout Edition. The result? Jameson started singing new notes of chocolate, coffee and butterscotch.

After Jameson Caskmates Stout global launch in 2015, they couldn’t wait to try a new beer mate with our casks. After careful exploration, they had a hunch that a zesty Irish Pale Ale would be the perfect partner. So after loaning barrels to their brewery neighbours to make a Jameson Seasoned IPA, and the beer soaked barrels returned to the distillery full of new crisp, hoppy notes. The barrels were re-filled with Jameson and the wait began. Jameson’s signature smoothness was still there, but rubbing shoulders with IPA introduced light hints of hops, fresh citrus and floral notes.

Nose: Floral, herbal hops, grapefruit citrus notes with subtle orchard fruits, complimented by wood shavings and a little nuttiness.

Taste: Hops and light citrus with sweet herbal notes and delicate spicy tones.

Finish: The lingering fresh fruit and hops give way to grains of barley and a signature smooth finish.

Just 2,000 bottles are available in Ireland so you’ll have to be quick to get your hands on a bottle of Jameson Caskmates IPA Edition. It is available to buy or taste in O’Briens stores nationwide, at selected On-Trade partners in Dublin & Cork as well as the Jameson Distillery Bow Street and the Midleton Distillery.

Dave Quinn

“It’s the combination of the two – science and art – that brings together the mastery of the process with the mystery of its humble ingredients.” If Jameson’s iconic taste and smoothness had a formula, the holder of it would be Head of Whiskey Science, David Quinn. A figure whose passion for Irish whiskey stems from his interest in the complexities of flavour and mood that make up the spirit, David joined the Midleton team over thirty years ago, and is now recognised as one of the most integral ingredients in the Distillery’s mix. Although based in science, David’s role also requires knowledge of the craft that goes into making Jameson. He analyses the very highest standards of pot still whiskey, while researching and developing the distillation process behind it.

“It’s the combination of the two – science and art – that brings together the mastery of the process with the mystery of its humble ingredients.”

This dedication to continual innovation and appreciation of the fundamental flavours and ingredients contained in each blend is integral to David’s role, and is something that’s at the very heart of what we do in the Distillery. He enjoys experiencing the subtleties, tones and textures of Midleton’s prized output; “It’s this indefinable nature that makes a reserve whiskey far more than the sum of its parts. Because we’re always trying to make new and different styles of whiskeys, you learn very quickly what’s important, what impacts on the final taste and flavour… and what doesn’t”. David’s ability to combine a methodical, scientific approach with an appreciation of some of the more intangible elements is realised throughout the family of Jameson whiskeys, but perhaps most in the reliably smooth textures of Jameson Original. There are many elements required to make Ireland’s most iconic whiskey, but it is David’s role to ensure that they all come together to create that unmistakable Jameson taste. His contribution to the process could be described as smoothness personified.

You can meet Shane Long from Franciscan Well and Dave Quinn, Head of Whiskey Science at Totally Dublin’s special Jameson Casemates IPA tasting at they Jameson Distillery on Thursday November 8. Limited tickets for this event are priced at €20 and available from Eventbrite.

This event is strictly over 23s. Please drink responsibly. Visit




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