For chef Adam Perry Lang, serious barbecue requires serious commitment to doing things the right way. To him that means handcrafting to the highest standards – something they’ve been doing at George Dickel since it’s start more than 100 years ago. At the George Dickel distillery in Tullahoma, Tenn., the master distiller carries out each step the old-fashioned way, even procuring pure water from the same spring used by the whisky’s namesake himself back in 1870. In this video, Lang stops in to get a firsthand look at the process as part of his “Serious Barbecue” tour across the nation.

This summer, Lang set out to craft the ultimate barbecue experience, incorporating superior hand-crafted products every step of the way, from forging artisan knives in Wisconsin to throwing a barbecue party in the back lot of the “Jimmy Kimmel Live!” show in Los Angeles.

“Adam Perry Lang is a craftsman, he’s always thinking about doing things the hard way, and he’s about doing things by hand. And that’s what George Dickel is about,” says Doug Kragel, national brand ambassador at George Dickel.

For the perfect mash of corn, barley and rye, George Dickel employs a master distiller who personally oversees the milling, yeasting, fermentation and distillation. That includes taking the extra step of chilling the whisky before it goes into the charcoal mellowing vats for a smoother taste.

Attention to detail, devotion to quality and passion are what American craftsmanship is all about, says Lang. “For me, it’s the essence, and that’s what I’ve captured here, and that’s why I’m so proud to partner up with them.”

In this episode, Adam travels to Cascade Hollow to learn more about how George Dickel hand made their whisky the hard way.

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