Dingle gin is the product of a considerable amount of research both technical and historical. This was then followed up with a lot of experimentation.
A small batch gin, made in batches of 500 litres, it is classed as a London Dry Gin.
The recipe is a closely guarded secret, and it is macerated for 24 hours.
We do know, however, that Irish botanicals such as rowan berry, fuschia, bog myrtle, hawthorn and heather from the Kerry landscape are used.
The water is drawn from a well, 240 feet below the distillery and the finished gin is a delightful, floral and fabulously fresh, gin.
Such is the floral nature of this gin, we recommend no garnish and a premium tonic.
If you love floral notes, then an elderflower tonic really adds depth to this gin.