Dingle
The dingle distillery is a small distillery in the south of Ireland. The three Irish beer brewers Oliver Hughes, Liam LaHart and Peter Mosley jumped on the Whiskey boom bandwagon in 2012 and founded the Dingle distillery in the town of the same name on the southwest coast of Ireland.
| Information about the Distillery | |
|---|---|
| Ireland | |
| -10.289555 52.142435 | |
| Active | |
| 2012 | |
| http://www.dingledistillery.ie/ |
| Average tasting notes Tasting notes |
Calculated from 224
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Nosing
Sweet:
Sweet:
Fruit:
Spices:
Fruit:
Herbs:
Sherry:
Spices:
Honey:
Honey:
Zitrus:
Pear:
Pear:
Zitrus:
Caramel:
Sherry:
Berries:
Caramel:
Mint:
Chocolate:
Chocolate:
Mint:
Berries:
Lime:
Herbs:
Lime:
Floral:
Ginger:
Ginger:
Nuts:
Apple:
Apple:
Raisin:
Raisin:
Floral:
Date:
Malt:
Date:
Chili:
Malt:
Fig:
Chili:
Fig:
Heather:
Oak:
Nuts:
Oak:
Strawberry:
Grape:
Heather:
Strawberry:
Lemon:
Grape:
Blackberry:
Blackberry:
Green Apple:
Peach:
Dried Fruit:
Green Apple:
Peach:
Vanilla:
Dried Fruit:
Lemon:
Vanilla:
Orange:
Almonds:
Cinnamon:
Almonds:
Orange:
Red Currant:
Cinnamon:
Maritime Notes:
Seaweed:
Clove:
Clove:
Herb:
Salt:
Lemon Peel:
Melon:
Herb:
Maritime Notes:
Lemon Peel:
Red Currant:
Banana:
Grapefruit:
Grapefruit:
Tobacco:
Cherry:
Melon:
Oil:
Hazelnut:
Banana:
Plum:
Hazelnut:
Oil:
Seaweed:
Tobacco:
Cherry:
Plum:
Tasting
Sweet:
Sweet:
Fruit:
Sherry:
Spices:
Caramel:
Caramel:
Fruit:
Vanilla:
Vanilla:
Spices:
Chocolate:
Honey:
Chocolate:
Honey:
Herb:
Nuts:
Sherry:
Raisin:
Raisin:
Herb:
Dark Chocolate:
Oak:
Oak:
Almonds:
Berries:
Dark Chocolate:
Berries:
Malt:
Apple:
Apple:
Almonds:
Herbs:
Malt:
Zitrus:
Zitrus:
Cherry:
Cherry:
Maritime Notes:
Pear:
Pear:
Dried Fruit:
Oil:
Pepper:
Mint:
Clove:
Pepper:
Dried Fruit:
Oil:
Mint:
Clove:
Ginger:
Nuts:
Ginger:
Seaweed:
Leather:
Leather:
Cinnamon:
Peat Smoke:
Cinnamon:
Grape:
Lemon:
Grape:
Maritime Notes:
Heather:
Lemon:
Herbs:
Cake:
Lime:
Alcohol:
Heather:
Iodine:
Cake:
Alcohol:
Plum:
Lime:
Peat Smoke:
Plum:
Iodine:
Date:
Date:
Blackberry:
Chili:
Green Apple:
Orange:
Tobacco:
Hay:
Orange:
Coffee:
Lemon Peel:
Red Currant:
Floral:
Peach:
Hazelnut:
Strawberry:
Coffee:
Tobacco:
Red Currant:
Green Apple:
Blackberry:
Lemon Peel:
Floral:
Chili:
Hazelnut:
Peach:
Nutmeg:
Seaweed:
Nutmeg:
Strawberry:
Finish
Sweet:
Sweet:
Spices:
Sherry:
Honey:
Honey:
Spices:
Sherry:
Fruit:
Oak:
Oak:
Nuts:
Ginger:
Fruit:
Caramel:
Oil:
Oil:
Ginger:
Caramel:
Vanilla:
Date:
Vanilla:
Date:
Nuts:
Berries:
Zitrus:
Herb:
Herb:
Berries:
Malt:
Malt:
Zitrus:
Chili:
Dark Chocolate:
Raisin:
Raisin:
Dark Chocolate:
Pepper:
Chocolate:
Chili:
Chocolate:
Pepper:
Peat Smoke:
Medicinal Smoke:
Dried Fruit:
Grapefruit:
Fig:
Cinnamon:
Herbs:
Cinnamon:
Herbs:
Fig:
Grapefruit:
Dried Fruit:
Medicinal Smoke:
Cake:
Strawberry:
Clove:
Floral:
Heather:
Clove:
Strawberry:
Cake:
Floral:
Heather:
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The Whiskey
At Dingle, both Single Pot Still Whiskey and Single Malt Whiskey are produced under one roof using triple distillation. Both were initially produced in small batches only, with the first Single Malt being created for the core range in 2021.
The Gin
In addition to Whiskey and Vodka, the Irish distillery also distils the so-called Dingle Pot Still Gin. This Gin largely contains regionally sourced botanicals, such as rowan berries, fuchsia, bog myrtle, heather and hawthorn. They capture the wild terroir of the area around Dingle in the southwest of Ireland. The botanicals first soak in the spirit (maceration) and are then distilled. During this process, there is an aroma basket at the top of the still, which contains further botanicals. A small swan neck pot still is used for the Gin and also the Vodka from Dingle. After distillation, the Gin has an alcohol content of 70%, which is brought down to 42.5% drinking strength with pure water from the distillery's own 70-metre-deep well.
The Production
The water for the production of Dingle Whiskey comes from the distillery's own well and is pumped up from 70 metres below the distillery. The distillery uses three pot stills for a mild, triple distilled spirit.
The Pot Stills
The Dingle pot stills have a special design: reflux bowls promote copper contact and reflux during the slow distillation. This ensures that the alcohol is well separated, and a very smooth, pure spirit is produced. The spirit matures quickly, as fewer unwanted aromas remain to be removed during the cask ageing process.
The Malt
The young distillery does not have an own malting floor but sources the unpeated malt for the Dingle Whiskey from two Irish suppliers, Minch Malt and Malting Company of Ireland (MCI). The two barley varieties used for Dingle Whiskey are concerto and laureate.
The Mashing
At Dingle, a so-called mash infusion is carried out. In this process, the water remains in contact with the malt grist for longer, which enhances the malty-sweet character of the resulting 'wort'. This sweet character also characterises the new make spirit distilled from the mash.
Fermentation
Fermentation at Dingle is medium to long: the yeast is allowed to work for 72 hours, bringing out the fruity character of the Single Malt.
Cask Storage
The mild climate in Kerry, where the village and distillery of Dingle are located in the southwest of Ireland, favours constant maturation throughout the year. The humid sea air encourages interaction between Whiskey and wood for a quick, harmonious maturation. The distillery has a large stock of Sherry casks, but other cask types such as Bourbon, Port and Madeira casks are also used.
When the distillery was founded, the producers started the cask programme 'Founding Fathers Programme'. So-called 'founding fathers' could invest in 500 casks, which were then labelled with their own names. They could choose between Bourbon, Sherry, Port and Madeira. Once the casks had reached the end of their maturation period, the choice was again theirs: bottle them for their own consumption, let them mature further or sell them back to the distillery. The bottles were also labelled with the name of the respective founding father.
History
Dingle Distillery was founded in 2012 by the three beer brewers Oliver Hughes, Liam LaHart and Peter Mosley. After gaining a foothold in Ireland's craft beer scene in the 1990s, the three decided to expand their range to spirits, including Whiskey and Gin. That same year, 2012, they filled their first cask with new make spirit. With that, the three jumped on the craft Whiskey bandwagon in Ireland, which has continued ever since. Today, the distillery is still independent, and family owned.
The Visitor Centre
Dingle offers guided tours of the distillery throughout the year. Each tour includes a tasting of Gin, Vodka and Whiskey from the Irish distillery.
The Dingle Whiskey Distillery
Dingle
County Kerry
Tel: +353 (0)66-4029011
Email: info@dingledistillery.ie
User Notes about the Distillery
Share your experience with other whisky lovers. Write a note about your trip to the Dingle distillery.