An Inside Look at George Dickel Whisky With Chef Adam Perry Lang

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.

Joe Miragliotta is a caffeine addict, social media freak and a tech junkie. When first creating JoesDaily.com the concept was small; Post diary-like content to share with the world of all things he was into. Now it's grown to be much more than that. You'll find travel, food & drink, design, tech, entertainment and more!

You may also like...