Gin of the Month- Dingle Gin
Dingle Original Gin is the product of a considerable amount of research, both technical and historical, and experimentation. With the aim 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 Dingles painstaking and original choice of botanicals.
Dingle 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 is drawn from there own well, 240 feet below the distillery.
Peter Mosley sums up 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.
