DEWAR’S Blended Scotch Whisky has introduced a new variant in its Double Double series, named DEWAR’S Double Double 21 Year Old Magma Stone Toasted. This release builds on the existing Double Double 21 Year Old and incorporates a novel cask-finishing approach aimed at enhancing whisky maturation.
The creation of this limited-edition whisky is overseen by Master Blender Stephanie Macleod and her team. It adheres to DEWAR’S established four-stage aging process, which is designed to achieve a significant level of depth and complexity. This expression is uniquely finished in virgin French Oak casks that have not been previously used, employing a stone toasting technique utilizing Icelandic magma rock, a method that is uncommon in whisky production.
Stephanie Macleod stated, “Our motivation is to always aspire to make ever greater whisky.” The new finishing technique utilizes controlled heat from pre-heated magma stones, allowing for a consistent toasting process that enhances the whisky’s flavor profile. This method avoids the irregularities associated with traditional fire toasting by ensuring uniform heat distribution, which results in a more refined flavor.
The whisky features tasting notes of cinnamon, cloves, creamy caramel, and baked apples, alongside toasted cereal and oak nuances. Brian Cox, Vice President of DEWAR’S North America, remarked that this release represents a blend of craftsmanship and innovation in cask maturation, offering a new experience for whisky enthusiasts.
DEWAR’S Double Double 21 Year Old Magma Stone Toasted is non-chill filtered and contains no added caramel coloring. It is bottled at 46% ABV, available in a 750ml format, and has a suggested retail price of $139.99. This new offering continues the brand’s legacy of innovation, following previous successful releases in the Double Double series.