Dingle’s core whiskey is made up of [100% first-fill] bourbon and PX casks, our host holding back on the ratio info until we’ve tried it and guessed. He tells us Basil-Hayden’s [High Rye] casks work really well with the newmake though Dingle also uses casks from Maker’s Mark > Jack Daniel’s/Jim Beam. Aged between 5.5 and 7.5 years, this is twice the age of many a new distillery release.
N: What a marriage/commendable blending. Sweetness > sour, a little citrus, the flour-dry barley core comes through clearly, the wood integrated/polished.
T: Noticeable but absolutely acceptably [and desirably] spicy – some say puckering/tannic – with a grapey juicy rough/earthy > salty-sweet > sour, the underlying and rounded floury-dry spirit still coming through faithfully. Add a little water and you’ve got a candid view of the component parts, the recipe certainly hanging together. Is the PX a bit,.. predictable? It tells me the PX, surprisingly, is more dominant than I would have imagined.
F: Whilst graduating from the eu-de-vie, it’s ever-faithful to the barley/spirit though the PX is certainly the navigator. Almost a waxy textural experience, the beer is still to reappear at the tail.
C: Ratios revealed = 69% PX, 31% Bourbon – wow?! Skillful blending/clever PX management, Dingle is an enjoyable, accessible, accomplished, spirit-faithful, available Irish single malt.
Out of interest, I mix my bourbon & PX samples together at a ratio of 50/50.
C: Decidedly ‘greener’/more sappy/gacky with all that bourbon over PX. That means the PX is acting as the binding core/base, the bourbon effectively playing more a ‘top note’ role! Either way, the finish is spirit-faithful though the official single malt brings textural elements.