Batch number four of Dingle Irish whiskey is here! Produced over in south-west Ireland, the single malt has been drawn from a combination of bourbon, sherry and Port casks. Dingle Single Malt Whiskey of casks is a harmonious one, with generous helpings of dried fruit and vanilla. Just 2,000 bottles of this whiskey were produced. This marriage of Bourbon, Sherry and Port casks has resulted in a full flavoured, yet harmoniously balanced mix of creamy vanilla sweetness from the American oak, which combines beautifully with dried fruit flavours.
Small. Artisan. Independent. Proud. We hold these truths to be self-evident. Distilleries are not created equal, nor is the whiskey that flows from them. Dingle Single Malt Whiskey is a product of its environment. From the localized well water to the immensely manual mashing, alongside the wooden fermentation vessels that feed into the three bespoke copper pot stills, the production is purely Dingle. The microclimate then creates a maturation like no other. They do not manipulate the course of their whiskey, only nature can do that.
Mashed, sweet raspberries, vanilla ice cream with hot cherries – the fruit notes that flow from the glass but are really cute, since the Portfass seems to hit through fully. Pine resin, which only shows itself in the distance. Caramel, honey, vanilla. The scent of a spring meadow.
Pleasantly mild onset with the raspberries and cherries from the nose. Slightly dry with sawdust and freshly tanned leather. Toffee, milk chocolate, coffee beans. The fruits are caught and softened after the first impact on the tongue by the chocolate and the coffee beans, not as sweet as the nose suggests. Malt, yeast dough, dried apple pieces.
Medium long, dry. The fruits slowly but surely leave behind, fresh wood and leather, toffee, malt and fine honey.