George Dickel has begun releasing its latest vintage version of its Bottled in Bond whiskey series, Spring 2007, for a limited-time offering. This is the first of the series from a spring distilling season and follows the release of the brand’s Fall 2005 and Fall 2008 that were top-rated and award-winning.
This release is a 13-year-old whiskey offering described by the brand as having a bold and balanced profile. It is 100 proof and rolling out at select markets nationwide at a suggested retail price of $44.99 at 100 ABV.
“As the Bottled in Bond category continues to grow and more distilleries are experimenting with the style, I’m excited to add our first Spring vintage to the George Dickel’s Bottled in Bond series,” said General Manager and Distiller Nicole Austin in a prepared statement. “Like the previous two releases, this spirit shares the hallmarks of George Dickel’s nutty and waxy fruity characteristics, with this year’s release also featuring unique notes of cherry.
“We’re proud whisky drinkers can enjoy this rare, 13-year-old high proof liquid for a great price.“
This version of George Dickel Bottled in Bond has a mash bill of 84% corn, 8% rye, and 8% malted barley. It was chill charcoal mellowed, like the rest of the George Dickel Tennessee Whisky portfolio, and created for what’s said to be a smooth and creamy mouthfeel.
Following the product’s initial launch this month the new George Dickel Bottled in Bond will continue to hit shelves in markets throughout the summer. Limited official tasting notes are as follows:
- Color: Dark amber
- Nose: Inviting notes of ripe cherries, clove and almond
- Taste: Bright cherry and almond
- Finish: Structured oak
George Dickel also included a Personal Preference Manhattan Recipe with the press information:
Personal Preference Manhattan Recipe
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- 1.5 oz George Dickel Bottled in Bond Distilling Season Spring 2007
- .25 oz Sweet Vermouth
- .25 oz Dry Vermouth
- Dash aromatic bitters
- Orange peel garnish
Fill a cocktail shaker with ice and combine whiskey, vermouths, and bitters. Mix well then strain into a cocktail glass. Add orange peel as garnish and serve.
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