WWI Vintage Dickel "Cascade"

Hello,

I was wondering if anyone could provide me with some information regarding my bottle (still full) of Cascade Whisky. I know the basics of Dickel, and his move to Louisville where this was bottled... but was wondering if anyone knew anything regarding value, if it's safe to drink, etc.

I know it was bottled during WWI because of a special label at the top apologizing for the use of a cork because the "European War" made it difficult to obtain caps.

As far as safety in drinking it, the cork does not appear to be the greatest... it has shrunk (or was bad to begin with) and barely hangs in the neck - is there a way to pull it back up without pushing it down or screwing into it? Also, there is some lees in the bottom (or at least that's what it's called with wine, but I didn't know Whisky did that - maybe it's cork debris?) is that safe? I've heard cork can go bad and cause some sort of infection, hence my apprehension.

However, I'd consider keeping it or selling it if there is any value... I heard WWI whisky bottles can go for a decent amount but I have no clue about these things.

Thanks for the help,
Kenny

[silverfish]

From the sounds of it, if you intend to sell, your bottle seems less than
ideal, at least to me. Older corked bottles can be iffy, especially if they
were stored on their side instead of standing up.

My guess is you'll not get many takers should you decide to sell - I'm a
bourbon/whiskey drinker and I would not be interested based on your
description. Photos might help show the level of "damage" but it sounds
like something I'd shy away from.

My suggestion - if you are a Dickel fan (or know one), decant it into
another bottle and give it a try. "Infection" (to you) seems unlikely
but if you're referring to "cork taint", that's a possibility and you'll know
after a taste.

Well the bottle itself is in great shape, and the labels in good shape (main label great shape, the top label about the war shortage is in about 80% condition. I wasn't sure if the bottles alone were worth anything for how old they are.

I figured the whisky itself isn't worth much - but you think it's safe to drink then? Is cork taint just a bad taste?

[Dale]

Cork taint, TCA - trachloroanisole, is a natural compound that can exist in cork. If present, it can throw off the contents of a bottle. Most people associate this with wine but indeed spirits can be affected. Cork is not the only means a product can become subject to TCA but it's generally considered to be the most frequent cause.

If there's a real rarity of this bottle, interested parties may be willing to pay a lot for the item - even if the cork condition isn't ideal and the content quality is in a questionable drinking stage.

When I used to work in the wine auction world, I saw wines all the time that were surely dead from a drinking stand point but had a collector value because of producer, history, vintage ... The right wine could garner thousands of dollars a bottle even though its contents would no longer good vinegar make.

As for your perception of lees in the bottom of the bottle, it is possible, given the age of the bottle, the whisky was not chill-filtered. It is possible the sediment in the bottom could be fatty oils and solids that are a natural part of the whisky. Additionally, they could be small pieces of wood from the barrel. This could be due to the barrel toasting or simply the rough shave from the staves.

If you buy single cask non chill-filtered whisky, you will often find this. Though, where it could be, never have I observed it to be a detriment to the drink.

If you decide to drink it, the decanting suggestion is good. And please let us know how it is.