George Dickel Rye is distilled by Midwest Grain Products (MGP) formerly known as Lawrenceburg Distillers Indiana (LDI). These fine folks also create the rye whiskey for other NDPs like Bulleit and Templeton Rye and as I’ve said before, there is nothing wrong with that. However, unlike Bulleit and the schmucks at Templeton Dickle actually is a distiller… just not of their rye. However, unlike Bulleit they give it their own “Tennessee Twist” before bottling it. Templeton also gives it a twist and it’s not a good one, but I’ve already covered that and we’re here to talk about Dickle.
Dickel Rye may start life as stock MGP rye, but before it hits the bottle it gets the full Dickle treatment. After securing the stock they take it a Diageo owned facility in Plainfield, IL where they chill it and charcoal filter it just like they do their signature 8, superior 12 and white dog 1. Tasting it side by side with the Bulleit it’s easy taste the difference and feel what that process does to the whiskey. The Bulleit is a little harsher and has more of an unfinished edge to it where as the Dickle gets a little closer to what I would consider a daily drinker with more of the rough edges smoothed out.
Now, because I’ve been on a tear about it lately I have to take a second and thank Dickle for being upfront and honest about not distilling their own rye. If you look at the back of the label is says right there in green and white. Distilled in Lawrenceberg, In, bottled by George Dickle & Co., Norwalk, CT and on the front of the bottle it says Charcoal Mellowed by George A. Dickle & Co. No mention of “produced by” or false claims of distillation. Just straight up “we charcoal filtered and bottled it, but it was distilled in Indiana” right there on the bottle. See NDPs, it’s not that hard; if these awesome folks can tell the truth and still churn out a good product people want to buy so can you. Well done Dickle… well done.
George Dickel Rye Review
Bottler: George A. Dickle & Co.
Mashbill: 95% rye 5% malted barley
Dill, rye and spice dominate the nose which is typical amongst young MGP ryes. Orange candy, brulee and notes of grain, raw sugar and touches of fruit and caramel hang out in the background.
Dill, rye and a sharp spice again dominate but this time bring notes of citrus zest, caramel, vanilla and a box of warm baking spices with them. Light fruit and a touch of astringency float lightly over the palate and blend into the background.
Long and driven by notes of rye, spice, dill, vanilla, caramel and a slightly herbalness. Not like gin herbs, more earthy and leafy than that.
BALANCE, BODY & FEEL
Good balance with a medium body and a smooth mild texture that makes it very easy to drink.
I like it a bit more than the Bulleit rye, but I just can’t quite put any of these young MGP ryes into the daily drinker category. It has a warm dill, spice and candy driven nose that translates well to the palate and through the finish that is pleasant enough and tasty enough to pour a glass now and then. It’s also utterly phenomenal for making cocktails (rye Manhattan… yes please), but when it comes to something I want to come home and sip after work or something I want to relax with on my porch it just don’t quite do it for me. It comes close, but misses the mark by a hair.