Dewar’s Double Double Stone Toasted Magma
Here at GreatDrams, we’ve been in the whisky business a long time. Probably longer than I’d care to admit if truth be told. Over the years, we’ve been lucky enough to come across some of the most unique and innovative whiskies the industry has ever seen. We’ve literally seen it all. At least, that’s what I thought. Until recently…
You see, recently, I was able to sample a couple of 21-year-old whiskies from Dewar’s as part of their Double Double series. ‘Now, Greg’, I hear you cry. ‘You’ve tried plenty of 21-year-old whiskies over the years, and have released your fair share yourselves, so what makes these so special’?
Well, this particular release has been aged via a unique process known as ‘stone toasting’ using Icelandic magma stones. The results are amazing.
The mastermind behind this unique innovation is none other than Master Blender Stephanie Macleod. Here’s a look at the stone toasting process and what we here at GreatDrams made of the whiskies in this particular series.
Make Mine a Double Double
While a double double may sound like a burger order (in the USA’s In-N-Out fast-food chain it is) in the whisky world, it’s a play on words used by Dewar’s to describe their unique 4-step aging process.
The process, again overseen by Stephanie Macleod, involves individually aging a selection of premium quality grain and single malt whiskies. The grains and malts are then meticulously blended before being left to again age separately.
The blending doesn’t stop there however, as the grains and malts are once again blended for a third time.
The final step of the process in this particular release involves placing the blended Scotch into French and American oak casks which have been stone toasted.
What Exactly is Stone Toasting?
As you can probably tell, the thing that really sets these particular whiskies apart from the others is the stone toasting method. So what the heck is it?
Well, stone toasting is basically a technique designed to enhance the natural oak flavour of the American and French oak casks used to store the whisky. The oak wood is heated with Icelandic magma stones to help free up those amazing oak flavours and aromas and open up the pores of the oak.
Ordinarily, when casks are charred, this is achieved with flames. By using the magma stones, a more delicate and unique flavour and aroma profile of the oak is achieved.
American Oak Double Double 21 Year Old
As part of Dewar’s ‘Discovery Pack’ the first whisky in this particular Double Double series is this exquisite pale straw golden Scotch whisky aged in stone toasted American oak casks.
At 46% ABV, there’s enough strength there to give you more than a wee glow, without burning your throat as if you’ve just swallowed one of those volcanic rocks from Iceland instead.
On the nose, there are notes of honey and vanilla right away. That’s thanks to the natural sugars in the oak, which have really been enhanced as part of this process. There’s also a hint of almond and charred orange peel. Lingering in the background is an underlying coconut aroma.
On the palate, ripe summer berries shine through, accompanied by more creamy vanilla notes. There’s also more coconut there, almost giving a jam and coconut sponge pudding finish. The oak shines through with a whisper of smoke.
The finish is smooth and medium. There is an oily mouthfeel similar to that of coconut oil. Raspberries and vanilla are also present, with a slight hint of sweet, charred oak to finish. Very moreish this one.
French Oak Double Double 21 Year Old
The next whisky as part of the Discovery Pack is the French Oak Double Double 21 Year Old. Though it was a close call, this was my favourite of the two.
Again, at 46% ABV, this whisky is a little darker in colour, similar to a honey or light caramel.
On the nose, this one had a sweeter aroma than its American oak counterpart. There are notes of sweet caramel, vanilla, baking spices, and a hint of burnt orange.
On the palate, those honey and caramel notes are present immediately, combined with stewed apples and ripe pears and cinnamon. There’s also a pretty strong toasted oat and cereal grain flavours, with a touch of malt. There is also a suggestion of sweet oak lingering in the shadows.
The finish is medium in length, not too smooth, and not too rough. This would be perfect for Goldilocks as, for me, it was just right. The tannins from the magma-toasted oak give this a wonderful mouthfeel. The vanilla makes a reappearance here, tied together with apple and cinnamon. I also picked up a little honey and toasted almond here too.
If you’re looking for rare, award-winning, limited-edition, unique, and delicious Scotch Whiskies, look no further than Greatdrams.com and be sure to take a look at the huge selection of fantastic whisky products that we have available.
Whether you’re looking for a smooth and creamy Lowlands whisky, a heavily peated dram from Islay, a smooth and fruity Speyside expression, or anything in between, here at Great Drams we’ve got whisky from all regions, to suit all preferences. We’ve also plenty of whisky info for you to read up on as you enjoy a wee dram or two in the evening.
Greg
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