BY CAROLYN ONOFREY
So George Dickel is trying to break into the New York market? I think it’s about time another Tennessee whiskey rode into town.
George Dickel Tennessee Whiskey hosted a party last week in SoHo for the top mixologists in town touting their new offerings as well as showing off their tried and true recipes. Their new campaign ‘Raising the Bar’, does just that. It raises the bar, not necessarily on Tennessee whiskey itself, but on what most people know Tennessee whiskey to be; an already syrupy liquor best served mixed with cola. Dickel’s repertoire of four varieties provides a crisp, small batch take on Tennessee whiskey it’s George Dickel Rye, the newest member of the family.
The whiskey was surprisingly versatile with featured cocktails from some of NYC’s best ranging from a mojito-like ‘shake’ by Giuseppe Gonzales (Golden Cadillac) to a vibrant punch from Julie Reiner of Clover Club and even a twist on the Sherry Twist no. 2 from TJ Lynch (Mother’s Ruin). While each was decidedly inspired by the subject matter, Dickel’s products run the gamut from smooth and aged to earthy and spicy – all while remaining true to strict Tennessee Whiskey guidelines.
What sets Dickel apart?
Each batch of Dickel whiskey is chilled to 40 degrees Fahrenheit, double distilled, and filtered through a charcoal mellowing process before aging making each batch of Dickel the same as the last. With only a handful of people working at the facility, Dickel prides itself on being a small batch, hand-crafted distillery producing only a tenth of its capacity last year. John Lunn, master distiller for Dickel is only the 3 third set of hands Dickel has run through since its rebirth in 1958 ensuring that Dickel stays true to its roots.
Frozen Mint “Shake” – Giuseppe Gonzales
• 1.3 oz. Dickel 12
• .75 oz. Lime
• 1 oz. simple
• Mint leaves.
• 1 Dash of angostura bitters
Blend until texture is thick. Pour into baby coupes. Garnish with mint sprigs. Serve with Long straw.
Garnish: Mint sprigs
• 18 oz. lemon juice
• 6 oz. ginger syrup
• 12 ounces raspberry syrup
• 1 – 750ml bottle Dickel Rye
• 6 oz. Amaro Nonino
• 24 oz. Ruby Slipper tea (Serendipitea makes this)
• 18 oz club soda
Large block of ice
Tennessee Rose Punch – Photo courtesy George Dickel Whiskey
The Classy Mother – TJ Lynch
• 1.25 oz. Dickel Rye
• .50 oz. Gutierrez Colosia Oloroso Dry Sherry
• .25 oz Pierre Ferrand Dry Curacao
• 2 dashes Regans orange bitters
• 2 dashes chocolate bitters
Stirred and served up
Flamed orange peel and Luxardo cherry garnish