METHOD & MADNESS AMBURANA FINISH
A brainchild of Midleton Distillery in Ireland, Method and Madness was started in 2017. It embodies the maverick persona within me, that I would pursue if I had the funds to start a distillery. The brand veers away from tradition, embracing experimentation in a way that resonates with my love for exploring flavours. For me, whisky is about the exploration of flavour, and Method and Madness delivers this in abundance.
The evolution of Method and Madness can be traced back to the collaboration between Midleton’s master distillers and apprentice whiskey makers. This mentor-mentee relationship is central to the brand’s philosophy, blending time-honoured techniques with fresh perspectives. Their ethos is succinctly captured in its name: “Method” signifies the rigorous, systematic approach to whiskey-making, while “Madness” reflects the creative, boundary-pushing experimentation that defines its expressions.
The bottle itself is notable, featuring eight sides and a tactile design. One of the hexagonal edges is straight, while the other is wavy, likely representing the duality of Method and Madness. This distinctive design ensures it stands out on the shelf.
The brand thrives on the juxtaposition of tradition and innovation. This dynamic interplay is evident in the range of whiskeys produced, each showcasing unique finishes and experimental cask types. The decision to use South American Amburana wood, rarely seen in the whiskey industry, underscores the brand’s commitment to innovation. Amburana, a hardwood native to South America, particularly Brazil, is typically used in the production of cachaça, a Brazilian spirit. This inspired choice aligns perfectly with the brand’s unconventional maturation processes.
Amburana wood imparts unique characteristics to the whiskey. Its porous nature allows for greater interaction between the spirit and the cask, accelerating maturation and providing distinctive flavours. On the nose, earthy and spicy aromas immediately greet you, complemented by sweet undertones. This is followed by vanilla and scents of cardamom and cinnamon, with an unexpected hint of coffee cake with walnut frosting. The palate delivers a rich, sweet taste of demerara sugar, balanced by the warmth of clove and vanilla, with a lovely spice. Subtle notes reminiscent of a banana Bakewell tart (does such a cake exist?) emerge on the finish, making me wonder if I'm craving cake at the moment!
This triple-distilled single-pot still whiskey is made using both malted and unmalted barley. Initially distilled in 2018, the whiskey was first matured in ex-American whiskey oak barrels. The final stage of its maturation involved finishing in Amburana casks for a period of 4 to 7 months.
It takes a lot to excite me these days, but having tasted their Cherry Wood finish last year, I have been intrigued by Method and Madness. I hope to visit the distillery or conduct a full-length feature covering multiple expressions in the future. The promise of discovering new and unique finishes, each with its distinct character and story, fills me with excitement.