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Irish Distillers: Two new and experimental Irish whiskeys within 'method and madness' range

Irish Distillers: Two new and experimental Irish whiskeys within method and madness range

Irish Distillers, makers of some of the world’s best-known and successful Irish whiskeys, has added two new and experimental, limited edition Irish whiskeys to its METHOD AND MADNESS range; Single Pot Still Irish Whiskey Finished in Wild Cherry Wood and Single Pot Still Irish Whiskey Finished in Acacia Wood. The whiskeys represent the latest results of the research that Midleton Distillery and Micro Distillery, in County Cork, have undertaken into maturation in different wood types over more than 10 years.

In a world first, the Midleton masters and apprentices present a single pot still Irish whiskey that has been finished in nine casks crafted from wild cherry wood, sourced from France, for between seven months and four years. Wood from the cherry tree is characterised by its porosity, which results in significant interaction between the wood and the whiskey and has added complex flavours of shredded ginger, coconut and black tea to the ex-bourbon and sherry cask-matured whiskey. Bottled at 46% ABV, METHOD AND MADNESS Single Pot Still Irish Whiskey Finished in Wild Cherry Wood is available in six markets, including Ireland, the UK and global travel retail, from September 2019 at the RRP of €92.

Larissa Marrichi and Finbarr Curran of Irish Distillers

Kevin O’Gorman, Master of Maturation at Midleton Distillery, commented: “Since 2014, our research into maturation in different wood types has challenged our expertise and approach to whiskey-making – but none so much as our experimentations with wild cherry casks. The rare, porous wood is different to anything that we have handled before, so it has been a real achievement to create the perfect balance of flavour – the result is a world-first in Irish whiskey, with a nose of coconut fibre and ginger, a palate of fresh green herbs, black tea and unmistakable pot still spices and a long, fresh finish with prickly spice and hazelnut.”

The second new release is a single pot still Irish whiskey that has been finished in barrels crafted from acacia wood, sourced from France, for between one and four years. Initially matured in a combination of ex-bourbon and sherry casks, the dense acacia wood has a tight grain that slowly imparts rich nutty and chocolatey flavours and a dark mahogany hue. METHOD AND MADNESS Single Pot Still Irish Whiskey Finished in Acacia Wood is bottled at 46% ABV and is available exclusively through the Celtic Whiskey Shop in Ireland from September 2019 at the RRP of €92.

Finbarr Curran, member of the Maturation Research Team at Midleton Distillery, added: ‘METHOD AND MADNESS aims to push the boundaries of Irish whiskey and the Irish spirits category through innovative releases and it has been a real honour to work closely with Kevin in order to craft these two new whiskeys. The density of the acacia wood presented a challenge in contrast to the wild cherry wood as the maturation process was much slower and required a close eye and nose to achieve the perfect balance. But it was well worth the wait. This stunning single pot still Irish whiskey has a nose of sugared almonds and wood spice, a palate of coffee beans, dark chocolate and chilli and a finish with fading spice, charred wood and barley husk.”

METHOD AND MADNESS
Single Pot Still Irish Whiskey Finished in Wild Cherry Wood

Tasting notes by Master of Maturation, Kevin O’Gorman

Nose: Box Hedge Clippings, Coconut Fibre, Shredded Ginger

Taste: Fresh Green Herbs, Black Tea, Pot Still Spices

Finish: Long and Fresh, Prickly Spice, Toasted Hazelnut 

METHOD AND MADNESS
Single Pot Still Irish Whiskey Finished in Acacia Wood

Tasting notes by Master of Maturation, Kevin O’Gorman

Nose: Sugared Almonds, Wood Spices, Crushed Cloves

Taste: Coffee Beans, Dark Chocolate, Chilli Oil

Finish: Fading Spices, Charred Wood, Barley Husk

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