Porterhouse was born in Bray in 1989 and in order to be different we imported different beers from all over Europe mainly specialising in Belgian beers. That was back then. A number of changes have happened since but still the homely bar is there, supplemented by great beers from our own brewery.
50ml of Dingle Gin, jalapeños with muddled red chilli and lime served in a fishbowl with Thomas Henry Tonic water
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.”