Dingle Second Single Pot Still

Finally, I'm joining the Dingle enthusiasts with the second batch! To put it simply, it's good, I enjoy it, and you should give it a try. The much more detailed explanation is that these folks began with a brewery and a pub chain in Dublin before expanding into whiskey production near a certain well-known town. They transformed an old sawmill, dug for water from an aquifer, and voilà, water became whiskey. Sadly, one of the co-founders passed away a few years back, but his name lives on with the first casks, which were sold to founding members who had their names engraved on them. Other noteworthy points: an Irish artist creates the bottle designs, and the current head distiller was once a local dairy farmer! It's a delightful dram with complex notes of honey, apricot, and more. I'm considering it a 4.25, as the balance is perfect.

Made by combining Sherry (Pedro Ximenez and Oloroso) and Bourbon casks. It is delicate, dry, with citrus and subtle vanilla notes. The Dingle distillery, established in 2012, is named after the small port town on Ireland's west coast along the Wild Atlantic Way. Each bottle is marked with a Bottle Number and a Batch Number. Bottled at 46.5% alcohol by volume, non-chill filtered, and with no added color, this follows a successful initial release. Very limited quantities are available. Dingle Whiskey Cask Strength recently received a Gold Medal at the Irish Whiskey Awards 2016. Nose: Initially a bit floral, then toffee, raisin, and peppercorn. Taste: Chocolate, fresh malt, and a hint of red wine. Finish: Allspice, butterscotch, and lemongrass. (based on published reviews)

Superior to batch #1. The Oloroso and PX casks complement each other very well in this one. It's worth noting that no finishing occurs; the whiskey ages in first-fill casks from the start until bottling.

A bit of a bite initially, followed by caramel, sweetness, and butterscotch. A wonderful distillery to visit in the picturesque town of Dingle.