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The George Dickel Whisky Line-Up

Posted by Reese On March - 30 - 2015

I recently had the incredible opportunity to visit The George Dickel Distillery in Cascade Hollow, TN and taste their full range of whiskies with distiller Allisa Henley.  I have lots to share about the distillery, the processes and the whole experience, but that will come in a later post.  This post is a quick overview of their whiskies.  Some points to think about as you read through this.

Dickel Whisky Tasting

First, Dickel produces five Tennessee whiskies and one rye.  All five of the TN whisky varieties use the exact same mash bill, follow the same distillation and mellowing process, and are aged in the same barrels in the same warehouses.  The only differences are their age, the blending and, in the case of the hand selected barrel, where the barrel aged in the warehouse plays a part.  The similarities between the whiskies give you a unique opportunity to really taste the impact that the barrel aging imparts on the whisky over the years.

Second, the whisky recipes (No. 1, 8 and 12) do not dictate the age of the whisky.  While there are typical ages that comprise each recipe, the recipe is actually better thought of as the flavor profile that is produced.  And, while we’re talking about the numbers, no one really knows where the No. 8 and No. 12 names actually came from.  Any written history of where that naming convention originated has been lost to the sands of time. Okay, enough rambling, whisky time.

No. 1 – Unaged – 45.5% ABV
George Dickel - No. 1Recipe No. 1 is Dickel’s unaged white whisky (white dog if you like).  Though, as I mentioned, it does go through the same charcoal mellowing as all of Dickel’s other whiskies.  The aroma is dead on buttered popcorn.  It’s really uncanny how much the aroma of butter comes through.  The grain aromas and flavors are very pronounced and there is a notable corn sweetness.  The whisky itself is very smooth given its proof and the burn I’d expect from an unaged whisky is only a passing trace.

I’ve always had some trouble tasting (and enjoying) white whiskies.  But, while tasting No. 1 with Allisa, she mentioned something that really rings true.  You have to taste and think about white whisky not in comparison to other whiskies, but rather in comparison to other clear spirits (namely vodka).  If you put yourself in that mindset, it all makes a heck of a lot more sense. And for me, the cocktail ideas all seemed more logical.

Classic No. 8 – 5-7 years – 40% ABV
George Dickel - No. 8Recipe No. 8 is aged 5-7 years and the character still carries a lot of the grain notes that the No. 1 started with, but adds classic barrel aged flavors and aromas.  With the grain notes you still get the hints of buttered popcorn and subtle sweetness.  Layered on top of those are flavors of light maple, oak, caramel and vanilla and the lightest hint of smoke.  The caramel and vanilla, while present, are still background elements at this age.  There is a definite boldness to this whisky that more years in the barrel begins to tame.
Superior No. 12 – 7-9 years – 45% ABV
George Dickel - No. 12Recipe No. 12 spends 7-9 years in the barrel and this is where you can really start to note the huge changes that the barrel makes in that 2 year difference from the No. 8.  In the No. 8, the caramel and vanilla notes were there, but really more background flavors.  In the No. 12, caramel and vanilla are front and center backed by leather and tobacco flavors.  The grain and corn flavors, while still present are also far more muted.

Allisa mentioned that Dickel fans typically fall into one of two camps.  They either drink the No. 8 or the No. 12 almost exclusively.  Sampling the two whiskies side by side you can really see (or should I say taste) why.  Despite their same lineage, these whiskies have vastly different personalities.  No. 8 speaks more of the grains and No. 12 of the barrel. It’s like two siblings.  You can see the resemblance, note the characteristics that tell you they’re definitely related, but then their unique personalities set them apart.

Barrel Select – Minimum 10 years (generally 10-12) – 43% ABV
George Dickel - Barrel SelectDickel Barrel Select is a small batch blend of 10 barrels hand selected and blended to reach the flavor profile desired.  Allisa’s quote about the Barrel Select really summed it up perfectly.  “So smooth it’s scary.”  The additional age for the Barrel Select has turned the bold No. 12 into a sipping whisky that really could be dangerous.  It goes down easy and before long you realize your glass is empty but you’re left wanting more.  The flavor continues the caramel and vanilla profile that was so bold in the No. 12 and adds a layer of Christmas spices and rolls it all up in fantastic smoothness.

Hand Selected Barrel – 9+ years – ABV Varies by Bottling
George Dickel - Hand Selected BarrelDickel’s hand selected barrel program lets outlets go through the process of selecting a single barrel of Dickel that possesses the exact qualities they’re looking for.  We tasted a 9 year old version (which is also what I received a few months back).  Although, I have heard tell of some 14 year old bottles out there (let the search begin)!  The flavor difference between the Barrel Select and the Hand Selected Barrel is striking.  The Hand Selected Barrel that we tasted was far bolder than the Barrel Select and had a much fruitier quality to it.  I should note that the Hand Selected Barrel was also at 51.5% ABV.  With this particular selection sitting right at the high age point for the No. 12 you also get a lot more of the bold caramel and vanilla.

Rye – 5-6 years – 45% ABV
George Dickel - RyeGeorge Dickel partners with MGP out of Indiana for the production of their rye for reasons that were both unknown and unexpected for me.  We asked Allisa if they had considered distilling their own rye base spirit and she said that they had tried it.  The problem is when you distill rye it is very foamy and comparatively sticky.  So, in order to transition between rye and their normal mash bill they have to shut down production completely, clean everything from top to bottom and then restart normal production.  When you read the next blog installment about their distillery it will make a lot more sense why the logical move is to partner with a distillery that specializes in rye.  Allisa also added that the MGP folks are meticulous about the production and Dickel can dictate exactly what they want from start to finish.

And, what Dickel wants is a 95% Rye, 5% Malted Barley rye whisky that is aged for 5-6 years.  Keeping true to their tradition, Dickel then charcoal mellows the rye in the same process used for their Tennessee whisky before bottling.  Dickel rye is the only rye that goes through the charcoal mellowing process and you can taste the difference.  The classic rye spiciness is toned down a bit and the mellowing gives the whisky a very smooth quality that’s rare in rye whiskies.  There are hints of maple, christmas spices and subtle vanilla sweetness.

If you ever get the chance to taste the full Dickel line-up in one sitting, you definitely should.  It’s a similar experience to a wine flight.  You really get a sense for what time in the barrel does for the whisky and why spirits are aged for the times that they are.

† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

Spiced Apple Toddy

Posted by Reese On February - 23 - 2015

Winter finally arrived here in Colorado to the tune of 12-16″ of snow at my house.  And that doesn’t even begin to compare to what the Northeast has seen.  But, you know what that means, friends?  It’s time for hot drinks, with booze.  I went for a hike in the snow yesterday and I definitely needing the warming strength of a toddy when I got home.

A traditional Hot Toddy is simply spirits, hot water, some spices and a bit of sweetness.  I wanted to stay semi-traditional but combine the classic toddy with hot mulled cider.  My thought process was a little fragmented starting with apple juice (duh) and brewed black tea, maybe some spices… But that led to a stroke of genius (can I call myself a genius?).  Chai concentrate, specifically Bhakti Chai concentrate.  Bhakti is highly spiced, full of ginger spiciness and already sweetened.  Add a touch of water to bring the sweetness down and the Spiced Apple Toddy was born.

But, hold your horses.  We need to talk liquor for a moment.  Surprising, I know.  Like I say in the Hot Toddy post, you have to go with a brown liquor.  There is something inherently warming about a barrel aged spirit.  For me, the only real option is whiskey.  Or in this case, whisky.  Whisky’s flavor profile of vanilla, oak, caramel and spices just works too perfectly and it has a certain gravitas.  I mean, you never hear of an old timer pulling out his flask of bubble gum vodka.

For this cocktail, I reached for George Dickel No. 12.  It has a bold but smooth character that gives it the spine to stand up to the bold flavors of the chai and sweetness of the juice.  Plus, that boldness isn’t harsh which lets it blend into the cocktail in a truly harmonious way.  Pro tip time.  Keep the pour of whisky a bit light.  Lets you hydrate, warms you up AND makes is way easier when you want a second…or ninth.

Spiced Apple Toddy

Spiced Apple Toddy
3 oz Apple Juice
3 oz Bhakti Chai Concentrate
2 oz Water
1 1/4 oz George Dickel No. 12 Tennessee Whisky
Orange Twist
Slice of Apple
1) Combine the chai, apple juice and water and heat to nearly boiling
2) Mix in the whisky
3) Garnish with an apple slice and an orange twist

Final thoughts.  You can (and should) switch up the chai, juice and whisky for whatever your personal favorites are.  But if you haven’t had Bhakti Chai, you really need to.  The same goes for the water, tweak that amount to whatever fits your palate.  This cocktail, like any, is meant to make you (or your guests) happy.  So do what works for you.

† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

Review – Michter’s Whiskey

Posted by Reese On February - 18 - 2015

When I first started experimenting with cocktails with Cocktail Hacker Emeritus, Aaron, I knew very little about spirits at all.  I had a scant few bottles that I would consider favorites and a slightly larger few that were my house choices for cocktails.  I distinctly remember one of the times I was hanging out with Aaron we make a special trip to Denver in search of Michter’s American Whiskey.  Aaron had a more developed taste for whiskey at the time and had been trying different bottles.  He’d settled on Michter’s as his favorite (for the time at least) and he was woefully out.  I went along happily (any trip to a liquor store is a good one) and ended up with a bottle on my shelf as well.  This story, albeit rambling and a little pointless, came rushing back to my head when sample bottles of Michter’s came through my door.  And, I can now say with conviction and considerable experience that Aaron was on to something those years ago.  This stuff is damn good.

Michter's US*1 Lineup

Michter’s US*1 Bourbon (45.7% ABV) – The striking amber/brown color catches your eye and draws you in.  Despite the higher than average proof, the aroma bears little to no raw alcohol smell.  Instead, it speaks of caramel, vanilla and the smoothness of the whiskey.  The flavor, as you might expect, follows suit.  The flavor is rich and full with hints of caramel, vanilla and butterscotch.  Fruit and slight notes of oak and smoke play throughout as well.  The finish is long and mellow with a distinct sweetness.

Michter’s US*1 American Whiskey (41.7% ABV) – The amber color speaks simply to the nature of this whiskey; powerful and complex.  The aroma of the American Whiskey is more forward than the Bourbon with more fruity qualities and the caramel and vanilla you’d expect.  The flavor too is more fruity (dried/candied fruits) but interestingly less sweet (likely from the second fill on the barrels).  This spirit seems more purely whiskey to me.  You can taste the grain notes and there is a sub-channel of rye spiciness and holiday spices running throughout.  The medium length finish is lightly dry with the vanilla and holiday spices floating along through the end.  Only as the flavor fades did I pick up the gentle oaky notes of the barrel.

Michter’s US*1 Straight Rye (42.4% ABV) – Honey brown in color with fruit and spice throughout the aroma.  There is an interesting tangy note to the nose which hints at the complex flavor to come.  There are, of course, the spiciness and holiday spice qualities that you want in a great rye plus deep fruit flavors that remind me of sherry finished scotch.  There are also the expected vanilla and caramel, but with more depth and complexity.  The flavor is truly full and rich extending into a long, complex and smooth finish.

Through all three of these whiskies, you can taste the lower proof that the whiskey enters the barrel (103 proof).  It gives the finished product more depth and sweetness since less water is added to bring the spirits down to their bottle proof.  Now, granted, I’m a giant rye nerd, but I really enjoyed Michter’s Straight Rye.  For me it has a complexity and depth that a lot of ryes on the market right now don’t bring to the table.  That said, all three of these whiskies are great.  It was almost a little hard to review them.  I wanted to keep the secret to myself and protect the bottles I might be able to find. :)

PS – The Old Fashioned I made with Michter’s US*1 American Whiskey was perfect in its simplicity.  Amazing how little fooling around great spirits need to make great cocktails.

† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

Review – Seven Stills of SF – Whipnose Whiskey

Posted by Reese On January - 29 - 2015

Whipnose WhiskeyI drink sample a lot of whiskey and enjoy every last drop.  In all of those samplings there are aromas, flavors and general experiences that run throughout.  Vanilla, caramel, spices, oak, whiskeyness if you will.  So, when a new whiskey comes through my door I expect those basics in varying quantities and qualities.  Whipnose Whiskey from Seven Stills of San Francisco turned that whole expectation on its head.  The description of how this whiskey was created is best left to the Seven Stills distillers.

Whipnose is the first in Seven Stills’ Collaboration Series.  For this project we partnered with Pacific Brewing Laboratory, located in San Francisco.  We started by distilling each of Pac Brew Lab’s beers to see if we could make a unique whiskey, and as soon as we tasted the whiskey made from their double IPA we were blown away.  Shortly after we brewed 60 barrels of Whipnose IPA, and distilled it into 165 gallons of whiskey, and aged it in new American Oak Barrels.

The name “Whipnose” aptly describes the whip of hop aroma this whiskey opens up with.  The taste is rich malt, dark dried fruits (plums, prunes), light vanilla, toasted oak, and finishes with a smooth, lingering maple syrup.

That whip of hop aroma they mention is absolutely true.  It blew me away as well.  I would never have expected the hop aroma and flavor to carry through to the whiskey so directly, but it’s there with conviction.

The aroma hits you first with hops – citrusy, floral, exactly what you’d expect.  Then you get classic whiskey aromas of vanilla, caramel and notes of dried fruits in the background.  The flavor is unlike any whiskey I’ve tasted.  In my notes I wrote “quizzical look” and if you picture a dog turning it’s head to the side, you’ll know exactly what I looked like.  There is fruitiness like crazy in Whipnose, both citrus notes from the hops and dried fruits (cherry, prune).  You get the standard whiskeyness of vanilla, caramel and oak as well, but the fruit is the star.  The floral aspect of the hops is there as well, but more of a background player.  Finally, the finish is light and slightly sweet with a very pleasant hint of bitterness from the hops.

This is a whiskey I would slow sip and enjoy the complexity as it warms in your hand.  But my brain wouldn’t let it go at that, I had to try it in a Boulevardier.  I went with 2:1:1; Whipnose, Sweet Vermouth and Campari and it was a stroke of genius.  The resulting cocktail retained the floral aroma of the hops and the citrus and bitter qualities of the Campari teamed up with the same in the Whipnose.  The complex herbal qualities of the vermouth round it all out.  If it’s possible to mourn the passing of a cocktail, I certainly did when my glass went dry on this one.

On the very large plus side, a second release is in the works.  Hopefully soon!

† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.

Review – SIA Scotch Whisky

Posted by Reese On January - 12 - 2015

SIA Blended Scotch WhiskyI think we can all agree that whiskey is definitely an acquired taste.  For some of us, myself near the head of the line, that acquisition process is very quick and soon turns into a full blown love affair.  For others, they never get it.  I’d dare say, some folks are likely baffled by why people drink whiskey at all.  Carin Luna-Ostaseski, founder of SIA Scotch Whisky was firmly in the “I’m not sure I get this” camp when she first sampled Scotch with friends.  Thankfully she had a determined friend who quizzed her on her favorite cocktails, wines and foods.  Armed with this new knowledge, he was able to guide Carin to whiskies that she truly enjoyed.  This realization that whiskey has many facets, began her journey to bring to market a new Scotch whisky tuned for the palate of her target audience, whisky virgins and enthusiasts alike with a modern palate.  Finally, to bring her dream to reality, she appealed to the masses on Kickstarter and their funding told her she was on the right track.  And now it’s here.

SIA Scotch Whisky (from the Scotch Gaelic word six) shows itself as a light honey/amber color.  The aroma is awash with hints of dried fruit, fruitcake and sherry with herbal/medicinal notes floating in the background.  The flavor brings a subtle sweetness of caramel, vanilla and a hint of fruit.  There is a bare hint of smoke and medicinal peat that lets you know you’re drinking a Scotch whisky.  The finish is long and light with hints of toasted cereal grains and honey.

This is definitely a lighter whisky and I can certainly see where it would appeal to whisky virgins.  SIA doesn’t punch you with peat, smoke or aggressive flavors.  But, I can see the appeal for whisky enthusiasts as well.  You get nuances of a lot of Scotch whisky regions but the whole remains harmonious.  I can definitely see myself reaching for a dram of SIA when I’m looking for something lighter that still brings an interesting flavor spectrum.

† The product reviewed here was provided to me as a free sample. If you’re wondering what that means check out my sample policy.