Last week, I was fortunate enough to be invited to a special event hosted by George Dickel Whisky and award-winning barbecue chef Adam Perry Lang. George Dickel has teamed up with Mr. Lang to create excellent barbecue sauce and recipes to complement their excellent brand of whisky.
Everything at George Dickel is done by hand, from the selecting of barrels to whiskey distillation. The company wanted to match this tradition in its foray into the world of barbecue, and Adam Perry Lang was able to craft some fantastic barbecue rubs and sauces from scratch – with the essential ingredient of George Dickel Whisky.
I was invited to Acorn restaurant in Denver for a night of whisky tasting and excellent food inspired by Mr. Lang’s recipes, and it was a truly special evening.
We first learned about the background of the collaboration, and listened to Adam as he spoke about his process for creating barbecue delicacies. We got to take a look inside his impressive toolbox – a barbecue “cabinet” of sorts – that he uses to travel the country and produce his creations as efficiently as possible. It was an interesting experience, and I learned much more about barbecuing in the process.
After checking out Adam’s crazy collection of spices and flavors, it was time to get our drink on. George Dickel was kind enough to provide us with a sampling of seven different whisky variants, giving us background and tasting notes on each.
I was particularly impressed with the George Dickel Rye Whisky and the George Dickel Barrel Select, which will both become staples of my sipping whisky supplies. I highly recommend giving both of these excellent, smooth whiskies a try as soon as you can.
After the whisky tasting, we were hungry, and the excellent dinner prepared by Acorn, in conjunction with Adam, did not disappoint. The entire evening was an incredible indulgence of the senses, and i was thrilled to be sent home with some of Adam’s special rubs and seasonings, so that I can attempt to (probably poorly) recreate the experience at home.
I was also fortunate enough to receive a bottle of George Dickel 12, and I’m pretty sure I can figure out how to enjoy that.
In the spirit of this awesome evening of barbecue and booze, I thought I’d share Adam Perry Lang’s George Dickel No. 12 Barbecue Sauce recipe with all of you. Make sure to bust it out at your tailgates and impress your friends this football season!
Adam Perry Lang’s George Dickel No. 12 Barbecue Sauce
-1 cup of Honey
-1 cup of White Vinegar
-1 cup of George Dickel Tennessee Whisky No. 12
-3 cups of Your Favorite Barbecue Sauce
- In a low pan, add honey, white vinegar and George Dickel Tennessee Whisky No. 12 over medium heat.
- Cook mixture until you hear a frying sound and alcohol is cooked off.
- Add barbecue sauce and stir to combine.
- Place back on fire and let simmer for at least 10 minutes.
Let us know what you think if you’re able to test this recipe out for yourself! Here’s to barbecue, whisky, and of course, the return of football!