Comprised of malt whiskey that has been matured in ex-bourbon (39%, and PX Sherry casks (61%), for six to seven years, the distillery is one of the few Irish Distilleries to produce a core single malt created entirely from its own spirit.
“Quality has always been at the heart of our DNA at Dingle Distillery, and that remains the case with our Dingle Single Malt launch,” says Elliot Hughes, Managing Director at Dingle Distillery. “We are one of few distilleries in Ireland solely producing our own spirit – we don’t buy from or sell to other distilleries, and this exceptional quality is evident with the launch of our first core spirit.”
A triple distilled, non-chill filtered whiskey bottled at 46.3% ABV, Dingle Master Distiller Graham Coult used first fill only casks to produce a richer flavor.
“A flavor profile including apples, caramel, and raisins,” notes Graham. “On the nose, Dingle Single Malt Whiskey offers a combination of lime zest and mint, while the finish delivers a honey sweetness and mixed spice aftertaste. “
An initial run of 50,000 bottles of Dingle Single Malt Whiskey has been produced for domestic and export markets, with an ambition to produce 100,000 bottles per year by the end of 2023. Imported by Hotaling & Co, the whiskey is available in 15 markets as well as online via Reservebar for $100 per 750ml bottle.
For more information, hear over to Dingle Distillery’s official website.