Lenell's - Bottled In Bond


It has been said that Tennessee Whiskey lives in the shadow of bourbon. But this past 2019, Dickel was voted Whiskey Advocate’s Whiskey of The Year. And it was well deserved. Taster’s got a chance to sample this Tennessee gold at Lenell’s, located in Norwood of North Birmingham. Soft but intense is emotional soul of the flavor with a whiff of French burnt peanuts, chocolate covered pralines, while chasing burnt sugar, chocolate, and toffee.

“We’re bringing back old school whiskey. We’d put one out every year if we could. Same style, same juice but aged differently. Dickel #13 is clearly not for the faint of heart”, says Jess Parsons who serves as an Agent and Diageo Accelerator for George Dickel. Bold and balanced, this 13-year-old whisky is rooted in authenticity – reflective of Cascade Hollow Distilling Co.’s commitment to honestly producing quality whisky. At 100 proof, George Dickel Bottled in Bond can be enjoyed neat or on the rocks in addition to being well-suited for many of your favorite cocktails. Whisky drinkers can purchase this high quality, 13-year-old whisky at Lenell’s.

To be labeled Bond in a bottle, it must be produced by one distiller during one distillation and one distillation

season, produced and aged at only one distillation facility and produced at 100 proof. According to Parsons, “Number 13 is bolder with caramel and vanilla. Number 11 tastes older and has an oak flavor”. This blend helped to snag the 2019 San Francisco World Spirits Competition. Some favorable reviews label it as, “a tasty sweet mix of fruit punch, baking spice, toasted oak, pound cake, and faint roasted peanuts. It’s quite enjoyable and gets even better as you chew on it.” This was made possible by distiller Nicole Austin.

Prior to coming on board at the George Dickel distillery, also known as Cascade Hollow Distilling Co, she obtained a degree in chemical engineering which is very compatible with distilling. She had an epiphany while consuming a glass of whiskey in a bar in a New York City. Austin came on board with Dickel in March of 2018, after for working for William Grant in Ireland.

In an interview with The Whiskey Wash, she stated that, “This 13-year-old liquid, this fall 2005 liquid, is the liquid that I really fell in love with. So it was going to be older than I had expected or anticipated, and so I still wanted to make a statement that Dickel is about accessibility and that American whiskey, in general, is supposed to be about affordable luxury. I didn’t want my first whiskey to sit on people’s shelves and get dusty. I wanted people to drink it and get to know me in the kind of whiskey that I love and get to know this liquid, because that’s what’s so special about it. But if you make it too expensive, no one’s ever going to crack it. So that was the thought process around kind of how this liquid came to be what it is.” The bottle is modestly priced at Lenell’s.

Also sampled was Dickel’s Tabasco Brand Barrel Finish. At 70 proof, it has a spicy kick and finished in barrels used to age peppers for three years. The process involves George Dickel resting in former Tabasco barrels that still contain residue of aged red pepper mash. This allows the spice and flavor imparted on the wood to finish the whiskey, thus creating a patent taste On hand to sample was Damian and April Carson. Damian preferred the #13 but still purchased a bottle of Dickel Tabasco.

At the end of the event, approximately 30

people participated in the event in which everyone left with a profound impression of George Dickel #13 and #11. Lenell's has a host of other popular whiskies from George Dickel. George Dickel Tennessee Whisky is available in a variety of releases. Number 1 is a fine un-aged and mellow white corn whisky. Number 8 is the most famous release with a nice balance of flavors like caramel, wood, maple and buttered corn. No. 12 is a 90 proof (45%) Whisky and brings up intense flavors of rich oak, vanilla, butter and smoke. George Dickel Rye Whisky is different, because it is based on another mash of 95% rye and 5% malted barley,

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