No one does it like we do.

This beautiful repurposed wood piece is in our “Send a Postcard” area of the Visitor Center. The Visitor Center once had an established post office and mail service with a Postmaster at “Dickel Station”!

With such variable raw ingredients like corn, malted barley, and rye, it is important to have experienced staff keep a watchful eye on the process to ensure consistency and quality.

Our sour mash process helps keep our yeast healthy and active, as you can see here from all the bubbles they are producing. We cook up about three of the fermenters you see in this photo in a day’s work!

In order to become Tennessee Whisky, our spirit must be filtered through this charcoal before going into the barrel to age. As a traditional Tennessee Whisky producer, this is a critical production step for us. The residence time for the spirit in these filters can be up to three days, to make sure we get it right!

The barrels pictured here are nestled in a single-story warehouse – common in Scotland but pretty unique here in the states. This style of warehouse helps the whisky age longer without “overcooking”.

The General Store at the visitors center is an homage to George and Augusta Dickel, who got their start in the US running a general store in Nashville.

Our Distiller Nicole Austin often signs the bottles of whisky that we sell in our Bottle Shop. When you visit us, be sure to keep an eye out for a special, signed bottle!