George Dickel Raises The Bar as a Bar Gets Raised!

“You think you know Dickel?”  Why? Because they’re raising the bar in more ways than one and they came to San Francisco to show us.

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At a recent event in San Francisco, Master Distiller John Lunn came to introduce one way they are raising the bar, by introducing George Dickel Rye Whisky. The new rye-based spirit is based on a 95% rye and 5% malted barley mash, which is chilled and then charcoal-filtered prior to aging for 5-6 years in new oak barrels.

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The Rye Whisky was showcased alongside the classic whiskys, which are based on a formula using 84% corn, 8% rye and 8% malted rye.  The primary difference in the whiskys is the amount of aging: No. 8 is aged 6-7 years, No. 12 is aged 7-9 years and the Barrel Select is made from a combination of the two and aged for 10-12 years.

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To showcase the George Dickel line-up, some of San Francisco’s best bartenders created cocktails with Dickel No. 8, Dickel No. 12 and the new Dickel Rye.

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Under the Sun (Tommy Quimby, Clock Bar)
1.3 oz. George Dickel No. 8
1 oz. Oolong Tea Honey Syrup
0.5 oz. Lemon Juice
2 teaspoons lemon curd
1 dash orange bitters
0.75 oz egg white

Shake all ingredients over ice and garnish with a charred lemon slice.

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Italian Monk (Enrique Sanchez, Rose Pistola)
1 oz. George Dickel No. 8
0.5 oz. Nardini Amaro
0.25 oz. Benedectine
4 dashes of lime tincture

Stir all ingredients with ice, strain and garnish with an orange peel.

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22nd Century (Carlo Splendorini, Michael Mina)
1 oz. George Dickel No. 12
0.5 oz. Luxardo Sangue Morlacco
0.5 oz. Lemon Juice
0.25 oz. Creme de Cacao

Stir all ingredients with ice, strain and garnish with a palm-slapped mint leaf.

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Tennessee Tuxedo (Claire Hunter, Rye)
1 oz. George Dickel No. 12
0.25 oz. Averna Amaro
0.25 oz. Pear Liqueur
1 teaspoon smoked maple syrup
2 dashes peach bitters

Stir all ingredients with ice, strain and garnish with a lemon twist.

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Cascade Hollow Punch (Kevin Deidrich, Jasper’s Corner Tap)
1.3 oz. George Dickel Rye
0.5 oz. Lemon Juice
0.25 oz. ginger syrup
1 teaspoon simple syrup
0.75 oz. sparking water
raspberries
mint leaves

Muddle the raspberries and mint, add the rest of the ingredients, shake with ice and double-strain into a glass. Garnish with raspberries or citrus wheel and mint leaves.

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Dickel Milk Julep (Reza Esmaili, Ananas)
1.25 oz. George Dickel Rye
0.25 oz. Creme de Menthe
1.25 oz. homemade milk mixture
2 dashes celery bitters

Stir all ingredients with ice, strain over crushed ice into a highball and garnish with a mint sprig.

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Carmen Amaya (Duggan McDonnell, Cantina)
1.25 oz. George Dickel Rye
0.5 oz. Lustua Amontillado Sherry
1 oz. lemon juice
0.5 oz. simple syrup
2 dashes orange bitters

Shake all ingredients together with ice, double-strain and garnish with basil leaves.

Another way George Dickel is raising the bar is quite literally.  While the great cocktails were being enjoyed, handyman/artist extraordinaire Jimmy DiResta was literally “raising the bar” by building a bar from scratch during the event.

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http://www.dickel.com

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