Middleton, Ireland – July 10, 2019: Colourful orange and red doors and shutters at the Midleton Distillery in Middleton Ireland<\/p>\n
getty<\/p>\n
Irish whiskey has long been defined by its traditions \u2014 triple distillation, the marriage of pot still and grain, the patient accumulation of character in American oak. Those traditions remain the foundation of the category\u2019s global success. But at the Midleton Distillery<\/a> in County Cork, a quieter revolution has been underway, one driven not by volume or market share but by a deliberate commitment to pushing the boundaries of what Irish whiskey can be. Below is a brief background on the top-ranked whiskies from the recent Beverage Testing Institute\u2019s<\/a> (BevTest) judging, along with my tasting notes and BevTest\u2019s commentary.<\/p>\n The three expressions reviewed here represent that spirit of experimentation at its most focused. All originate from the Irish Distillers stable at Midleton, and all recently earned Gold Medal \u2014 Exceptional status at the 2026 BevTest evaluations, with scores ranging from 91 to 94 points. They span two categories \u2014 Irish Single Malt and Irish Single Grain \u2014 and include what may be the most unconventional wood treatments currently in production in Ireland: a 14-year-old single malt finished in French Limousin oak, a single grain whiskey finished in virgin Spanish oak, and the world’s first 100% Irish-sourced rye whiskey. Together, they make a convincing case that the most interesting chapter in Irish whiskey’s story is still being written.<\/p>\n Single Malt Irish WhiskeyMethod and Madness 14 Year Old Irish Single Malt Whiskey, 46% ABV, 700 ml. Gold Medal, 94 Points<\/p>\n The Method and Madness 14 Year-old<\/a>, triple-distilled, single malt whiskey is notable because Midleton Distillery does not itself produce single malt whiskey. Its stills are configured for pot still and grain whiskey production. So this expression is sourced from an external malt distillery and then finished and bottled under the Method and Madness brand.<\/p>\n This type of sourcing arrangement is common in the Irish whiskey industry and does not diminish the quality of the final product; rather, it reflects the Irish Distillers team’s focus on the maturation and finishing phase as the primary vehicle for innovation.<\/p>\n The 14-year age statement is itself significant within the Method and Madness range, where most expressions carry no age statement. The extended maturation in American ex-bourbon casks has allowed the spirit to develop a deep, layered complexity, which the team has then polished by a selective finishing in French Limousin oak.<\/p>\n The use of French Limousin oak (Quercus petraea and Quercus robur) is virtually without precedent in the Irish single malt category. Limousin oak, sourced from the Limousin forest in central France, is the wood of choice in Cognac and Armagnac production. It is notably more porous and wider grained than American white oak, and imparts a distinctive character of dried flowers, subtle tannins, and a light, spicy elegance that is quite different from the bold vanilla and caramel of American oak.<\/p>\n On the nose, the whiskey is elegant and complex, featuring aromas of cinnamon-baked apple and vanilla, followed by the distinctive Limousin oak influences of dried white flowers, French patisserie, and a subtle nuttiness.<\/p>\n It\u2019s smooth, rounded, and generously full on the palate for a single malt, showcasing Limousin oak-inspired flavors of cr\u00e8me br\u00fbl\u00e9e and wafers arrive, followed by delicate spices, candied nuts, and a distinctive note of kumquat. Honey, vanilla, and ginger from the long bourbon cask maturation provide a warm, sweet foundation, while notes of green tobacco leaf and roasted nuts contribute depth and a pleasantly dry complexity in the mid-palate.<\/p>\n The finish is long, dry, and warming, with lingering notes of toffee, roasted nuts, cinnamon, toasted barley malt, and spices from the Limousin oak.<\/p>\n The BevTest Judging Panel described the whiskey as featuring \u201caromas of malted barley, roasted pineapple in sweet custard, and grilled peaches, along with flavors of peach cobbler a la mode, spiced nuts, and white pepper. A full-bodied, spicy Irish Single Malt with a touch of herbs on the nose and lots of minerals and pepper on the snappy finish; serve with a little water on the rocks.\u201d<\/p>\n The still room at the Midleton Distillery<\/p>\n Photo courtesy Midleton DistillerySingle Grain Irish WhiskeyMethod and Madness Single Grain Irish Whiskey, 46% ABV, 700 ml. Gold medal, 94 Points<\/p>\n