The 5th release from Dingle has been matured in ex bourbon, Pedro Ximenez and Madeira casks. A very interesting whiskey indeed. On the nose the influence of the bourbon cask is immediately obvious, salted caramel, molten honeycomb and creme brulee. The palate is heavily weighted to the Pedro Ximenez and Madeira influence that punch through with sun dried raisins, creamy blossom honey and tiramisu that is laced with vanilla.