Very similar to most other brands of whiskey, George Dickel has a colorful story behind it and it has been appropriated by Diageo, who now owns the brand. George Dickel was a German immigrant. He opened Cascade Hollow Distillery in 1878 after earning a reputation for selling quality spirits in Nashville region, which probably means he sourced from other distillers. He chose to spell whisky without an "e" specifically to honor Scottish traditions. After his passing, his wife Augusta Dickel and business partner Victor Schwab continued to operate until the Prohibition, which was enacted in Tennessee in 1910. It was rebuilt close to original location in 1958. The label itself gives certain clues on how Dickel is made. "Sour mash" means that a portion of the mash is set aside and added to the next batch. "Tennessee Whisky" has to be made in namesake state, consist of at least 51% corn mash, aged in virgin charred oak barrels, contain no color or flavor additives, and be filtered through maple charcoal. Meeting these requirements also means it can technically be a bourbon as well, which has all the same requirements except for the first and the last. In keeping with Dickel's preference of distilling during winter months to produce a smoother whisky, Dickel chills it's whiskey to 40 degrees before charcoal filtration. Mashbill is 84% corn, 8% rye, and 8% malted barley. On the nose there's vanilla, honey, stewed apples, and slight ethanol burn. With a high corn content, it's not surprising that the palate is very sweet with brown sugar, honey, and simple syrup. There also a slight taste of fresh lumber and charred oak. Mild black pepper spice on the finish that is replaced with more sugar sweetness and slight astringency at the end. It is definitely sweeter, mellower, and smoother than Jack Daniel's.