This New 21-Year-Old Scotch Whisky Was Aged in Barrels Toasted With Icelandic Magma Rocks

(Photo: Dewar’s)

Dewar’s has introduced a new addition to its Double Double series, a 21-year-old blended scotch whisky finished in American and French oak casks that were toasted with Icelandic magma stones.

The release features an unconventional aging process that heats casks with magma stones rather than traditional charring.

The whisky undergoes a four-step aging process over 21 years, beginning with individual aging of select single malt and grain whiskies. The components are then blended and aged separately before being combined and matured again. For the final stage, the whisky is placed in stone-toasted American and French oak casks, a method Dewar’s claims was designed to create a smoother and more complex flavor profile.

Dewar’s Master Blender Stephanie Macleod, known for her experimental approach, led the development of the new whisky.

“We are always looking for ways to push ourselves and the whisky industry forward,” Macleod said. “It was only natural for us to experiment to see how we could create new flavor experiences using a process like Stone Toasting.”

The release comes in two distinct expressions, which are presented in a “Discovery Pack”:

• American Oak Double 21-Year-Old: Finished in American oak casks, this whisky is said to contain flavors of vanilla, coconut oil and ripe summer fruits.
• French Oak Double 21-Year-Old: Finished in French oak casks, Dewar’s says this variant features notes of cinnamon, cloves, caramel, baked apples and toasted cereals.

Both whiskies utilize Icelandic magma stones for even toasting, which Dewar’s says allows the oak to open gradually, influencing the whisky’s final character.