Pioneering Irish whiskey label Method and Madness has released the first single pot still Irish whiskey to be aged in casks made from Brazilian Amburana Wood, more commonly used for the spirit Cachaça.
This is the latest cask experiment by Method and Madness, crafted by Irish Distillers, in its pioneering Micro Distillery team.
Bottled at 46% ABV, this Amburana Wood Finish wonder boasts a ‘revolutionary’ flavour profile, emboldened with notes of marzipan, cardamom, sugar and vanilla. Hyperbole? I think not…
Method and Madness serves as a sandbox for experimentation, both in terms of creative distillation and inspired cask sourcing…
Method and Madness Amburana Wood Finish whiskey tasting notes
This liquid isn’t quiet on the nose, greeting one and all with the loud scent of freshly baked cinnamon buns, unctuous honey and sweet raisins. It then explodes with complimentary flavours on the palate: marzipan and stollen cake, citrus peel and candied almonds.
The finish lingers like itchy fingers around Ferrero Rocher hazelnut chocs, dusted with cardamom spice.
Launched in 2017 out of the Midleton distillery in Cork, Method and Madness serves as a sandbox for experimentation, both in terms of creative distillation and inspired cask sourcing.
Drawing upon the collective wisdom of Midleton Masters, its mission is to create expressions that contribute something unique to the Irish whiskey category.
This novel edition has been created from triple distilled single pot still whiskey made using malted and unmalted barley, originally distilled in 2018 and matured in ex-American whiskey oak barrels, before being finished in those Amburana wood casks, for between four to seven months, until it was deemed worthy.
Available in the Republic of Ireland, Northern Ireland, Irish Distillers’ Brand Homes, and Global Travel Retail, this Method and Madness expression is priced at €95. It’ll be available in the USA early 2025.
The Whisky Exchange has dropped three new exclusive bottlings to mark the start of 2026, spanning Scotch whisky, American bourbon and Jamaican rum. The limited collection comprises an experimental single-cask Torabhaig from the Isle of Skye, a punchy single-barrel bourbon from Bardstown Bourbon Company, and a sherry-cask-aged Hampden Estate rum that leans fully into the…
Just in time for Burns Night, Orkney-based Highland Park has announced a limited-edition cask strength single malt whisky. The new release, Cask Strength: Heather, is made using 100 per cent Orkney peat-smoked barley, with peat sourced responsibly from Hobbister Moor, just a few miles from the distillery. Given Orkney’s northern latitude, trees struggle to grow,…
January may feel long and grey, but one undoubted bright spot is Burns Night, the annual celebration held on January 25, marking the birthday of Scotland’s national poet, Robert Burns. For whisky lovers, it’s one of the most convivial fixtures of the year: a night where poetry, food and Scotland’s greatest export meet in cheerful,…
The Luxe Review 
Pioneering Irish whiskey label Method and Madness has released the first single pot still Irish whiskey to be aged in casks made from Brazilian Amburana Wood, more commonly used for the spirit Cachaça.
This is the latest cask experiment by Method and Madness, crafted by Irish Distillers, in its pioneering Micro Distillery team.
Bottled at 46% ABV, this Amburana Wood Finish wonder boasts a ‘revolutionary’ flavour profile, emboldened with notes of marzipan, cardamom, sugar and vanilla. Hyperbole? I think not…
Method and Madness Amburana Wood Finish whiskey tasting notes
This liquid isn’t quiet on the nose, greeting one and all with the loud scent of freshly baked cinnamon buns, unctuous honey and sweet raisins. It then explodes with complimentary flavours on the palate: marzipan and stollen cake, citrus peel and candied almonds.
The finish lingers like itchy fingers around Ferrero Rocher hazelnut chocs, dusted with cardamom spice.
Launched in 2017 out of the Midleton distillery in Cork, Method and Madness serves as a sandbox for experimentation, both in terms of creative distillation and inspired cask sourcing.
Drawing upon the collective wisdom of Midleton Masters, its mission is to create expressions that contribute something unique to the Irish whiskey category.
This novel edition has been created from triple distilled single pot still whiskey made using malted and unmalted barley, originally distilled in 2018 and matured in ex-American whiskey oak barrels, before being finished in those Amburana wood casks, for between four to seven months, until it was deemed worthy.
Available in the Republic of Ireland, Northern Ireland, Irish Distillers’ Brand Homes, and Global Travel Retail, this Method and Madness expression is priced at €95. It’ll be available in the USA early 2025.
Drink in 2026 with these Jamaican sherried rum, peated whisky, and high-strength bourbon exclusives
The Whisky Exchange has dropped three new exclusive bottlings to mark the start of 2026, spanning Scotch whisky, American bourbon and Jamaican rum. The limited collection comprises an experimental single-cask Torabhaig from the Isle of Skye, a punchy single-barrel bourbon from Bardstown Bourbon Company, and a sherry-cask-aged Hampden Estate rum that leans fully into the…
New Cask Strength Highland Park whisky puts Orkney heather front and centre
Just in time for Burns Night, Orkney-based Highland Park has announced a limited-edition cask strength single malt whisky. The new release, Cask Strength: Heather, is made using 100 per cent Orkney peat-smoked barley, with peat sourced responsibly from Hobbister Moor, just a few miles from the distillery. Given Orkney’s northern latitude, trees struggle to grow,…
Toasting the Bard: Where to eat, drink and celebrate Burns Night 2026
January may feel long and grey, but one undoubted bright spot is Burns Night, the annual celebration held on January 25, marking the birthday of Scotland’s national poet, Robert Burns. For whisky lovers, it’s one of the most convivial fixtures of the year: a night where poetry, food and Scotland’s greatest export meet in cheerful,…
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