Bottled-in-Bond is a designation reserved for whiskies that meet a strict criteria set forth in the act introduced by Colonel E.H. Taylor and passed into law in 1897. We won’t bore you with those details, but suffice to say it was reserved as a mark of quality for its time. Well, Dickel’s first foray into this category is one of the best we’ve ever tasted. Matured 13 long summers in the Tennessee hills, it is a melting pot for flavors like butterscotch candy, vanilla, oak, spice, and a hint of freshly popped popcorn. The nuance runs deep in its silky, rich palate. You’ll find notes of candied orange peel and red fruit crashing over waves of vanilla and caramel. Truly a beautiful glass of whisky that you’ll want to savor every sip of.
Contrary to popular belief, there are several producers of American whiskey in the state of Tennessee. In fact, prior to Prohibition, George Dickel was the largest of them all. In an effort to resurrect the Dickel brand, Master Distiller John Lunn has gone back through old distillery records to find the exact milling, yeasting, fermentation and distillation regimen that George himself used back in the good ol' days. He is also following the old distillery saying that "Time isn't measured in hours, days or months, but in years. Patience is not only a virtue, but also the essential ingredient in making the finest Tennessee whisky." If George were alive today, he'd be proud of the whiskey that bears his name.