The Dingle Distillery releases small-batch whiskeys in UK

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The Dingle Distillery in south-west Ireland is releasing a limited-edition single malt whiskey and its first pot still whiskey in the UK.

Aiming to “fuel the Irish whiskey renaissance”, the two new expressions follow the UK launch of the distillery’s Batch No 1 Single Malt Whiskey in February. Both are bottled at 46.5% ABV.

Batch No 2 Single Malt has been launched this week but only 600 bottles have been allocated to the UK out of 6,000 produced for all markets. Bars stocking it in London include Barbecoa in Piccadilly, Black Rock in Shoreditch and Merchant House of Fleet Street.

The Pot Still Whiskey, due to be launched on November 30, will see only 600 bottles available worldwide. It will be available at Merchant House of Fleet Street and The Dingle Whiskey Bar at The Porterhouse in Covent Garden.

Elliot Hughes, partner at The Dingle Distillery, said: “Following the positive reception received when we released our single malt in London earlier this year, we felt now was the time to reignite that excitement and introduce something new to the UK audience.

“The release of our Pot Still Whiskey will be a historic moment for Irish whiskey which we are incredibly excited about. The demand for Dingle Whiskey is growing and whilst we currently only export into the UK, we plan to export to the wider international markets in 2018. For now this is just the start.”

The Dingle Distillery plans to launch its Batch No 3 Single Malt in March 2018.

Batch No 2 was created by the marriage of casks chosen by head distiller Michael Walsh. It has been matured in both ex-sherry (Pedro Ximénez and oloroso) and ex-bourbon casks. It is described as delicate with a taste profile of salted caramel, dark chocolate, raisins and almonds, with a long finish and elegant complexity.

The small-batch Pot Still Whiskey was produced through the marriage of a small handful of carefully selected ex-oloroso sherry casks. Their former role in the maturation of oloroso sherry is reflected in the colour, aroma and character of the whiskey. It is described as complex, long and vinous, with notes of dried fig and candied citrus peel and a suggestion of warm winter spices and plum pudding.

Neil Fischer, Dingle Distillery export manager, said: “Since launching our Batch No 1 Single Malt in the UK just nine months prior, we have seen a substantial increase in enquiries from both on- and off-trade regarding our Irish whiskey, with the majority of enquiries stemming from the United States and Asia, namely Hong Kong.

“Given the new releases’ rare availability worldwide, we predict both will sell out within a matter of weeks, if not days, of their official launch.”

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