Jameson launches barrel aged cocktail programmeBy Melita Kiely
Irish whiskey brand Jameson is launching a barrel aged cocktail programme for bartenders to “inspire and encourage” expand their knowledge of cocktails and Irish whiskey.
The Jameson Barrel Aged Cocktails programme was developed in association with bartender Myles Davies, of Hixter Bankside, and will offer two up-and-coming bartenders in London the chance to take part in the initiative under the watchful eye of Davies.
Additionally, Davies has also created a bespoke barrel aged Jameson cocktail for Hixter called, Autumn Leaves.
Comprising Jameson Irish Whiskey, sweet vermouth and an apple aperitif from Sommerset, the cocktail was aged in a 15-litre barrel crafted from a 200-litre Jameson seasoned barrel by 5th generation master cooper, Ger Buckley.
“There has been a resurgence of barrel aged cocktails in the last eight to 10 years,” said Davies. “Consumers are no longer simply drinking for the hell of it; they want a sensory experience and something they can sip and enjoy.
“Working with Jameson on the Barrel Aged Cocktail programme has provided me with first-class tools to explore Irish whiskey and experiment with ageing cocktails.
“My journey with Jameson has given me the knowledge and confidence to mix Irish whiskey with a passion and I look forward to mentoring two of my peers in the art of barrel ageing in the coming months.”
Brendan Buckley, global innovation director at Irish Distillers, added he hoped the scheme would “inspire and empower” bartenders.
“Much of the success of Jameson around the world has been down to unstinting bartender loyalty and advocacy, so we are constantly looking for new ways to inspire and empower the creativity of leading mixologists,” he said.
“The Jameson Barrel Aged Cocktails programme invites bartenders to develop new taste sensations for consumers, who are increasingly thirsty for innovation, variety and authenticity, while showcasing the crafted quality at the hear of Jameson.”
Those interested in the programme should contact their local Pernod Ricard representative.