My Interview with John Lunn, George Dickel Tennessee Whisky Master Distiller

George Dickel Rye is the newest product from the George Dickel line. I used the spirit when I made a Rye Manhattan. It was a great drink and if you want to make your own check out the recipe below. I was able to chat with George Dickel Master Distiller, John Lunn. He and I discussed what a Master Distiller does on a daily basis. He also tells me the difference between a whisky and a rye. It was a real pleasure to talk to someone who loves their job and takes pride in their work. Here is my interview with John.

Art Eddy: You work for George Dickel Tennessee Whisky as a Master Distiller. Can you tell me what a typical day is like for you?

John Lunn: Every day I walk through the Distillery and check on all the fermenters. That includes checking the grain delivery and other details about the Distillery. One thing that makes George Dickel special is that a person is in charge of every step of the process. Each day, I try to chat with as many people as possible so I’m connected to every part of making our whisky. My favorite part of the day is doing some tastings to ensure there is always the utmost quality in every bottle of whisky made at Cascade Hollow.

AE: How did you get involved in this business and was being a Master Distiller something you always wanted to do?

JL: I have such a sense of pride for Tennessee, so when the opportunity presented itself to make a product that’s so special to the state, it was hard to refuse. Being able to work with everyone at the Distillery has also been really rewarding and part of the job that I enjoy the most.

AE: Can you tell me about the latest George Dickel product, George Dickel Rye?

JL: This spicy new rye variant makes the perfect addition to the George Dickel portfolio – offering consumers, along with bartenders and mixologists, a distinctive new choice whether they’re sipping it on the rocks or including in a cocktail.

In addition to the inquiries we received from consumers and bartenders alike, I feel that creating a rye for this brand really speaks to our rich history pre-prohibition. During that time, rye whisky was incredibly popular so to be able revive some of our rich history and roots really made sense for the brand.

AE: Out of the products you have at George Dickel, do you have a favorite?

JL: Well part of my job is checking the whisky right from the barrel and that tends to be my favorite way to drink it. If I had to choose one, I would pick Barrel Select.

AE: What is the difference between a rye and whisky?

JL: George Dickel Rye is a straight rye whisky, offering a 95% rye mash whisky (5% malted barley) sourced from the best producers around. The whisky is created using our unique cold chilled and charcoal mellowed process that has always been the backbone of the brand.

To be called a rye whisky, the mashbill must be made from at least 51 % rye (the other ingredients are usually corn and malted barley) distilled at no more than 160 proof and aged in new, charred oak barrels. In comparison bourbon whisky, must be made from at least 51 % corn.

AE: What is the best way to pair a whisky with a dinner?

JL: It really depends on the occasion and what you are in the mood for, everyone’s palates are different. I prefer Barrel Select on the rocks with any meal.

Here is a recipe that you can make with the new spirit from George Dickel, the Rye!

George Dickel Rye Manhattan

Ingredients:

1 oz George Dickel Rye,

.25 oz Sweet Vermouth

3 dashes Angostura Bitters.

Directions:

Stir, strain and garnish with a luxardo cherry and a lemon peel expressed and discarded.