The Guinness Brewery Park Royal during demolition, at its peak the largest and most productive brewery in the world.
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Rare,humorous 1940 Guinness advert depicting an opened bottle of Guinness with accompanying note-"opened & passed by censor" 47cm x 34cm Ardee Co Louth Arthur Guinness started brewing ales in 1759 at the St James Gate Brewery,Dublin.On 31st December 1759 he signed a 9,000 year lease at £45 per annum for the unused brewery.Ten years later, on 19 May 1769, Guinness first exported his ale: he shipped six-and-a-half barrels to Great Britain. Arthur Guinness started selling the dark beer porter in 1778. The first Guinness beers to use the term were Single Stout and Double Stout in the 1840s.Throughout the bulk of its history, Guinness produced only three variations of a single beer type: porter or single stout, double or extra and foreign stout for export. “Stout” originally referred to a beer’s strength, but eventually shifted meaning toward body and colour.Porter was also referred to as “plain”, as mentioned in the famous refrain of Flann O’Brien‘s poem “The Workman’s Friend”: “A pint of plain is your only man.” Already one of the top-three British and Irish brewers, Guinness’s sales soared from 350,000 barrels in 1868 to 779,000 barrels in 1876.In October 1886 Guinness became a public company, and was averaging sales of 1,138,000 barrels a year. This was despite the brewery’s refusal to either advertise or offer its beer at a discount. Even though Guinness owned no public houses, the company was valued at £6 million and shares were twenty times oversubscribed, with share prices rising to a 60 per cent premium on the first day of trading. The breweries pioneered several quality control efforts. The brewery hired the statistician William Sealy Gosset in 1899, who achieved lasting fame under the pseudonym “Student” for techniques developed for Guinness, particularly Student’s t-distribution and the even more commonly known Student’s t-test. By 1900 the brewery was operating unparalleled welfare schemes for its 5,000 employees. By 1907 the welfare schemes were costing the brewery £40,000 a year, which was one-fifth of the total wages bill. The improvements were suggested and supervised by Sir John Lumsden. By 1914, Guinness was producing 2,652,000 barrels of beer a year, which was more than double that of its nearest competitor Bass, and was supplying more than 10 per cent of the total UK beer market. In the 1930s, Guinness became the seventh largest company in the world. Before 1939, if a Guinness brewer wished to marry a Catholic, his resignation was requested. According to Thomas Molloy, writing in the Irish Independent, “It had no qualms about selling drink to Catholics but it did everything it could to avoid employing them until the 1960s.” Guinness thought they brewed their last porter in 1973. In the 1970s, following declining sales, the decision was taken to make Guinness Extra Stout more “drinkable”. The gravity was subsequently reduced, and the brand was relaunched in 1981. Pale malt was used for the first time, and isomerized hop extract began to be used. In 2014, two new porters were introduced: West Indies Porter and Dublin Porter. Guinness acquired the Distillers Company in 1986.This led to a scandal and criminal trialconcerning the artificial inflation of the Guinness share price during the takeover bid engineered by the chairman, Ernest Saunders. A subsequent £5.2 million success fee paid to an American lawyer and Guinness director, Tom Ward, was the subject of the case Guinness plc v Saunders, in which the House of Lords declared that the payment had been invalid. In the 1980s, as the IRA’s bombing campaign spread to London and the rest of Britain, Guinness considered scrapping the Harp as its logo. The company merged with Grand Metropolitan in 1997 to form Diageo. Due to controversy over the merger, the company was maintained as a separate entity within Diageo and has retained the rights to the product and all associated trademarks of Guinness.The Guinness brewery in Park Royal, London closed in 2005. The production of all Guinness sold in the UK and Ireland was moved to St. James’s Gate Brewery, Dublin. Guinness has also been referred to as “that black stuff”. Guinness had a fleet of ships, barges and yachts. The Irish Sunday Independent newspaper reported on 17 June 2007 that Diageo intended to close the historic St James’s Gate plant in Dublin and move to a greenfield site on the outskirts of the city.This news caused some controversy when it was announced.The following day, the Irish Daily Mail ran a follow-up story with a double page spread complete with images and a history of the plant since 1759. Initially, Diageo said that talk of a move was pure speculation but in the face of mounting speculation in the wake of the Sunday Independent article, the company confirmed that it is undertaking a “significant review of its operations”. This review was largely due to the efforts of the company’s ongoing drive to reduce the environmental impact of brewing at the St James’s Gate plant. On 23 November 2007, an article appeared in the Evening Herald, a Dublin newspaper, stating that the Dublin City Council, in the best interests of the city of Dublin, had put forward a motion to prevent planning permission ever being granted for development of the site, thus making it very difficult for Diageo to sell off the site for residential development. On 9 May 2008, Diageo announced that the St James’s Gate brewery will remain open and undergo renovations, but that breweries in Kilkenny and Dundalk will be closed by 2013 when a new larger brewery is opened near Dublin. The result will be a loss of roughly 250 jobs across the entire Diageo/Guinness workforce in Ireland.Two days later, the Sunday Independent again reported that Diageo chiefs had met with Tánaiste Mary Coughlan, the deputy leader of the Government of Ireland, about moving operations to Ireland from the UK to benefit from its lower corporation tax rates. Several UK firms have made the move in order to pay Ireland’s 12.5 per cent rate rather than the UK’s 28 per cent rate. Diageo released a statement to the London stock exchange denying the report.Despite the merger that created Diageo plc in 1997, Guinness has retained its right to the Guinness brand and associated trademarks and thus continues to trade under the traditional Guinness name despite trading under the corporation name Diageo for a brief period in 1997. In November 2015 it was announced that Guinness are planning to make their beer suitable for consumption by vegetarians and vegans by the end of 2016 through the introduction of a new filtration process at their existing Guinness Brewery that avoids the need to use isinglass from fish bladders to filter out yeast particles.This went into effect in 2017, per the company’s FAQ webpage where they state: “Our new filtration process has removed the use of isinglass as a means of filtration and vegans can now enjoy a pint of Guinness. All Guinness Draught in keg format is brewed without using isinglass. Full distribution of bottle and can formats will be in place by the end of 2017, so until then, our advice to vegans is to consume the product from the keg format only for now. Guinness stout is made from water, barley, roast malt extract, hops, and brewer’s yeast. A portion of the barley is roasted to give Guinness its dark colour and characteristic taste. It is pasteurisedand filtered. Until the late 1950s Guinness was still racked into wooden casks. In the late 1950s and early 1960s, Guinness ceased brewing cask-conditioned beers and developed a keg brewing system with aluminium kegs replacing the wooden casks; these were nicknamed “iron lungs”.Until 2016 the production of Guinness, as with many beers, involved the use of isinglass made from fish. Isinglass was used as a fining agent for settling out suspended matter in the vat. The isinglass was retained in the floor of the vat but it was possible that minute quantities might be carried over into the beer. Diageo announced in February 2018 that the use of isinglass in draught Guinness was to be discontinued and an alternative clarification agent would be used instead. This has made draught Guinness acceptable to vegans and vegetarians. Arguably its biggest change to date, in 1959 Guinness began using nitrogen, which changed the fundamental texture and flavour of the Guinness of the past as nitrogen bubbles are much smaller than CO2, giving a “creamier” and “smoother” consistency over a sharper and traditional CO2 taste. This step was taken after Michael Ash – a mathematician turned brewer – discovered the mechanism to make this possible. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. High pressure of the dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic “surge” (the widget in cans and bottles achieves the same effect). This “widget” is a small plastic ball containing the nitrogen. The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. “Foreign Extra Stout” contains more carbon dioxide, causing a more acidic taste. Contemporary Guinness Draught and Extra Stout are weaker than they were in the 19th century, when they had an original gravity of over 1.070. Foreign Extra Stout and Special Export Stout, with abv of 7.5% and 9% respectively, are perhaps closest to the original in character.Although Guinness may appear to be black, it is officially a very dark shade of ruby. The most recent change in alcohol content from the Import Stout to the Extra Stout was due to a change in distribution through North American market. Consumer complaints have influenced recent distribution and bottle changes.
Studies claim that Guinness can be beneficial to the heart. Researchers found that “‘antioxidantcompounds’ in the Guinness, similar to those found in certain fruits and vegetables, are responsible for the health benefits because they slow down the deposit of harmful cholesterol on the artery walls.”Guinness ran an advertising campaign in the 1920s which stemmed from market research – when people told the company that they felt good after their pint, the slogan, created by Dorothy L. Sayers–”Guinness is Good for You”. Advertising for alcoholic drinks that implies improved physical performance or enhanced personal qualities is now prohibited in Ireland.Diageo, the company that now manufactures Guinness, says: “We never make any medical claims for our drinks.”
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Beautiful,nicely proportioned Baileys Irish Cream Pub Mirror. 45cm x 55 cm Baileys Irish cream is an Irish whiskey and cream-based liqueur, made by Diageo at Nangor Road, in Dublin, Republic of Ireland and in Mallusk, Northern Ireland owned by Gilbeys of Ireland, the trademark is currently owned by Diageo. It has a declared alcohol content of 17% by volume. Baileys Irish Cream was created by Tom Jago of Gilbeys of Ireland, a division of International Distillers & Vintners, as it searched for something to introduce to the international market. The process of finding a product began in 1971 and it was introduced in 1974 as the first Irish cream on the market. The Baileys name was granted permission by John Chesterman after Gilbeys asked to use the name from a restaurant that John Chesterman owned. The fictional R.A. Bailey signature was inspired by the Bailey's Hotel in London, though the registered trademark omits the apostrophe. Cream and Irish whiskey from various distilleries are homogenized to form an emulsion with the aid of an emulsifier containing refined vegetable oil. The process prevents the separation of alcohol and cream during storage. Baileys contains a proprietary cocoa extract recipe giving Baileys its chocolate character and essence. The quantity of other ingredients is not known but they include herbs and sugar. According to the manufacturer, no preservatives are required as the alcohol content preserves the cream. The cream used in the drink comes from Glanbia, an Irish dairy company. Glanbia's Virginia facility in County Cavan produces a range of fat-filled milk powders and fresh cream. It has been the principal cream supplier to Baileys Irish Cream Liqueurs for more than thirty years. At busier times of the year, Glanbia will also supply cream from its Ballyragget facility in Kilkenny. The manufacturer claims Baileys Irish Cream has a shelf life of 24 months and guarantees its taste for two years from the day it was made—opened or unopened, stored in a refrigerator or not—when stored away from direct sunlight at temperatures between 0 and 25 °C (32 and 77 °F).
Baileys and coffeeAs is the case with milk, cream will curdle whenever it comes into contact with a weak acid. Milk and cream contain casein, which coagulates, when mixed with weak acids such as lemon, tonic water, or traces of wine. While this outcome is undesirable in most situations, some cocktails (such as the cement mixer, which consists of a shot of Bailey's mixed with the squeezed juice from a slice of lime) specifically encourage coagulation. In 2003, Bailey & Co. launched Baileys Glide, aimed at the alcopop market. It was discontinued in 2006. In 2005, Baileys launched mint chocolate and crème caramel variants at 17% ABV. They were originally released in UK airports and were subsequently released in the mass markets of the UK, US, Australia and Canada in 2006. In 2008, Baileys, after the success of previous flavour variants, released a coffee variant, followed by a hazelnut flavoured variant in 2010.The company trialled a new premium variety, Baileys Gold, at several European airports in 2009. The Gold version also was marketed towards the Japanese consumer.The latest additions to the Baileys flavour family are Biscotti, launched in 2011, and a sub-brand premium product Baileys Chocolat Luxe, which combined Belgian chocolate with Baileys, in 2013. The company released a Vanilla-Cinnamon variety in the US market in 2013 with further flavours, Pumpkin Spice, Espresso and Salted Caramel launching the following year.In 2017, Baileys launched their Pumpkin Spice flavoured liqueur, also their Vegan-Friendly Baileys Almande, and in 2018 Baileys Strawberries & Cream was made available.
Baileys cheesecake served with a Baileys-and-chocolate sauce on the side -
Very rare Nicholas Devereux of Wexford Finest Irish Whiskey advert. 68cm x 55cm Clonroche Co Wexford Bishops Water Distillery(subsequently known as Nicholas Devereux Finest Irish Whisky) was an Irish whiskey distillery which operated in Wexford, Ireland between 1827 and 1914. The distillery was named for a stream which ran along the back of the distillery, the Bishop's Water, said to possess "various occult properties derived from the blessings of the sainted Bishop of Ferns". Constructed at a cost of £30,000, the distillery was reported to be “reckoned the most perfect and complete of the kind in Ireland”.In 1833, just a few years after it opened, the distillery recorded an output of about 200,000 gallons per annum .However, output had fallen to just 110,000 gallons per annum in 1886, when the distillery was visited by Alfred Barnard, as recorded in his seminal 1887 publication "The Whisky Distilleries of the United Kingdom". This was amongst the lowest output of any distillery operating in Ireland at the time, and far below the potential output of 250,000 gallons per annum reported when the distillery was offered for sale as a going concern in 1909. The distillery's whiskey, Barnard noted, was highly appreciated locally, and in the British cities where it was exported. In the early 20th century, with the Irish whiskey industry in decline, Bishop's Water distillery, like the majority of distilleries in Ireland at the time, suffered serious financial difficulties, and entered bankruptcy. Following its closure, the distillery was initially converted into an iron works (Pierce Ironworks). However, much of the site was later demolished, and little evidence of the distillery still remains. Some mementos can still be found in locals pubs, while a stone archway known to have been extant in 1903 and now bearing the inscription "Casa Rio", possibly in reference to the location of a Pierce ironworks office in Buenos Aires, marks the entrance to the site where the distillery once stood, on Distillery Road.In 1827, a whiskey distillery was established on what is now Distillery Road, Wexford by a consortium of businessmen. The consortium which traded under "Devereux, Harvey, and Co., Distillers", comprised a number of local businessmen, including Nicholas Devereux, his father John Devereux, and Maurice Crosbie Harvey. John Devereux had previously operated a small distillery in the area in the late 1700s, but will little success. In 1830, one of the partners, Maurice Harvey, was accidentally killed at the distillery by an excise man who was taking aim at some birds flying overhead. A few years later, in 1836, the partnership was dissolved at the mutual consent of the remaining partners, with Nicholas Devereux taking sole ownership of the distillery, after which the distillery traded under the name Nicholas Devereux & Son.On his death in 1840, operation of the distillery was taken over by his son Richard. Nichloas Devereux's granddaughter, Mary Anne Therese was also deeply involving in the distilling industry. She married John Locke, founder of the larger Kilbeggan distillery, and successfully took over the business operations of the distillery on his death in 1868. According to Alfred Barnard, the British journalist who visited Bishop's Water in the 1880s, the distillery produced triple-distilled "old pot still whiskey", which was sold locally in Ireland, and also exported to London, Liverpool, and Bristol. At the time of his visit, the Malt Warehouses on-site contained over 16,000 barrels of pure malt. In addition, upwards of 3,000 casks of whiskey were undergoing maturation at the distillery. Whiskey from the distillery is also noted to have been used in the production of blended whiskeys in later years. In the early 20th century, the distillery suffered financial difficulties. In 1907, an attempt was made to appoint a receiver, and in 1909, the distillery was put up for sale, but no takers could be found.In 1914, distilling eventually ceased at the site, and the remaining stocks were sold off.
An 1830 newspaper article reporting on the accidental death at the distillery -
Original,Interesting and rather furtive Players Please Navy Cut Cigarette Show Card Advert. 65cm x 54cm Navy cut were a brand of cigarettes manufactured by Imperial Brands –formerly John Player & Sons– in Nottingham, England.The brand became "Player's Navy Cut". They were particularly popular in Britain,Ireland and Germany in the late 19th century and early part of the 20th century, but were later produced in the United States. The packet has the distinctive logo of a smoking sailor in a 'Navy Cut' cap. The phrase "Navy Cut" is according to Player's adverts to originate from the habit of sailors taking a mixture of tobacco leaves and binding them with string or twine. The tobacco would then mature under pressure and the sailor could then dispense the tobacco by slicing off a "cut".The product is also available in pipe tobacco form. The cigarettes were available in tins and the original cardboard container was a four sided tray of cigarettes that slid out from a covering like a classic matchbox. The next design had fold in ends so that the cigarettes could be seen or dispensed without sliding out the tray. In the 1950s the packaging moved to the flip top design like most brands.The image of the sailor was known as "Hero" because of the name on his hat band. It was first used in 1883 and the lifebuoy was added five years later. The sailor images were an 1891 artists concept registered for Chester-based William Parkins and Co for their "Jack Glory" brand.Behind the sailor are two ships. The one on the left is thought to be HMS Britannia and the one on the right HMS Dreadnought or HMS Hero. As time went by the image of the sailor changed as it sometimes had a beard and other times he was clean shaven. In 1927 "Hero" was standardised on a 1905 version. As part of the 1927 marketing campaign John Player and Sons commissioned an oil painting Head of a Sailor by Arthur David McCormick.The Player's Hero logo was thought to contribute to the cigarettes popularity in the 20s and 30s when competitor W.D. & H.O. Wills tried to create a similar image. Unlike Craven A, Navy Cut was intended to have a unisex appeal. Advertisements referred to "the appeal to Eve's fair daughters" and lines like "Men may come and Men may go".
Enamelled metal box for 1 ounce of tobaccoHero is thought to have originally meant to indicate traditional British values, but his masculinity appealed directly to men and as a potential uncle figure for younger women. One slogan written inside the packet was "It's the tobacco that counts" and another was "Player's Please" which was said to appeal to the perceived desire of the population to be included in the mass market. The slogan was so well known that it was sufficient in a shop to get a packet of this brand. Player's Medium Navy Cut was the most popular by far of the three Navy Cut brands (there was also Mild and Gold Leaf). Two thirds of all the cigarettes sold in Britain were Players and two thirds of these was branded as Players Medium Navy Cut. In January 1937, Players sold nearly 3.5 million cigarettes (which included 1.34 million in London. The popularity of the brand was mostly amongst the middle class and in the South of England. While it was smoked in the north, other brands were locally more popular. The brand was discontinued in the UK in 2016. Origins : Co Down Dimensions : 56cm x 46cm 5kg
WWII cigarette packets exhibited at Monmouth Regimental Museumin 2012 -
Lovely,original example of this iconic Guinness Advert as printed by Mills & Rockleys Ltd Ipswich. 35cm x 70cm Bruree Co Limerick Arthur Guinness started brewing ales in 1759 at the St James Gate Brewery,Dublin.On 31st December 1759 he signed a 9,000 year lease at £45 per annum for the unused brewery.Ten years later, on 19 May 1769, Guinness first exported his ale: he shipped six-and-a-half barrels to Great Britain. Arthur Guinness started selling the dark beer porter in 1778. The first Guinness beers to use the term were Single Stout and Double Stout in the 1840s.Throughout the bulk of its history, Guinness produced only three variations of a single beer type: porter or single stout, double or extra and foreign stout for export. “Stout” originally referred to a beer’s strength, but eventually shifted meaning toward body and colour.Porter was also referred to as “plain”, as mentioned in the famous refrain of Flann O’Brien‘s poem “The Workman’s Friend”: “A pint of plain is your only man.” Already one of the top-three British and Irish brewers, Guinness’s sales soared from 350,000 barrels in 1868 to 779,000 barrels in 1876.In October 1886 Guinness became a public company, and was averaging sales of 1,138,000 barrels a year. This was despite the brewery’s refusal to either advertise or offer its beer at a discount. Even though Guinness owned no public houses, the company was valued at £6 million and shares were twenty times oversubscribed, with share prices rising to a 60 per cent premium on the first day of trading.[12] The breweries pioneered several quality control efforts. The brewery hired the statistician William Sealy Gosset in 1899, who achieved lasting fame under the pseudonym “Student” for techniques developed for Guinness, particularly Student’s t-distribution and the even more commonly known Student’s t-test. By 1900 the brewery was operating unparalleled welfare schemes for its 5,000 employees. By 1907 the welfare schemes were costing the brewery £40,000 a year, which was one-fifth of the total wages bill. The improvements were suggested and supervised by Sir John Lumsden. By 1914, Guinness was producing 2,652,000 barrels of beer a year, which was more than double that of its nearest competitor Bass, and was supplying more than 10 per cent of the total UK beer market. In the 1930s, Guinness became the seventh largest company in the world. Before 1939, if a Guinness brewer wished to marry a Catholic, his resignation was requested. According to Thomas Molloy, writing in the Irish Independent, “It had no qualms about selling drink to Catholics but it did everything it could to avoid employing them until the 1960s.” Guinness thought they brewed their last porter in 1973. In the 1970s, following declining sales, the decision was taken to make Guinness Extra Stout more “drinkable”. The gravity was subsequently reduced, and the brand was relaunched in 1981. Pale malt was used for the first time, and isomerized hop extract began to be used. In 2014, two new porters were introduced: West Indies Porter and Dublin Porter. Guinness acquired the Distillers Company in 1986.This led to a scandal and criminal trialconcerning the artificial inflation of the Guinness share price during the takeover bid engineered by the chairman, Ernest Saunders. A subsequent £5.2 million success fee paid to an American lawyer and Guinness director, Tom Ward, was the subject of the case Guinness plc v Saunders, in which the House of Lords declared that the payment had been invalid. In the 1980s, as the IRA’s bombing campaign spread to London and the rest of Britain, Guinness considered scrapping the Harp as its logo. The company merged with Grand Metropolitan in 1997 to form Diageo. Due to controversy over the merger, the company was maintained as a separate entity within Diageo and has retained the rights to the product and all associated trademarks of Guinness.The Guinness brewery in Park Royal, London closed in 2005. The production of all Guinness sold in the UK and Ireland was moved to St. James’s Gate Brewery, Dublin. Guinness has also been referred to as “that black stuff”. Guinness had a fleet of ships, barges and yachts. The Irish Sunday Independent newspaper reported on 17 June 2007 that Diageo intended to close the historic St James’s Gate plant in Dublin and move to a greenfield site on the outskirts of the city.This news caused some controversy when it was announced.The following day, the Irish Daily Mail ran a follow-up story with a double page spread complete with images and a history of the plant since 1759. Initially, Diageo said that talk of a move was pure speculation but in the face of mounting speculation in the wake of the Sunday Independent article, the company confirmed that it is undertaking a “significant review of its operations”. This review was largely due to the efforts of the company’s ongoing drive to reduce the environmental impact of brewing at the St James’s Gate plant. On 23 November 2007, an article appeared in the Evening Herald, a Dublin newspaper, stating that the Dublin City Council, in the best interests of the city of Dublin, had put forward a motion to prevent planning permission ever being granted for development of the site, thus making it very difficult for Diageo to sell off the site for residential development. On 9 May 2008, Diageo announced that the St James’s Gate brewery will remain open and undergo renovations, but that breweries in Kilkenny and Dundalk will be closed by 2013 when a new larger brewery is opened near Dublin. The result will be a loss of roughly 250 jobs across the entire Diageo/Guinness workforce in Ireland.Two days later, the Sunday Independent again reported that Diageo chiefs had met with Tánaiste Mary Coughlan, the deputy leader of the Government of Ireland, about moving operations to Ireland from the UK to benefit from its lower corporation tax rates. Several UK firms have made the move in order to pay Ireland’s 12.5 per cent rate rather than the UK’s 28 per cent rate. Diageo released a statement to the London stock exchange denying the report.Despite the merger that created Diageo plc in 1997, Guinness has retained its right to the Guinness brand and associated trademarks and thus continues to trade under the traditional Guinness name despite trading under the corporation name Diageo for a brief period in 1997. In November 2015 it was announced that Guinness are planning to make their beer suitable for consumption by vegetarians and vegans by the end of 2016 through the introduction of a new filtration process at their existing Guinness Brewery that avoids the need to use isinglass from fish bladders to filter out yeast particles.This went into effect in 2017, per the company’s FAQ webpage where they state: “Our new filtration process has removed the use of isinglass as a means of filtration and vegans can now enjoy a pint of Guinness. All Guinness Draught in keg format is brewed without using isinglass. Full distribution of bottle and can formats will be in place by the end of 2017, so until then, our advice to vegans is to consume the product from the keg format only for now. Guinness stout is made from water, barley, roast malt extract, hops, and brewer’s yeast. A portion of the barley is roasted to give Guinness its dark colour and characteristic taste. It is pasteurisedand filtered. Until the late 1950s Guinness was still racked into wooden casks. In the late 1950s and early 1960s, Guinness ceased brewing cask-conditioned beers and developed a keg brewing system with aluminium kegs replacing the wooden casks; these were nicknamed “iron lungs”.Until 2016 the production of Guinness, as with many beers, involved the use of isinglass made from fish. Isinglass was used as a fining agent for settling out suspended matter in the vat. The isinglass was retained in the floor of the vat but it was possible that minute quantities might be carried over into the beer. Diageo announced in February 2018 that the use of isinglass in draught Guinness was to be discontinued and an alternative clarification agent would be used instead. This has made draught Guinness acceptable to vegans and vegetarians. Arguably its biggest change to date, in 1959 Guinness began using nitrogen, which changed the fundamental texture and flavour of the Guinness of the past as nitrogen bubbles are much smaller than CO2, giving a “creamier” and “smoother” consistency over a sharper and traditional CO2 taste. This step was taken after Michael Ash – a mathematician turned brewer – discovered the mechanism to make this possible. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. High pressure of the dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic “surge” (the widget in cans and bottles achieves the same effect). This “widget” is a small plastic ball containing the nitrogen. The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. “Foreign Extra Stout” contains more carbon dioxide, causing a more acidic taste. Contemporary Guinness Draught and Extra Stout are weaker than they were in the 19th century, when they had an original gravity of over 1.070. Foreign Extra Stout and Special Export Stout, with abv of 7.5% and 9% respectively, are perhaps closest to the original in character.Although Guinness may appear to be black, it is officially a very dark shade of ruby. The most recent change in alcohol content from the Import Stout to the Extra Stout was due to a change in distribution through North American market. Consumer complaints have influenced recent distribution and bottle changes.
The Guinness Brewery Park Royal during demolition, at its peak the largest and most productive brewery in the world.Studies claim that Guinness can be beneficial to the heart. Researchers found that “‘antioxidantcompounds’ in the Guinness, similar to those found in certain fruits and vegetables, are responsible for the health benefits because they slow down the deposit of harmful cholesterol on the artery walls.”Guinness ran an advertising campaign in the 1920s which stemmed from market research – when people told the company that they felt good after their pint, the slogan, created by Dorothy L. Sayers–”Guinness is Good for You”. Advertising for alcoholic drinks that implies improved physical performance or enhanced personal qualities is now prohibited in Ireland.Diageo, the company that now manufactures Guinness, says: “We never make any medical claims for our drinks.” But as this particular ad says-Down with Guinness .You'll feel better ! -
Sweet Afton Virginia Cigarettes Advertising print with beautiful images of the two holy grails in Irish Sport-The Sam Maguire Cup for the All Ireland Gaelic football Champions and the Liam McCarthy Cup for the All Ireland Hurling Champions.A footballer from Cork and a hurler from Kilkenny are featured in this charming print. 48cm x 62cm Drimoleague Co CorkSweet Afton was an Irish brand of short, unfiltered cigarettes made with Virginia tobacco and produced by P.J. Carroll & Co., Dundalk, Ireland, now a subsidiary of British American Tobacco. The Sweet Afton brand was launched by Carroll's in 1919 to celebrate the link between Dundalk and the national poet of Scotland, Robert Burns. Burns' eldest sister, Agnes, lived in Dundalk from 1817 until her death in 1834 and was buried in the cemetery of St. Nicholas's Church in the town. Carroll's thought that the brand would only be successful in Scotland if the carton simply had an image of Burns, or Scottish name on the packet, so the people of Dundalk were canvassed and the name Sweet Afton was chosen. The name is taken from Burns' poem "Sweet Afton", which itself takes its title from the poem's first stanza: Flow gently, sweet Afton, amang thy green braes Flow gently, I’ll sing thee a song in thy praise My Mary’s asleep by they murmuring stream Flow gently, sweet Afton, disturb not her dream. A larger version of the cigarette was also marketed under the brand name Afton Major. This name served as inspiration for Carroll's later Majorbrand of tipped cigarettes. As of Autumn 2011, British American Tobacco no longer manufactures Sweet Afton cigarettes. The text "Thank you for your loyalty, unfortunately Sweet Afton will not be available in the future. However Major, our other Irish brand with similar tobacco will still be widely available for purchase." was written on a sticker that was put on the last line of packs, before it went out of production. The brand proved particularly popular with post World War II Rive Gauche Paris. It was reputed to be Jean-Paul Sartre's preferred cigarette, and also featured prominently in Louis Malle's film Le Feu Follet, as well as a number of other Nouvelle Vague films.Margot Tenenbaum (played by Gwyneth Paltrow) from Wes Anderson's 2001 film The Royal Tenenbaums also smokes Sweet Aftons. Thomas Shelby, in Peaky Blinders, smokes Sweet Aftons. They are also the favoured brand of Gerhard Selb, the eponymous private investigator in the trilogy by Bernhard Schlink -
Stylishly framed portrait of the founder of the Guinness Empire ,Arthur Guinness. 56cm x 47cm Dublin In 1752,at the age of 27 he was bequeathed £100 by his godfather, the late Church of Ireland Archbishop of Cashel,Arthur Price.He used the inheritance wisely and purchased a brewery in Celbridge Co Kildare before moving to St James Gate in Dublin five years later and signing a 9000 lease for the premises.And as they say, the rest is history. Arthur Guinness started brewing ales in 1759 at the St James Gate Brewery,Dublin.On 31st December 1759 he signed a 9,000 year lease at £45 per annum for the unused brewery.Ten years later, on 19 May 1769, Guinness first exported his ale: he shipped six-and-a-half barrels to Great Britain. Arthur Guinness started selling the dark beer porter in 1778. The first Guinness beers to use the term were Single Stout and Double Stout in the 1840s.Throughout the bulk of its history, Guinness produced only three variations of a single beer type: porter or single stout, double or extra and foreign stout for export. “Stout” originally referred to a beer’s strength, but eventually shifted meaning toward body and colour.Porter was also referred to as “plain”, as mentioned in the famous refrain of Flann O’Brien‘s poem “The Workman’s Friend”: “A pint of plain is your only man.” Already one of the top-three British and Irish brewers, Guinness’s sales soared from 350,000 barrels in 1868 to 779,000 barrels in 1876.In October 1886 Guinness became a public company, and was averaging sales of 1,138,000 barrels a year. This was despite the brewery’s refusal to either advertise or offer its beer at a discount. Even though Guinness owned no public houses, the company was valued at £6 million and shares were twenty times oversubscribed, with share prices rising to a 60 per cent premium on the first day of trading.[12] The breweries pioneered several quality control efforts. The brewery hired the statistician William Sealy Gosset in 1899, who achieved lasting fame under the pseudonym “Student” for techniques developed for Guinness, particularly Student’s t-distribution and the even more commonly known Student’s t-test. By 1900 the brewery was operating unparalleled welfare schemes for its 5,000 employees. By 1907 the welfare schemes were costing the brewery £40,000 a year, which was one-fifth of the total wages bill. The improvements were suggested and supervised by Sir John Lumsden. By 1914, Guinness was producing 2,652,000 barrels of beer a year, which was more than double that of its nearest competitor Bass, and was supplying more than 10 per cent of the total UK beer market. In the 1930s, Guinness became the seventh largest company in the world. Before 1939, if a Guinness brewer wished to marry a Catholic, his resignation was requested. According to Thomas Molloy, writing in the Irish Independent, “It had no qualms about selling drink to Catholics but it did everything it could to avoid employing them until the 1960s.” Guinness thought they brewed their last porter in 1973. In the 1970s, following declining sales, the decision was taken to make Guinness Extra Stout more “drinkable”. The gravity was subsequently reduced, and the brand was relaunched in 1981. Pale malt was used for the first time, and isomerized hop extract began to be used. In 2014, two new porters were introduced: West Indies Porter and Dublin Porter. Guinness acquired the Distillers Company in 1986.This led to a scandal and criminal trialconcerning the artificial inflation of the Guinness share price during the takeover bid engineered by the chairman, Ernest Saunders. A subsequent £5.2 million success fee paid to an American lawyer and Guinness director, Tom Ward, was the subject of the case Guinness plc v Saunders, in which the House of Lords declared that the payment had been invalid. In the 1980s, as the IRA’s bombing campaign spread to London and the rest of Britain, Guinness considered scrapping the Harp as its logo. The company merged with Grand Metropolitan in 1997 to form Diageo. Due to controversy over the merger, the company was maintained as a separate entity within Diageo and has retained the rights to the product and all associated trademarks of Guinness.The Guinness brewery in Park Royal, London closed in 2005. The production of all Guinness sold in the UK and Ireland was moved to St. James’s Gate Brewery, Dublin. Guinness has also been referred to as “that black stuff”. Guinness had a fleet of ships, barges and yachts. The Irish Sunday Independent newspaper reported on 17 June 2007 that Diageo intended to close the historic St James’s Gate plant in Dublin and move to a greenfield site on the outskirts of the city.This news caused some controversy when it was announced.The following day, the Irish Daily Mail ran a follow-up story with a double page spread complete with images and a history of the plant since 1759. Initially, Diageo said that talk of a move was pure speculation but in the face of mounting speculation in the wake of the Sunday Independent article, the company confirmed that it is undertaking a “significant review of its operations”. This review was largely due to the efforts of the company’s ongoing drive to reduce the environmental impact of brewing at the St James’s Gate plant. On 23 November 2007, an article appeared in the Evening Herald, a Dublin newspaper, stating that the Dublin City Council, in the best interests of the city of Dublin, had put forward a motion to prevent planning permission ever being granted for development of the site, thus making it very difficult for Diageo to sell off the site for residential development. On 9 May 2008, Diageo announced that the St James’s Gate brewery will remain open and undergo renovations, but that breweries in Kilkenny and Dundalk will be closed by 2013 when a new larger brewery is opened near Dublin. The result will be a loss of roughly 250 jobs across the entire Diageo/Guinness workforce in Ireland.Two days later, the Sunday Independent again reported that Diageo chiefs had met with Tánaiste Mary Coughlan, the deputy leader of the Government of Ireland, about moving operations to Ireland from the UK to benefit from its lower corporation tax rates. Several UK firms have made the move in order to pay Ireland’s 12.5 per cent rate rather than the UK’s 28 per cent rate. Diageo released a statement to the London stock exchange denying the report.Despite the merger that created Diageo plc in 1997, Guinness has retained its right to the Guinness brand and associated trademarks and thus continues to trade under the traditional Guinness name despite trading under the corporation name Diageo for a brief period in 1997. In November 2015 it was announced that Guinness are planning to make their beer suitable for consumption by vegetarians and vegans by the end of 2016 through the introduction of a new filtration process at their existing Guinness Brewery that avoids the need to use isinglass from fish bladders to filter out yeast particles.This went into effect in 2017, per the company’s FAQ webpage where they state: “Our new filtration process has removed the use of isinglass as a means of filtration and vegans can now enjoy a pint of Guinness. All Guinness Draught in keg format is brewed without using isinglass. Full distribution of bottle and can formats will be in place by the end of 2017, so until then, our advice to vegans is to consume the product from the keg format only for now. Guinness stout is made from water, barley, roast malt extract, hops, and brewer’s yeast. A portion of the barley is roasted to give Guinness its dark colour and characteristic taste. It is pasteurisedand filtered. Until the late 1950s Guinness was still racked into wooden casks. In the late 1950s and early 1960s, Guinness ceased brewing cask-conditioned beers and developed a keg brewing system with aluminium kegs replacing the wooden casks; these were nicknamed “iron lungs”.Until 2016 the production of Guinness, as with many beers, involved the use of isinglass made from fish. Isinglass was used as a fining agent for settling out suspended matter in the vat. The isinglass was retained in the floor of the vat but it was possible that minute quantities might be carried over into the beer. Diageo announced in February 2018 that the use of isinglass in draught Guinness was to be discontinued and an alternative clarification agent would be used instead. This has made draught Guinness acceptable to vegans and vegetarians. Arguably its biggest change to date, in 1959 Guinness began using nitrogen, which changed the fundamental texture and flavour of the Guinness of the past as nitrogen bubbles are much smaller than CO2, giving a “creamier” and “smoother” consistency over a sharper and traditional CO2 taste. This step was taken after Michael Ash – a mathematician turned brewer – discovered the mechanism to make this possible. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. High pressure of the dissolved gas is required to enable very small bubbles to be formed by forcing the draught beer through fine holes in a plate in the tap, which causes the characteristic “surge” (the widget in cans and bottles achieves the same effect). This “widget” is a small plastic ball containing the nitrogen. The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. “Foreign Extra Stout” contains more carbon dioxide, causing a more acidic taste. Contemporary Guinness Draught and Extra Stout are weaker than they were in the 19th century, when they had an original gravity of over 1.070. Foreign Extra Stout and Special Export Stout, with abv of 7.5% and 9% respectively, are perhaps closest to the original in character.Although Guinness may appear to be black, it is officially a very dark shade of ruby. The most recent change in alcohol content from the Import Stout to the Extra Stout was due to a change in distribution through North American market. Consumer complaints have influenced recent distribution and bottle changes.
The Guinness Brewery Park Royal during demolition, at its peak the largest and most productive brewery in the world.Studies claim that Guinness can be beneficial to the heart. Researchers found that “‘antioxidantcompounds’ in the Guinness, similar to those found in certain fruits and vegetables, are responsible for the health benefits because they slow down the deposit of harmful cholesterol on the artery walls.”Guinness ran an advertising campaign in the 1920s which stemmed from market research – when people told the company that they felt good after their pint, the slogan, created by Dorothy L. Sayers–”Guinness is Good for You”. Advertising for alcoholic drinks that implies improved physical performance or enhanced personal qualities is now prohibited in Ireland.Diageo, the company that now manufactures Guinness, says: “We never make any medical claims for our drinks.” -
52cm x 65cm Thomondgate Limerick This advertising print is as rare as a white rhino.Namely because one of Limerick City's only ever distillery's was Archibald Walkers located at Thomondgate on the banks of the River Shannon and it sadly closed in 1905.Originally owned by the Steins,who was we know were related to the Jamesons of Bow Street through marriage ,they sold the business to a Archibald Walker in 1879.Walker already owned the Vauxhall distillery in Liverpool and the Adelphi in Glasgow,making him the only distiller to ever simultaneously own a distillery in Scotland,England and Ireland.Walkers employed 70 men and produced 300,000 gallons of whiskey, which was much smaller than most of its competitors .The distillery did have a small local trade but most of the whiskey appears to have been exported to England.Business was badly affected by the economic downturn in 1900-1902 and was sold to Scottish Distillers Co,who within three years had closed down all of Archibalds Walkers three distilleries.Little or nothing of the distillery building remains today and bottles bearing the Limerick Whiskey label seem to have totally disappeared save a few mirrors and prints in a few old Limerick pubs - hence the absolute rarity value of this beautiful piece as it is well in excess of 115 years old.Please email us directly about this rare gem. -
A very gracious and substantial Canadian Club Whiskey Mirror.Ok it might have originated from Windsor,Ontario when Hiram Walker moved his distillery across the Detroit River due to prohibition but we recovered this gem from a once famous public house in Killarney Co Kerry.The owner had returned from Canada to open his own pub in his native town and the first item he adorned his new pub was with this lovely mirror. Killarney Co Kerry (via Ontario) 53cm x 40cm -
Another extremely rare and quite ancient advertising print from 1911 depicting the Aintree Grand National of that year when Burkes Whiskey Ltd celebrated the fact that the first 3 horses home were all Irish Bred;1-Glenside,2-Rathnally,3- Shady Girl.The actual image taken by the photographer W.A Rouch shows an almighty tussle at the famous Valentines Brook fence between Shady Girl and Glenside.Despite their valiant attempts to market their business Burkes Three Star Irish Whiskey,another once famous distillery also became sadly defunct a few short years later. Mullingar Co. Westmeath 37cm x 44cm -
90cm x 65cm Dublin A beautiful original souvenir Powers Whiskey poster advertising the company's participation at the 1893 World Fair held in Chicago to celebrate the 400th anniversary of Christopher Columbus's arrival in the New World in 1492.The fair was an influential social and cultural event and had a profound effect on architecture,sanitation,the Arts,Chicago's self image and American Industrial optimism .Powers Whiskey itself was established in 1792 before moving to Johns Lane in 1822 and then expanding its ranks and production levels rapidly to become one of the most impressive architectural sights in Victorian Dublin-an overhead view of which is depicted in this beautiful print. In 1791 James Power, an innkeeper from Dublin, established a small distillery at his public house at 109 Thomas St., Dublin. The distillery, which had an output of about 6,000 gallons in its first year of operation, initially traded as James Power and Son, but by 1822 had become John Power & Son,and had moved to a new premises at John’s Lane, a side street off Thomas Street. At the time the distillery had three pot stills, though only one, a 500-gallon still is thought to have been in use. Following reform of the distilling laws in 1823, the distillery expanded rapidly. In 1827, production was reported at 160,270 gallons,and by 1833 had grown to 300,000 gallons per annum. As the distillery grew, so too did the stature of the family. In 1841, John Power, grandson of the founder was awarded a baronet, a hereditary title. In 1855, his son Sir James Power, laid the foundation stone for the O’Connell Monument, and in 1859 became High Sheriff of Dublin. In 1871, the distillery was expanded and rebuilt in the Victorian style, becoming one of the most impressive sights in Dublin.After expansion, output at the distillery rose to 700,000 gallons per annum, and by the 1880s, had reached about 900,000 gallons per annum, at which point the distillery covered over six acres of central Dublin, and had a staff of about 300 people.During this period, when the Dublin whiskey distilleries were amongst the largest in the world, the family run firms of John Powers, along with John Jameson, William Jameson, and George Roe, (collectively known as the “Big Four”) came to dominate the Irish distilling landscape, introducing several innovations. In 1886, John Power & Son began bottling their own whiskey, rather than following the practice customary at the time, of selling whiskey directly to merchants and bonders who would bottle it themselves. They were the first Dublin distillery to do so, and one of the first in the world.A gold label adorned each bottle and it was from these that the whiskey got the name Powers Gold Label. When Alfred Barnard, the British historian visited John’s Lane in the late 1880s, he noted the elegance and cleanliness of the buildings, and the modernity of the distillery, describing it as “about as complete a work as it is possible to find anywhere”. At the time of his visit, the distillery was home to five pot stills, two of which with capacities of 25,000 gallons, were amongst the largest ever built.In addition, Barnard was high in his praise for Powers whiskey, noting:”The old make, which we drank with our luncheon was delicious and finer than anything we had hitherto tasted.It was as perfect in flavour, and as pronounced in the ancient aroma of Irish Whiskey so dear to to the hearts of connoisseurs,as one could possibly desire and we found a small flask of it very useful afterwards on our travels.” The last member of the family to sit on the board was Sir Thomas Talbot Power,who died in 1930,and with him the Power’s Baronetcy. However, ownership remained in the family until 1966, and several descendants of his sisters remained at work with the company until recent times. In 1961, a Coffey still was installed in John’s Lane Distillery, allowing the production of vodka and gin, in addition to the testing of grain whiskey for use in blended whiskey. This was a notable departure for the firm, as for many years the big Dublin distilling dynasties had shunned the use of Coffey stills, questioning if their output, grain whiskey could even be termed whiskey. However, with many of the Irish distilleries having closed in the early 20th century in part due to their failure to embrace a change in consumer preference towards blended whiskey, Powers were instrumental in convincing the remaining Irish distilleries to reconsider their stance on blended whiskey. In 1966, with the Irish whiskey industry still struggling following Prohibition in the United States, the Anglo-Irish Trade War and the rise of competition from Scotch whiskey, John Powers & Son joined forces with the only other remaining distillers in the Irish Republic, the Cork Distilleries Company and their Dublin rivals John Jameson & Son, to form Irish Distillers. Soon after, in a bold move, Irish Distillers decided to close all of their existing distilleries, and to consolidate production at a new purpose-built facility in Midleton (the New Midleton Distillery) alongside their existing Old Midleton Distillery. The new distillery opened in 1975, and a year later, production ceased at John’s Lane Distillery and began anew in Cork, with Powers Gold Label and many other Irish whiskeys reformulated from single pot stills whiskeys to blends. In 1989, Irish Distillers itself became a subsidiary of Pernod-Ricard following a friendly takeover.Since the closure of the John’s Lane distillery, many of the distillery buildings were demolished. However, some of the buildings have been incorporated into the National College of Art and Design, and are now protected structures. In addition, three of the distillery’s pot stills were saved and now located in the college’s Red Square.
The Still House at John’s Lane Distillery, as it looked when Alfred Barnard visited in the 1800s.
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Very rare example of a Jameson led advertising campaign extolling the delights of Ireland,in particular Bunratty Castle,the Shannon River as well as Jamesons old Irish Whiskey obviously! This delightful print demonstrates the unique old world charm of Ireland in the 1950s. 420cm x 60cm (unframed -limited edition poster form) John Jameson was originally a lawyer from Alloa in Scotland before he founded his eponymous distillery in Dublin in 1780.Prevoius to this he had made the wise move of marrying Margaret Haig (1753–1815) in 1768,one of the simple reasons being Margaret was the eldest daughter of John Haig, the famous whisky distiller in Scotland. John and Margaret had eight sons and eight daughters, a family of 16 children. Portraits of the couple by Sir Henry Raeburn are on display in the National Gallery of Ireland. John Jameson joined the Convivial Lodge No. 202, of the Dublin Freemasons on the 24th June 1774 and in 1780, Irish whiskey distillation began at Bow Street. In 1805, he was joined by his son John Jameson II who took over the family business that year and for the next 41 years, John Jameson II built up the business before handing over to his son John Jameson the 3rd in 1851. In 1901, the Company was formally incorporated as John Jameson and Son Ltd. Four of John Jameson’s sons followed his footsteps in distilling in Ireland, John Jameson II (1773 – 1851) at Bow Street, William and James Jameson at Marrowbone Lane in Dublin (where they partnered their Stein relations, calling their business Jameson and Stein, before settling on William Jameson & Co.). The fourth of Jameson's sons, Andrew, who had a small distillery at Enniscorthy, Co. Wexford, was the grandfather of Guglielmo Marconi, inventor of wireless telegraphy. Marconi’s mother was Annie Jameson, Andrew’s daughter. John Jameson’s eldest son, Robert took over his father’s legal business in Alloa. The Jamesons became the most important distilling family in Ireland, despite rivalry between the Bow Street and Marrowbone Lane distilleries. By the turn of the 19th century, it was the second largest producer in Ireland and one of the largest in the world, producing 1,000,000 gallons annually. Dublin at the time was the centre of world whiskey production. It was the second most popular spirit in the world after rum and internationally Jameson had by 1805 become the world's number one whiskey. Today, Jameson is the world's third largest single-distillery whiskey. Historical events, for a time, set the company back. The temperance movement in Ireland had an enormous impact domestically but the two key events that affected Jameson were the Irish War of Independence and subsequent trade war with the British which denied Jameson the export markets of the Commonwealth, and shortly thereafter, the introduction of prohibition in the United States. While Scottish brands could easily slip across the Canada–US border, Jameson was excluded from its biggest market for many years.The introduction of column stills by the Scottish blenders in the mid-19th-century enabled increased production that the Irish, still making labour-intensive single pot still whiskey, could not compete with. There was a legal enquiry somewhere in 1908 to deal with the trade definition of whiskey. The Scottish producers won within some jurisdictions, and blends became recognised in the law of that jurisdiction as whiskey. The Irish in general, and Jameson in particular, continued with the traditional pot still production process for many years.In 1966 John Jameson merged with Cork Distillers and John Powers to form the Irish Distillers Group. In 1976, the Dublin whiskey distilleries of Jameson in Bow Street and in John's Lane were closed following the opening of a New Midleton Distillery by Irish Distillers outside Cork. The Midleton Distillery now produces much of the Irish whiskey sold in Ireland under the Jameson, Midleton, Powers, Redbreast, Spot and Paddy labels. The new facility adjoins the Old Midleton Distillery, the original home of the Paddy label, which is now home to the Jameson Experience Visitor Centre and the Irish Whiskey Academy. The Jameson brand was acquired by the French drinks conglomerate Pernod Ricard in 1988, when it bought Irish Distillers. The old Jameson Distillery in Bow Street near Smithfield in Dublin now serves as a museum which offers tours and tastings. The distillery, which is historical in nature and no longer produces whiskey on site, went through a $12.6 million renovation that was concluded in March 2016, and is now a focal part of Ireland's strategy to raise the number of whiskey tourists, which stood at 600,000 in 2017.Bow Street also now has a fully functioning Maturation Warehouse within its walls since the 2016 renovation. It is here that Jameson 18 Bow Street is finished before being bottled at Cask Strength. In 2008, The Local, an Irish pub in Minneapolis, sold 671 cases of Jameson (22 bottles a day),making it the largest server of Jameson's in the world – a title it maintained for four consecutive years.
Historical pot still at the Jameson distillery in Cork
