Method and Madness uses oats for new whiskey
Jameson producer Irish Distillers has released a limited edition whiskey under its Method and Madness brand, made using Irish oats and malt.
The new Method and Madness Oats and Malt is the second release from the company’s ‘experimental’ microdistillery in Midleton, County Cork. It followed the launch of Method and Madness Rye and Malt in September 2021.
The new whiskey was triple-distilled by distiller Katherine Condon in copper pot stills using a mash bill of 60% oats and 40% malt.
Distiller Eva O’Doherty said: “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.”
The 46% ABV expression pays tribute to the traditional malt flavours of sweet cereal, green apple and notes of lemon zest, while the inclusion of oats is said to offer an aroma of marshmallow and fudge, followed by a creamy finish.
The resulting liquid has a nose of toasted marshmallow, pine peppercorns and orange zest, while the palate brings flavours of fudge, citrus oils and green chilli.
Condon said the new Irish whiskey is a first for the Method and Madness brand.
She added: “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.”
The whiskey will be available from today (30 September) in Ireland, the UK, Dublin Airport and online for RRP €95 (US$83).
The Jameson maker launched the super-premium Method and Madness range in February 2017 – designed to ‘push the boundaries’ of Irish whiskey.
Pernod Ricard’s Irish Distillers arm will invest €250 million (US$248.8m) to build a new carbon-neutral whiskey distillery in Midleton.