Irish whiskey has been having a renaissance over the last few years, springing back from the dark days of retrenchment and consolidation that, by the 1970s, saw the entire industry working out of just two sites, both of which were owned by the same company. Things are rather healthier nowadays, but given the high costs and long lead times involved in setting up a distillery and being able to sell something that’s aged enough to qualify as a whiskey, a lot of the new operations are still using spirit sourced from the New Middleton or Old Bushmills distilleries whilst they get their feet under the table, so to speak.

It is in this environment that the recent Dingles’ announcement of a permanent core line made entirely from spirit distilled and aged themselves is so interesting – other distilleries have been doing great things with the spirit they’ve sourced, but this release means that Dingle are joining the still relatively small club of Irish whiskey makers whose bottles are filled with a spirit that’s really their’s.

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The Black Manhattan is a favoured cocktail in this household, for good reason. As one who’d never turn down the chance to enjoy a respectable rye whiskey (something that’s latterly become far easier in the UK) this Manhattan variant is all the excuse I need, marrying well with Averna‘s dark sugar aromatics. Anyhow, this post is meant to be about rum, so I’ll move on. There’s a through line here, I promise you.

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