Dingle Gin is back this year. It’s categorised as a London dry gin, but the unique character and flavour come from painstaking choice of botanicals. This secret combination of flavour elements are macerated in spirit for 24 hours. Dingle is made using amongst other botanicals, rowan berry, fuchsia, bog myrtle, hawthorn and heather for a taste of the Kerry landscape. The spirit is collected at 70% abv then cut to 42.5% using pure water from Dingle, Co. Kerry. The uniquely botanicals give a fabulously fresh, floral character that perfectly balances the traditional juniper. Must be tasted to be understood.