To create a 21-year-old stone whiskey, Dewar used a process that has never been used by a whiskey brand.
Emma Fishman
Dewar’s It has long been proud of its innovation and experimentation, and the double double whiskey brand series is a perfect example.
The first of Dewar began double aging – the process of mixing the mature Scottish whiskey, then placing it again in crates to mature even further – in 1881. The result: an extremely smooth and balanced finished product that made Dewar a home name for more than a century.
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Dewar pushed the ribbon even higher by presenting double double aging in 2019. Double aging with doubles is a four -step process that begins with the maturity of single malt and single grains for more than two decades. These whiskey are then seized separately, are further ripe and finally combined for final maturity before ending in a separate crate. This process produced a 32-year-old Scottish whiskey that won the best whiskey in the world at the International Whiskey Competition in 2020.
Now, Dewar’s has introduced the latest double repetition: a 21-year-old scottish stone whiskey ($ 140; dewars.com). This Scottish whiskey is further set up with a unique conclusion in the French Magma -led French Lis cash registers, making Dewar’s whiskey whiskey in the world to exploit the process, which is most widespread in the high -end summer industry.
Toasting stone involves placing warm magma stones inside a metallic cylinder in the crates to delicate and gradually “toast” them over several hours. Heat opens oak pores, and finished whiskey is enriched by a smooth symphony of odors, which include notes of honey, caramel, boiled apples, pears, cinnamon, toasted oats and grain grains.
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