www.cheersonline.com
34
• July/August 2016
Henley noted. "For distilleries to have good whiskey, you
have to have good water."
George Dickel's signature mash bill is 84% corn, 8% rye
and 8% malted barley. After fermentation, the whisky is
chilled to about 40 degrees and goes into a maple charcoal
mellowing tank. It's then aged in white American oak in a
single-story warehouse.
The company is building its 13th warehouse, which will
boost its capacity from 200,000 barrels to 250,000. Dickel
makes a white (unaged) whisky; everything else is aged
from fi ve to 14 years, though Dickel's Master of Whisky
Gina Fossit points out that nine years seems to be the sweet
spot for aging the brand.
Following the distillery tour, Dickel whiskies were paired
with a four-course dinner, ending with the 17-year-old.
Country music star and Tullahoma native Dustin Lynch
performed a few of his hits after dinner. Nashville bartend-
er Freddy Schwenk mixed up several Dickel cocktails for
the event: the Cumberland River Humdinger, Tennessee
Tuxedo and Tullahoma Porch Light (shown right).
Top left, country music star and Tullahoma native Dustin Lynch performs at
the George Dickel distillery. Directly above, a bust of Mr. Dickel; big beers at
Nashville's hot chicken haven Hattie B's. From top right: Nashville bartender
Freddy Schwenk; a rye and watermelon shot at No. 308 in Nashville;
Cascade Hollow Punch at Nashville's Whiskey Kitchen, made with Dickel
rye, lemon, ginger syrup, simple syrup, sparkling water, raspberries and mint.
Tullahoma
Por ch Light
1 oz. George Dickel No. 12
½ oz. Passion fruit/vanilla
syrup
¼ oz. Grenadine
¾ oz. Lemon juice
¹⁄
8 oz. Pernod
Dash Old Fashioned
bitters
ON THE ROAD
Nashville, TN