Situated within the heart of the vast Midleton Distillery, Method & Madness is a micro operation, set up for experimental purposes. Chestnut is very porous which means casks are more prone to leaking than oak. I recall Tony Reeman-Clark from Strathearn distillery [blog], telling me that chestnut wood had to be handled with great care, as it can easily dominate.
N: Silicone pouches, emulsion, croissants, apricot cream, petrichor [Steve & Adam], and something ‘off’, like an oil-based food product that’s started separating.
T: Varnish, a drop of turpentine, a butyric hint, citrus and vanilla. This one grows on me as it did when I enjoyed a bottle share of batch #1 last year [Blog85].
F: Dryish ginger, shortbread and oaky vanilla.
C: I find both Method & Madness presentations [batch 1 & 2], well balanced examples of [partial] chestnut maturation. One to have open on the shelf me thinks. Whether you like the distinctive flavour of chestnut wood is another matter. As The Foz wisely said “You don’t have to like it to enjoy it”.
Scores a C[+]