Last February, Irish distillers launched Method and Madness Irish Micro Distilled Gin.
Contrary to a pattern that several Irish spirit producers have followed, in which they launch their gin first while whiskey ages in the barrels, Method and Madness gin has seen the light after the Midleton micro distillery’s whiskeys had been in the market for two years.
The whole collection is an experimental assortment of bottles that celebrate innovation. In the case of Method and ad Madness Irish Micro Distilled Gin, producers have looked back into their own history, sourcing recipes from the Midleton Distillery’s files tracing back as far as 1798.
Made by Master Distiller, Brian Nation and Apprentice Distiller, Henry Donnelly, the gin is distilled in Ireland’s oldest gin still, nicknamed ‘Mickey’s Belly’, which was first commissioned in 1958. It is the result of a harmonious combination of 16 botanicals, led by black lemon (sundried limes) and wild Irish gorse flower.
A pop-up to experience Method and Madness gin
If you’re looking to taste this new gin while experiencing the whole concept behind it, next April you’ll have the chance. The invitation is to join them at the intersection of art and science as Method and Madness celebrates the newest addition to the collection.
When: Friday 5th (7.00pm and 9.00pm sessions) and Saturday 6th April (5.00pm, 7.00pm, and 9.00pm sessions).
Where: La Peniche, Mespil Road.
Tickets: €25 (there are only 20 places available per session each evening).
Includes: 2 drinks and food.
Enjoy Method and Madness gin at home
The suggested serve for this new gin is as part of a classic G&T.
To make one, simply combine one part of gin to three parts of tonic (I’m a big fan of Poacher’s, great quality and made in Ireland).