Historical pot still at the Jameson distillery in Cork
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46cm x 37cm. 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.
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40cm x 34cm LimerickBishops 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 -
40cm x 34cm LimerickThe Distillery in Chapelizod, near Dublin's Phoenix Park, was converted from an old mill in 1878 by the Distillers' Company, Ltd., of Scotland, who later went on to become the biggest player in Scotch Whisky owning brands such as Haig, Dewar's, and Buchanan's, as well as countless Malt and Grain Distilleries in Scotland, until the group was taken over by Guinness in the 1980s.
Old Advertisement for Phoenix Park DistilleryIt seemed profitable to own an Irish Distillery in those days: Dublin Whiskey, being considered the finest in the world, was priced 25 per cent higher than comparable Scotch Whisky.
The production of Phoenix Park Distillery, 350,000 gallons (1.5 Million Litres) per year, was sold to England and its colonies, as well as used for blending with DCL's own Scottish Malt and Grain Whiskies.
DCL's Phoenix Park Distillery in 1886However, Phoenix Park Distillery had only a short life span. Production ceased in 1921, and DCL abandoned the plant a few years later, due to the politically and commercially difficult situation in Ireland at the time.
Today, most buildings have survived, including the mill lade, once holding the largest water wheel in the UK. Others have been converted into apartment houses.
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60cm x 50cm Limerick 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 -
60cm x 50cm Limerick
Paddy is a brand of blended Irish whiskey produced by Irish Distillers, at the Midleton distillery in County Cork, on behalf of Sazerac, a privately held American company. Irish distillers owned the brand until its sale to Sazerac in 2016. As of 2016, Paddy is the fourth largest selling Irish whiskey in the WorldHistory The Cork Distilleries Company was founded in 1867 to merge four existing distilleries in Cork city (the North Mall, the Green, Watercourse Road, and Daly's) under the control of one group.A fifth distillery, the Midleton distillery, joined the group soon after in 1868. In 1882, the company hired a young Corkman called Paddy Flaherty as a salesman. Flaherty travelled the pubs of Cork marketing the company's unwieldy named "Cork Distilleries Company Old Irish Whiskey".His sales techniques (which including free rounds of drinks for customers) were so good, that when publicans ran low on stock they would write the distillery to reorder cases of "Paddy Flaherty's whiskey". In 1912, with his name having become synonymous with the whiskey, the distillery officially renamed the whiskey Paddy Irish Whiskey in his honour. In 1920s and 1930s in Ireland, whiskey was sold in casks from the distillery to wholesalers, who would in turn sell it on to publicans.To prevent fluctuations in quality due to middlemen diluting their casks, Cork Distilleries Company decided to bottle their own whiskey known as Paddy, becoming one of the first to do so. In 1988, following an unsolicited takeover offer by Grand Metropolitan, Irish Distillers approached Pernod Ricard and subsequently became a subsidiary of the French drinks conglomerate, following a friendly takeover bid. In 2016, Pernod Ricard sold the Paddy brand to Sazerac, a privately held American firm for an undisclosed fee. Pernod Ricard stated that the sale was in order "simplify" their portfolio, and allow for more targeted investment in their other Irish whiskey brands, such as Jameson and Powers. At the time of the sale, Paddy was the fourth largest selling Irish whiskey brand in the world, with sales of 200,000 9-litre cases per annum, across 28 countries worldwide. Paddy whiskey is distilled three times and matured in oak casks for up to seven years.Compared with other Irish whiskeys, Paddy has a comparatively low pot still content and a high malt content in its blend. Jim Murray, author of the Whiskey bible, has rated Paddy as "one of the softest of all Ireland's whiskeys".
Introduced 1879, renamed as Paddy in 1912 -
42cm x 32cm LimerickThomas Power (1856-1930) was the first chairman of Waterford County Council and was chairman of Dungarvan Town Commissioners on a number of occasions. In the 1880s he was in partnership with his brother producing mineral waters. In 1904 he began producing his award winning Blackwater Cider.In 1917 Thomas purchased the old St Brigid's Well Brewery in Fair Lane, Dungarvan from the Marquis of Waterford. The business was a great success and its produce was in demand all over County Waterford and beyond. After his death the brewery was taken over by his son Paul I. Power who managed it until 1976 when his son Ion took over. Brewing took place in Dungarvan throughout history but we only have detailed information from the late 18th century onwards. In 1917 the Marquis sold the property and it was acquired by Thomas Power. He developed a thriving business known as Power's Brewery. This brewing tradition continues into the modern era with the Dungarvan Brewing Company.
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47cm x 34cm 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
Historical pot still at the Jameson distillery in Cork -
45cm x 34cmThe Tullamore Distillery was founded in 1829 by Michael Molloy, in Tullamore, County Offaly, Ireland. When Molloy dead, in 1846, the distillery passed into the hands of one of his five nephews, Bernard Daly, and under the general management of Daniel E. Williams. 40 years later, in 1887, Bernard Daly died, and Tullamore Distillery passed to his son Captain Bernard Daly, who left, as always, the running of the distillery to Daniel E. Williams. Under Daniel E. Williams, the Tullamore Distillery expanded and prospered, lunching the whiskey which still bears his initials, Tullamore D.E.W. Williams was very resourceful and brought electricity to Tullamore in 1893. He installed telephones and motorised automobiles in the distillery. In 1903, the distillery was incorporated into a company under the name B Daly & Co. Ltd., of which both Daly and Williams had shares. The Tullamore Distillery, finally, came under complete control of Williams family in 1931. From 1925 to 1937, due to the advent of competition and to cut costs, Tullamore Distillery was temporarily mothballed. In the 1940s, Desmond, the grandson of Daniel E. Williams, began into alternative products, and with whiskey sales still languishing, the company decided to focus its resources on the liqueur Irish Mist. Therefore, distilling operations ceased in Tullamore in 1954, and production was temporarily moved to Power's Distillery in Dublin, and was later moved to Midleton Distillery and Bushmill's Distillery. William Grant & Sons acquired Tullamore brand in 2010 and, in March 2012, they announced that they were in the final stages of negotiations to acquire a site at Clonminch, situated on the outskirts of Tullamore. Construction of a new distillery began in May 2013 and in autumn 2014, the distillery was ready to start production in its ancestral home of Tullamore. The construction will be executed in three phases where the first was a pot still distillery with the possibility to distil 1,8 million litres per year. In early 2016, it was increased to 3,6 million litres by the addition of more stills and washbacks. Finally, a grain distillery and bottling plant were added in 2017. Tullamore can now produce all three components of its Tullamore D.E.W. blended whiskey on-site.- 1829 Tullamore Distillery was founded by Michael Molloy, in Tullamore, County Offaly, Ireland
- 1846 Molloy dead and the distillery passed into the hands of one of his five nephews, Bernard Daly
- 1887 Bernard Daly dead and Tullamore Distillery passed to his son Captain B. Daly
- 1893 Williams brought electricity to Tullamore
- 1903 The distillery was incorporate under tha name B Daly & Co. Ltd.
- 1925-1937 Tullamore Distillery was temporarily closed
- 1931 Tullamore came under complete control of Williams family
- 1954 The old Tullamore Distillery closed and production was transferred to the Midleton Distillery
- 2010 The brand was purchased by William Grant & Sons, who invested €35 million in the construction of the new Tullamore Distillery
- 2014 The new Tullamore Distillery opened
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44cm x 33cm Limerick 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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Daly's Distillery was an Irish whiskey distillery which operated in Cork City, Ireland from around 1820 to 1869. In 1867, the distillery was purchased by the Cork Distilleries Company (CDC), in an amalgamation of five cork distilleries. Two years later, in 1869, as the smallest CDC distillery, Daly's Distillery ceased operations. In the years that followed its closure, some of the buildings became part of Shaw's Flour Mill, and Murphy's Brewery, with others continuing to be used as warehouses by Cork Distilleries Company for several years (though information is difficult to come by, their continued existence is mentioned in Alfred Barnard's 1887 account of the distilleries of the United Kingdom).History
In 1798, the firm of James Daly & Co. was established as a rectifying distillery and wine merchants at a premises on Blarney St., Cork.In 1820, this was relocated to 32 John Street.As some sources state that the John distillery was established in 1807, and it is known that a William Lyons ran a distillery on John Street in the early 1800s, it is possible that Daly purchased an existing distillery on John Street. In 1822, James Daly's nephew John Murray joined the partnership.In 1828, the distillery is reported to have an output of 87,874 gallons of spirit.However, in 1833, output of only 39,000 gallons per annum was reported, which was low compared with some of the Irish distillers of the era; for instance, at that time Murphy's Distillery in nearby Midleton, had an output of over 400,000 gallons per annum. On James Daly's death, in 1850, the partnership, which at that point had consisted of James Daly, Maurice Murray (John Murray's son) and George Waters, was dissolved, with Maurice Murray taking sole ownership of the distillery, which continued to trade as James Daly & Co. After leaving the partnership, George Waters went on to purchase and run the nearby Green distillery. In 1853, Murray rebuilt and significantly extended the distillery, expanding onto neighbouring streets. By the late 1860s, the distillery had grown to occupy 3 acres, consisting of a brewhouse, distillery and maltings on John Street; granaries on Leitrim Street; and eight bonded warehouses scattered across John Street, Leitrim Street and Watercourse Road.According to accounts from the time, whiskey from the distillery, some of which was aged for seven years or more, was mainly exported "to the colonies". In particular, it was said that in Australia the whiskey sold at a premium to other whiskeys. A well respected member of the Irish distilling industry at the time, the distillery's owner Maurice Murray, conducted significant correspondence with William Ewart Gladstone, the then British Chancellor of the Exchequer, on behalf of the Irish distillers, with regard to the duties placed on Irish whiskey. In 1867, Daly's Distillery, was absorbed into Cork Distilleries Company (CDC), in an amalgamation of five Cork distilleries.As the smallest of the five distilleries, Daly's closed soon after the amalgamation, in 1869. Following its closure, Maurice Murray is known to have continued to work for the CDC at the North Mall Distillery, along with his son Daly Murray. The main distillery buildings later became part of Shaw's Flour Mill, while other buildings were incorporated into the nearby Murphy's Brewery, which was run by relatives of James Murphy of the Midleton Distillery, who was the driving force behind the establishment of the Cork Distilleries Company. One of the distillery buildings, now named "the Mill", is still visible on 32 Lower John Street, Cork. -
48cm x 38cmBlack & White 
Type Scotch whisky Manufacturer Diageo Country of origin Scotland Introduced 1879 Alcohol by volume 40% 
Black & White Whisky Drey, Riverside Museum, GlasgowBlack & White is a blended Scotch whisky produced by Diageo in Scotland. It was originally produced by the London-based James Buchanan & Co Ltd, which was founded by James Buchanan. When was first made in 1879 was Initially known as Buchanan's Blend and then House of Commons (after the British House of Commons), its nickname, referring to the black and white labelling, was eventually adopted as the official brand instead.[1] The brand's motif (featuring a black Scottish Terrier and a white West Highland White Terrier) was conceived by James Buchanan during the 1890s.[2] In 1968, the Black & White brand featured in an important trademark infringement case, Maier Brewing Co. v. Fleischmann Distilling Corp., 390 F.2d 117 (9th Cir. 1968), when a brewing company started manufacturing beer under the brand name "Black and White". After a series of mergers and acquisitions involving Dewar's (1915), Distillers Company, and Guinness (forming United Distillers), the brand is now owned by Diageo. It claims to be the most successful in France, Venezuela, and Brazil.At present, the brand is sold only outside the United Kingdom.
"James Buchanan & Co., Ltd. 1908 ad from the United StatesIn popular culture
- In Cheers season 6 episode 5 "The Crane Mutiny", Frasier orders a scotch, and Woody pours him a Black & White on the rocks.
- In his 1928 sonnet Huppy: The Life o' Riley, American war poet John Allan Wyeth describes an incident that took place in the French village of the same name, where Wyeth was serving with the 33rd U.S. Division during World War I. It was sometime between June 1 and 8, 1918. While on a nighttime carouse with his fellow Doughboys, Lt. Wyeth and his buddies found a village café and marched inside over the protests of the proprietress, who insisted that her place of business was closed. One of the soldiers replied, "Allez toot sweet," (Allez tout de suite means, "Go right away"), "to hell!" One of the soldiers ordered Black and White Scotch whisky. As the proprietress obliged, another Doughboy launched into a rendition of the new song, "You're in the Army Now".
- A bottle is seen on a table in a bar somewhere in the Congo in Tarzan Escapes (1936).
- Dick Diver, the main character in F. Scott Fitzgerald's 1934 novel, Tender is the Night, orders "The Blackenwite with siphon", symbolising clarity, but the French barman only has "Johnny Walkair", symbolising business as usual. He is later reported to smell of whiskey rather than whisky.
- James Bond drinks Black & White in the Ian Fleming novel Moonraker.
- James Bond shares a bottle with Felix Leiter and Quarrel in Pussfella's Bar in the 1962 film Dr. No.
- In the novel, Scruffy by Paul Gallico, a case of Black & White Scotch is the price the British must pay a Spaniard for his female Barbary ape as OIC Apes Maj. Tim Bailey and the MI-5 boffins strive to ensure Churchill’s (true) order that the ape packs be kept up to strength.
- Tom Rath drinks Black & White in the Sloan Wilson novel The Man in the Gray Flannel Suit.
- Black & White is the whisky Cary Grant was fond of in the 1964 movie Father Goose.
- Marcello Mastroianni drank Black & White with his father, his lady friend, and Paparazzo (played by Walter Santesso) (Paparazzo actually placed the order for the bottle of Black & White) in the Fellini classic film La Dolce Vita.
- In Some Girls Do (1969), the British spy film, Bulldog Drummond (played by Richard Johnson) orders Black & White with water several times.
- Physicist Richard Feynman drank Black & White, as described in his book Surely You're Joking, Mr. Feynman!.
- Herbert Kilpin, co-founder and first captain of football club AC Milan, claimed that "the only way to forget a conceded goal was to drink a sip of the hard stuff"; he reportedly kept a bottle of Black & White whisky in a hole behind the goal for such an occasion.
- Black & White whisky was featured in the film Dolores Claiborne.
- The drink is featured in the novel Breakfast of Champions by Kurt Vonnegut, in which the narrator orders a Black & White and water.
- One of the biggest hits of the Polish band Kombi is dedicated to and titled "Black & White".
- In the early opening credits of the Alfred Zeisler movie The Amazing Adventure (1936), and Louis King's Bulldog Drummond in Africa(1938), a neon sign can be briefly seen advertising Black & White whisky in the evening London cityscape.
- In the Czech movie Kamarád do deště II – Příběh z Brooklynu a bottle of this whisky was present in the hotel room and later Marek Vašut took it home.
- Frasier Crane's friend Dr. Lawrence Crandell orders a Black & White neat in season 7 episode 22 of Cheers. However, due to continuity error (most likely), it was served over rocks.
- When the antagonist in Paul Auster's 1986 novella, Ghosts (which was published as the second part of Auster's The New York Trilogy), orders a Black and White on the rocks, he is effectively revealing his identity to the novella's protagonist.
- Walt Disney reportedly ended his work days with one of his favorite cocktails, a Scotch Mist: Black & White poured over crushed ice with a lemon twist
- Along with Haig, Black & White was a favorite Scotch whisky of Dean Martin.
- Black & White was the favorite Whisky of Ludwig Erhard, the second chancellor of the German Federal Republic.
- In the 1972 French movie The Pebbles of Étretat, actor Maurice Ronet can be seen pouring a bottle of Black & White into a glass at 33:55.
- In the 1969 movie Monte Carlo or Bust!, Peter Cook and Dudley Moore have their Black and White Scotch confiscated at approximately 1:01:00 into the movie.
- In the 1977 French movie The Apprentice Heel, a bottle of Black and White Scotch can be seen being poured at 58:35.
- In the 1969 French movie The Appointment, a Black and White Scotch logo can be seen above the bar at 1:52.
- Black and White whisky figures prominently in the 1984 Malayalam (Indian) movie "Bharya Oru Devatha"
- In the 1969 BBC Monaco Grand Prix documentary entitled "Wheelbase", an advertisement for Black and White can be seen at the exit of the tunnel at 21:27
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48cm x 38cm Limerick 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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