< Back to front page
Text size
–
+
George Dickel Rye
George Dickel died in 1894, but his legacy lives on. I have always been a fan of the Tennesse Whisky, but after just trying the recently released 5 year rye- well, it's on. 95% rye mash whisky (no corn at all, the remaining 5% is barley), chilled, charcoal filtered- spicy, caramel and oak, with cherry fruit notes- very dry.
Good solo, even better in a Manhattan.
Its journey is a bit different from the sour mash whisky- distilled and aged in Lawrenceburg, Indiana, then true to house pedigree, onto sugar maple filtering in Tullahoma, Tennessee. 45% ABV, about $25 in stores.
The author is solely responsible for the content.
About Straight Up
Boston bartender Josh Childs navigates you through the art of making cocktails, takes you on a tour of the liquor cabinet, and shares recipes and industry insights. This blog will also feature other local bartenders on similar topics.About the author
|
Josh Childs has bartended throughout Boston for more than 20 years. Co-owner of Silvertone Bar & Grill, Trina's Starlite Lounge, and Parlor Sports, Josh has seen every kind of cocktail trend come and go. On his off nights, his favorite thing to drink is a Miller High Life.
|
Contact:
Email Josh: straightupjc@gmail.com
Follow Josh on Twitter @Joshua_Childs
Related links
- Liquor.com: Your expert guide
- Cocktail Hacker
- Imbibe Unfiltered
- Esquire.com: Cocktails
- Cocktail virgin
- Mouthing Off by Food & Wine
- The Cocktail Chronicles
- Alcademics
- gaz regan
- Beantown Eats
More food and drink blogs on Boston.com
Review: Two White Birch Brewing summer beers
White Birch Brewing founder Bill Herlicka started making his own beer in 1994. He spent 15 years brewing for himself before going commercial, honing...
Back from Sicily with Globe subscribers (up 5 lb I think)
This is one course of an exquisite lunch at Hauner Winery, on the Aeolian island of Salina off the Northern coast of Sicily. We had just...
