all right so welcome to a very special international edition of mandate Mondays
this week we are in Ireland at the Jameson Distillery
Jamison was kind enough to give us a private tour walking through the history
of John Jameson and the old distillery so every year we welcome now in excess
of two hundred and eighty thousand visitors a year and of course our
numbers of visitors keep way up Iran Iran now we've got to be closing the
course for a few months day long this earth for a refurbishment and that would
probably actually lead to even more people coming through in 2017
now our first stop on the tour is in the basement we've actually been making
whiskey on this site my god since 1780 and it was John Jennison when he
established his distillery right here first grains were collected and carried
up through numerous flights of stairs he carried the sacks on his back up and
down the stairs there were five flights of stairs and each sack of barley weighed 212 pounds next we soak the greens for
two days then they're laid out in a hot humid room where we meet Seamus who is
here rotating the grains to trick them into germinating now the second part had
to dry the germinating breads and a big difference between Genesis and a lot of
Scottish was his now emerges within the fires when making the vault agenda so we
use a smokeless fuel once the greens are dried they're brought to the mill where
they're ground into grist next we had the grist and water into the mash time
this is where the beaters mash the mixture to dissolve the natural sugars
that were made during the malting process after the mashing process we
have a liquid full of sure taken from the mash top and its
in here when it comes in here we now add in some yeast and we leave the liquid to
ferment for about 60 hours over the next 60 hours the yeast nerds turning the
sugar into alcohol cleaning these wash backs was no easy task
someone would be lowered into the wash bag which typically were 50 feet high
and it would take a whole shift to clean next we move into the distillation
process where the mixture is heated to 140 degrees which is hot enough to boil
alcohol but not water the alcohol steam is then collected and converted back
into a liquid in the still this process is done two more times for a triple
distilled whiskey which lands it at about a hundred and sixty proof
now the whiskey is ready to be aged in a barrel
but not just any barrel Kevin is our master of wood
Kevin's job is to ensure that only the finest bottles are actually used to
church a missive and we don't have the likes of Jeff Buckley now Jeremy's our
master Cooper and Jared his chief maintain the 1.5 million drug that we
actually have in our warehouses but it's now Billy Laine has time to shine and
the filly is our master of bling and Billy's job is to take the component
parts combine them into the correct proportions to actually make the whiskey
now if you like any of our whiskey's if you buy a bottle of the day on another
bottle at five years are in ten years time if Billy has done his job correctly
which by the way any other girls the whiskey will have the exact same and the
correct smell taste last but not least one of the most important parts of the
tour we get to taste the whiskey here's where we got to compare the Jameson to
Jim Beam and Johnnie Walker so thank you so much Jameson Distillery we had a bit
it's fantastic right everyone thank you for joining