What a great online tasting that was tonight. 7pm Irish time, so here 8pm. Platform: Zoom, worked perfectly, if you disregard the “image disturbances” in the meantime.
Graham Coull (formerly Glen Moray, only a master distiller at Dingle since the end of last year) explained the components of the current batch 5 of the single malt (Bourbon, Madeira, PX) and answered pretty much all questions that were asked in the chat.
Very sympathetic: his wife Fay was there and arranged the questions.
The barrels for batch 5 were selected in the ratio 45% bourbon casks, 45% PX butts, 10% Madeira casks. And the bourbon casks, which surprised me a lot, are very tasty. There's a lot of the end product in there. The Madeira Cask was very special, the 10% share was more than justified, more Madeira shouldn't have been. The PX component, on the other hand, was very pleasant on its own, but very different from what you are used to from Scottish PX whiskeys.
Dingle generally does not stain, my suggestion to write it on the label has been well received. ;-)
All components of Batch 5 are six years old. When asked when an age dingle whiskey would be released, Graham Coull said that he thought an age of 10 years was appropriate to show on the label. He generally endorses age labels on the label, "so people know what to expect."
Dingle fills with 65% vol. And produces approx. 30-40% single pot still. The rest, 60-70%, is single malt. A new batch of the single pot still (that would be the fourth batch) should be released at the end of the year. The barley used is the same for both types of whiskey.
It was a very interesting, insightful and amusing hour, should be repeated.