Dingle Single Malt (Core Release)

Light in body, but rich with flavor, this Irish has a darker character than the more familiar brands on the market. There's almost a flavor of woody mushroom or beef stock here, which we find peculiar. The Sherry cask adds a hint of sweetness, but not nearly as much much as we expected. Notes of tannin, dried leaves, roasted coffee bean, dark chocolate and pumpernickle keep things moving in a dark direction. A very different whiskey that leans toward the opposite end of the Irish Single Malt spectrum. 

Initial favors of sweet fruit and berries transition into hot spice and pepper. Tried adding two drops of water which toned down both aspects and brought out some leather and oak flavors.

Smell of peppercorn and honey. Golden amber color. Thick, coating the glass and resisting legs. Leather, earth, and bitter fruit tastes, followed by chili spice, then a burning finish.

Sweet rounded nose. Honey up front then smooths out to a briney salty middle, finishes with a heat that lingers. Reminds me of the ocean!

Very salty and sweet! Caramel, sweet and spicy herbs (cinnamon, cloves), vanilla, smooth but strong. Vanilla caramel aftertaste.

Cherry nose for sure, milky coffee palette. Bakewell tart. Big mouth feel, creamy. Sweet, vanilla nose. Orange sweet.