Review

George Dickel Hand Selected Barrel – 9 Year

/ / Other Whisk(e)ys, Review /

George Dickel Hand Selected Barrel – 9 yr (Dickel Distillery Bottling)
Barrel No. 03J30D20-4-19
51.5% ABV
$100
Website
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What the Distillery Says:
George A. Dickel & Co. is very proud to offer you this special hand selected, handcrafted Tennessee whisky. We have carefully chosen a limited number of barrels to be sold one at a time to only our most discerning loyal customers. These barrels hold our most precious, mellow George Dickel whisky at peak periods of maturation. We invite you to enjoy & savor this truly one-of-a-kind whiskey.

What Gary Says:
Nose: Corn, oak, caramel crème
Palate: Sweet corn, creamy mouthfeel balanced nicely with oak and a bit of cinnamon spice
Finish: Moderate, drying a bit sharply
Comments: Of the three Dickel Tennessee whiskeys, this was hands-down my favorite. Still reminds me of corn whiskey more than bourbon, but the additional age gives it more depth and balance. While I like this the best, it doesn’t hit me for the price they ask – let alone the price some folks apparently pay at the distillery gift shop – not to name any names. However, if you are a fan of Dickel 8 or 12, you might find it is worth the price.
Rating: Stands Out

What Richard Says:
Nose: After nine years it is starting to smell more bourbony with more vanilla and oak but the corn still dominates.
Palate: The proof helps the palate a lot. It’s a more viscous mouthfeel with a creamy sweetness like corn pudding. The oak and vanilla carry through from the nose nicely.
Finish: Dry wood with hints of black pepper and cinnamon.
Comments: This is a pretty good pour. I can’t recommend you buy it because from the distillery it’s $100 before tax and that’s just ridiculous. The hand selected barrels available at retailers are more in the realm of $45 and for that I would pick one up. The funny thing with these Dickels is that no matter how old they are they are still very corn forward. Much more so that other high corn mash whiskeys. I wonder if the filtration processes their whiskeys go through can’t strip out some of the “impurities” and oils from the corn as well as the rye, and barley.
Rating: Stands Out

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George Dickel Rye

/ / Review, Rye Whiskey /

George Dickel Rye Whisky
45% ABV
$25
Website
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What the Distillery Says:
George Dickel Rye Whisky is the only rye finished in the style that made George famous. We start with the finest rye whisky available, made from 95% rye and 5% malted barley. Then we finish it the Dickel way – chilled, then charcoal mellowed.

Spicy and smoky with an exceptionally smooth finish.

What Gary Says:
Nose: Young rye spice, bit of dill, bright but a bit soft
Palate: Citrus spiciness with a hint of pickle and a mellow sweetness
Finish: Moderate, and it seems to get wetter (which I rarely find in a whiskey – odd in that way, but not off putting)
Comments: Dickel has been very transparent (and we appreciate that!) that this rye is distilled by a partner in Indiana, who also distills rye distillate for many NDPs. On the nose, that relationship is pretty clear if you are familiar with some of the others (Bulleit Rye and James E Pepper Rye are two examples). Dickel employs charcoal mellowing when chill filtering the whiskey (although at the time of bottling rather than before aging – again, something different). This adds to the smoothness, and I suspect makes the finish more unique. I am glad they are bottling this at 45% ABV, a tad higher than their Tennessee whiskies, and a tad below some of the other ryes created from the same distillate. For those reasons, I would consider having a bottle around – in particular if you are a fan of rye.
Rating: Stands Out

What Richard Says:
Nose: That minty rye nose jumps out with a creamy herbal backing. It reminds me a bit of Ricola drops. Even though this is contract produced with some tweaks of Dickel’s own it still shows it’s Indiana heritage.
Palate: Sweet mint, a mild bitterness, a pepper back beat.
Finish: Black pepper and mint essential oils that remind a bit of Italian menthol shaving creams.
Comments: With this rye Dickel isn’t your typical non-distilling producer (NDP). First, they use the same charcoal mellowing technique that they do on their Tennessee whiskeys. Second, according to the folks at Dickel this rye is produced using Dickel’s strain of yeast rather than just buying whatever they are making up in Indiana. Those two things make this a distinct contract distilling relationship rather than what I would call a sourced whiskey relationship. It’s made for them in a specific way rather than being made and then subsequently bought by them. So don’t look at it and think just another MGP rye like so many others. It has it’s own unique qualities and stands out from the crowd.
Rating: Stands Out

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George Dickel No 12

/ / Other Whisk(e)ys, Review /

George Dickel No 12. Tennessee Sour Mash Whisky
45% ABV
$20
Website
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What the Distillery Says:
The only 90-proof Tennessee Whisky. We blend older whiskies to achieve deep, assertive flavors with an incredibly smooth finish. Bold and brazen, this is our Superior No. 12.

Concentrated flavors of rich oak and subtle vanilla lead to a long finish with hints of maple, butter and smoke. A whisky with enormous depth, range and personality – considered by many to be the gold standard of Tennessee Whisky.

What Gary Says:
Nose: Buttered corn (boiled, not grilled), honey, hint of vanilla and a medicinal note (iodine?)
Palate: Cream of corn transitioning into corn bread; soft mouthfeel and very smooth.
Finish: Short to moderate in length, with a bit of oak as the corn sweetness abates.
Comments: This corn whiskey is . . . oh, err – this isn’t a corn whiskey; it just tastes like it to me. If you like corn whiskey, that’s good news – I do enjoy that from time to time. Unfortunately like many folks, the label sets my expectations – and seeing “Tennessee Whisky” had me prepared for something closer to Jack Daniels than Mellow Corn. Honestly – if I would have approached this like a corn whiskey, I would have a higher opinion of it. The corn (which is 84% of the mashbill!) dominates every aspect of this whiskey for me, and leaves me wanting more of something (anything) else.
Rating: Average

What Richard Says:
Nose: Buttermilk cornbread (should there ever be any other kind?) fresh from the oven drizzled with wildflower honey. There is also a corn whiskey note that reminds me of sniffing the fermentation tanks when I was there.
Palate: More developed than the No. 8. It’s creamier with more aggressive black pepper and heat to offset the sweetness of the vanilla cream and caramel candies.
Finish: Dark cocoa powder dusted over wet toothpicks.
Comments: First let me say kudos to Diageo for the artificial cork. Those not familiar with my personal disdain for natural corks should read our site more. Getting back to the whiskey, I like the taste of this one. It’s got enough going on to keep me interested. That said, the nose is much younger than the palate and the finish is blah. Definitely a step in the right direction from No.8. I would pick this over a glass of Jack if I was drinking it straight but it’s underwhelming compared to similarly priced bourbons.
Rating: Average

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George Dickel No 8

/ / Other Whisk(e)ys, Review /

George Dickel No 8. Tennessee Sour Mash Whisky
40% ABV
$17
Website
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What the Distillery Says:
The most famous George Dickel whisky. A signature balance of Tennessee whisky flavors, handcrafted for those who want a classic, smooth-sipping experience.

A bold whisky with aromas of light caramel and wood. A smoky finish with hints of maple and buttered corn

What Gary Says:
Nose: Corn bread w/ a bit off drizzled honey, slight medicinal note (iodine?)
Palate: Sweet corn chowder, very soft and creamy, smooth
Finish: Short and sweet.
Comments: If you’re doing a Dickel tasting, definitely start with this (I did it backwards, trying the No 12 first and then the No 8). Both are quite similar, and this reminds me even more of a corn whiskey than what I’ve come to expect as Tennessee whiskey. Basically a younger, lower proof version of the 12. I can’t even refer to this as a “gateway whiskey” for those looking to move from corn to Tennessee whiskey or bourbon, as it doesn’t move far enough out of the “corn” quadrant to count. While it isn’t in my wheelhouse, those who like corn whiskey and a very smooth, easy to drink pour should at least invest $1 or so in a 50 mL of this and see what you think.
Rating: Average

What Richard Says:
Nose: A little bland and uninspired. More closely resembles corn whiskey or new make than an aged product.
Palate: Creamy and sweet with a hint of Luden’s cough drops. It’s not inspiring but it defines the overused adjective “smooth”. You could drink this all day if it didn’t leave you on the floor.
Finish: I’m left with a short finish that has hints of wood, pine straw and chalk.
Comments: I’m not a huge Dickel fan per se. I respect it as a good alternative to Jack Daniels but beyond that in the greater spectrum of bourbon and American whiskey it is just too smooth and easy drinking. It doesn’t have a lot of stand out flavor and there is nothing that makes me want to come back for me. There is nothing off putting either but it’s just bland. This is kind of a whiskey for those that don’t like whiskey.
Rating: Average

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SMWS Cask 93.61

/ / Review, Scottish Whisky, SMWSA Whiskies /

SMWS Cask No. 93.61
Campbeltown
58.3% ABV
$?
Date Distilled: June 1999
US Allocation:
January 2015 Outturn Release

What the SMWS Says:
On the nose, the sweet charabanc of sugar puffs, Crunchy-nut cornflakes, fudge cookies, honey and chocolate flapjacks collided into the savoury wall of smoky bacon crisps, barbecued prawns and baked ham. The palate was also a crash site – big, rich and chew, with cinder toffee, spiced sultanas and dark honey on toast scattered in a frightening wreckage of charcoal, ash, liquorice sticks, peat reek and industrial garages. The reduced nose suggested a welder on a Calmac ferry enjoying a Daim Bar. The palate – sweet and (we thought) acceptably dirty with a big spicy finish. From the ‘quiet outsider’ distiller in Campbeltown.

Drinking tip: To aid the visceral enjoyment of a brutal rugby match.

What Richard Says:
Nose: Wow what an interesting dichotomy playing out here. The smoky and savory are close dance partners with the sweeter confectionery notes all while sherry cream plays the chaperone.
Palate: Damn that’s good. The alcohol is there but it is so rich and viscous you hate to add water. That confectionery sweetness from the nose carries into the front of the palate with a rich honey that fades into more of the campfire notes.
Finish: The proof gives it a little heat but after that clears the throat it leaves you with a pleasant sooty woody finish.
Comments: This is a great dram but it drinks at a much higher proof than your typical single malt. Add the water but do it drop by drop until you get it just right. A couple of drops too much and you’ve killed it. It turns bland, uninspired, and the richness is gone.
Rating: Must Try

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