American

George Dickel Bottled in Bond Spring 2007

$45.00

OVERALL
RATING

6

Whisky Review: George Dickel Bottled in Bond Spring 2007

We review the latest release of George Dickel Bottled in Bond. This one was distilled in 2007, making it much older than the minimum four years.

Tasting Notes:

About:
Aged 13 years; mash bill of 84% corn, 8% rye, and 8% malted barley; 100 proof; charcoal filtered, about $45.
Appearance:
Burnt ochre, honey thinned with water. “Clean motor oil,” the boyfriend said. “But don’t say that, because no one will want to drink it.”
Nose:
Pleasant. Fruity, but with some light fruity dessert-ness. Dried cherry and dried mango followed by Nilla wafers. Rice Krispie Treats. Cotton candy.
Palate:
This is less sweet on the palate, with a dry finish. It tastes lower alcohol than 100 proof—more like 80 proof, actually. Ginger ale, with a kick. This is definitely not an after-dinner drink; it has more of a sherry, an aperitif quality. It’s very dry. There isn’t any lusciousness. It is not unctuous. On this whiskey’s page they list a couple recipes—one of them being a Manhattan. I think this would be good in a Manhattan. It needs some supporting characters.
Finish:
Comments:
It’s okay. I don’t hate it, and I appreciate the obvious time and care spent on it, but I wouldn’t reach for it on its own, or as part of my top 10. If I’m low on whiskey and need to make a Manhattan, I’ll give this a try.

Editor’s Note: This whiskey was provided to us as a review sample by George Dickel. This in no way, per our editorial policies, influenced the final outcome of this review. It should also be noted that by clicking the buy link towards the bottom of this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs.

It’s time to review what Bottled-in-Bond means and why it’s important.

As we have mentioned before on this site, how can you make sure you are getting a great whiskey that reflects the distiller’s skill and provides a great experience? One way is through the Bottled-in-Bond Act of 1897.

This 19th century legislation was brought about by to reduce the amount of whiskey that wasn’t what it claimed to be (for example, adulterated with iodine or tobacco). This bill might have gotten through relatively quickly because the government realized it could increase tax revenue by reducing illegal moonshining.

But anyway. Marketing whimsy comes and goes but Bottled-in-Bond is timeless—and still a law.

To earn the Bottled-in-Bond designation, the whiskey needs to follow a series of “musts.” It must be a product of one distillation season, from one distiller, at one distillery. It must be bottled and stored in a federally bonded warehouse under U.S. government supervision for a minimum of four years. It must be bottled at 100 proof. The label must identify the distillery where it was distilled—and bottled, if it’s different. Finally, a Bottled-in-Bond whiskey must be produced in the U.S.

Must is one of those words that looks weird the more you see it.

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Anyway, we reported in May that George Dickel recently released its latest Bottled-in-Bond whisky series, Spring 2007. This 13-year-old whisky (and yes, George Dickel uses the “whisky” spelling) is the first of the series from a spring distilling season and follows the release of the brand’s Fall 2005 and Fall 2008. It follows the rules and is 100 proof. The mash bill is 84% corn, 8% rye, and 8% malted barley. Like the Tennessee whiskey it is, it was chill charcoal filtered, and retails for about $45.

George Dickel Bottled In Bond (image via Carin Moonin)
George Dickel Bottled In Bond Spring 2007 (image via Carin Moonin)

Tasting Notes: George Dickel Bottled in Bond Spring 2007

Vital stats: Aged 13 years; mash bill of 84% corn, 8% rye, and 8% malted barley; 100 proof; charcoal filtered, about $45.

Appearance: Burnt ochre, honey thinned with water. “Clean motor oil,” the boyfriend said. “But don’t say that, because no one will want to drink it.”

Nose: Pleasant. Fruity, but with some light fruity dessert-ness. Dried cherry and dried mango followed by Nilla wafers. Rice Krispie Treats. Cotton candy.

Palate: This is less sweet on the palate, with a dry finish. It tastes lower alcohol than 100 proof—more like 80 proof, actually. Ginger ale, with a kick. This is definitely not an after-dinner drink; it has more of a sherry, an aperitif quality. It’s very dry. There isn’t any lusciousness. It is not unctuous.  On this whiskey’s page they list a couple recipes—one of them being a Manhattan. I think this would be good in a Manhattan. It needs some supporting characters.

Carin Moonin

Carin Moonin swapped a 5th-floor walkup in Hoboken, NJ, for a house in SE Portland a decade ago and hasn't looked back. She appreciates Portland's vibrant whiskey scene, finding it complements both the weather and her mood. Carin enjoys exploring the diverse world of brown liquor and its many facets. Her writing has been featured in publications such as Salon.com, DailyDot.com, Willamette Week, Portland Monthly, and others. When she's not indulging in whiskey or writing about it, you can find Carin running, reading, or on the hunt for free samples in grocery stores.

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