We use, amongst other botanicals, rowan berry from the mountain ash trees, fuchsia, bog myrtle, hawthorn, and heather for a taste of the Kerry landscape.

This combination of flavour elements is macerated in spirit for 24 hours. Then, as the spirit is distilling, it passes through a flavour basket in the neck of the still. This process underlines the attention to detail that is an essential part of our whole approach to the art of distillation.

Dingle Gin attended the World Gin Awards 2019, where industry experts shortlisted the best gins, from a blind tasting of 400 entrants from 20 countries. Dingle Gin received the award for World’s Best London Dry Gin and the overall award for World’s Best Gin 2019.