There’s no innovation without experimentation, all our whiskies are created with inquisitiveness and a collective effort to advance Scotch whisky, by discovering new ways to enhance flavours from casks. The Stone Toasted series is a perfect example of this. In this latest iteration of the Double Double series, we’ve evolved our four-step aging process by embracing a technique called Stone Toasting.
Stone Toasting gently enhances the natural oak flavour of our casks, by slowly heating the wood with stones to open the oak’s pores. This differs from the more traditional method of charring the cask with flames, and creates a delicate, more diverse flavour combination.
Introducing our latest innovation from award winning Master Blender Stephanie Macleod; Dewar’s Double Double Stone Toasted Casks with Magma. Our 21 year old blended Scotch whisky is aged four times for ultimate smoothness. It is finished in Stone Toasted American & French Oak casks to create two truly unique whiskies.
Find out more below from our Master Blender; Stephanie Macleod.
FOUR STEPS
TO ULTIMATE SMOOTHNESS
Over 21 years, we individually age a selection of the finest single malts and grain whiskies. We then blend the malts and grains and age again separately, followed by blending the malts and grains together for a third ageing. Finally, this Blended Scotch Whisky is placed into our Stone Toasted American and French oak finishing casks for the final flourish of flavour and smoothness.
AMERICAN OAK DOUBLE 21 YEAR OLD
This Dewar’s Double Double 21-year-old whisky, the first of two distinct liquids in the Discovery Pack, has been evenly stone toasted with Icelandic Magma stones and finished in American Oak casks.
This has aided the development of succulent notes of vanilla, a hint of coconut oil and ripe summer fruits.
FRENCH OAK DOUBLE 21 YEAR OLD
This Dewar’s Double Double 21-year-old whisky, the second of two distinct liquids in the Discovery Pack, has been evenly stone toasted with Icelandic Magma stones and finished in French Oak casks.
This has aided the development of succulent notes cinnamon, cloves, creamy caramel and baked apples with toasted cereals.
STEPHANIE’S LATEST INNOVATION
“We are always looking for ways to push ourselves and the whisky industry forward so it was only natural for us to experiment to see how we could create new flavour experiences for our whisky drinkers using a new process like Stone Toasting.”
*Stone toasted casks are used to finish this whisky.
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