George Dickel

Introduction:

Mellowing process it undergoes. Interestingly, it’s labeled as ‘Whisky’ without the ‘e’, following the Scottish tradition. George A. Dickel, the founder, believed in the quality of his product, on par with Scottish whisky, hence the choice of spelling.

The George Dickel Tennessee Whisky lineup includes several releases:

• No. 1 This is an un-aged white corn whisky known for its mellowness.
• No. 8 One of the most famous releases, it offers a balanced blend of flavors like caramel, wood, maple, and buttered corn.
• No. 12  This 90-proof whisky brings forth intense notes of rich oak, vanilla, butter, and smoke.

Additionally, George Dickel produces Rye Whisky, distinct in that it’s made from a mash of 95% rye and 5% malted barley. Despite the different grain, the production process remains the same. The result is a spicy whisky with a smooth finish.

The Production:

The term handcrafted truly fits this whisky. Unlike other distilleries that use computerized processes, many steps here are manual. For instance, they still use an old – fashioned lever-operated weighing scale for corn, eschewing electricity.

Water plays a crucial role in George Dickel Whisky production. Sourced from a creek fed by a well three miles away, the water flows through limestone, making it low in iron and remarkably smooth.

The Mashing:

George Dickel Tennessee Whisky’s mash composition consists of 84% corn, 8% rye, and 8% malted barley. After being processed through a hammer mill, the grist is mashed in two large mash tubs with a capacity of around 9,500 gallons (36,000 liters).

An interesting note is that George Dickel Whisky follows a sour mash process. This involves incorporating a small amount of the remnants from the prior distillation into the next mash. Despite its name, this doesn’t significantly impact the final taste of the whisky. Its primary role is to maintain a yeast – friendly low pH value, ensuring consistent and reliable fermentation in subsequent batches.

The Fermentation:

The distillery combines the sweet water from two mash tuns into one fermenter. This process occurs without cooling or heating, allowing fermentation to proceed naturally without temperature adjustments. In each fermentation, the distillery uses 5.5 kilos of yeast, produced in their own yeast farm. Once fermentation is complete, the resulting beer has an alcohol concentration of approximately 8% ABV.

The Still:

After gathering in a beer well, the beer is pumped to the stillhouse of George Dickel. There, it undergoes distillation using a column still, yielding a spirit with an alcohol concentration of 57% ABV. The next step involves a doubler, which further concentrates the spirit to 65% ABV. This high – proof spirit, known as White Dog, will then age and mature to become George Dickel Tennessee Whisky in the ensuing years.

The Charcoal Mellowing:

Before being filled into casks, the newly distilled George Dickel spirit undergoes charcoal mellowing. Adjacent to the distillery, a stack of hard sugar maple bars, cut from trees and standing 15 feet high, is gently burned to produce charcoal. This charcoal is placed into tanks, and the new spirit is slowly filled in and filtered through the charcoal. This meticulous process takes around 7 – 10 days. It’s crucial to mention that the spirit is cooled before the charcoal mellowing step. Interestingly, George A. Dickel discovered that his whiskey tasted significantly better when produced during winter.

The Warehouses:

The barrels used for George Dickel Tennessee Whisky are crafted from American white oak. Before being filled with the spirit, these barrels undergo charring, specifically a no. 4 char. They are manually labeled and then placed in a single – level warehouse. This design eliminates the need for rotation, ensuring consistent flavors. The warehouses, constructed from sheet metal, are situated close to each other to maintain uniform aging conditions.

History:

George A. Dickel, born in Germany in 1818, moved to the USA at 26. Initially involved in the shoe trade, he later entered the spirits business in Nashville. In 1870, he began producing his own whiskey in Cascade Hollow. Originally known as Cascade Tennessee Whisky, it was renamed George Dickel Whisky after his passing in 1894. His wife Augusta and brother – in – law Victor Schwab successfully managed the brand.

Prohibition led to the closure of the Cascade Hollow distillery, and Schwab relocated to Kentucky, producing whisky there until his death in 1924. Schenley Distilling Company acquired the Dickel and Cascade Hollow brands in 1937. In 1958, they reconstructed the original distillery at Cascade Hollow, maintaining the old recipe and water source.

From 1999 to 2003, production paused under Diageo’s ownership. Since then, George Dickel Tennessee Whisky has introduced new releases while preserving the traditional recipe.

The Visitor Center:

Distillery tours are available without charge from Monday to Saturday. For more details, contacting the distillery is advised. Note that proper footwear is mandatory open – toed shoes and high heels are not permitted.

Visitor information:

George Dickel
1950 Cascade Hollow Road
Tullahoma
Tennessee 37388
Tel: +1(931)857-4110
Email: georgedickel@consumer-care.net