DINGLE SINGLE MALT
They say – DINGLE SINGLE MALT
Dingle Distillery’s hugely anticipated Core Single Malt release is finally upon us and is here to stay.
This Core Single Malt release has been years in the making and comprises of malt whiskey that has been matured in ex-Bourbon, and PX sherry casks. 39% Bourbon, 61% PX Sherry.
Bottled at 46.3% and non-chill filtered. This is a very interesting whiskey in which the component casks come to the fore at different stages. RRP €55.00
Lashings of vanilla clotted cream sandwiched between freshly baked buttery scones. Powdered lemon, not as sharp as sherbet, softer reminiscent of the powdered sugar you would find atop of Lemon Bon Bon sweets. There’s a spicy pink peppercorn prickle with sweeter, (yet still fiery) cinnamon and cloves and an earthy undertone. It’s the earthiness you would find when washing freshly dug root vegetables. It’s slightly musty the more it opens, and there’s a touch of fresh garden mint and juicy pears. There is a distinctly “wine” note, slightly astringent, a lively pinot grigio, fresh, youthful, almost effervescent.
The vanilla from the nose steps on to the palate straight away, it deliciously creamy. There are hints of orange blossom water and a touch of something floral, crystallised rose petals. The spice makes a sudden appearance almost catching me off guard, it’s hot and fiery, drying, hitting the roof of your mouth. It’s a dry spice heat, think piri-piri rub and mace as the spices from the oak and the youthful spirit meet. Quite a meaty note also as the spice stays very forward. Before it becomes too overpowering there are plump dried apricots, rich juicy raisins and toffee apples. This is timed to perfection and really lifts the more drying, spices. The slightly curious, acidic wine note from the nose starts to run parallel to the spice and the fruits, making your mouth water inviting you to take another sip.
Long, very long indeed, there’s hot fresh ginger root and dried crush leaves and oak branches. There is another brief nod to the apricots and the raisins, rich and mouth-watering, before it bows out in a soft toffee and chocolate gooeyness, like a rolo melted in your pocket.
This is a very interesting expression, its rich, fresh, fruity at times, drying and oaky at others. Despite the complexity of the notes it is actually very easy to drink indeed. The finish is so long it really urges you to return for another pour. The price point is very fair and you certainly get a lot of bang for your buck. I would definitely recommend picking this up and giving it a try and watch this space as Dingle are going to around for the long haul.
To find out more about Dingle, then why not check out our interview with Master Distiller Graham Coull