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Dingle Distillery Ireland Whisky from 50 to 100 euros

Dingle Single Malt

Review of the Irish distillery's first regular single malt.

Origin: Kerry (Ireland)
Type: Irish Single Malt Whiskey
Gradation: 46.3%ABV
Ageing casks: Ex-Bourbon and ex-Sherry PX
Chillfiltered: No
Additional coloring: No
Owner: Dingle Distillery
Average price: € 55.00
Official website: dingledistillery.ie
Vote: 86/100

It was in 2012 that this young craft distillery on the delightful Dingle Peninsula began its march towards building a steady portfolio of bottlings, starting with several batches divided between single pot stills and single malts, five in all, which since 2016 have been produced in two versions, reduced degree and cask strength.
While three editions of the single pot still have already been released, a few days ago the distillery’s official single malt was launched, the first in a non-limited run.

50,000 bottles, ageing between ex-Pedro Ximénez Sherry casks (61%) and ex-Bourbon casks (39%) first fill, triple distillation, with whiskeys aged between six and seven years, and production expected to double in a short time.
It should be noted that the distillate is ‘cut’ by hand, with the master distiller, Graham Coull, relying entirely on his experience to divide heart and tails.
In his words, “Cask quality is extremely important in the production of our Dingle Single Malt, and is a key point of differentiation. We use only first-fill casks to produce a richer flavour, while the Sherry casks, with their sweetness, help the flavours come through quickly, providing a good body to the whiskey.”

Tasting notes

Full gold in the glass.
The nose exudes lively wood spices, with nutmeg and pine needles accompanied by ripe pear, banana, dried figs, almond, liquorice and lemon zest. Toasted brown sugar and dark chocolate. Warm and welcoming.
In the mouth it’s quite full-bodied, taking up with more conviction the sherried notes of fruit (sultanas, baked apple, prunes), candied orange, gingerbread, nutmeg, liquorice. Wintery and cuddly impressions, with a touch of ginger and lemon that keeps the attention high. On the length, leather roughness and chocolate-covered coffee beans.
Quite long finish of ginger, apple strudel, chocolate, leather.

The Spanish casks dominate but without excess, giving that soft roughness that may seem like an oxymoron but which, when the combination of Sherry and Bourbon is managed well, becomes a solid reality in whiskies like this one. A pleasant and comforting dram that promises more nuances in the years to come.

Reviews of Dingle whiskey in the blog:
Dingle Fourth Single Pot Still Release

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