Cheers

Cheers July/August 2016

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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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

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