At the KBF a few years ago, one member gifted me over half of a 750 of pre-pro Old Crow. I brought it along with me to the next Binny's get together. I ended up donating it to the cart. From what I heard, it was in the cart for a while, and quite a few folks got the chance to try it. That's what it's all about.
" I never met a Weller I didn't like"
So what is it that gives Dickel 12 that mineral or "vitamin" taste. I like Dickel 12 but that is a taste not found in JD at all..
It's the unique yeast strain Dickel uses to ferment their mash.
We're Bourbon Geeks, it's who we are, it's what we do.
Does the yeast interacting with the wood cause it? Because the white corn whiskey doesn't have that flavor
The yeast would be long gone after distillation and not be alive to interact with the barrel.
Thanks guys, would not have guessed yeast..
Every few years I buy a bottle (the No. 12, this time) and am very pleased with the current purchase. The texture is silky soft, no burn and like a good brandy. The taste is vanilla-driven, with butterscotch and light distillery flavours. Just a touch of the trademark vitamins, which I'm good with at this level. Impressive and an excellent value.