As an expert sommelier and brewer, I can confidently say that while George Dickel whiskeys are not officially labeled as bourbon, they do meet the criteria required to be called a bourbon. The release of George Dickel Bourbon is a significant moment for the company, as it marks their first ongoing national release with the word “bourbon” on its label.
To understand why George Dickel is considered bourbon, let's first delve into the criteria that defines bourbon. According to the Federal Standards of Identity for Distilled Spirits, bourbon must meet the following requirements:
1. Mash Bill: Bourbon must be made from a grain mixture that is at least 51% corn. The remaining mash bill can include other grains, such as barley, rye, or wheat.
2. Distillation: The spirit must be distilled to no more than 160 proof (80% alcohol by volume) and entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume).
3. Aging: Bourbon must be aged in new, charred oak containers. There are no specific aging requirements for bourbon, but to be labeled as “straight bourbon,” it must be aged for at least two years.
4. Bottling Strength: Bourbon must be bottled at no less than 80 proof (40% alcohol by volume).
Now, let's examine how George Dickel whiskeys align with these criteria. The majority of their whiskeys are made from a mash bill that includes corn as the primary grain, meeting the requirement for at least 51% corn content. Additionally, they age their whiskeys in new, charred oak barrels, fulfilling the aging requirement.
While George Dickel does not disclose the exact aging period for their whiskeys, some expressions are known to be aged for a significant amount of time, well beyond the minimum two years required to be labeled as “straight bourbon.” This extended aging allows the flavors to develop and the whiskey to achieve a smoother, more complex profile.
In terms of bottling strength, George Dickel whiskeys are typically bottled at 80 proof or higher, meeting the minimum requirement of 80 proof for bourbon.
It is important to note that the decision to label a whiskey as bourbon or not often comes down to marketing and branding choices made by the distillery. In the case of George Dickel, although their whiskeys meet the criteria for bourbon, they have historically chosen not to label them as such. However, with the release of George Dickel Bourbon, they have embraced the term and are now offering a bourbon that can be enjoyed by whiskey enthusiasts nationwide.
In my personal experience, I have had the pleasure of tasting George Dickel whiskeys and have found them to possess many of the qualities that I associate with bourbon. The rich corn flavor, combined with the influence of the charred oak barrels, creates a smooth and flavorful whiskey that can be enjoyed neat, on the rocks, or in classic bourbon cocktails.
While George Dickel whiskeys may not have been officially labeled as bourbon in the past, they do meet the criteria required to be called bourbon. The release of George Dickel Bourbon signifies the company's commitment to producing a high-quality bourbon that can be enjoyed by whiskey enthusiasts across the country.