The Tasting Panel magazine

I rish-born, New York–based Paula Reynolds, the attractive young U.S. Brand Ambassador for Jameson, lets guests smell and feel samples of the raw materials that go into the Pernod Ricard–owned brand— the number-one- selling Irish whiskey in the world and a label that drives the entire Irish whiskey category. "Barley is the main ingredient used for making Irish whiskey," she explains, holding up a jar of the golden grain. "At Jameson, we use barley straight from the field, as well as barley that's put through a malting process." The malt-drying pro- cess in Ireland, she notes, is very differ- ent from the technique used in Scotland. "In Ireland, we don't let any smoke from the fire pass into the barley; that gives our whiskies a very clean flavor. And you'll always see the words 'Triple-Dis- tilled' on every bottle of Jameson, unlike Scotch whiskies, which are only distilled twice. We're all about creating a very smooth product." Reynolds presented the Jameson 18 Year Old Limited Reserve to guests, one of four reserve whiskies that comple- ment the Jameson core expression in the brand's portfolio. The 18 Year Old is a hand-picked selection, bottled from choice barrels from among the compa- ny's stores of maturing whiskies, chosen by the Master Distiller. "We have four Masters at Jameson," Reynolds explains, "There's a Master of Whiskey Science, a Master of Distillation, a Master of Matu- ration and a Master Blender. The Master Blender in particular is in charge of se- lecting the whiskies for the 18 Year Old." "The key to making Jameson unique is the way we mature it," says the Brand Ambassador. "The 18 Year Old is ma- tured for around 18 years in sherry bar- rels; then it's a put into first-fill bourbon barrels for six months to three years, picking up toffee, fudge and caramel flavors." "This is definitely a sipping whiskey," Reynolds suggests with an Irish lilt in her voice. "I recommend just a few drops of water. It's pretty intense, but very smooth and very mellow as well. There are a lot of complex flavors, but still it comes back to that Jameson signature of being very mellow." PERNOD RICARD USA Jameson Irish Whiskey TALENT: smooth moves 60 / the tasting panel / june 2009 The Talent Pool " The Glenlivet is the single malt that started it all," explains the kilted Rick Edwards, Whisky Ambassador for the the oldest legal distillery in Speyside. Founded in 1824, it has operated almost continuously since. The brand is the biggest-selling malt whisky in the U.S. and the second biggest-selling single malt brand globally. "It's the definitive Speyside malt," he adds, speaking of an area in Scotland once called Glenlivet, in which 23 distilleries were able to use the name. Now, there is only one, and that's why the name always has a definite article before it: The Glenlivet identiifies this as the definitive one. Available in six expres- sions—the 12 Year Old, the 15, the cask-strength Nàdurra 16, 18 Year Old and now the XXV (25 years old)—The Glenlivet also offers a Cellar Collection of vintaged single malt whis- kies. The Glenlivet Archive 21 Year Old is not just about how long it's aged, but where it's aged—stacked three barrels high in archived cellars in an earthen-floor warehouse called a dunnage. "Modern warehouses can hold 90,000 barrels," Edwards offers. "The Glenlivet operates 187 warehouse facilities, spread across Scotland." The brand sells over six mil- lion bottles worldwide. PERNOD RICARD USA The Glenlivet TALENT: the original New this year is the release of The Glenlivet XXV, also known as liquid velvet, according to ours, and many other palates. This 86-proof whisky is slated as a permanent expression in the range. The spirit is aged in American and oloroso sherry casks for 22 years and the rests its final three years in "wet" barrels—all sherry casks . PHOTO: CaTHy Twigg-Blumel The Glenlivet "Instant Tasting Notes" from Rick Edwards The Glenlivet 12 Year Old: floral, fruity The Glenlivet 15 Year Old: spicy, nutty The Glenlivet Nádurra 16 Year Old: coconut- lemon cream pie The Glenlivet 18 Year Old: butterscotch toffee The Glenlivet Archive 21 Year Old: crème brûlée and raisin pudding. Rick Edwards is The Glenlivet Brand Ambassador.

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