Single Malt

Dingle Distillery was founded in 2012 by Oliver Hughes, Liam LaHart and Peter Mosley—three pioneers of the Irish craft beer movement who had already made their mark with Porterhouse Brewing Company. Their move into whisky distillation was a natural progression: reviving artisanal Irish whiskey-making during the island's new-wave distilling renaissance. This core expression marks the transition from batch releases to a permanent house style.

The Single Malt is triple-distilled and matured in a deliberate split: 61% in Pedro Ximénez sherry casks and 39% in ex-bourbon barrels. That ratio is purposeful—the dominance of PX casks delivers richness and depth, while the bourbon component adds freshness and structure. The result is a whiskey with clear character: not the tropical fruit exuberance of first-fill sherry, but something more measured and spiced.

On the nose, dried apricots, honey and vanilla emerge, with hints of citrus and raisin undertones. The palate feels full and creamy—dark chocolate, blueberries and a whisper of ginger interplay with the sherry maturation. The finish is dry and lingering, with oak tannins that fade gradually.