Glendalough Distillery recently released an Irish whiskey finished in mizunara, a rare Japanese wood. Not to be outdone, Method and Madness, the experimental wing of Irish Distillers, has released a collection of three Irish Pot Still whiskies each finished in different Japanese woods.
“We didn’t set out to do a trilogy but they were all ready at the same time,” says Eva O’Doherty, distiller at Method and Madness. “The mizunara was most the difficult to work with. I don’t know how Finbar [Finbarr Curran of wood planning and maturation] still has hairs on his head, but it was worth it. It was the most expensive wood we have every worked with.” The barrels were made by a cooperage in Japan.
‘Caramelised almonds’
The highlight is the Mizunara Oak Cask Single Pot Still Irish Whiskey aged for 30 years in bourbon followed by three years in mizunara. A mere 252 bottles were produced. Bottled at 52.8% abv, it is available for €3,000. “You get that lovely coffee and worn leather plus you get the sweetness of the vanilla and pot still spices,” O’Doherty says.
At a more affordable level, Method and Madness also released two whiskies, one matured in Japanese chestnut, the other cedarwood, bottled at 48% and available for €95. The cedarwood, called sugi in Japan, can grow to 70m high and 4m wide over 60 years. It is used for ageing sake.
“I love the sugi; it is an extremely fragrant wood. It is like walking through a woodland.” The chestnut, called kuri in Japan, is a first for Irish whiskey. “It has a sweetness – caramelised almonds and a lovely freshness, with orange zest, menthol and a lingering spice.”
