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  1. #21
    Enthusiast
    Join Date
    Jan 2002
    Posts
    495

    Re: Is my Dickle bad?

    Hi Omar,

    Good to see you back! I've got a bottle of Dickle's Number 12 and I really like it. I have never noticed the "off" flavors that so many have commented on. Possibly I got lucky and bought a bottle that had been on the shelf for awhile. I would be cautious to replace what I have given the consensus here though.

    Bob

  2. #22
    Advanced Taster
    Join Date
    Jul 2002
    Posts
    210

    Re: Is my Dickle bad?

    Interesting.....I've heard absolutely nothing about this locally (Tullahoma is about 35 miles away). But this is most welcome news Omar...thanks!

    "If people try it, they'll like it and become a customer," Quick said as he sipped his favorite -- Dickel mixed with SunDrop citrus soda.
    LOL...I might have to give that a try......

    -Troy

  3. #23

    Re: Is my Dickle bad?

    I love GD #12 myself, in part because it is one of those rare bottles in NC that is priced appropriately (i.e. anywhere from $12-15, depending on specials).

    I haven't opened a new bottle since 2000 or so, but its damn good once you get used to the charcoal.

    ,

  4. #24
    Administrator in exile
    Join Date
    Aug 2002
    Posts
    3,904

    Re: Is my Dickel bad?

    Tonight I am pouring the last of this infamous bottle of GD12. This is still the strangest tasting whiskey I have ever sampled. I have added splash of water tonight and this seems to have mellowed out some of the stronger vitamin notes, though the earthy sod taste is still present. The one good thing I can say about this whiskey is how very smooth it is. No burn or harshness whatsoever. I will now leave George Dickel #12 to those who can appreciate its qualities, as this is probably the last drink I will ever have. Au Revoir.

  5. #25
    Bourbonian of the Year 2007
    Join Date
    Jan 2003
    Location
    NYC, Louisville, Shenzhen
    Posts
    1,602

    Re: Is my Dickle bad?

    Bid good riddance, if you ask me, Jeff. Stick to the real thing--BOURBON--and leave Jack and George in their charcoal haze!

  6. #26
    Novice
    Join Date
    Sep 2003
    Location
    Central Ohio
    Posts
    23

    Re: Is my Dickle bad?

    just had to add a note...that when Tom had a wicked sinus infection last winter...he didn't like any of his bourbon. To the point of getting rather depressed about it, and wondering if it was the water or the glassware or the soap, or how he was storing the bottles. A month and some clear sinuses later...everything tasted fine. Just wanted to let you know that on the sickness related to taste/smell/finish front...you aren't alone.

  7. #27
    Bourbonian of the Year 2011
    Join Date
    Sep 2002
    Location
    Toronto, Canada
    Posts
    9,137

    Re: Is my Dickle bad?

    There is something different about Tennessee whiskey. I'd have thought the upfront soaking in charcoal would impart an "advance" smokiness, but that isn't really the case. It gives another quality to the whiskey, one hard to pin down. It is a good mixing whiskey (e.g. with Coke) but on its own, except in the best versions (Jack Single Barrel) I find the taste not as good as most Bourbon. I find Gentleman Jack has that non-Bourbon character in abundance; after all, it submits to charcoal leaching twice. Maybe perfumy is the right word. There seems too an astringency associated with the Tennessee style, although maybe it is because they are all sold (except one of the Dickel's) at relatively young ages. Speaking of age and Tennessee, in Michael Jackson's (1987) World Guide To Whisky, there is a picture of a bottle of Jack Daniel's, clearly pre-Prohibition, of which the label states the age as 21 years. Now that would be an interesting shot of whiskey to get down.

    Gary

  8. #28
    Bourbonian of the Year 2002 and Guru
    Join Date
    Sep 1999
    Location
    Chicago
    Posts
    12,622

    Re: Is all Dickel bad?

    Word choice is everything, so one man's "mellowing" is another's "leaching." That's the word Kentucky whiskey-makers use to describe the Lincoln County Process, "leaching." I further characterize it as an aging shortcut. The whiskey has a lot of contact with char but no contact with the red layer that underlies the char in a barrel. Char will eliminate or transform certain congeners but it doesn't add any flavor. That comes from the other wood components that are present in a barrel but not in a stack of hardwood charcoal.

    Kentucky whiskey-makers assert, and I agree, that the charcoal leaching process reduces harshness but at the cost of flavor. It generally produces whiskey that is inoffensive but bland. This quality, which some people characterize as "smoothness," accounts for the popularity of the Tennessee Whiskeys as well as Canadian whisky. The Canadians do it, not through leaching, but through high distillation proof and blending.

  9. #29
    Bourbonian of the Year 2011
    Join Date
    Sep 2002
    Location
    Toronto, Canada
    Posts
    9,137

    Re: Is all Dickel bad?

    I enjoyed this, excellent and trenchant.

    Gary

  10. #30
    Enthusiast
    Join Date
    Mar 2000
    Location
    Midland, MI
    Posts
    455

    Re: Is all Dickel bad?

    >The whiskey has a lot of contact with char but no contact with the red
    >layer that underlies the char in a barrel. Char will eliminate or transform
    >certain congeners but it doesn't add any flavor. That comes from the other wood
    >components that are present in a barrel but not in a stack of hardwood
    >charcoal.

    I've never been to a distillery in Tennessee, and I know very little about
    the specifics of the Lincoln County process, but it seems to me that if
    you're going to go to the trouble of using "sugar maple", then you should
    make sure to leave some "red layer" at the heart of each piece of charcoal.
    Or at least *some* of the charcoal.

    Tim Dellinger

 

 

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