If you know Chef Adam Perry Lang, you know he’s a craftman and does everything by hand. Recently the BBQ master visited George Dickel’s headquarters in Tullahoma, Tennessee to get an inside look at how their whisky is made the hard way and their traditions still remain. Master Distiller John Lunn explains that the key ingredient that goes in every batch of George Dickel starts with crystal clear cascade spring water that George Dickel used himself back in the 1800s. Watch the video above to learn more.
