Dingle Original Gin is made in small batches of 500 litres. In terms of its broad style, this is what is categorised as a London dry gin but the unique character and flavour come from our painstaking and original choice of botanicals. This secret combination of flavour elements are macerated in spirit for 24 hours. Then, when the spirit is distilled, it passes through a flavour basket in the neck of the still. This underlines the attention to detail that is an essential part of our whole approach to the art of distillation. 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 some sense of place and provenance, what winemakers might call the gout de terroir.
Peter Mosley sums up DOG’s unique character 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.”
Pair with 1724 tonic water with a garnish of lime or grapefruit.
70cl / 42.5%