Batch 1 had an aroma of vanilla, almonds and cereal sweetness. A clean flavour with sweet with notes of marzipan, vanilla and hay, finished with a pleasant dryness and hints of aniseed and liquorice.
Created by the marriage of meticulously selected casks, both Sherry (Pedro Ximenez and Oloroso) and Bourbon, this single malt Irish whiskey is a small piece of history, unique and rare. Delicate, dry, with citrus and subtle vanilla notes, it dances across the palate and finishes, long and slow, with elegant complexity.
Created by the marriage of meticulously selected casks, both Bourbon and Port, this single malt Irish whiskey is a small piece of history, unique and rare. Batch No. 3 is a limited release of 13,000 bottles at 46.5% and 500 bottles at Cask Strength. It is a marriage of Bourbon and Port casks. A burst of blue/black fruits on the nose forms a tart almost jam like sweetness on the palate with some subtle notes of citrus peels, the liquid coats the mouth like warm honey, mixed berries and marmalade linger on the tongue.
This marriage of Bourbon, Sherry and Port casks has resulted in a full flavoured, yet harmoniously balanced mix of creamy vanilla sweetness from the American oak, which combines beautifully with dried fruit flavours of apricot and sultanas from the fortified wine casks.
Bringing this marriage of Bourbon, Pedro Ximénez and Madeira casks together has allowed the Bourbon casks to release a warm aroma of spices. Creating a unique single malt Irish whiskey bombarding the senses with molten honeycomb and salted caramel. While the Pedro Ximénez and Madeira casks combine beautifully to bring sun-dried raisins forward, scented with creamy blossom honey and saturated with vanilla. This is a wonderfully warm, lingering and mellow whiskey.
This is the sixth and final release of this Dingle Single Malt Batch series . Some 15,000 bottles of the liquid have been produced with an all-Port maturation and with an additional 1,000 Cask Strength bottles. On the nose the Port casks deliver a wonderful intensity. Maple syrup, thick cut marmalade, butterscotch, and crystallised ginger. The palate is full on fruit and spice. Waffles laced with syrup, redcurrant jelly, crushed cranberries, gingerbread, and dark chocolate. Batch 6 finishes lively with an increasing sweetness. Ginger spice and honeyed dates come to fore.