George Dickel Tennessee Whisky Launched a TABASCO Brand Barrel Finish
Laura McQuarrie — May 11, 2018 — Lifestyle
References: georgedickel & prnewswire
It is common for whisky to be matured in a cask of a particular origin or casks that previously held different kinds of alcohol—and now, George Dickel Tennessee Whisky collaborated with McIlhenny Company's TABASCO Brand Pepper Sauce on a unique new product that has the potential to appeal to both whisky drinkers and hot sauce fans alike.
True to its name, the George Dickel TABASCO Brand Barrel Finish is made in a process that involves holding the whisky for 30 days in barrels used to age tabasco peppers for a period of three years. As such, the flavors of both the wood and the spices are taken on by the whisky, which is said to have a taste that is "deliciously spicy."
Recently, the George Dickel TABASCO Brand Barrel Finish received a Gold Medal at the 2018 San Francisco World Spirits Competition.
True to its name, the George Dickel TABASCO Brand Barrel Finish is made in a process that involves holding the whisky for 30 days in barrels used to age tabasco peppers for a period of three years. As such, the flavors of both the wood and the spices are taken on by the whisky, which is said to have a taste that is "deliciously spicy."
Recently, the George Dickel TABASCO Brand Barrel Finish received a Gold Medal at the 2018 San Francisco World Spirits Competition.
Trend Themes
1. Hot Sauce-finished Whiskies - Disruptive innovation opportunity: Collaborations between spirit brands and popular food brands to create unique flavor profiles in alcoholic beverages.
2. Barrel-aging Innovations - Disruptive innovation opportunity: Exploring new ways to age spirits in barrels, using different types of wood or infusing flavors from other products.
3. Spicy Flavor Crossovers - Disruptive innovation opportunity: Creating products that combine the heat of hot sauce with other food and beverage categories, appealing to spice lovers.
Industry Implications
1. Alcoholic Beverages - Disruptive innovation opportunity: Introducing unique flavor combinations and collaborations to the whisky industry.
2. Food and Beverage - Disruptive innovation opportunity: Exploring cross-category collaborations and creating new flavor experiences.
3. Sauce and Condiments - Disruptive innovation opportunity: Partnering with alcoholic beverage brands to create innovative and spicy infused products.
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