BEÁR BIA HITS KERRY WITH THE DINGLE DISTILLERY AND SOME LOCAL PRODUCERS 

There are very few towns on the island of Ireland with such a high concentration of premium food producers and world renowned pubs, as Dingle in county Kerry. Coupled with its multitude of festivals, there is never a bad time to visit. At the heart of it all, is the Dingle Distillery. Established in 2012, it has now become not just a huge attraction to itself but they also happen to make some rather amazing spirits!

Last year we got to spend some time with their team and enjoy some of their gin cocktails in the lead up to their stand at the Big Grill festival. For our second season of Beár Bia, we felt it only right to make the pilgrimage to the Dingle Distillery last week to savur their two latest whiskeys that were paired with two amazing neighbouring food brands.

Our first whiskey pairing of the day featured the Dingle Distillery 10 Year Old Pot Stillwhich is made with local malted and unmalted barley and aged in a beautiful combination of bourbon barrels, PX and Oloroso sherry butts and red wine casks. It's a glorious whiskey enriched with spice and a nutty finish which contrasts so harmoniously with the remarkable Murphy's brown bread ice cream we served it with. Crafted just down the road from the distillery, the ice cream is made with McCambridge's brown bread that is slowly roasted with sugar to get a crunchy caramelized texture. With Murphy's Ice Cream so easily available through their own shops and nationwide distribution, this is a sublime all Irish dessert that anyone could enjoy. Sean Murphy from Murphy's Ice Cream was there to tell us all about his brand and how he and Dingle Distillery's production and maturation manager Paddy Foley have often collaborated with each other.

Our second whiskey was Dingle Distillery's 10 Year Old Single Malt. It's triple distilled with local malt and aged in a combination of ex bourbon, port and PX sherry casks. There is a remarkable berry and dried fruit nose and taste to this whiskey that is intensified by such a long time spent in barrels. We were joined on this pairing by Kallam Moriarty of another nearby food business, Éalú chocolates. He brought with him some of his exceptional ganache filled chocolates that were made with hibiscus, clove and also some of the Dingle Distillery Single Pot Still Whiskey. The fruity depth of the whiskey really brought out the cranberry like flavour of the hibiscus in the chocolate - after that subsides an explosion of cream and spice hits the palate. Luxury Irish chocolates and ten year old premium Irish whiskey, both from the same Kerry town - Dingle punches well above its culinary weight.

As a special treat and to remind us all of the incredible spirit of camaraderie and collaboration between the Dingle Distillery and their local friends, Justin Burgess from Bean in Dingle coffee shop and roastery popped in to tell us about a special project they've recently got stuck into - Dingle Whiskey Barrel Aged Coffee! A bold Brazilian single estate bean, aged in Dingle Distillery whiskey rum casks for a minimum of 3 weeks. 

The result is a delicious coffee with caramel and milk chocolate notes, citric acidity, a creamy body and that distinctive Dingle whiskey finish. Available in whole bean and medium ground. Available to purchase now exclusively at the distillery. 

What an episode?! Get stuck in and let us know your thoughts. 

Thanks to Dingle Distillery for this episode & Bord Bia for always supporting us. 

Sláinte! Oisin & Dee