Dingle Dry Pot Still Gin

Dingle Gin was named World's Best Gin at the 2019 World Gin Awards — not bad, as Master of Malt put it, for three spirit-loving chaps and a single pot still in Kerry. The Dingle Distillery was founded on Ireland's southwest coast by the late Oliver Hughes of the Porterhouse brewing group, one of the first independent distilleries of the modern Irish revival, and the gin began as a way to keep the lights on while the whiskey aged. It became a classic in its own right. Categorized as a London Dry, it gets its character from botanicals that taste of the Kerry landscape: rowan berry from the mountain ash, fuchsia — which grows wild in profusion along the Dingle Peninsula — bog myrtle, hawthorn, heather, and chervil, alongside juniper, angelica, and coriander. The botanicals macerate 24 hours, then pass through a flavor basket in the neck of the copper pot still named Oisín, in batches of 500 liters, cut to 42.5% ABV with water from the distillery's own well 240 feet below. The Gin Is In found it clean and classic on the nose — bright, piney, warm juniper with fresh-cut angelica lending floral brightness. The Daily Pour found the palate veering both classic and contemporary: juniper alongside minty herbs and cool spice, with blackberry marmalade, eucalyptus, and a menthol-and-pepper finish. The distillery's serve: large ice cubes, a wedge of orange, and a sprinkle of juniper berries. Fresh, floral, and unmistakably Irish.

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