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Gin of the week: Dingle

Wednesday, 26 July, 2017

Remember the real estate mantra? Location, location, location. And when it comes to location, the town of Dingle has it tripled. Perched on the edge of the Atlantic in Ireland’s southwest, picturesque Dingle looks out across the water to the Blasket Islands and further beyond, America. Geography is destiny and the locals know how to make full use of their good luck. By the way, although Dingle is one of Ireland’s largest Gaeltacht towns, its people voted to retain the name Dingle rather than the officially sanctioned — and signposted — Gaelige of “An Daingean”. Branding is destiny, too.

Would all those Dingle tourists like to take away a bottle of gin infused with wild Kerry flowers and hints of rugged Kingdom heather? Liam La Hart and Oliver Hughes, founders of the hugely successful Porterhouse Brewery chain, thought so and thus was Dingle Gin initiated and distilled. The juniper element is pure London Dry and the Irish botanicals include rowan berries, fuchsia and hawthorn. Present, too, are angelica and coriander. In every sense, this is a glocal gin.

Jette Virdi, who describes herself as “a food stylist, workshop host and a mentor for big hearted creatives”, drinks her Dingle Gin with thyme and tonic. Sláinte!

Note: Dingle is the third in a gin series that began with Blackwater No. 5 and continued with Friedrichs.


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