From one of only a couple distilleries in making gin in Ireland, they’ve come to making gin and vodka in the meantime while their flagship whiskey is given the time it needs to age [due for release, by the way, this year]. The botanicals are distilled in two steps, some are macerated for 24 hours before distillation, and the others are suspended in a gin basket. Their unique blend of botanicals that calls to mind the Irish landscape actually has a lot of overlap with other brands, particularly Scottish brands, with Rowan Berry, Bog Myrtle, and Heather set amidst some of the traditional juniper, angelica and coriander. Cut with local water, Dingle Gin is produced in small batches to be traditional and Irish all at the same time.
All Gins containing: Heather
Caorunn gin captivated me from the first time I heard about. Exotic botanicals are nothing new in modern gin. With Big names like Bombay getting into exotic ingredients designed to invoke a certain region, it shouldn’t be surprising that a gin coming out of Scotland would attempt to do something that invokes a certain vision of the pastoral and idyllic Scottish countryside.
The 5 Unique Botanicals (w/ Wikipedia references for those who are unfamiliar with the Botany of the Northern United Kingdom)
Coul Blush Apple: The UK telegraph reports that native apples are making a comeback, after being obscured beneath the mounds of cheaper imports like Granny Smith. “Makes a good sauce.”
Heather is a short shrub that grows in bogs all across Europe and parts of Asia.
Bog Myrtle is also known as “Sweet Gale” and is a short shrub common in nitrogen poor bogs in North America and Europe. Bog Myrtle was a common component of beer flavoring in Europe prior to the availability of hops.
Rowan Berry is a common wild tree in the UK. Often as small trees with bright orange-reddish berries.
And Dandelion leaf should be familiar to anyone who’s ever had a lawn.