Dingle Distillery

Oliver Hughes died on 31 July 2016.^1,4,5 In 2017 co-founder Liam LaHart was managing director, and Elliot Hughes was a partner.¹⁰ The distillery planned to double its spirits production in 2018.^10,11 That year it increased its production capacity.^10,11 In October 2019 Graham Coull, who had been distillery manager and master distiller at Glen Moray for 14 years, became master distiller.^3,12,13 By 2021 Elliot Hughes, the son of Oliver Hughes, was managing director.^14,15

Its water comes from a well on the site.^1,6,14 It makes single malt from 100% malted barley, and single pot still whiskey from 60% malted and 40% unmalted barley.⁶ It has 5 wooden washbacks, the vessels where wort, the sugary water from the mash, becomes wash, the fermented beer.⁶ Fermentation lasts 72 hours.⁶ The 5,000-litre wash still has a plain neck, while the 3,000-litre intermediate and spirit stills have a boil ball in the neck.⁶ Steam coils heat the stills, and shell and tube condensers turn the vapour back into spirit.⁶ It can make up to 175,000 litres of alcohol a year.⁶ Its spirit ages in a warehouse on the site, and a planning report records another Dingle Distillery warehouse at Ballinaboula Industrial Estate.^6,16,17 Of the casks it fills, 50% held bourbon, 35% sherry and 10% port, with a focus on first-fill casks, holding whisky for the first time.^6,16,17

Sources

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