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I do like a port casked whisk(e)y, and this is a full maturation Port cask whiskey, and it’s an absolute belter in my opinion. Very nice #thewhiskeychaps- Susanne OctoMy thoughts Medium finish, with spice, mint, and that dark chocolate dryness. The core is long side of medium in length, but mince pie filling and chilli’s persist for a while, this is a very nice whiskey indeed. #thewhiskeychapsĪs a coffee addict, I can't stop drinking it, my non-whiskey drinking wife loved Blue Label and helped me to dent B6 to now last 100ml I say… #thewhiskeychaps- Dr Bog Standard Dram OctoFinish #thewhiskeychapsīlood oranges and pomegranates, orange rind, red liquorice, it’s also like a black coffee with a sweet syrup in it. It’s sweet but also has some of those darker heavier flavours too. To begin with, Swedish strawberry cordial! Then cinnamon, blackberry jam, mixed with pencil shavings, and I’m not sure but is there some toffee note at the end? #thewhiskeychaps- Susanne OctoPalateĭefinitely red berries and blackcurrants, grapefruit and pomello, toasted tea cakes, and a good mouthfeel. Rather than being a spice bomb it is more rounded with good depth, it’s a bottle i’d happily own.ġ00% getting latte now, brown sugar, a touch of cream soda, and I’m getting that tea note too now.ĭark amber colour, nice legs. For me the higher percentage of Sherry cask whiskey does slightly lead the Bourbon cask whiskey, but the Bourbon cask does help round off the Sherry cask. This is the first and currently the only core range bottling from the Dingle distillery, and i think it’s a good one. The finish is medium long, and a continuation of the palate to be honest. Red berries are getting stronger, spice is ramping up a bit more too, there’s a honey note right at the back, and a mulled wine kind of feel for me. I get quite a lot of Sherry cask notes tbh, figs, dates, raisins, and perhaps a hint of nuttiness. Straight off it has a good mouthfeel, and has a spiciness the nose didn’t suggest, the kind of spiciness that warms your chest. #thewhiskeychaps- Dram it Mick! OctoPalate #thewhiskeychapsĬherry crumble, and slowly becoming more fruit sweet. Like i get sponge cake jaminess, strawberries and raspberries too, I’m not getting sulphur, but am getting vanilla and wood varnish. The higher amount of Sherry cask whiskey is evident here, those darker stewed fruits are quite prominent, there’s a foresty feel here too, evergreen trees, a touch of menthol, raisins. Dingle Whiskey AppearanceĪ shade darker than mid gold in colour, swirl line is nice and thick, with slow medium legs. This is a very interesting whiskey in which the component casks come to the fore at different stages. 39% Bourbon, 61% PX Sherry.īottled at 46.3% and non-chill filtered. This Core Single Malt release has been years in the making and comprises of malt whiskey that has been matured in ex-Bourbon, and PX sherry casks. Whiskey Chapĭingle Distillery’s hugely anticipated Core Single Malt release is finally upon us and is here to stay. Dingle’s Third Single Pot Still Release in November 2019 was the first new release overseen by Graham Coull as Master Distiller.ĭingle have won a raft of awards for not only their whiskey, including GOLD – Irish Cask Strength Whiskey at The Irish Whiskey Awards & Ireland Distillery of the Year, but also their gin and vodka too. Graham Coull has previously held the Distillation Manager role at Glenfiddich, Balvenie and Kininvie Distilleries, before a 14-year role as Distillery Manager and Master Distiller at Glen Moray. If you haven’t already had a watch of the overview video on the distillery site, it’s well worth it!: To achieve the flavours in their whiskey, Dingle use three distinctive, hand-crafted copper pot stills, whose distinctive design, incorporating a boil ball, encouraging reflux, encouraging smoothness and purity. The first Dingle Casks being filled on the 18th December 2012. The distillery was created in 2012 by Oliver Hughes, Liam LaHart and Peter Mosley, who are also the people behind Porterhouse Brewing Company. Dingle Distillery is an independent family-owned business, located in a converted sawmill in Milltown on the outskirts of Dingle, in the southwest of Ireland.