Sampling my 10 year old George Dickel Single Barrel recently, I was struck by the radical difference in flavour between this whiskey and (any version of) Jack Daniel. Almost any bourbon I know tastes much closer to any other bourbon than these two whiskies. What explains it? They are made from similar mashbills, both are leached through ground maple charcoal, both are aged in new charred barrels. Neither (as far as I know) uses artificial coloring or flavoring. Can it be the yeast? Differences in warehouses and location do not seem enough to explain the difference. Jack has the signature candy-like taste. Dickel is more smoky-tasting and has a mineral, "vitamin" taste. Why doesn't Dickel have Jack's perfumed candy/anise flavour, or vice versa?
I can't explain, dizzy in the head and feeling blue.