George Dickel Tennessee Whisky. Founded in 1877
Whisky lovers will tell you that whisky is what beer wants to be when beer grows up. I’m not sure I agree with that completely. But it’s important to note that The Beer Hunter Michael Jackson made it a point to write 5 books about whisky before his untimely death back in 2007.
Not long ago renowned barbecue chef Adam Perry Lang and George Dickel Tennessee Whisky held a small, private dinner at Publican Quality Meats. The dinner included 4 whiskys for different occasions that all start from the exact same base.
Chicago is the 1st on their 9-city tour together. George Dickel Master of Whisky, Doug Kragel lead the discussion about pairing whisky with your favorite meats. Chef Adam shared his sauce recipes that include Dickel Whisky.
pre dinner reception included charcuterie and 2 Dickel Inspired cocktails..
the PQM Manhattan and The Grandmaster
Chef Adam Perry discussing barbecue rub techniques
This is a tale about Tennessee Sippin Whisky. A different variant from bourbons made in Kentucky. It’s defined in part by the whiskey being filtered through maple charcoal before aging.
The distillery uses a charcoal from their own production method. A natural, cascading water spring stops the burning process and yields quarter-sized chunks of charcoal.
125 proof is industry standard for American whisky going into the barrel for aging. Dickel goes in at 115 proof. Less alcohol in the barrel’s surface area is in part what creates the softer, sipping style whisky.
Chilling the whisky down to 40 degrees before passing it through charcoal is something unique to this distillery. This filtration process creates a level of quality synonymous with the Dickel brands. It’s also been the signature feature of their whiskys since their current space opened in 1959. They found diaries that recounted locals asking George Dickel specifically for the whiskys he produced in the winter. It was these popular ‘Winter Whiskys’ created way back in 1870 that used this same filtration system.
Whisky Bottle Line Up
George Dickel Corn Whisky (91 Proof)
A clear, white variant, bottles with no barrel aging. Made from 84% corn , this is the base whisky for all their other brands.
George Dickel Number 12 Sour Mash Whisky (90 Proof)
This was a good comparison to the 1st whisky. Through subtraction you get to see what the oak barrel flavors consists of. Oak aging is the only variable between the Corn Whisky and Number 12 Sour Mash. The name refers to a recipe number and not an age. Whiskys in the age range of 7-9 years are mingled together to create this brand.
George Dickel Recipe Number 8 Sour Mash Whisky (80 Proof)
This is very much a slow, sipping whisky. A lighter style when compared to the Recipe 12 due in part to the lower alcohol-to-water ratio inside the barrel.
George Dickel Barrel Select (86 Proof)
10 year or older hand selected barrels, 15-25 specific barrels blended for a particular flavor profile. Its so easy to drink, it’s going to get you into trouble. A very special whiskey that is surprisingly casual.Executive Chef Paul Kahan’s café – Publican Quality Meats was the location, and they were gracious hosts (per usual). In addition to a ridiculous cheese and charcuterie spread, the staff created 2 Dickel-inspired cocktails for the occasion –The Grandmaster and the PQM Manhattan.
Executive Chef Paul Kahan’s café – Publican Quality Meats was the location, and they were gracious hosts (per usual). In addition to a ridiculous cheese and charcuterie spread, the staff created 2 Dickel-inspired cocktails for the occasion –The Grandmaster and the PQM Manhattan.
Publican and Chef Adam Perry Course Lineup
Permissions Salad
avocado, quinoa, creamy lemon & marinated onion
Clams & Chorizo
tomatoes, pork belly, potatoes & garlic, side marinated kale, parmesan, lemon & chili
a small, private 20 person dinner at Publican Quality Meats
Slow-Roasted Porchetta
Slow-Roasted Porchetta
charred winter white cabbage, apple-rabe pistou & pork jus, side roasted root vegetables, apple cider reduction, American spoon mustard & fried sage
Chocolate Chestnut Cake
brandied cherries, shaved chestnut & crème fraiche
–Nkosi
