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Schlagwort: Stonewood Bairish Coffee

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Stonewood Bairish Coffee

On 28. November 2020
By Dr. Kai Grundmann
1 Comment

Irish Coffee war gestern

The doctor is in

Wer ist der Doktor?

Kai.

Und er macht das hier alles ganz allein? Nö.

Karen macht das Technische.

Hier erfährst Du mehr.

doktorwhisky.de

Review online, check Website. Also: George Dickel

Looking back... Ireland [Photo by @klara_hase 🐰

Looking back... Ireland
[Photo by @klara_hase 🐰]
_
About a year ago we were fortunate enough to travel Ireland and visit a number of distilleries, small and big. We had great fun.
_
One of the first highlights was our visit to the Roe&Co distillery in Dublin @roeandcowhiskey , trying this great handfill: a cask strength whiskey matured in an Antwerp Stout Cask by Guinness, who sit right around the corner actually.
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The combination of a mild and fruity Irish blend with a voluminous stout cask and its strong chocolate flavours worked brilliantly. And obviously there is a special joy in filling yourself...
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#roeandco #irishwhiskey #whiskey #guiness #stout #stoutbeer #antwerpstout #dublin #altesmuseum #handfill #distilleryexclusive

Mellow as Moonlight. @georgedickel Series, Part II

Mellow as Moonlight. @georgedickel Series, Part II
[Photo by @klara_hase 🐰]
_
We already talked about the history of Georg(e) Dickel and its company, so it is time to talk about the whisky and its signature: being extremely mellow. This comes down to filtration though as usual with American whisky there has to be a sentimental story attached to it. Master Distiller McLin Davis used distil only in winter and cooled his mash at night which led to a smoother whisky.
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These days a variation of the Lincoln County Process is employed, and the distillate is cooled down to 4 degrees before it enters vats filled with charcoal and sits there for a week until being drained. (...as opposed to the better known practice at Jack Daniel’s of letting the spirit trickle down through the charcoal via gravity, which takes about three days).
So basically chill filtration and an extended charcoal filtration before entering the barrel – which is charred as well, so that even more filtration happens. But it does not end here.
George Dickel’s mash bill is dominated by 84% corn, with the rest evenly split between rye and malted barley. Corn spirit tends to be sweet and smooth. ...it is easy to spot a pattern.
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This Signature Recipe replaced the No.12, though perhaps in name only. It sits slightly above the entry level and embodies George Dickel’s character pretty well. If you do not like it at all, you will not like the better offerings either.
There is vanilla-honey-sweetness, pound cake, but also some surprisingly intense dark red fruits, and a solid amount of oak spices. If you are used to high ABV-whiskies, and I know many of you are, you will hardly feel any alcohol at all, although the mouthfeel is thick and buttery.
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We will continue to present George Dickel, and our next instalment features the high-end of GD’s range.
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#georgedickel #tennesseewhiskey #chillfiltration #lincolncountyprocess #whisky #cascadehollow #berlinmitte #signaturerecipe #jackdaniels #charcoalfilter #mellowasmoonlight #mashbill #cornwhiskey

Tasting done @alistairwalkerwhisky [Photo inspire

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