New Bushmills and Method & Madness Irish Whiskies
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.
Bushmills 15 year old
Nestled in the historic village of Bushmills in Northern Ireland, the Old Bushmills Distillery, established in 1608 (given its license by King James I), is one of the world's oldest licensed distilleries. Steeped in tradition and close to the famous Giants Causeway, Bushmills maintains a delicate balance between heritage and innovation, albeit with a more measured approach compared to the avant-garde Method and Madness.
Recently, the exceptionally talented Alex Thomas has been appointed as the Master Blender, following years of dedicated service at Bushmills. Having had the pleasure of dining next to her, I have witnessed her total passion for the brand. This passion often translates into quality, as it reflects a deep personal investment and meticulous attention to detail. I feel Alex has an unwavering commitment to excellence, where complacency will never be an option.
The new 15-year-old Single Malt has become part of the core range, and demonstrates this commitment. Aged for 14 years in bourbon casks, it has then spent an additional 12 months in Cognac casks. The bourbon casks have given it a rich sweetness with hints of vanilla, while the Cognac cask adds layers of fruit, nuts, and subtle spiciness. This dual maturation process marks a refreshing departure from the typical sherry cask finish that Bushmills is known for.
On the nose, there are notes of dark chocolate, intertwined with dried apricots and fig rolls. An underlying hint of almond and a delicate floral aroma adds to its complexity. The palate is initially delicate, offering a honeyed sweetness and ripe fruits before transitioning to a more robust profile of toasted oak, rich toffee and a pear tarte tatin. Subtle hints of cinnamon and nutmeg emerge. As the whiskey opens up, flavours of dried orange peel and a slight nuttiness linger on the tongue.
One minor disappointment is that, while Colum Egan is acknowledged on the label, Alex Thomas is not. In my view, whiskey creation is a collaborative effort between the Master Distiller and the Master Blender. Arguably, the Master Blender's role is even more crucial, akin to a conductor leading an orchestra to harmonious perfection. I feel Alex’s signature should be present too.
Having recently tasted several Bushmills releases, I am thoroughly impressed. The distillery holds a special place in my heart, as their Black Bush expression was one of the first whiskies I truly enjoyed back in the late 1980s. I am looking forward to an opportunity to visit Bushmills, combining this pilgrimage with a visit to Method and Madness, to write in-depth articles. Interestingly, the village of Bushmills, with a population of a little over 1300, is twinned with Louisville in Kentucky. Being the capital of Bourbon, maybe I should continue my trip there and take a few bottles of Bushmills to share with them.
