George Dickel sour mash is a Tennessee Whisky known for its concentrated flavors of rich oak and subtle vanilla. It is often considered the gold standard of Tennessee Whisky due to its enormous depth, range, and personality.
One of the distinguishing features of George Dickel sour mash is its use of a sour mash process. Sour mash is a technique commonly used in bourbon and Tennessee Whisky production, where a portion of the previously fermented mash is used to start the fermentation of a new batch. This creates consistency in flavor and helps to control the fermentation process.
The mash bill for George Dickel sour mash consists of 84% corn, 8% rye, and 8% malted barley. This combination of grains contributes to the unique flavor profile of the whisky. The high corn content provides a sweetness and richness, while the rye adds a touch of spiciness. The malted barley helps with the fermentation process and adds some depth to the overall flavor.
When tasting George Dickel sour mash, you can expect to experience the concentrated flavors of rich oak and subtle vanilla. These flavors are often accompanied by notes of maple, butter, and a hint of smoke. The whisky has a long finish, allowing the flavors to linger on the palate.
Personally, I have found George Dickel sour mash to be a whisky of exceptional quality. The richness of the oak and the subtle sweetness of the vanilla create a truly enjoyable drinking experience. The depth and complexity of the flavors make it a whisky that can be savored and appreciated.
George Dickel sour mash is a Tennessee Whisky known for its concentrated flavors, depth, range, and personality. The sour mash process, along with the specific mash bill, contributes to the unique flavor profile of the whisky. It is a whisky that is often regarded as the gold standard in its category and is enjoyed by whisky enthusiasts for its exceptional quality.