Irish Distillers–the company behind Jameson, Redbreast, and Midleton Very Rare–uses its Method and Madness label to create envelope pushing Irish whiskeys. It’s a point they’ve emphasized once again with their latest release, Method and Madness Oats and Malt.
Made not surprisingly using Irish oats and malt, the new whiskey is the second release from the company’s “experimental” microdistillery in Midleton, County Cork. The brand began the range last September with the launch of Method and Madness Rye and Malt.
Distiller Katherine Condon used a mash bill of 60% oats and 40% malt to create the whiskey, which like most of its Irish counterparts was distilled three times. “The Oats and Malt release represents something exciting,” said Condon. “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.”
“Being able to challenge normality and push the boundaries of modern Irish whiskey is extremely exciting, but not without its challenges,” explained Distiller Eva O’Doherty. “We had lots of trial and error to ensure we could brew the oats without ending up with too viscous a texture.”
Bottled at 46% ABV, the oats bring in aromas of marshmallow and fudge. The palate finds traditional malt flavors of sweet cereal, green apple, and notes of lemon zest, followed by a creamy finish.
Method and Madness Oats and Malt is currently available in Ireland, the UK, Dublin Airport, and online for €95 ($83 USD). For more information, head over to the brand’s official website.
In March, Method and Madness unveiled an exclusive collection of Single Pot Still whiskeys each finished in rare Japanese casks.