Named the 2017 Ireland Distillery of the Year at the New York International Spirits Competition, Dingle Distillery has rekindled the tradition of independent distilling in Ireland. While 200 years ago, Ireland boasted more than 100 distilleries, by the turn of the 21st century there were only 2. Opened in 2012 in Kerry, Ireland, Dingle is the country’s only distillery that exclusively produces and bottles its own spirits, sourcing grain from more than 50 farms across Ireland.
Dingle Whiskey is brewed using the best Irish malted grain in a timber mash tun, before being transferred into timber fermentation tanks (one of only two distilleries in Ireland at this time to process in this manner). Distillation takes place in three distinctive, hand-crafted Forsythes copper pot stills, which feature a unique design that incorporates a large boiling ball to encourage reflux, resulting in smooth, pure spirit. Dingle Distillery uses directly sourced casks, which they house for maturation in their facility (containing over 20 different cask types), located at the foot of the Dingle peninsular mountainous terrain. Baffled by mountains and the wild Atlantic, nature is left to run its course – continually maturing in the mild, moist climate of Ireland’s southwest coast.
Created by the marriage of meticulously selected casks, both bourbon and port, this single malt Irish whiskey is unique and rare. The burst of blue-black fruits on the notes forms a tart, almost jam-like, sweetness on the palate with subtle notes of citrus peels. The liquid coats the mouth like warm honey, mixed berries and marmalade linger on the tongue.