Following a lengthy process that saw applicants from across Europe and as far as Australia apply for the highly sought after position of Master Distiller at the Dingle Distillery, Graham Coull commended his role at the Dingle Distillery in October 2019.
Having started his foray into the drinks industry training as a brewer at Webster’s Brewery in Halifax, in 1994, Graham began working in the whisky industry as bottling manager at William Grant & Sons before realizing his passion for distillation, becoming Distillation Manager for Glenfiddich, Balvenie and Kininvie Distilleries. He left his role as Distillery Manager and Master Distiller at Glen Moray where he held a 14-year tenure, during which time he managed the expansion of the distillery and developed its range of whiskies. Arriving at the Dingle Distillery in October marked his 25th anniversary working within the whisky industry.
The Dingle Distillery’s Third Single Pot Still Release in November 2019 was the first new release overseen by Graham Coull as Master Distiller.
“Becoming the Distillery Manager and Master Distiller at The Dingle Distillery is an ideal opportunity for me to continue my passion for creating whiskies. I’m extremely impressed with the quality of the maturing spirit at Dingle and welcome the challenge of distilling in Dingle’s unique maturation conditions to craft the next small batch releases of Irish whiskey. I’m looking forward to really exploring the similarities and differences between Scotch and Irish whiskey, comparing and contrasting the different styles and bringing my experience to develop the new expressions and releases. There are definitely exciting times ahead!” Graham Coull, Master Distiller at The Dingle Distillery.