Matured in PX Sherry (61%) and Bourbon (39%) first-fill casks, Dingle Single Malt comprises mainly six- to seven-year-old spirit.
Elliot Hughes, managing director at Dingle Distillery, said: “Quality has always been at the heart of our DNA at Dingle Distillery, and that remains the case with our single malt launch. We are one of few distilleries in Ireland solely producing our own spirit – we don’t buy from or sell to other distilleries.
“By adding significant volume to our business, we can open up new markets and broaden our appeal to attract a new type of customer.”
An initial run of 50,000 bottles of the triple-distilled, non-chill-filtered whiskey have been produced for domestic and export markets, with an ambition to produce 100,000 bottles per year by 2023.
Graham Coull, master distiller at Dingle Distillery, said: “We use first-fill only casks to produce a richer flavour, while the Sherry casks with their sweetness help to get the flavour in quickly, providing good body to the liquid.
“Dingle Single Malt can be enjoyed neat, with ice, or as a mixing spirit for high-end cocktails. We hope whiskey lovers will enjoy sampling our new signature product.”
Tasting notes of the whiskey include apples, caramel and raisins. On the nose, the whiskey is said to offer a combination of lime zest and mint, while the finish delivers a honey sweetness and mixed spice aftertaste.
Nose – Lime Zest, Chopped Mint, Sweet
Taste – Caramelised Apple, Raisins, Vanilla
Finish – Honey Sweetness, Mixed Spice lingers on the tongue