91.5 points Jim Murray's Whiskey Bible: "Here's the problem faced by any Jameson blender: the column still grain from Midleton is the hardest on the palate made anywhere in the world. So how do you get it to mould into what you want? Usually you can't, so you have to make the wiiskeys around it reflect and deflect for maximum effect. And that's what's going on here: a brittle whisky where the pot still element is magnified very cleverly indeed. Lovely stuff: New Yorkers are a lucky bunch! ABV 40%. NY exclusive. (2016)"
Producer notes: "It may have taken 232 years to get here, but we're sure you'll agree this spirit was worth the wait. It all began when our masters carefully selected a high proportion of Irish pot still whiskey and a rare small batch grain whiskey, and left it to mature in flame-charred bourbon barrels. As the whiskey matured, it developed aromatic notes of charred wood, deep spices and exotic fruit to create the unmistakable rich and smooth Jameson Black Barrel taste."