Booze Food

Dingle Distillery Celtic Wheel of the Year Series U.S. Launch Event – September 28

You know I love whiskey! I also like to be the first to try new drams…

Dingle Distillery recently had its U.S. launch of the Celtic Wheel Of The Year Series on Thursday, September 28th with Master Distiller Graham Coull and Managing Director Elliot Hughes. I was excited to have an exclusive tasting of the first release in the Celtic Series, Samhain as well as a tasting of the upcoming releases Bride and Bealtaine.

I first had a Negroni when I first got here made with Dingle’s signature Gin. After we mingled, we sat down for an intimate dinner. At first we sipped Dingle’s Single Malt. Bringing this marriage of Bourbon, Pedro Ximénez and Madeira casks together has allowed the Bourbon casks to release a warm aroma of spices. This Irish whiskey bombarding the senses with molten honeycomb and salted caramel. While the Pedro Ximénez and Madeira casks combine beautifully to bring sun-dried raisins forward, scented with creamy blossom honey and saturated with vanilla. This is a wonderfully warm, lingering and mellow whiskey. This was paired up with clams casino and fried cauliflower.

Then the group sat at the table and listened to Master Distiller Graham Coull and Managing Director Elliot Hughes to discuss the original of the distillery and some of the day-to-day operations. We listened to stories about the early days of trying to fund and build the distillery.

After we had mussels paired up with Dingle’s Samhain. Marking the beginning of winter and the Celtic new year, Samhain coincides with the first release from Dingle Distillery’s new Wheel of The Year series. The Dingle Samhain Single Malt Whiskey has matured in first fill bourbon casks before a long finish (2 years) in first fill Muscatel casks 

Then for the main, we had Braised Short Rib, Mashed Potatoes, Brussel Sprouts, grilled Salmon, Sauteed Spinach. We paired it with Dingle Lá le Bríde Single Malt Whiskey, the second release in a series of nine limited-edition whiskeys in its Wheel of the Year series.

Lá le Bríde, which sees in the beginning of spring and waves goodbye to winter. The triple distilled Irish whiskey has been matured in bourbon casks and treated to a rye cask finish, for some lively spice and herbs.

Then for dessert, we had Bealetine with churros. Then we had Bealtaine which is warm with a suggestion of dark cherries in syrup, nutty caramel, and velvety dark chocolate. The syrup texture slowly melts to a warm spice finish.

I was happy to go to Hudson Social since it is very close to my apartment. I look forward to going back soon. I’ll always remember the time sipping fabulous whiskies from Dingle there.

I love this brand of spirits since the company is devoted to putting out unique drams that taste all very different. I challenge you to try them all.



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