George Dickel

[B.B. Babington]

Not the first white dog to cost more than aged, especially if it's just a short time release. Look at BT white dog when if showed up on shelves.

[393foureyedfox]

so, what is the difference in white whiskey and vodka? assuming you make vodka from grains and not potatoes, what IS the difference? I know, in the case of Dickel, there's likely a charcoal filtering going on before bottling, but some vodkas also charcoal filter.

Someone clue me in, vodka is cheap, so why would one want to buy white whiskey?

[TheNovaMan]

My understanding is vodka is distilled to a much higher proof to obliterate any grain influence on the resulting spirit.

[Paddy]

so, what is the difference in white whiskey and vodka? assuming you make vodka from grains and not potatoes, what IS the difference? I know, in the case of Dickel, there's likely a charcoal filtering going on before bottling, but some vodkas also charcoal filter.

Someone clue me in, vodka is cheap, so why would one want to buy white whiskey?

[oke&coke]

My understanding is vodka is distilled to a much higher proof to obliterate any grain influence on the resulting spirit.

Yes vodka has to be distilled to at least 190pr which removes just about all flavoring compounds. A charcoal filtering is then used to remove any remaining flavor.

[TunnelTiger]

JD, JB, & GD are all going after a different market segment than the tried and true Bourbon drinker. If it knocks some of the multiple bottles of low proof "moonshine" off the shelf it's all good.

[Flyfish]

My understanding is vodka is distilled to a much higher proof to obliterate any grain influence on the resulting spirit.

Other than marketing, then, is there any reason that vodka might benefit from being made with organic corn? My son-in-law claims he can taste a differences in vodkas. I point out that, by definition, there is no taste in vodka and differences might be attributable to mouth feel or smoothness related to more complete removal of congeners. Or am I as wrong about this as about letting him marry my daughter?

[squire]

The organic vodka Rain has a thicker texture (Stolichnaya achieves the same thing by adding sugar) than the standard MGP stuff most producers use but it's mostly marketing.

Any domestic produced vodka must by law be "tasteless, odorless and colorless" so they identifiably have no difference in taste.

[393foureyedfox]

Or am I as wrong about this as about letting him marry my daughter?

wow.....sounds like there's a story there!

[squire]

One I would never ask but I would offer the chap a drink.

[Paddy]

Distillers of all spirits sure like to proclaim the virtues of their water!

So, could the son in law possibly be defended by the differences in taste....of the water used?

[squire]

Don't see how, by law the water used has to be tasteless as well.

[Flyfish]

wow.....sounds like there's a story there!

Not really. Other than an absurd preference for vodka over bourbon he is a decent chap. Another daughter, however, had the good sense to marry a man who prefers Booker's. And, Squire, it just happened to be a glass of Rain I had poured for that first fellow.

[TheNovaMan]

Other than marketing, then, is there any reason that vodka might benefit from being made with organic corn? My son-in-law claims he can taste a differences in vodkas. I point out that, by definition, there is no taste in vodka and differences might be attributable to mouth feel or smoothness related to more complete removal of congeners. Or am I as wrong about this as about letting him marry my daughter?

What, exactly, makes the corn organic? Do they not use fertilizer? Is it non-GMO? No pesticides? If they don't use fertilizer, what about manure? I count manure as fertilizer. GMO just does very quickly what would take a very long time crossing one plant with another.

There's no way anybody can taste the difference between vodka made from regular corn and vodka made from "organic" corn, everything else being the same.

[sutton]

Not an expert on GMO, but GMO grains are modified (at least in one way) to produce more of a natural pesticide than the plant would otherwise normally produce as a defense against insect damage. They are also bred to be more resistant to herbicides, so you can spray herbicides more liberally without hurting the plant, but that increased herbicide might end up in your food.

To me the issue isn't whether you can taste the difference (because you are probably right that you couldn't taste the difference), but whether any of these chemicals would distill over, whether they would cause yeasts during fermentation to produce other non-desirous compounds that could distill over, at what increased concentration if they do go over and whether or not they would be cut out in the heads/tails anyway or whether they'd end up in the heart.

Edited December 26, 2013 by sutton

[squire]

We don't have anything other than their word. Of course, even a field certified as organic will quickly cross pollinate with the GMO cornfield next door and for that we do have evidence. It's all No. 2 Dent corn anyway and there's no difference in flavor of the distillates.

As for taste differences in vodka yes, there can be some, though slight. The harshness of GNS can be softened as proven in an experiment awhile back by our own Dr. Bunsen Honeydew (Gary Gillman) who ran some cheap vodka through a Brita filter.

[B.B. Babington]

I used to could tell a difference in vodkas, but that was 20 years ago before they quadruple distilled before adding raspberry and bubblegum. Maybe could tell a difference now if I tried them, but not gonna. Who'd waste their time on vodka when there's plenty o' good whiskey to drink? And if ya ever get tired of whiskey, there's always whisky.

[TheNovaMan]

So, getting back to Dickel, do people generally find it less smoky than Jack Daniels, but more smoky than bourbon?

[squire]

That's my take on it Pete.

[TheNovaMan]

In that case, I'll stick with bourbon.

[393foureyedfox]

In that case, I'll stick with bourbon.

my first few pours I could only best describe as 'sooty'. I couldnt make up my mind on it, but a few pours later, and I decided I love it. Still, sooty-smoke is a quasi-correct way to put it. I find it quite agreeable, the same way I like smoky BBQ sauce.

It's cheap enough to try it and see for yourself. Grab a 375 of Dickel 12, if nothing else. Theyre about $12 here.

The 9 year is better, but I'd recommend trying the D12 first, as it's far cheaper, and will give you an idea of the profile

[bourbonfoot]

A friend of mine was helping his neighbor clean out his house a few weeks ago. His neighbor gave him this bottle they found while cleaning. Anybody know any info on it?

[squire]

Looks like mid 1970s or earlier vintage George Dickel Black Label. Being a quart bottle and the fact it's 86.8 proof sets the period of manufacture no later than then.

Back in the day the only difference between white and black label was black was a little younger and a bit lighter in proof.

How long has it been open?

[bourbonfoot]

No clue, unfortunately. It was given to the owner by his grandfather as a gift. The previous owner doesn't drink, so I guess it was only drank by guests maybe. We haven't tried it yet, but the nose on it is really great.

Sent from my iPad using Tapatalk

[squire]

That's encouraging but yes, only tasting will tell.