Have we reached as much as a finishing barrel in the whiskey world? DewarOne of the most popular mixtures Scotch The brands of the world are roughly built on this technique with regard to its double double range. The latest version still pushes the concept of finish: it is a mixed scotch of 21 years which received a secondary maturation in French oak barrels which were toasted with magma rocks. It seems quite gimmicky, but we were able to try an early sample of whiskey and that's fine.
Master Blender Stephanie Macleod is the woman in charge of Dewar Range, it is therefore the strength behind this new innovative whiskey. The “double-double” process consists of a few key steps: the grain and the malt whiskey are aged separately, mixed together, then aged in barrels. This mixture is then finished in different types of barrels, ranging from Japanese Mizunara In Sherry Butts with specially grilled French oak barrels in question. Double double 21 years toasted is, as you can see by the name, an aged mixture for a minimum of 21 years, but the last step puts whiskey in these special barrels, which require an explanation.
Two types of barrel finishes which can have a great impact on the flavor of a whiskey (and sometimes being polarizing) are grilled oak (like Michter Grilled bar is ended) and the French oak. Dewar's combined the two here, but instead of grilling the barrels with a direct flame, as is generally the case, the Icelandic magma stones were heated and placed inside half a metal-cylinder. This cylinder was then placed inside the barrel, which revolves around it until it is burned at a level three out of four. Apparently, it is a technique that has already been used in the wine industry, and the goal is to gradually grill the wood in a slow and low style instead of heating it quickly. It is logical that each method affects wooden sugars differently as they heat, although it is also a fairly good marketing gadget. Could you get the same result using a low flame to grill the barrel? McLeod and his team certainly do not think so.
This new double double mixture is quite good and certainly different from other expressions in the series. There are rich notes of spice present in the finish of the French oak, as well as grilled almonds, cinnamon, caramel, balsa wood and a hint of liquorice in the mouth. How it is due to the stone toasting method that I cannot say, but I like the results. According to the brand, this is only the first entry of the Toasted Stone series. Future outings will be completed in American oak as in French, and different types of stones will be used (Jade is the one mentioned) as well as different levels of toast, but everything will be part of the DEWAR range of 21. Double Double 21 Stone Toasted is available to buy now in Reserve bar (SRP $ 140), so try and see for yourself if you think this technique has been effective.
