A unique gin made within the tradition of gin distilling with a note of innovation.

The Dingle Distillery was launched in 2012 by three friends — Oliver Hughes, Liam LaHart and Peter Mosley — all of them veterans and pioneers of the Craft Beer revolution. As with many new producers, their budding whiskey distillery began making Dingle Gin and Vodka while waiting for their Whiskey to mature. When Dingle started up in 2012, there were just two distilleries in Ireland, a country that once had more than 100. The founders wanted to create a new, artisan distillery to take on the big Irish brands.

Dingle Original Gin is styled on a traditional London Dry Gin, but unique botanicals give it a certain Irish flair. The "World's Best Gin" and the "World's Best London Dry Gin" for 2019 is made in a traditional copper pot still via two different distillation methods; first, the botanicals are macerated in the neutral spirit for 24 hours before being heated. Second, the fumes then travel up the swan’s neck of the still through a flavor basket, which contains more botanicals, before condensing and being cut to bottling strength with fresh water from the distillery’s well.

Locally foraged botanicals, including rowan berry, fuchsia, bog myrtle, hawthorn, and heather, give a true taste of the County Kerry landscape in Dingle Gin. This Irish beauty is well-balanced with a floral flavor and clean finish. Try Dingle Gin served with a wedge of orange and a few juniper berries to bring out the piney flavors.

The team behind Dingle Gin has poured impressive amounts of both technical and historical research into this spirit, making it an ideal option both for those who embrace tradition and those seeking something new and experimental.