Oats and Malt has been triple-distilled by Katherine Condon at the Micro Distiller in copper pot stills using Irish oats and malt.
Bottled at 46% ABV, the liquid has been described as having aromas of marshmallow and fudge, with notes of cereal and green apple on the palate. The finish is described as sumptuously creamy.
Condon commented on the release: “Nearly a year on from the release of Method and Madness Rye and Malt, we are extremely proud to introduce the world to the second release from our Micro Distillery in Midleton. The innovations within Irish whiskey continue to play a key role in growing the industry and it is a joy to be a part of that with the work we do at the Micro Distillery.
The Oats and Malt release represents something exciting. 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. This is an extraordinary Irish whiskey offering that is a first for Method and Madness.”
Eva O’Doherty added: “Being able to challenge normality and push the boundaries of modern Irish whiskey is extremely exciting, but not without its challenges. We had lots of trial and error to ensure we could brew the oats without ending up with too viscous a texture. It has been a privilege to work on something utterly innovative and to craft a final liquid that is truly exceptional.”
The expression is available today in Ireland, the UK, Dublin Airport and online, with an RRP of €95. For more information visit here.