Our April tasting event was, without doubt, another highly successful and fun tasting. We had the real pleasure of having Dave Cummins visit us from The Dingle Whiskey Distillery at Davy Macs Pub. Always entertaining, Dave introduced us to how the Dingle Distillery was imagined by Oliver Hughes and Liam Lahart, the founders of the Porterhouse Brewing Company and how their distiller Peter Mosley has developed the taste of Dingle Whiskey through their various batches since their beginning in 2012. Their ingenuity continues as they marry their expertise of both whiskey distilling and craft brewing to release a craft beer aged in whiskey barrels that is excellent (and high in alcohol volume!!).
Dave had a real treat for us at this tasting by deconstructing Dingle’s newly released Batch 4. He took us through three of the four cask strength whiskeys that they age and blend to make their Dingle Batch 4. We started off tasting the Dingle Single Malt Whiskey aged in Olorosa Sherry Cask Strength, a beautiful taste all on its own. Following that we tasted the cask strength single malt whiskey aged in Bourbon barrels and then finally the cask strength single malt whiskey aged in Ruby Port barrels. We then tasted the Batch 4 release and finally Batch 4 Cask Strength. It was amazing to taste all the various components together and to be able to pick out all the wonderful tasting notes of the individual whiskeys culminating in one superb whiskey.
Dave then pulled out a surprise and let us taste a newmake of Dingle Whiskey which already holds promise of great things to come for the Dingle Whiskey Distillery. We thank Dave for giving us a great night and allowing us to join the Dingle Whiskey Distillery on their journey through their various releases. We already look forward to seeing what they will come up with next. Thanks Dave and thanks to all our members who always make the tasting nights so enjoyable.
