Smells like hair spray. Harsh burn for a 90 proof. Not a fan.
George Dickel Bourbon Whisky Aged 8 Years
Bourbon /45% ABV / United States
- United States
Perfected by time, experience and true craftsmanship, George Dickel Bourbon Whisky Aged 8 Years is reflective of Cascade Hollow Distilling Co.'s commitment to honestly producing quality whisky. Aged in charred oak barrels and blended to perfection, our small-batch bourbon is handcrafted using our signature chilled charcoal filtration process for a smoother whisky. With initial notes of sweet vanilla leading into bright hints of cherry and orange, this bourbon finishes long, boasting with almond toffee and oak. This 90 proof whisky is best served neat, on the rocks, or muddle 1 sugar cube with 4 dashes of bitters and a splash of water and add 1.25 oz. of George Dickel Bourbon Whisky Aged 8 Years into a rocks glass with an orange twist garnish for a Dickel Bourbon Old Fashioned. Includes one 750 mL 90 proof bottle of George Dickel Bourbon Whisky Aged 8 Years. Please drink responsibly. With sweet initial notes of vanilla, leading into bright hints of cherry and orange, followed by a long finish boasting almond toffee and oak.View all products by George DickelCalifornia Residents: Click here for Proposition 65 WARNING
Because of the liquor’s aging process variation, bourbon’s colors range from light amber to dark caramel and each bottle must contain at least 40% ABV. Bourbon can only be called bourbon if it’s aged in an oak barrel; barrels must be new and are pre-charred to help the liquid extract as much flavor as possible from the wood.
While both whiskey and bourbon are made from the same base ingredients (a predominantly corn mash, yeast and water), a spirit can only be called bourbon if it’s crafted in the United States, surpasses a minimum 40% ABV and is aged in new, charred, white oak barrels. Bourbons are generally on the younger side of the whiskey family (compared to older whiskies like scotch) and thus deliver a sweeter profile.
Raise a glass to science: While rye, barley and wheat all contain the gluten protein, the actual gluten is removed during the bourbon’s distillation process, in which the gluten molecules are separated from the actual distillate used to make the final product.