Three Of A Kind From Dingle!

The Dingle Distillery has introduced a new addition to its 'Core' range with the Dingle Single Malt Whiskey, which is triple distilled. This robust whiskey, at 46.3% ABV, is a blend of first-fill casks, specifically 39% Bourbon and 61% PX Sherry, sourced directly from Dingle, County Kerry, Ireland. Years in the making, this Core Single Malt release is composed of malt whiskey aged in ex-Bourbon and PX Sherry casks, with the exact proportions being 39% and 61%, respectively. Bottled at 46.3% ABV and non-chill filtered, this whiskey presents a fascinating profile where the influence of the individual casks emerges at various stages.

Dingle Distillery Vodka, is Dingle distillery's first product. Before the whiskey and before the gin there was Dingle vodka. What makes this vodka so unique and unusual is the fact that it is quintuple distilled. The fifth distillation creates the finest purest spirit. As with all their products, Dingle use water from a local well to create their masterpieces all of course in small batches. If you have never tried an Irish vodka, this would be a great starting point. Cocktails

Dingle Distillery Gin is a classic Irish gin that grows in stature year on year from one of the most beautiful parts of Ireland situated on the Wild Atlantic Way in Dingle, County Kerry. Cocktails About the product Made with water from the distillery's own well and infused with local botanicals such as rowan berries from the mountain ash trees, fuchsia, bog myrtle, heather and hawthor, it's a true taste of the Kerry landscape. Dingle Original Gin is the product of a considerable amount of research, both technical and historical, and experimentation. Our aim was to create a totally unique gin, one which worked within the great tradition of gin distilling but which also came with a degree of innovation. In terms of its broad style, this is what is categorised as a London dry gin but the unique character and flavour come from our painstaking and original choice of botanicals. This combination of flavour elements are macerated in spirit for 24 hours. Then, when the spirit is distilled, it passes through a flavour basket in the neck of the still. This process underlines the attention to detail that is an essential part of our whole approach to the art of distillation. We use, amongst other botanicals, rowan berry from the mountain ash trees, fuchsia, bog myrtle, hawthorn and heather for a taste of the Kerry landscape. It’s a formula unknown elsewhere and is calculated, amongst other things, to create the sense of place and provenance. The spirit is collected at 70% abv and then cut to 42.5% abv using the purest of water which we draw from our own well, 240 feet below the distillery. Peter Mosley sums up DOG’s unique character in a few words: “The uniquely Irish botanicals give a fabulously fresh, floral character that perfectly balances the traditional juniper. But, to be honest, you really have to taste it for yourself.” Dingle Original Gin is best served with large cubes of ice, a wedge of fresh orange and a sprinkling of juniper berries.