Dingle Gin can be categorised as a London dry gin but the unique character and flavour comes from the original choice of botanicals local to this corner of County Kerry.
Winner of the World’s Best Gin in 2019, the botanicals give it a fresh, floral character that perfectly balances the traditional juniper.
It can be served with large cubes of ice, a wedge of fresh orange and a sprinkling of juniper berries.
The Dingle Distillery was crafted and conceived by Oliver Hughes, Liam LaHart and Peter Mosley, the visionary minds behind the Porterhouse Brewing Company, one of the pioneers of craft brewing in Ireland in 1996.
Today the Dingle Distillery is helping drive the Irish gin revolution.
In 2019, Graham Coull became the Master Distiller at the distillery, bringing with him 25 years of experience working in the industry.
Created in a small, artisan distillery in the South-West of Ireland, Dingle Gin is the product of a considerable amount of research, both technical and historical, and experimentation.
To create this award-winning gin, the combination of flavours are macerated in spirit for 24 hours. When distilled, it then passes through the flavour basket of botanicals in the neck of the distillery’s 2,000L copper pot still named Aisling, meaning dream or vision in Irish.
This process underlines the attention to detail that is an essential part of the whole approach to the art of distillation.
From the purest of water drawn from a well located 240 feet below the distillery, to the local botanicals, this gin is intrinsically linked to the locality.
Dingle Distillery uses rowan berry from the mountain ash trees, fuchsia, bog myrtle, hawthorn and heather for a taste of the Kerry landscape.
It’s a formula unknown elsewhere and is calculated to create the sense of place and provenance.