George Dickel Rye Whisky
The resurgence of “classic” trends continue to invade our modern pop culture, and the world of spirits is no exception. In recent years, rye whisky – the stuff Sinatra, Sammy Davis and the gang used in their Manhattans – has grown 30%. The art of classic cocktail mixology appears to be firmly back en vogue.
Seeking to add an exciting new option to the category George Dickel Master Distiller, John Lunn, has met the demand of consumers, mixologists and bartenders alike with the release of a rye created the George Dickel way – chilled and then charcoal filtered for a smoother taste. This tradition stems from George Dickel’s original belief that his whisky was always smoother in the cold winters than in the hot summers.
Here’s what F. Paul Pacult, American spirits expert and author, had to say about the new 90-proof rye whisky:
The initial aroma of George Dickel Rye delivers a fresh, grainy scent with a pleasant note of fruit on the finish. Those fruit notes maintain upon first taste and the liquid finishes with a long, composed spiciness.
Color: Amber/Old Gold Hue
Nose: Toasted oak, spicy rye grains, grapefruit and sweet caramel.
Taste: Initially sweet, hints of fruit, spicey and dry at the finish.
As always, we’re excited to welcome a new player into the arena of rye whisky. We’ve enjoyed a few free samples poured neat, atop our handcrafted whiskey stones over the past few evenings. We highly suggest that you do the same. If cocktails are your thing, below you’ll find a Manhattan recipe that’s sure to scratch your itch. George Dickel Rye ships nationwide at the end of November, retailing at a suggested price of $24.99 for a 750 ml bottle.
Dickel Rye Manhattan
1 Maraschino Cherry
3/4 oz George Dickel Rye
1/4 oz Dry Vermouth
1/2 oz Sweet Vermouth
Dash of Stirrings Blood Orange Bitters
In a shaker, combine George Dickel Rye, Dry Vermouth, and Sweet Vermouth. Shake and pour over an ice-filled mixing glass. Add dash of bitters and garnish with a Maraschino cherry.