METHOD AND MADNESS LAUNCHES WORLD FIRST IN IRISH WHISKEY

press release

METHOD AND MADNESS LAUNCHES 

WORLD FIRST IN IRISH WHISKEY

Limited-Edition Single Pot Still Whiskey Finished in Virgin Garryana Oak Barrels

Irish Distillers, maker of some of the world’s most loved whiskeys, is thrilled to announce the launch of METHOD AND MADNESS Garryana Oak Edition from its experimental Micro Distillery in Midleton, Co. Cork Ireland. A world first in Irish whiskey, this new release is a traditional single pot still whiskey finished in Garryana Oak casks that pushes the boundaries of Irish whiskey.

Created in 2017, the METHOD AND MADNESS brand is dedicated to exploring new mash bills, distillation techniques, and wood finishes in the world of Irish whiskey. The Micro Distillery serves as a blank copper canvas of innovation and experimentation at Midleton where whiskey masters and apprentices come together to develop curious and intriguing liquids to showcase to the world.  

METHOD AND MADNESS Garryana Oak is exceptional in its use of Oregon white oak, which is rare and distinctive for its tough and dense wood properties. Masterfully created by the talented Micro Distillery team and Wood Innovation specialists at Midleton Distillery, the whiskey was triple distilled at the Micro Distillery from a mashbill of malted and unmalted barley, and matured in ex-Bourbon American oak casks, before being finished in casks made from virgin Garryana oak from the rainy Pacific Northwest for between four and 12 months.

The Garryana oak brings a unique richness, complexity, and spiciness to the whiskey and is considered to have an elevated phenolic aroma profile and higher tannins, which contribute to a distinctive array of flavours. This exquisite expression offers aromas of smoked applewood, treacle, and golden raisins, with notes of black pepper, coffee cake, clove spice and malted barley.

Crafted using Quercus Garryana, a species of white oak native to the Pacific Northwest, this limited-edition embodies the distinct character of the region's environment. Garryana Oak is the only native oak in Washington and British Columbia, and the principal native oak of Oregon. This particular species of white oak is known for its tough, durable wood, and its use in barrel-making is a relatively new development.

Celebrating the launch of METHOD AND MADNESS Garryana Oak, Finbarr Curran, Maturation Lead at Midleton Distillery, said, " METHOD AND MADNESS Garryana Oak is an expression aligned with the brand’s commitment to pushing the boundaries of what’s possible in the world of Irish whiskey. The Micro Distillery has always been about experimentation and the use of Garryana oak is just the latest example of our innovative spirit and dedication to producing unique and exceptional whiskeys."

Mairead Callanan, Wood Maturation Technologist, adds: “The Garryana oak barrels have added a unique dimension to the traditional single pot still whiskey, offering a distinct flavour profile and a taste of the Pacific Northwest's terroir.”

METHOD AND MADNESS Garryana Oak will be available for purchase from May 19th, 2023, in Ireland, UK, Global Travel Retail, and online at the RRP of €95. Its US debut can be expected in late 2023.

Tasting Notes:

Nose: Smoked applewood, treacle, golden raisins
Taste: Crushed black pepper, coffee cake, toasted wood
Finish: Clove spice, malted barley, coffee grounds

METHOD AND MADNESS LAUNCHES NEW OATS AND MALT IRISH WHISKEY.

 METHOD AND MADNESS LAUNCHES NEW OATS AND MALT IRISH WHISKEY.

THE LIMITED-EDITION, SECOND RELEASE FROM IRISH DISTILLERS’ VANGUARD OF INNOVATION, MIDLETON MICRO DISTILLERY.

Irish Distillers, maker of some of the world’s most well-known and successful Irish whiskeys, is proud to introduce its latest expression in innovation with the launch of METHOD AND MADNESS Oats and Malt. Only the second-ever release from the company’s Micro Distillery, Oats and Malt is a limited-edition release that continues to push the boundaries for Irish whiskey.

Oats and Malt has been triple distilled at the Midleton Micro Distillery by Katherine Condon in copper pot stills using the finest Irish oats and malt. Masterfully handcrafted, the second METHOD AND MADNESS release produced in the Micro Distillery, pays tribute to the traditional malt flavours of sweet cereal, green apple and notes of lemon zest, while the inclusion of oats brings new tastes and aromas with notes of marshmallow and fudge along with a sumptuously creamy finish.

Amid the innovative playground that is the Micro Distillery, curiosity took hold as Distiller Katherine Condon began experimenting with a variety of grains and decided on the unique inclusion of oats alongside the traditional malted barley. Through experimentation, trial and error and an unquenchable thirst for an exceptional liquid, the team handcrafted different ratios until they found the perfect mash bill of 60% oats and 40% malt. When Eva joined the Micro Distillery in 2019 she oversaw the maturation of the distillate in ex-bourbon casks, finally settling on a 46% ABV liquid that has a soft texture yet crisp taste.

With the utmost respect for tradition combined with a curiosity for the extraordinary, Katherine Condon comments: “Nearly a year on from the release of METHOD AND MADNESS Rye and Malt, we are extremely proud to introduce the world to the second release from our Micro Distillery in Midleton. The innovations within Irish whiskey continue to play a key role in growing the industry and it is a joy to be a part of that with the work we do at the Micro Distillery.

The Oats and Malt release represents something exciting. By working with traditional malted barley in copper pot stills and combining this with Irish sourced oats, we are honouring our past while pushing forward with innovation. This is an extraordinary Irish whiskey offering that is a first for METHOD AND MADNESS.”

Eva O’Doherty continues: “Being able to challenge normality and push the boundaries of modern Irish whiskey is extremely exciting, but not without its challenges. We had lots of trial and error to ensure we could brew the oats without ending up with too viscous a texture.  It has been a privilege to work on something utterly innovative and to craft a final liquid that is truly exceptional.”

With this release, METHOD AND MADNESS is continuing its mission to further support the resurgence of Irish whiskey, drawing on new techniques, historic yet innovative mash bills and the restless curiosity of its craftspeople. Bottled at 46% ABV, the limited-edition METHOD AND MADNESS Oats and Malt Irish Whiskey will be available from September 30th in Ireland, the UK, Dublin Airport and online at the RRP of €95.

Tasting Notes:
Nose: Toasted Marshmallow, Pink Peppercorns, Orange Zest
Taste: Fudge, Citrus Oils, Green Chilli
Finish: Creamy Texture, Mild Tannins, Soft Oats


About METHOD AND MADNESS
Launched in February 2017 to push the boundaries of Irish whiskey, METHOD AND MADNESS is crafted in Midleton Distillery, harnessing the creativity of Midleton’s whiskey masters through the fresh talent of its apprentices. Taking inspiration from the famous Shakespearean quote, ‘Though this be madness, yet there is method in ’t’, METHOD AND MADNESS is designed to reflect a next generation Irish spirit brand with a measure of curiosity and intrigue (MADNESS), while honouring the tradition grounded in the generations of expertise at Midleton Distillery (METHOD).

Press release

WhistlePig Single Cask Rye 11 Year Old “Rutland Barrel”. A Whiskey from Vermont.

Vermont's WhistlePig Single Cask Rye 11 Year Old  “Rutland Barrel”

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WhistlePig Single Cask Rye 11 Year Old  “Rutland Barrel”  56.9%, €490 from the Single Malt Shop.

(Volume 1 in "The Library Series”)

In the first of a collection of five single cask bottlings from the WhistlePig Distillery in Vermont, comes Volume 1 in "The Library Series."  "Produced to celebrate the ultimate in aged Rye whiskey, each annual edition comes in a leather bound Encyclopedia so that with every Volume, the collector will be building their own library." 

Volume 1 was aged for 11 years in virgin American Oak and was named "Rutland Barrel" in honour of a local Vermont township. Every other Volume will also carry that feature.

This 11-year old whiskey comes into your glass with a warm and deep amber hue. On the nose there’s sweetness and distinct mint notes. The palate is complex, built on a sweet caramel foundation; spice too of course as you’d expect from the rye. 

The toffee and spice stay right through the lingering finish, right down to a prickly pear back note. I didn’t notice that on the first swallow but there’s so much going on in this hyper-local whiskey that, like the whiskey itself, the drinker needs more time. A fantastic tribute to the qualities of rye and indeed to the man, the late Dave Pickerell, that brought it all together with his team in Vermont.

A few years ago at the tiny Micil Distillery in Galway, Pádraic Ó Griallais told me the three conditions needed to become a proper drinker: É a ioc, é a ól, é a iompar  (Pay for it; drink it; carry it.) When it comes to the Rutland Barrel, I could well fall at the the first! Still, very glad I got my chance to sample it.

As this has a 56.9% ABV, the advice is to use a drop of water. I’m always amazed at how well, and consistently, that wee drop does its job. Here the water opens it up beautifully, revealing more of its soft mint notes not to mention the toffee apple as layer after layer of tempting flavours and aromas drift in. 

The entire Vermont project was initially commenced under the late Dave Pickerell's stewardship. Known worldwide as the Founding Father of the American Craft Distilling Movement, Dave was master distiller and blender in WhistlePig before he sadly passed away in 2018. Together with his colleague Pete Lynch, who has become his successor, he decided that they needed to set aside some of their precious rye stocks and allow them additional ageing and care. 

But before that, in 2007, a group of people decided to buy a farm in the idyllic surroundings of Shoreham, Vermont. Inspired by the wonderful nature all around them, they started conjuring up plans of making a hyper local Vermont whiskey.

In 2015, it all became a reality when Pickerell ran their first distillation in a copper still he specifically made and customized for them. His WhistlePig mantra was soon born, “Our grain. Our water. Our wood. We call it the Triple Terroir."

After a meticulous cask selection, they settled on virgin American Oak with the sole aim of capturing the very essence of rye whiskey. As one of the final projects for Dave to have worked on, The Library Series stands out as one of the last opportunities to embrace his remarkable legacy. And with the whiskey itself bottled at the cask strength of 56.9% ABV, this is rye that is not just supremely crafted, but captured in its purest form. It is available exclusively from The Single Malt Shop.

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Method and Madness Rye and Malt 46%, 700ml bottle, RRP €95.00

Just thought I‘d try a drop of this local whiskey with the WhistlePig. And the Rye here introduced itself immediately with clove and spice on the nose. The malt led on the toasty palate, a peppery spice also. And spice still there through to the finish, the perfect balance tellingly and delightfully illustrated from start to finalé.

The mini-tasting started with the Rye and Malt but the Midleton bottle wasn’t exactly in the same league when the Vermont came onstage. That probably had something to do with expectations. When the Vermont had sadly departed, the Method and Madness, this time, with a drop or two of the “magic” water, was competitive, maybe not in the same division but perhaps a cup upset could be on the cards from an accomplished underdog.

Bottled at 46% ABV, the limited-edition Method and Madness Rye and Malt Irish Whiskey is available in Ireland, the UK, Dublin Airport and online at the RRP of €95. 

Double distilled in ex Bourbon casks.

Non chilled filtered.

The Method and Madness Tasting Notes: 

Nose: Lemon Balm, Floral Lavender, Clove Spice

Taste: White Pepper, Chilli Flakes, Toasted Wood

Finish: Fading Fruits, Lingering Spice, Cereal Malt & Barley

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Method & Madness Unveil Exclusive Whiskey Trilogy Inspired By Japan

press release

Method & Madness Unveil Exclusive Whiskey Trilogy Inspired By Japan

Irish Distillers, maker of some of the world’s best-known and most successful Irish whiskeys, has unveiled an exclusive collection of Single Pot Still whiskeys, each finished in rare Japanese casks as the Masters and Apprentices behind METHOD AND MADNESS continue to combine tradition with innovation for a world class taste experience.

The limited-edition series features three showstopping Single Pot Still whiskeys including a 33-Year-Old finished in Japanese Mizunara oak for three years, and two other perfectly balanced expressions, finished respectively, in Japanese Chestnut and Japanese Cedarwood casks for over 13 months.

Sitting at the head of the collection, the 33-Year-Old Mizunara is the oldest Irish whiskey to be finished in the sought-after Japanese oak sourced from the Hokkaido region in Northern Japan, where the temperate rainforest creates the ideal growing conditions for the oak used for barrel production. The relatively high wood density and medium charring of the cask impart elevated flavours of nutmeg and vanilla to the single pot still distillate originally laid down for maturation in ex-bourbon barrels in 1988. The whiskey was then refilled into this exceptional Mizunara cask for a further three years, resulting in a perfect harmony of spicy pot still and perfumed oak.  Bottled at 52.8% ABV, just 252 bottles of METHOD AND MADNESS Single Pot Still Irish Whiskey Japanese Mizunara Oak Cask will be available globally at an RRP of €3,000 (700ml).

While the Mizunara Cask represents the generations of tradition and craftsmanship in which whiskey making and Japanese culture are steeped, the two younger expressions highlight the innovation and experimentation for which the distillery is renowned. Each of the single pot still distillates were first matured in bourbon and sherry barrels before a finishing period in Japanese Cedarwood Casks (ABV 48%) – a world first for the Irish whiskey category – and Japanese Chestnut Casks (ABV 48%), marking a new first for the industry.

Stunning packaging, designed by Swedish-Irish design team M&E, brings the influence of the different wood finishes to life on pack with a traditional black and gold label for the Mizunara and brightly coloured designs, inspired by the neon lights of Tokyo, for the Cedarwood and Chestnut releases. Elevating the trademark METHOD AND MADNESS marbling, the labels feature traditional Suminagashi designs – a Japanese marbling method dating back to the 12th Century. Each of the three expressions is also adorned with a unique kanji, or character, from traditional Japanese calligraphy describing the wood type and age of the liquids.

The Japanese Cedarwood expression is characterised by notes of eucalyptus and fresh botanicals, imparted by the exquisite cedar barrels traditionally favoured for Sake maturation.  The cedar logs are sourced from the Kyushu region in southern Japan, where the warm wet conditions create a particularly fragrant and porous wood giving the whiskey its unique flavour profile of herbal tea, caraway seeds and clove spice alongside a delicate fruit finish.

Equally magnificent, the Japanese chestnut wood also hails from southern Japan, where the rocky terrain and abundant rainfall make for a relatively low wood density imparting notes of liquorice and lingering spice with flavours of orange zest and cooling menthol.  METHOD AND MADNESS Single Pot Still Irish Whiskey Finished in Japanese Cedarwood Casks and METHOD AND MADNESS Single Pot Still Irish Whiskey Finished in Japanese Chestnut Casks will be available in extremely limited quantities at the RRP of €95 (700ml).

Sprung from the minds of Masters and Apprentices, METHOD AND MADNESS is a whiskey that pays heed to tradition while exploring the unordinary. As the team’s continued quest for the uncommon cask led them, this time, to Japan, they connected with the esteemed Ariake Sangyo cooperage in Miyazaki. Working alongside these expert coopers, the team was able to procure a selection of rare and precious casks and ship them back to the Micro Distillery at Midleton, Co. Cork, for the final finishing phases of these three exceptional whiskeys.

Eva O'Doherty, Distiller at the Micro Distillery, comments: “Bringing these exceptional whiskeys to life has been a joyous journey of discovery, whilst working with each of the new wood types has continued to test and challenge our whiskey making skills.  Whilst we were confident we could apply tried and tested maturation methods for the Mizunara Oak Cask, the porosity of the Cedar and Chestnut wood – or Sugi and Kuri in Japanese – presented new challenges which required close observation to achieve the perfect balance of contribution.  It’s an honour to share this first-of-its-kind collection as we continue to push the boundaries of what’s possible in Irish whiskey making.”

Finbarr Curran, Wood Planning and Maturation Team Lead, adds: “This truly exceptional trilogy represents not only our ambition and far-reaching partnerships with some of the world’s best cooperages, but three individual triumphs in skill and innovation – the ethos which continues to drive the METHOD AND MANDESS collection. It’s with great pride that we share this with the world.”

METHOD AND MADNESS Single Pot Still Irish Whiskey Japanese Mizunara Oak Cask is available now from specialist retailers in Ireland, France, UK, USA and global travel retail. METHOD AND MADNESS Single Pot Still Irish Whiskey Finished in Japanese Cedarwood Casks and METHOD AND MADNESS Single Pot Still Irish Whiskey Finished in Japanese Chestnut Casks will follow in late March. The whiskeys will be available exclusively via the Whisky Exchange in the UK and distributed by Castle Brands in the USA from September 2022.

 

Future of Micro Distillery Takes off with Notes from the Past. Rye and Malt from Midleton's Method and Madness

Drink to the Future as Micro Distillery Takes off with Notes from the Past.

Rye and Malt from Midleton's Method and Madness

Design for the future

Method and Madness is the name of the micro distillery at Irish Distillers in Midleton. Along with the Hamlet inspired name, I get the feeling there’s a little magic at work here also, especially when I hear recently appointed distiller Eva O’Doherty talk about knowing this amalgamation of pipes and cylinders “like a baby”, on the alert, listening and responding to the sounds of smooth and stress as the various recipes find their way through the darkness of the labyrinth to light or oblivion.

The latest, indeed the first, that made its all the way from start to finish here was launched into the world last Wednesday and “a small but super cool media crew” were gathered to help celebrate. The new baby, the first aged experimental distillate created in the Micro Distillery, is called Rye and Malt. 

It is 60% Rye and 40 % Malt and the distiller Katherine Condon, who originally joined Irish Distillers as part of the company’s Graduate Distiller Programme in 2014, relied for inspiration on the 19th notebooks (dating back to 1857) of John Jameson III, where the inclusion of Rye was recorded in various mash bills. 

Distiller Eva speaking at the launch

Kevin O’Gorman (Master Distiller)

Coffee and cocktails were available for the cool crew on arrival at the distillery. Three cocktails tempted, one French Connection, based on the M&M Single Pot Still, the second Malted Memory based on the Single Malt, and the third, Strawberry Cooler, built on the Single Grain. Hard to choose one but glad that I eventually settled on the Malted Memory with its charred cinnamon stick!

Time then for a detailed tour of the micro distillery with Eva, time for questions and answers.  Six years ago (the building itself goes back to the 1800s), the Micro Distillery opened its doors with a mission to further support the resurgence of Irish whiskey, drawing on research into wood influences and cereal mixes, historic mash bills from the Irish Distillers Archive and the restless curiosity of its craftspeople. Here they go outside the boundaries of tradition without casting that tradition aside. And from that quest to move on through a wide open door, Rye and Malt was created.

Eva and Kevin O’Gorman (Master Distiller) would take us through the various stages of trial and error. We began by nosing two new makes - the only difference in input being the yeast and that accounted for a clear variation.   We took a more in depth look at glass #3. Here Japanese chestnut had been used to compare with European and the country of origin gave the variation here. “We could see something coming from this in a few years,” said Kevin. Trial and error in action. And promise also in the cereal creaminess of #4 (60% oats).

The three stills of the Micro Distillery

The new whiskey was in glass #5 and is a superbly balanced drink. Clove and spice from the Rye on the nose. Must say I didn't get the Lemon Balm that was mentioned and I should know it as the self-seeding herb is all over the garden! The Malt led on the toasty palate, a peppery spice also. And spice still there through to the finish where the perfect balance was once again tellingly and delightfully illustrated. A terrific result in a very attractively presented green, gold and yellow bottle - put this gem on your shortlist! "Thanks for coming," concluded Eva. Thanks for having us.

Rye and Malt represents “the young team’s fearless and relentless approach to trial and error”. First experimenting in the lab to discover the ideal ratio of 60% rye to 40% malt, Condon and the team then took advantage of the Micro Distillery’s manual processes, trialing varying rates of reflux and distillation to achieve the perfect crisp yet spicy flavour.  

“Driven by a desire to create whiskey that paid heed to tradition while searching for the new and extraordinary, the Micro Distillery team double-distilled a mash of rye and malted barley and left it to mature in ex-bourbon American oak barrels.”  

Tasting tables

Distiller Katherine Condon (absent on her honeymoon) missed the launch. Her message: “We have been inspired by the innovators in Irish whiskey who came before us. In turn, we have questioned tradition and challenged convention to follow their inspiration and drive the Irish whiskey category forward for a new generation of creators, consumers, and indeed, suppliers”. 

Eva O'Doherty, newly appointed Distiller at the Micro Distillery, added: “While this whiskey has been maturing, we have not rested on our laurels. We have continued in earnest to experiment with new mash bills.  It is a great privilege and responsibility to help shape the future of Irish whiskey, and Method and Madness Rye and Malt represents the first in an incredible pipeline of innovation from this distillery.”  And having tasted #3 and #4, I'd have to be encouraged on that front as well.

If these old walls could speak..

And we finished as we started, with a cocktail. And of course this was based on the new whiskey. Chinese tea, a lemon distillate (didn’t get the exact name) and orange peel had been added, and the blend was marvellous, just the tonic before we stepped out into the rain.

Geek Bits

(from the dsitillery)

Bottled at 46% ABV, the limited-edition Method and Madness Rye and Malt Irish Whiskey will be available from September 20th in Ireland, the UK, Dublin Airport and online at the RRP of €95. 

Double distilled in ex Bourbon casks.

Non chilled filtered.

RRP: €95.

Tasting Notes: 

Nose: Lemon Balm, Floral Lavender, Clove Spice

Taste: White Pepper, Chilli Flakes, Toasted Wood

Finish: Fading Fruits, Lingering Spice, Cereal Malt & Barley