This elegant, well-balanced Dingle is created from whiskey matured in bourbon, sherry, and port casks which bring out orange zest, cherry gummies, vanilla, strawberry, barley sugar, and a good rub of ground aromatic spices on the nose. Baked fruits, taffy, strawberry, raspberry coulis, clove, and pepper open up, leading to shortbread sweetness, candied peel, and more sherry fruit, while perky spices are left to carry through on the finish. (12,000 bottles)

Reviewed by: Jonny McCormick (Winter 2019)

Despite some inconsistent spelling of sherry terms on the exterior tube, Dingle is releasing some very good initial whiskeys. The nose brings dates, dried apricot and apple, haystacks, vanilla, unwaxed lemon, and cardamom pod. This second small batch release tastes fruity, with orange lollipops, a beautifully developed apricot note, and caramel, leading to a peak of gingerbread and pepper, followed by vanilla, toffee, and orange oil twisted from the peel. (6,000 bottles) €65

Reviewed by: Jonny McCormick (Summer 2018)

Cut-open pomegranate, dried cranberry, and rose petals hint at the port cask influence on this whiskey. Brisket and roasted spice aromas of cumin, fennel, and coriander. Abundant red fruit flavors of cherry, redcurrant, and pomegranate are swept along on a wave of brown sugar sweetness, accompanied by flavors of gummy bear, root beer, clove, ginger, pepper, and aniseed. Sweet and spicy finish.

Reviewed by: Jonny McCormick (Summer 2019)