|Tasting Notes from Whiskey Center|
|Awards and/or Press Quotes|
|Nose||Clean and classic on the nose, with lots of bright juniper, piney and warm. Fresh cut angelica stems as well lends it a clean floral brightness to it. Very classic, but really centered around those two notes. There’s mint-laden undernotes as well, with a crisp herbal complexity rounding things out. One of my favorite noses of 2016 so far.|
|Palate||The palate begins with juniper, a crisp floral/mid-note with an almost fruity/jammy character, Hints of blackberry jam, hint of marmalade and chamomile, and then quite suddenly, a very strong minty note adding a bright freshness and mentholated coolness that encompasses the entire mouth. Flavorwise ,Dingle Gin lies somewhere between eucalyptus and mint, and then before the finish there’s another left turn with peppery crispness: coriander, cubeb pepper, and herbal green-ness.|
|Finish||The finish is medium in length, mostly mint/herbal notes. Gentle warmth on the back palate. The spirit is crisp, though not oily nor overly thick. Despite it being rather thin, it delivers a great deal of flavor. Overall, I quite like it.|
|Awards and/or Press Quotes|
A classic Irish gin that grows in stature year on year from one of the most beautiful parts of Ireland situated on the Wild Atlantic Way in Dingle, County Kerry.
Made with water from the distillery’s own well and infused with local botanicals such as rowan berries from the mountain ash trees, fuchsia, bog myrtle, heather and hawthor, it’s a true taste of the Kerry landscape.
Dingle Original Gin is the product of a considerable amount of research, both technical and historical, and experimentation. Our aim was to create a totally unique gin, one which worked within the great tradition of gin distilling but which also came with a degree of innovation.
In terms of its broad style, this is what is categorised as a London dry gin but the unique character and flavour come from our painstaking and original choice of botanicals.
This combination of flavour elements are macerated in spirit for 24 hours. Then, when the spirit is distilled, it passes through a flavour basket in the neck of the still. This process underlines the attention to detail that is an essential part of our whole approach to the art of distillation.
We use, amongst other botanicals, 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, amongst other things, to create the sense of place and provenance. The spirit is collected at 70% abv and then cut to 42.5% abv using the purest of water which we draw from our own well, 240 feet below the distillery.
Peter Mosley sums up DOG’s unique character in a few words: “The uniquely Irish botanicals give a fabulously fresh, floral character that perfectly balances the traditional juniper. But, to be honest, you really have to taste it for yourself.”
Dingle Original Gin is best served with large cubes of ice, a wedge of fresh orange and a sprinkling of juniper berries.
Lorenzo van der Weiden –
A very good gin. It’s al little spicy, but that’s a greay detail. I will recommended this gin for every event.