Launching in Atlanta,
Summer 2020

What Is Poitín And Who Is The Dinger?

The Short Story Of A Long History

The World's First Craft Spirit

Uisce na Beatha

Irish monks invented whiskey in the 5th or 6th century and called it “uisce na beatha” (water of life) eventually shortened to “whiskey.” It was made in small pot stills from fermented grains (barrel aging didn’t start until the mid-1800’s)

It Is Pronounced "Pot-cheen"

Whiskey To Poitín

In 1661, the King of England declared independent whiskey-making in Ireland to be illegal. In the rural parts of west Ireland, traditional small pot still whiskey-making went underground and became known as poitín. Most was bad, some was dangerous, but a few people made it so well they became locally renown.

The Best Are Called The Dinger

The Dinger Lynchs

When I first went to Ireland to learn about my ancestors, I met cousins and learned that my family’s nickname is based on the quality their poitín-making back in the day. They made poitín so well that, more than 100 years after my great-grandfather immigrated to America, we are still referred to there as “The Dinger Lynchs.”

A Modern Expression Of The World's Original Craft Spirit

How We Make The Dinger Poitín

When I first learned about my family’s long-ago reputation for making great poitín in rural County Clare Ireland, I knew that one day I would try to make a modern version of this most ancient spirit as a continuation of a family tradition. When considering approach and style, a few things became important:

First, it had to be really good – worthy of the family nickname. I feel my ancestors watching, and want them to be proud of this.

Second, I wanted to draw a line back to my ancestors by thinking about how craftsmanship would have evolved from then to now.

Third, I wanted to turn my relative inexperience making spirits into an advantage and not be bound by traditional limitations in whiskey-making.  

The Dinger Poitin Whiskey

Tossing Out Some Whiskey Traditions

The Mash Bill

My winemaking background encouraged blending of various grapes for complexity. We are approaching our mash bill the same way. We are exploring multiple grain & yeast combinations. The base will be barley, but wheat, oats, & rye were all grown in Ireland when our relatives first crafted spirits. Roasting, smoking, etc. all add more complexity.

Knowing When To Be Traditional

The Still

Lots of big producers claim "small batch" despite using pot stills of up to 35,000 gallons. The one we use is 100 gallons. And it is direct-fire heated. It is a wonderfully inefficient still, leaving in the esters that give a whiskey the aromas, flavor and body you want. We only double distill it for the same reason; we like a smooth whiskey, but not at the expense of flavor.

We Only Date The Barrels

The Barrels

Great poitín is delicious right off the still. It's been that way for more than 1,000 years. We do let our whiskey lay down with oak for a little while (less than 300 days), but not marry it. You'll find in our bottles a poitín whiskey that is rich, bold, smooth and full of character because of how we made it, not because of what the oak turned it into. 

The result of our passion and care will be a craft spirit that is worth a try. If you appreciate finding familiar whiskey flavors put together in a new way, having a spirit that sparks creativity in cocktail-making, or just want a shot with your Guinness that is a little something new, we're working to make something you'll enjoy come Summer of 2020 when we have our first release.

Poitín is a spirit of great passions and widely differing styles, making it unlike most other spirits. We hope you'll join us in pioneering poitín in America by trying The Dinger. Then we hope you'll try other poitíns from Ireland and America and be part of an ancient tradition made new. 

Sláinte! 

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