A relaxed neighbourhood restaurant in the heart of Camden Street with an interior based on an art gallery. Serving award winning food along with out of this world cocktails, homemade sodas, craft beers and many biodynamic wines. It’s a great place to start your night before a gig or grab a seat on our hidden gem of a terrace and enjoy the buzz of Camden Street well into the night.
A long drink that tricks the mind into tasting pineapple. Gin, chamomile grappa, fennel, lemon & honey.
Dingle Original Gin is the product of a considerable amount of research, both technical and historical, and experimentation. Our aim was to create a totally new gin, one which worked within the great tradition of gin distilling but which also came with a degree of innovation.
Dingle Original Gin is made in small batches of 500 litres. In terms of its broad style, this is what is categorised as a London dry gin but the unique character and flavour come from our painstaking and original choice of botanicals.
This secret combination of flavour elements are macerated in spirit for 24 hours. Then, when the spirit is distilled, it passes through a flavour basket in the neck of the still. This underlines the attention to detail that is an essential part of our whole approach to the art of distillation.
We are not prepared to reveal our recipe but are happy to give some idea of what is involved in creating the unique flavour profile of Dingle Original Gin.. We use, amongst other botanicals, rowan berry from the mountain ash trees, fuchsia, bog myrtle, hawthorn and heather for a taste of the Kerry landscape. It’s a formula unknown elsewhere and is calculated, amongst other things, to create some sense of place and provenance, what winemakers might call the gout de terroir.. The spirit is collected at 70% abv and then cut to 42.5% abv using the purest of water which we draw from our own well, 240 feet below the distillery.
Peter Mosley sums up DOG’s unique character in a few words: “The uniquely Irish botanicals give a fabulously fresh, floral character that perfectly balances the traditional juniper. But, to be honest, you really have to taste it for yourself.”