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  • nate_m98 nate_m98 May 1, 2011 2:39 PM Flag

    OT: a thank you to ED

    George Dickel is a great whiskey under $20... its incredibly smooth and has a great character to it. I can enjoy it very much on the rocks with no mixers or chasers, which is great because I've put myself on a low calorie, no carb diet. Now I can cheat a little on the diet without too much guilt with this fine sipping whiskey(finest quality sippin' whiskey is a claim on the label that can't be far off). Thanks a lot for the recommendation. Its a new favorite and its one that will probably be on my short list of liquors that I buy. Next one I'll try when I want something different is Evan Williams single barrel. Thanks again ED.

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    • I have in my cellar 2 bottles of Bourbon, one of Gentleman Jack Rare Tennessee Whiskey, and one Jack Daniels Special edition to Jack Vaughn Birthday, giving to me 20 years ago at the Opryland Hotel in Nashville TN, never opened and now I am curious to learn more about Bourbon, that make me thirsty mentally.
      I only consume good red Cab.
      I found this article, who I am sure you already know.

      The famous Mayflower carried kegs of beer, wine, and spirits to provide entertainment to the pilgrims. Later on when settlers had planted and started distilling, anyone ordering whiskey was served rye distilled by George Washington’s small but profitable distillery at Mount Vernon. Shortly after the 1794 Whiskey Rebellion, many distillers fled Pennsylvania and settled in Kentucky to avoid additional taxes. Governments everywhere have been taxing alcohol almost from the moment it was produced on commercial scale and continue to this day.

      In America, cocktails started becoming hugely popular at the beginning of the 19th century.

      The origins of the word cocktail are still unclear. Some researchers claim it to be a mispronunciation of coquetier, the French word for egg cup, others attribute it to French officers stationed in New Orleans and frequent guests in a tavern where mixed drinks were served garnished with the tail of a cockerel.

      When bourbon whiskey producers in Kentucky started flooding the market, an imaginative bartender invented mint julep that consists of bourbon, fresh mint leaves, sugar and ice cubes. Even the famous English writer Charles Dickens ( Your Favorite ) consumed many mint juleps during his frequent visits to the U S A. Actually; he was fond of spirits including gin (gin, sugar and hotel water).

      English is my second languish so for forgive my grammar and style if any, your English is very academic and enjoyable to read, your writing make your statement alive and good enough to be printed in "the Wine Spectator Magazine"
      "A votre Sante"

      • 1 Reply to pfw2141
      • “English is my second languish so for forgive my grammar and style if any, your English is very academic and enjoyable to read, your writing make your statement alive and good enough to be printed in "the Wine Spectator Magazine"

        Wow, many thanks for your kind compliment. English is also my second language but I do have many years of practice. I have help too. My girlfriend is a junior in college and she is an English major, so I use her as my spellchecker and dictionary lol!

        Interesting that your article mentioned whiskey and taxation. Last month I watched a documentary on TV about how whiskey changed the world. Some of it was a stretch, but still very interesting, especially to someone like me who is not well versed in American history. One thing they talked about was how taxation in America started. After the Revolutionary War, the federal government was flat broke. To shore up their finances, they decided to tax whiskey, which led to the rebellion. George Washington gathered 15,000 soldiers of the Continental Army and went around the states to quash the rebellion, which went off without much bloodletting. There are three interesting points about this minor bit of history. First, Washington was the only sitting president who directly led an army. Second, whiskey was what led to the start of taxation in the USA, and look at how convoluted our tax code is nowadays (which makes you want to drink some whiskey to put you out of your misery.) Third, given that the American revolution had much to do with America's unwillingness to be taxed by England [1], it is ironic – even hypocritical – that the American government turned around and taxed its citizens.

        By the way, I wouldn't drink that 20-yr-old Special Edition Jack if I were you. You said it is unopened, so it may be worth a good sum of money. The key is that it must have a serial label to proof its credential. If it is bonded, even better.

        [1] Strictly speaking, and from my limited understanding, the key issue was not just tax, but taxation without representation. Personally, I cannot imagine the lack of representation would precipitate a revolution by the populace. The common citizen probably didn't give a hoot about representation but they were seething mad about the heavy taxation. My belief is that the founding fathers, being politicians, wedged in the “without representation” part to justify their cause. Because now they could bring out the Magna Carta and say England had violated their fundamental rights given by the mother of all law documents (the Ten Commandments not withstanding).

    • That's interesting. I have always noted that many bourbons taste "very different" if they are on ice or chilled and others that actually taste a little better to me when they are chilled slightly?

      I didn't get a chance to pick up the Dickel Beige yet. I'm really getting tired of my 1.5 yr old son controlling my life. Just Kidding, obviously!!!

    • No I never chill the bourbon. As far as I know, the sipping bourbons are all wood-aged. And the distillers have already balanced out the falvor profile. Drinking them below room temperature brings the woodsy, charred character to the forefront, which obliterates the other tastes and is not very pleasant. The ones that do not have a lot of char are some of the really cheap bourbons, but you don't sip those anyway.

      Craig is the only bourbon that I put drops of water in because it is so dense. All the others, I simply pour from the bottle. Easy, lol!

    • Completely agree on the 1792. I have a half-full bottle that has been half full for over a year. It's a bit too sweet for my liking.

      When you drink your bourbon neat or with a few drops of water, do you chill it at all? Or pretty much room temp?

    • By the way, I have tried Even Williams single barrel before. As you know, I said I recently "rediscovered" Even Williams. I should have been more specific to say I was referring to the normal black label. I actually think their Number 10 (called the 1783 label) is better than both the single barrel and the black label (I do have all three of them on hand), not to mention that the 1783 is much cheaper than the single barrel. I have no idea what the number 1783 means (perhaps the year Evan started distilling?) It is a small batch production but sold for only a couple of bucks more than the black label. If my memory serves, back when I first drank it the 1783 used to be explicitly labeled as aged 7 years, but now the age claim is gone (could they have run out? Lol!) Still, the whisky remains excellent. The 86 proof liquid is deep red amber rather than the usual caramel with a tinge of red. If that doesn't tell you it is a good whisky, then just take a whiff. The vanilla and pistachios grab you right away. It is well integrated, very smooth, woody but not overly so, and a little sweet. (Some people may like a dryer bourbon but I like mine with a little sweetness - I consider that as a defining characteristic of a true American bourbon.) It's great as a sipper but does well on the rocks, and is too good a bourbon to use as a mixer. I have tasted it alongside Knobs Creek, Makers and Blanton, and I honestly liked this just as much as the first two, and liked it a lot more than the last one.

      I'm sure you know by now I sample a lot of colored liquor (i.e. I don't appreciate expensive vokda much even though I do have my preferences). And, IMHO, this Even Williams 1783 is near - or at - super premium quality, and somehow is being sold like an everyday bourbon. It is truly an astounding bargain. Give it a try. You will thank me again lol!

    • Glad you like it. When we talk about Tennessee whisky we automatically think Jack Daniels. Ever since I found George Dickel, I have newfound respect for Tennessee whisky. I think the beige label (No. 12)is the best. Like I said before, it has that dark chocolate on the palate that, together with the vanilla from the barrel aging, is very seductive. I have never found the same characteristics in other bourbons on the market, even the super-premiums. The other nice thing is, Dickel doesn't turn "sour" (for lack of a better description) when served on the rocks, as most other bourbons do. That includes my "house bourbon" Elijah Craig (12-year old). It noticeably sours when served on rocks. I have learned to drink it like a man - neat (though I do put a few drops of water in to open up the flavor, and also moderate the strong taste and the high proof).

      I found the George Dickel red label (Cascade Hollow) on sale two weeks ago. It is just as smooth, but lighter in weight. Don't like the nose much though, because it is dominated by corn and not much else - here's guessing they use a lot more corn than rye in that recipe. The flavor profile is also kinda limited - woody, smoky and sweet, but really smooth. Perhaps it would taste better if served on the rocks rather than neat. They also have a black label (No. 9) which I haven't tried, though I can't imagine it can be better than the beige label. And then there is the premium Barrel Select. Though I would like to try that if it is available locally (it is not), I have always found upmarket tactics like single barrel and barrel select to offer only marginal improvement but cost a lot more. I will stick with the beige label.