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Dingle Whiskey is distilled, matured, and bottled in Dingle Distillery.
Our spirit is triple distilled, and every aspect of our process is hand-crafted to the highest level. Our casks are hand-filled, and the whiskey is aged until we consider it ready through careful observation and sampling.
Hand-selected Bourbon, Oloroso and Pedro Ximénez Sherry casks are married to craft a Single Malt whiskey that embodies independence and individuality. Produced using a traditional wooden mash tun and locally sourced malted barley, it reflects the craft, character, and community that make Dingle unique.
Dingle 10-Year-Old Single Malt has matured for a decade in Bourbon, Port, and Pedro Ximénez Sherry casks. Triple distilled on Ireland’s Atlantic edge, it is shaped by Dingle’s coastal microclimate, where time and tide combine to create a whiskey of depth, patience, and true individuality.
Dingle Single Pot Still is crafted from locally sourced malted and unmalted barley, brought together in a wooden mash tun. Matured in Bourbon, Oloroso, Pedro Ximénez Sherry, and Red Wine casks, it represents Ireland’s classic pot still style—hand-crafted, distinctive, and deeply connected to the community of Dingle.
At Dingle Distillery, we have 20 individuals in our production team, headed by Paddy Foley. We operate seven days a week and bottle on site. Our three stills have a 3000 litre capacity and run for 6 to 8 hours each.
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