Method and Madness cannot be talked about without using the words innovation and challenge. So let’s do that: Method and Madness are using innovation to challenge the way whiskey is made. The brand came about in collaboration between the Masters and Apprentices at Midleton Distillery in Cork.

They look for new ways of doing things and this has led them down some interesting paths. At this point in their lifetime they have created malt from Hungarian oak and French limousine. The newest additions to their line up are malts matured in cherry wood and acacia wood.

Finbarr Curran, who is part of a research team dedicated to maturation at Midleton distillery, said, “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.”