George Dickel x Leopold Bros Collaboration Blend (2021 Release)

Nose – exceptionally aromatic. A hint of fresh mint sprig, some peanut brittle, and then more floral notes like lavender. I also detect a sweetness akin to creamed corn combined with vanilla pods. The aroma continuously evolves, revealing new notes each minute it rests and with each swirl of the glass. Palate – perfectly balanced. Possibly the most balanced Rye I've ever encountered. It's like Mr. Miyagi's ideal Rye blend. Where there's a sweet note like apple, there's a contrasting lemon zest tartness; where there's an earthy peanut shell, there's a bouquet of fresh meadow flowers. Upon tasting caraway seed, I also experience crisp ginger. This rye is remarkably harmonious. The ethanol burn builds gradually, which a novice might mistake for 'smoothness.' However, it's not truly smooth because it's so full-bodied and flavorful! The flavors simply meld seamlessly. I associate smoothness with a lack of taste and a flat finish, which this is not. Avoid calling it smooth; 'polished,' 'flowing,' and certainly 'balanced' are more accurate. Finish – a delightful, enduring finish. The most prominent lingering notes are apple and a subtle clover honey. The warming sensation is exceptionally pleasant, from head to toe. Overall – an excellent blend of superb Rye barrels. Who would have guessed Dickel possessed Rye stock suitable for blending with a craft pot still using pre-Prohibition methods (a three-chamber rye process)? I dislike the price point. Over $100 per bottle for a blended yet bonded Rye from a craft distiller and a major producer of Tennessee whiskey (love it or hate it)? It's a significant investment and requires a leap of faith, but it pays off. Having purchased a bottle, I have no regrets. I've certainly spent more on less satisfying experiences. This one is a keeper.

Nose: Fresh dill and other green herbs. Cherry cough syrup. Many other medicinal notes. Chocolate emerges with time and swirling, followed by caramel and rye bread notes. Cereal grains, citrus, perhaps tangerine. The aroma develops slowly, revealing more the longer it sits in the glass. Palate: Rye grain with cherry syrup coating the tongue. Very medicinal, very earthy. A hint of pine needles. Something nutty, almost unsweetened marzipan. Definite oak tannins and bitterness mid-palate. The finish is more oak, bitterness, and moderate heat. Faint green herbs and citrus, white tea, and something like dried sourdough bread or cracker. This offers a lot, but most of it isn't to my preference. The green herbs and bitterness overshadow the elements I enjoy. It's almost like an IPA in whiskey form, which I think I might like. This, however, isn't quite it. If the green herbs were replaced with pine and the bitterness slightly mellowed by malt sweetness, it would be closer to my ideal. But this isn't that. Generally, I prefer malty, rich, sweet, Christmas-spiced ryes. Objectively, it's quite complex and provides much to consider, which is always positive. However, I don't find it complex or interesting enough to warrant its reputation or cost.

Third bottle purchased; significant variance detected among them. The initial bottle originated from the Dickel distillery (bearing Nicole’s signature). The subsequent two were acquired from a Chattanooga liquor establishment for $54 each, as the distributor offered a favorable price, which they passed on. This raises questions about a potential 2023 release that may have underperformed. Regarding the tasting: The aroma presents cracked black pepper, baking spices, dark cherries, and unsweetened dark chocolate, reminiscent of a sugar-free Black Forest cake, with a faint, unpleasant earthy undertone akin to compost. The taste profile is distinctly rye, but with a notable alteration. The initial spicy, minty dryness transitions into a peculiar sweet pine sensation, comparable to adding a small amount of honey to a measure of dry gin. The chocolate and cherry notes from the nose are absent, as is the earthiness (which is a positive). The finish is brief, offering a subtle hint of dry dark chocolate before baking spices induce a tingling numbness on the gums. It possesses a medium-light body, displaying thin legs after swirling, with no discernible lacing. The perceived heat exceeds its stated 50% ABV. Diluting to approximately 45% ABV significantly diminishes the aroma and introduces a touch of cherry to the palate, but the minor improvement in taste does not justify the loss of aromatic complexity. I recall enjoying my initial bottle and now regret not using it for this evaluation.

The aroma presents a blend of light astringency, floral notes, uncooked pizza dough, and subtle rye spice, followed by slightly tart fruits like apples, lemons, and grapefruit. This then gives way to spearmint candy, butterscotch, and earthy forest floor notes, with a moderate alcohol burn. The taste has a medium body, beginning with a creamy, fruity, and floral combination, preceding a moderately bitter and sour spice that fades into fresh wintergreen leaves. Slightly tart fruits like apples, lemons, and grapefruit follow, then freshly baked pumpernickel bread, whipped honey butter, and an earthy forest floor covered in pine needles, all with a medium alcohol burn. The finish is of medium length, featuring slightly tart citrus, charred pine cones, and earthy forest floors. When I first tasted this blind with a friend, I thought it was a high-rye bourbon due to the rye flavors being subdued and secondary to the tart fruits. Now that I'm not tasting it blind, the rye is a bit more apparent, but it remains a very fruit-forward rye with rye elements that emerge occasionally, reminding you of its distinct style. Overall, I find it enjoyable, but it seems a bit too young and could benefit from more aging to mellow the tart fruits, along with a higher proof to enhance the mouthfeel. A huge thank you to a friend for the generous pour.

Remember back in middle school, your science teacher would take the class out on a field trip to collect specimens to view under a microscope? You’d walk by a pond, fill a test tube, and bring it back to see what’s in there that’s invisible to the naked eye. Under the 1000x view of the microscope, you’d find a whole world in there. Amoebas. Paramecium. Tons of other Protozoa. Every where you look, it’s something different. And changing every time you even look in the same place. This is like that microscopic world. One of the few whiskeys I’ve had that changes at every aroma. I’m getting herbs and green apples on the nose. I put it down, come back to it a few seconds later, and now I’m getting leather, tabacco and oak. The palette isn’t quite the ride as the nose, unfortunately. It’s apples and caraway seeds. Really a well done collaboration. Two ryes, made two different ways. And the first rye made by Dickel as well. Unfortunately we don’t know what percent is Dickel or Leopold, but honestly, not sure it matters. Thanks immensely to a friend for a generous pour. Around my neck of the woods, this is $100…and at that price, it’s a definite buy. This is one of those that you don’t want to rush into tasting, but just nose the kaleidoscope of aromas. That itself is worth the price of admission.

The aroma immediately evokes rye without being overpowering. A floral rye spice harmoniously blends with green apple, while charred oak balances the sweetness. A subtle creaminess underlies it, with hints of vanilla, butterscotch, and molasses. A faint trace of brine adds sharpness as it opens, which it does rapidly. The palate is somewhat dry yet possesses a chewy texture, coating the mouth with a surge of spice that combines rye, cinnamon, pepper, and clove. The mouth is enveloped by charred oak, as sweeter and creamier notes intermingle. An earthy quality is present at the edges of the mouth, contributing to a complex and highly pleasing whiskey. Each note can be individually appreciated, appearing in perfect measure. The blending is masterful, suggesting the Dickel and Leopold whiskies were intrinsically meant to be combined. The finish is medium-long and remarkably chewy. The creaminess and earthiness merge into a complex, savory profile. Everything fades into a rather abrupt conclusion, but the mouth retains a spicy tingle. This is a highly distinctive whiskey and an absolute must-have.