Dewar’s Blended Scotch Whisky is breaking new ground with the launch of its Double Double 21 Year Old Magma Stone Toasted—a limited-edition release crafted by Stephanie Macleod and her team through the brand’s distinctive four-stage aging process. This meticulous approach aims to deliver exceptional depth, complexity, and balance.
What truly sets this whisky apart is an unconventional finishing method involving virgin French oak casks toasted using heated Icelandic magma stones. Unlike traditional fire-toasting that relies on open flames, this innovative technique utilizes controlled, radiant heat from the stones, ensuring precise and consistent toasting. The process gently opens the oak’s pores, enhancing the whisky’s character without the unpredictability of direct fire.
The result is a complex and refined whisky showcasing notes of cinnamon, cloves, creamy caramel, baked apples, toasted cereal, and elegant oak. By replacing traditional fire-toasting with electrically heated stones, the method also reduces carbon emissions, aligning with modern sustainability practices.
Stephanie Macleod describes the approach as a celebration of both craftsmanship and innovation, providing whisky enthusiasts with a fresh perspective on flavor creation. As with all releases in the Double Double series, this expression is non-chill filtered, free from added coloring, and bottled at 46% ABV.
Available in 750ml bottles at a suggested retail price of $139.99, the Double Double 21 Year Old Magma Stone Toasted follows the success of previous series entries, including the Mizunara Oak finish.
For a closer look at the creative process, Dewar’s has released an educational video featuring Stephanie Macleod discussing the unique craftsmanship behind this whisky.
For more details, visit www.dewars.com.
