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This bottle might be missing a box or have a torn label, but the liquid inside is all good.
Following a series of excellent batched single malts (and alongside producing an award-winning gin), the Dingle Distillery released its first core single malt Irish whiskey in mid-2020! It's a triple-distilled expression, matured in a combination of Pedro Ximénez and bourbon casks (61% sherry and 39% bourbon, if you love those intricate details), then bottled without chill-filtration. Dingle's previous whiskeys have been highly sought-after, so it's wonderful to get to see a more readily-available expression from the distillery on Ireland's south west coast.
A creamy, mellow, and supple mix of vanilla, posh dark chocolate, sherried dried fruit, and the prickling of aromatic spice from anise, clove, and nutmeg. Throughout there’s toffee, homemade apple pie, toasted almonds, and lime zest with hints of mint and marzipan.
More of that indulgent caramel, vanilla, and chocolatey goodness (this time orange chocolate) with raisins, espresso, apricots, and some black pepper in support. There’s also some hints of rhubarb crumble, black fruit, red wine, and black tea as well as acacia honey, leather, and brown sugar underneath.
Rhubarb and Custard boiled sweets, sticky toffee pudding, a little more lime, and dried fruit.
