Before I dive in, this is another budget bottle that you need to buy if you see it on the shelf. At $30 a liter in my neck of the woods, it is a steal.
In case you are wondering, George Dickel whisky (as is most all of Tennessee whisky) is not a bourbon, even though it is aged in new charred American oak barrels. That’s because before entering the barrel, the whisky is chilled to 40 degrees and then added to vats containing sugar maple charcoal. This step is called the "Lincoln County process" and is supposed to mellow the whisky and filter out all the harsh impurities. Apparently that sugar maple charcoal is burned on site at the distillery, making for a nice welcome to its visitors.
The mash bill of Dickel No. 12 is 84% corn, 8% rye, and 8% malted barley, and it is bottled at 90 proof. The whisky is aged a minimum of 4 years but I have read in multiple places that most of the barrels are aged between 6-12 years.
This is a very pleasant whisky that I really enjoy sipping neat. Because it has a high corn mashbill, it is sweet (which I like) but not cloying. I can definitely taste hints of maple along with vanilla, apple, and some light peppery spices. The wood hangs out in the background and helps to give it a nice finish.
Based on some of my research, this whisky seems to get better and better with some air and time. In fact I watched a blind taste test on a YouTube channel and both tasters said they would easily pay over $100 for a bottle before they knew what they were drinking! That particular bottle was over half empty, though, so I think the whole air and time thing has to be considered. Not a bad thing for a $30 bottle to improve and become a $100 bottle with air and time. That’s a good investment in my book. Nonetheless, I really like this whisky and I can see how it can easily be a daily drinker at a killer price.
In case you are wondering, George Dickel whisky (as is most all of Tennessee whisky) is not a bourbon, even though it is aged in new charred American oak barrels. That’s because before entering the barrel, the whisky is chilled to 40 degrees and then added to vats containing sugar maple charcoal. This step is called the "Lincoln County process" and is supposed to mellow the whisky and filter out all the harsh impurities. Apparently that sugar maple charcoal is burned on site at the distillery, making for a nice welcome to its visitors.
The mash bill of Dickel No. 12 is 84% corn, 8% rye, and 8% malted barley, and it is bottled at 90 proof. The whisky is aged a minimum of 4 years but I have read in multiple places that most of the barrels are aged between 6-12 years.
This is a very pleasant whisky that I really enjoy sipping neat. Because it has a high corn mashbill, it is sweet (which I like) but not cloying. I can definitely taste hints of maple along with vanilla, apple, and some light peppery spices. The wood hangs out in the background and helps to give it a nice finish.
Based on some of my research, this whisky seems to get better and better with some air and time. In fact I watched a blind taste test on a YouTube channel and both tasters said they would easily pay over $100 for a bottle before they knew what they were drinking! That particular bottle was over half empty, though, so I think the whole air and time thing has to be considered. Not a bad thing for a $30 bottle to improve and become a $100 bottle with air and time. That’s a good investment in my book. Nonetheless, I really like this whisky and I can see how it can easily be a daily drinker at a killer price.
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