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Distilled and then aged in new charred oak barrels for at least five years. After aging, the rye is chilled and charcoal filtered before bottling rather than before aging like all other Dickel whisky. The nose is replete with toasty oak, spicy rye, citrus, pineapple, caramel, cinnamon, tangy cherry and menthol. The palate shows the aromas in a mild evolution of flavors that is initially sweet. ... [+]