Jameson is one of the most recognizable names in Irish whiskey and goes down as one of the brands you absolutely need to know to become familiar with this subcategory of spirit. Still, even those who are familiar with the original green-bottled Jameson might be at a loss when they encounter Jameson Black Barrel. With Black Barrel coming in at a noticeably higher price in comparison, you might be wondering what makes it stand out.

The name “Black Barrel” might send your thoughts toward the casks this whiskey ages in. In fact, that’s one of the key distinctions that separates Jameson Black Barrel from regular Jameson: Black Barrel is matured in double-charred casks. According to the distiller, this gives the whiskey a much more intense nose, with notes of toffee, butterscotch, and even fudge –- much different than the floral, peppery, woody notes of the original. Jameson Black Barrel, while still being a mix of single-pot and grain whiskeys, contains more of the former than original Jameson, giving it a taste more akin to the celebrated single-pot whiskeys of Ireland. However, they definitely share some flavors, with nutty and prominent vanilla notes featuring in both. So, for a change of taste or for a new whiskey to try in a particularly strong cocktail, Jameson Black Barrel might be worth a shot — literally and figuratively.

Read more: 12 Bourbons You Should Leave On The Shelf

Dissecting The Changes In Black Barrel

It’s all well and good to note the various changes that set Black Barrel apart from run-of-the-mill Jameson, but it helps to understand what these changes actually mean. With a little more insight, you might be better equipped at determining whether Black Barrel is worth the price hike for you.

The double-charred casks that house Black Barrel are important: The extra char helps to release some of the sweet and spicy notes that impart themselves in the whiskey. Black Barrel’s higher percentage of single-pot whiskey also means you’re getting a drink more in-line with beloved Irish whiskeys such as Redbreast, Green Spot, and Powers. Single pot still whiskeys, made exclusively in Ireland, use both malted and unmalted barley, a key factor that separates Irish whiskey from Scotch. Unmalted barley gives the whiskey more spicy earthiness in comparison, contributing to Black Barrel’s slight difference in flavor.

Like its predecessor, Jameson Black Barrel is triple-distilled. Each distillation process helps to refine the whiskey’s flavor and aroma, giving you a smoother whiskey than something that’s distilled only twice. And while calling a whiskey smooth is a bit of a rookie mistake, it applies well to the likes of Jameson and other triple-distilled Irish whiskeys. For a spirit that gets you a little closer to Erin’s Isle, Black Barrel seems a fine candidate.

Read the original article on Chowhound.