Jameson Cold Brew Is the New Limited Edition that Combines Whiskey and Coffee

By Jonah Flicker January 24, 2020

There have been a lot of coffee-whiskey collaborations coming out in recent months. In November, Illinois-based FEW Spirits came out with Cold Cut, a bourbon that was cut to proof before bottling using cold brew coffee along with the usual water. And Jägermeister released Jägermeister Cold Brew Coffee this past fall, adding coffee flavors to the already intense mix of herbs and aromatics.

Contents

Jameson Cold Fashioned
Jameson Cold Brewtini

Jameson Cold Brew Bottle — Jameson

Not to be outdone, America’s favorite Irish whiskey, Jameson, has a new limited-time offering available this winter. Jameson Cold Brew is a combination of cold brew coffee flavor (not actual cold brew) and Irish whiskey. It was actually first released two years ago in 2018, but was only available at travel retail in Ireland and Northern Ireland and the Jameson Distillery Bow St. in Dublin. The whiskey-coffee hybrid is bottled at 60 proof, which is a bit below the legal limit of whiskey putting it into the specialty spirit category. There is some caffeine in the mix as well – 17 mg per 1.5 fluid oz serving, which is equivalent to about half an espresso.

Jameson Cold Brew Brewtini Cocktail — Jameson

“Irish whiskey and coffee have always been one of the great cocktail combos,” said Marnie Corrigan, Director of Jameson Irish Whiskey Brand Engagement, in a prepared statement. “At Jameson, we wanted to deliver a new delicious way to savor the duo – either chilled, on the rocks, or mixed in a cocktail.”

Speaking of which, here are some recipes:

Jameson Cold Fashioned

55 ml Jameson Cold Brew
10 ml Demorara sugar syrup
2 dashes of Angostura bitters
2 dashes of chocolate bitters

Method: Add ice to mixing glass. Add all ingredients to iced mixing glass. Stir until desired taste, 15-25 seconds. Pour over ice in a rocks glass. Garnish with an orange twist.

Jameson Cold Brewtini

2 parts Jameson Cold Brew
1 part cold brew coffee
.5 parts simple syrup

Method: Combine ingredients, shake with ice, and strain into a martini glass.

Topics

Coffee & Tea

Jonah Flicker is a freelance writer who covers booze, travel, food, and lifestyle. His work has appeared in a variety of…

Food & Drink

Hudson Whiskey Relaunches with New Look, New Whiskey

hudson whiskey relaunch 1

Hudson Whiskey was one of the brands at the forefront of the American craft whiskey movement. The distillery behind it, Tuthilltown Spirits, was the first distillery in New York State to operate since Prohibition when it launched back in 2003. The distillery has gone through some changes since those early days, the biggest being the 2010 acquisition of the Hudson Whiskey brand by beverage conglomerate William Grant & Sons (owner of well known brands like Glenfiddich, The Balvenie, and Sailor Jerry), followed by the overall acquisition of the distillery in 2017. Things have been relatively quiet from Tuthilltown since then, but the distillery revealed some big news in recent days. The label design and the liquid found within the bottle has undergone a significant relaunch, focusing on its role as a true representative of the New York craft whiskey scene, along with a price shift that should please consumers.

The new names of the whiskeys are all nods to iconic New York cultural institutions including films and food. Baby Bourbon is now called Bright Lights, Big Bourbon. The mash bill is 95% corn and 5% malted barley, unique for bourbon in that no flavoring grain like rye or wheat is used. The whiskey is aged for longer than it used to be, or a minimum of three years according to the brand. Manhattan Rye is now called Do The Rye Thing, which should please Spike Lee fans. As a complement to the bourbon, the mash bill is 95% rye and 5% malted barley, similar to the ubiquitous MGP formula. This whiskey is also now aged for a minimum of three years and is certified as an Empire Rye, meaning it meets certain requirements like 75% of the mash must be New York-state grown rye. Also, Maple Cask Rye is now called Short Stack, and the distillery has unveiled a brand-new whiskey called Back Room Deal. This rye is finished in barrels that originated at Tuthilltown, were then sent to Scotland to age peated scotch, and then returned to the distillery to infuse the whiskey with a bit of smoke.

Food & Drink

Angel’s Envy Releases Special New Mizunara Cask Whiskey

Mizunara Cask Whiskey

In celebration of the tenth anniversary of Angel's Envy's Founder's Day on August 19, the distillery released a new bourbon finished in Japanese Mizunara oak casks. This blend of four-year-old and nine-year-old whiskey spent an additional two years in these new charred oak casks, made from 200-year-old trees, during which it picked up a bouquet of floral notes including sandalwood, coffee, and a bit of smoke. "We chose this release for the tenth anniversary because my dad, having taken on several consulting roles in Japan during his career, always had a deep appreciation for the country and its distilling community," said cofounder and chief innovation officer Wes Henderson in a prepared statement. "This release, finished in Mizunara casks made from this rare, 200-year-old wood, felt fitting for such a special milestone for Angel’s Envy.”

This is a first for the distillery, and it really stands out in terms of flavor from its core range that is finished in port and rum barrels. "When we set out on this project, we knew where we wanted to end up, but we also knew we might not wind up there," said Henderson in a recent Zoom meeting. His son and production manager Kyle detailed the difficult and lengthy process of getting ahold of these barrels, which he said are extremely limited and tightly controlled by the Japanese government. It took about five years in total to procure them, and 18 months of that time was spent on a waiting list.

Food & Drink

Wild Turkey Releases Two New Limited Edition Whiskeys

Wild Turkey is one of those Kentucky whiskey brands that doesn't really need to expand its core lineup. After all, what it's known for is quality and affordability, two things that sometimes can be hard to find together. In other words, master distillers Eddie and Jimmy Russell can confidently rest on their laurels. But over the past few years expansion is exactly what the distillery has been doing, with the ultra premium Master's Keep series and additions to the Russell's Reserve brand. Now you can look for two more whiskeys with flags flying under the Wild Turkey banner, one from the aforementioned Master's Keep series, the other a new barrel-proof rye whiskey that is part of the Rare Breed lineup.

Master’s Keep Bottled in Bond is the fifth release under this banner of pricey, limited-release whiskeys. It's a 17-year-old bourbon, and the second Wild Turkey release to carry the BIB designation (the first was the 15-year-old American Spirit released over a decade ago, according to the brand). “With our own Master’s Keep Bottled In Bond, we took the historic process and protocol of aging for four years to the next level and allowed the liquid to rest for 17 years,” said Eddie Russell in a prepared statement. “We aged and perfected this rare, 17-year-old bourbon in Wild Turkey’s Camp Nelson rickhouses. This expression is a nod to the past, both our own heritage and the heritage of American whiskey-making as a craft.” Per the BIB rules, the whiskey is bottled at 100 proof, at least four years old, and is the product of one distilling season from one distillery. It's rich and delicious, with a creamy mouthfeel and strong notes of tannin, cherry, chocolate, and prune on the palate. This bourbon was bottled just in time -- it might have gone south after another year or two in the barrel. But as it is, it's a winner. It's not cheap at $175 for a bottle, but for those willing to spend some cash on a high-quality, older-than-usual bourbon, it's certainly worth it.