There are many award ceremonies but only a few that have real International gravitas. The World Gin Awards are among the most respected and in 2019 Dingle became the first brand to win both the title of 'The World's Best Gin' and 'The World's Best London Dry'.
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.
A copper pot still ensures an incredibly smooth spirit and water is sourced form an underground lake below the distillery.
We 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 we draw from our own well, 240 feet below the distillery.
This 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 process underlines the attention to detail that is an essential part of our whole approach to the art of distillation.