Whiskey Wednesday

Okay, full disclosure, I'm drinking this whiskey or (sour mash), but these are new past photos because right now I'm getting ready for the holiday. Holiday weeks can be stressful and sipping Whiskey can be so medicinal, don't you agree? Thanksgiving preparations are so much more pleasurable with a good lubricant. 😉

So, this is the first time I've had George Dickel which was gifted to me. I'm smiling right now because it was not what I expected. It's a little smooth and different. I frankly don't know how to describe it. I love it and it has kind of a cherry finish. Okay, here's the difference between bourbon and sour mash.

The Difference

Bourbon's unique character comes from the 51 to 79 percent corn in its recipe. The fermentation process begins with the addition of water to crushed or rolled grain, and the fermented mash is distilled to produce a spirit that is no more than 80 percent alcohol by volume. Bourbon may be double-distilled and aged at least two years in charred oak barrels. The result is a mellow, woody blend of flavors that may be bottled straight out of a single barrel or blended from a number of barrels in a small batch.

Sour mash whiskey uses the bourbon recipe but starts the mash with leftovers from a previous batch, much like the starter in sourdough bread. The sour mash process gives a sweeter, deeper flavor to the final product.

The alcohol-by-volume content of bourbon and sour mash is adjusted to between 40 and 50 percent (80 to 100 proof) at bottling time.

so here's the Master of Malt description:

George A. Dickel moved from Germany to the US in 1844. He was an established Nashville merchant when he entered the whisky business, and by the 1860s had gained a reputation for selling rather smooth spirits. So, Geo. A. Dickel & Co. was founded. Dickel decided to spell whisky without an ‘e’, as he believed it was of the same quality as the best Scotch whiskies.

After the death of both George Dickel and his wife in 1916, the company shares were passed onto his brother-in-law, Victor Schwab.

Prohibition was enforced in Tennessee in 1910, and the distillery closed. In 1958, 25 years after the Repeal of Prohibition, a new distillery was opened and began producing Geo. A. Dickel Tennessee Whisky once more. George Dickel Tennessee Whisky was first bottled in 1964, with George Dickel’s name first used as a trademark.

In the 1990s, increased production of George Dickel caused supply to exceed demand, and so the distillery closed to allow the value of the whisky to increase again. The distillery reopened in 2003. Initially, Dickel produced more whisky in the winter months than in the summer as he believed that this gave it a smoother profile. Nowadays, this is why the whisky is chilled before it is charcoal filtered.

Spirits Review:

This whisky also uses a higher proportion of corn than most bourbon, proprietary yeast strains and single story warehouses -all of which contribute to the uniqueness of the whisky.

Notes: The other Tennessee Whisky- (there are only two to begin with and Jack Daniels is the other).This distillery is much smaller and produces smaller batches of older whisky (on average) than its competitor. It is double-distilled first in a column still then a pot still, then aged in new charred oak barrels. In their charcoal mellowing they first chill their whisky which leads to filtering out heavier elements missed by others.

This whisky also uses a higher proportion of corn than most bourbon, proprietary yeast strains and single story warehouses -all of which contribute to the uniqueness of the whisky. This is a straight (unblended) sour mash bourbon. Now part of the Diageo portfolio it is gaining more traction and presence in the market.

Appearance: Dark copper in the bottle, bronze gold in the glass.

First Impression: Heavy corn presence, vanilla, oak grain influence amidst ginger, char/oak. Interesting lack of phenols and other “off” smells you get with some grain distillates.

Taste: Slightly oily medium body, slightly astringent, nice interplay of maple sweetness and oak pepper. Almost chewy body to it. Spicy, aromatic, grainy/malty medium-to-long dry finish.

Drinks: Interesting variant for any bourbon or rye drink. Cheaper, too!

Happy Thanksgiving to all my friends in the USA! Hope it's a wonderfully relaxing day full of good food and great company! Cheers 🥃