Dingle Distillery | Dingle Whiskey
page,page-id-15164,page-template,page-template-full_width,page-template-full_width-php,ajax_fade,page_not_loaded,,columns-4,qode-theme-ver-10.1.1,wpb-js-composer js-comp-ver-4.11.1,vc_responsive

Dingle Whiskey

When the first drops of new spirit started to flow in the Dingle Distillery on a cold Winter night in 2012 something momentous was happening. This was the first whiskey to be produced in Ireland outside of the big three: Midleton, Cooley and Bushmills. The spirit was literally reborn.


Of course, Dingle is small. Our output of whiskey is 2 casks per day so we will never create a global megabrand. That is not what Dingle is about. We are creating a whiskey of superlative quality and unique character, the essence of Irish pot still distilled and matured on the far Atlantic coast of Ireland.


A key part of this process – and it has been a lengthy one – was a conversation between our founder Oliver Hughes and our distilling guru, John McDougall. Oliver said to John that when you taste new spirit it always tastes fiery and harsh and then the distiller will reassure you by saying something like “Oh, just you wait until it’s been in cask for a few years. It’ll be so smooth…” Well, added Oliver, how about putting nice, smooth spirit in the cask in the first place? Was this a revolutionary idea? And how could it be achieved?


John then explained that what you need for nice, smooth spirit, is plenty of reflux. You need a still with a built-in bulge in the neck – a boil bowl – so that the vapour doesn’t all rise right up and condense beyond the drop. You need it to condense and fall back into the still a few times before it eventually condenses and drips into the receiver. And so it was that we modified our still design.


Our very special stills are a key part of the Dingle Story. We take the best Irish malted barley and make pure pot still malt whiskey. Then we put it in casks and let the mild, moist, unique Dingle air do the rest. No whiskey in Scotland or Ireland experiences a maturation process like that. Dingle is definitely Dingle.


Of course, making whiskey is all about patience. The first Dingle Whiskey was released on 19th December 2015 as Cask No.2. This was one of four casks filled on the day, three years and a day previous. We then released our first whiskey ready for market in 2016. It was a non-aged statement single malt whiskey matured exclusively in Bourbon casks. The reaction was phenomenal and we were delighted. Although all of our new releases are exciting, the launch of Batch No. 2 in November 2017 was a particularly momentous occasion for us, as it allowed us to showcase multiple flavour profiles in each of our new releases. This launch also included the release of Dingle Pot Still Whiskey, which was a historic step not just for the Dingle Whiskey Distillery and Dingle but for Irish Distilling, as this made the Dingle Whiskey Distillery only the second distillery on the island of Ireland to produce a Pot Still.


So what’s next? We’re looking forward to the release of Batch No. 3 which will be on its way by May 2018.


Dingle Whiskey is best served neat, in a glass that will fully allow you to take in all the aromas.


A lot of time, money and energy went into creating what you have in your glass. Treat it with care.