George Dickel Tasting With Chef Adam Perry Lang (Recap)

By Karen Capalaran  |  06/11/2015 was fortunate enough to join George Dickel Whisky and Chef Adam Perry Lang for an exclusive dinner/tasting this month at the famous Lucques Restaruant in West Hollywood.

Dinner was prepared by head Chef, Suzanne Goin, and dessert by Pastry Chef Caroline Styne.

Before the night began, we were served two very tasty drinks; Kingbird and Tennessee Cola. (see below for recipe) Chef Adam opened the night with an introduction to his amazing 15-Spice Kit that he uses to toast and grind fresh spices, alongside five different George Dickel whiskys, including:

George Dickel No. 1: This handcrafted corn-based whisky is crafted in Tullahoma from the same mash bill as the No. 8, No. 12 and Barrel Select whiskies, and finished with the signature Dickel "Chill Charcoal Mellowing" process, our No. 1 Foundation Recipe is the finest un-aged whisky around.

George Dickel No. 8: The most famous George Dickel whisky. A signature balance of Tennessee whisky flavors, handcrafted for those who want a classic, smooth-sipping experience. A bold whisky with aromas of light caramel and wood. A smoky finish with hints of maple and buttered corn.

George Dickel No.12: This 90-proof Tennessee Whisky is blended with older whiskies to achieve deep, assertive flavors with an incredibly smooth finish. Concentrated flavors of rich oak and subtle vanilla lead to a long finish with hints of maple, butter and smoke. A whisky with enormous depth, range and personality – considered by many to be the gold standard of Tennessee Whisky.

George Dickel Rye Whisky: This is the only rye finished in the style that made George famous. It starts with the finest rye whisky available, made from 95% rye and 5% malted barley. Then we finish it the Dickel way – chilled, then charcoal mellowed. Spicy with an exceptionally smooth finish.

George Dickel Barrel Select: This is their very finest whisky, for the truly discerning whisky drinker. Only 10 barrels are hand-selected by our Distiller Allisa Henley for this small-batch handcrafted whisky. Aged between 10 and 12 years. Charcoal mellowing and our unique aging process form a smooth, premium whisky that stands in a class all by itself. A perfectly balanced, rich and silky taste with hints of vanilla, spice and charcoal.

Overall, we had an exceptional night with great company over a delicious dinner, and of course, amazing Whisky. Until next time, CHEERS!

Drink recipe:

Kingbird – created by Christiaan Rollich of Lucques
1.3 oz. George Dickel Rye
.5 oz. Bitters
.25 oz. Maple Syrup
Lemon and Orange Peel Garnish

Directions: Stir and serve on the rocks.

Tennessee Cola – created by Christiaan Rollich of Lucques
1.3 oz. George Dickel No. 12
.75 oz. Cola
1 oz. Lemon Juice
.5 oz. Egg White

Directions: Shake and serve up in a coupe glass.