Jameson Irish whiskey, which is produced by Irish Distillers in Midleton Distillery, Co Cork, has today unveiled Jameson Wild Seaweed Bitters. A true celebration of Irish ingredients, the bitters showcase wild dillisk seaweed, which has been carefully hand-harvested from Long Rock, County Sligo, and dried naturally on the shores of the Wild Atlantic Way by Damian Melvin, a second-generation seaweed harvester. The innovative cocktail ingredient is the second release in the Jameson Bitters range, which was first launched with Jameson Wild Sloe Berry Bitters in 2015 to inspire bartenders to experiment with Jameson in new and exciting ways.
Developed by Dave Quinn, Master of Whiskey Science at Midleton Distillery, Jameson Wild Seaweed Bitters is a highly concentrated infusion of Jameson Irish whiskey, a variety of herbs – including cinchona, wormwood, ginseng and gentian – and wild dillisk seaweed. The result is an offering of rich, intense and well-balanced bitters, bottled at 46% ABV, that invoke aromas and flavours of the rugged Irish seashore.
Brendan Buckley, Strategy, Insights, Innovation & Prestige Whiskeys Director in Irish Distillers said: “It’s no secret that part of Jameson’s success in the US and around the world has been down to strong brand advocacy among the world’s best bartenders, and we are committed to developing exciting new concepts that ignite the creativity of these industry leaders. Since launching our Jameson Bitters project back in 2015, the feedback from the global on-trade has been fantastic so we cannot wait to see how bartenders around the world interpret the flavour of the Irish coastline in their creations using Jameson Wild Seaweed Bitters, the first seaweed bitters in the market.
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