The history of whiskey begins on October 5, 1740, the date of the birth of John Jameson within a family recognized with the motto 'Sine Metu' for their bravery in battles on the high seas against pirates during the 16th century.

The secret to Jameson's smoothness is time. It is produced with high purity water in combination with malted and unmalted barley, distilled 3 times in traditional copper stills and matured in oak barrels, guaranteeing its smooth flavor and absolute purity.

After distillation, the 2 types of spirits are reduced to between 60 and 70% alcohol by volume with pure water and placed in the barrels. Three different types of casks are used: sherry butts, bourbon casks and port pipes, all of which are maintained by the cooper. The barrels are stored in their huge, dark and aromatic warehouse in Midleton, where they rest and mature for the next few years. In a year, each barrel loses approximately 2% of its volume through evaporation. This is known as the angels part.