Dingle Single Malt Whiskey Tasting Notes
Dingle Single Malt Irish Whiskey
Single Malt Irish Whiskey (triple distilled)
Tasting note compiled by Mark McLaughlin
A long awaited core range release from The Dingle Distillery in beautiful Co. Kerry – the first new distillery to be built in Ireland in 150 years when distilling began in 2012. With the recent addition of celebrated distiller Graham Coull, formally of Balvenie, Glenfiddich and Glen Moray in Scotland, the future is looking bright for Dingle.
This release is set to be their core product globally containing malt whiskey distilled exclusivley in Dingle and matured in ex- Pedro Ximenez sherry casks (61%) and ex-bourbon casks (39%). Interestingly all of these casks were first-fill which should make for an impactful palate.
Rich amber with a sherry like hue.
Once you stick your nose in the glass, it’s clear that its quite distillate forward which initially worried me. I could certainly identify the signature Dingle whiskey DNA and with a few short whiffs, the layers appeared. Something akin to crushed cashews and almonds, pears and cold, day old, apple pie. There’s a touch of chocolate, milk, and caramelized sugars, it reminds me of Toblerone at this point with a smashing of spices.
Palate & Finish
It envelops the palate with a vibrant malt zing, I’d describe it as orange chocolate and a richness somewhat like Brandy de Jerez. It’s sweet and tangy like a cola bottle sweet or boiled apple drop candies, and it brings to mind baked apple pie with a dusting of cinnamon, finishing with a touch of stewed rhubarb and custard.
We’re now starting to see Dingle not only starting to reach its potential but surpass it, it’s not a delicate whiskey by any means, but you should definitely try it at least once. I’m off to taste some more.
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