Welcome to Whiskey is a Journey—I'm Peter Fiano, and in this video I review Dingle Single Malt Irish Whiskey, timed for St. Patrick’s Day eve as a solid “something different” option if you’re used to the usual Jameson-style pour. I go through my normal process: pour it, nose it, taste it, talk about it, add a little water, and then score it. This bottle comes in at 46.3% ABV, is non-chill filtered, and (as far as I know) Dingle is natural color. It’s matured in a combination of bourbon and cherry casks, and I paid $56.99 in Arizona. On the nose and palate I get a lot of vanilla, red fruit, and a darker raisin/date/fig kind of note, with some cinnamon and a touch of barrel influence. The mouthfeel surprised me—pretty viscous and a little oily—and the finish even drifted into a chocolate Tootsie Roll note for me. My big caveat: I pick up a sulfur note (I’m sensitive to it), and that’s the main reason this is ultimately a “skip” for me as a replacement bottle. I also give some quick Dingle context: they started distilling in 2012, and I’m genuinely excited for their 10-year release (bourbon, port, and Pedro Ximénez maturation) and I want to try their pot still release. Final score: 3.5/5—good flavors at a good price, just be aware of that potential sulfur note.