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Whisky Review Round Up: Dewar’s Double Double Series

We review three whiskies from Dewar's Double Double blended Scotch whisky range, noted for going through a four step aging process before being bottled.

OVERALL RATING

7.5
$90.00
  • Cindy Capperelli is the founder of Portland Bitters Project and an instructor at two Portland colleges.
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Dewar's Double Double

Tasting Notes

About:

The Double Doubles are 92 proof and have an undisclosed mash bill, though they are all blended Scotch whiskies. The 21 year is aged in Oloroso sherry casks and retails at $90 for 500mL. The Double Doubles are 92 proof and have an undisclosed mash bill, though they are all blended Scotch whiskies. The 27 year is aged in Palo Cortado sherry casks and retails at $160 for 500mL. The Double Doubles are 92 proof and have an undisclosed mash bill, though they are all blended Scotch whiskies. The 32 year is aged in Pedro Ximénez sherry casks and retails at $250 for 500mL.
Appearance:
This whisky is very clear and the color of clover honey. It quickly forms uniform, medium tears. The 27 year is very clear and the color of clover honey syrup – just a touch paler than the 21 year. The whisky beads and slowly forms thick tears. In the glass, the 32 year looks like blackberry honey – just a hint of red. It quickly forms fat tears.
Nose:
Ocean air and smoked meat on the nose, girded by a mash creaminess. As the whisky rests, aromas of banana peel and unripe apricot unfold. The nose at the top is saline and half-and-half, opening up to grass, green herbs and cherry pits. As it sets in the glass, a tiny whiff of smoke emerges: smoldering straw and brown sugar. Aromas of chimney smoke predominate, underlaid with pectin-heavy peach crisp. Toasted bread and caramel sauce notes follow.
Palate:
At first, this seems fiery for an old whisky. Mingled spices clarify to nutmeg, clove and black pepper and lead to a lingering campfire finish. Final Thoughts: I wanted more smoothness from a whisky that’s been resting for over two decades. I might be tempted to cocktail with this one. Score: 3/5 Tasting Notes: Dewar’s Double Double 27 Year Old Blended Scotch Whisky Vital Stats: The Double Doubles are 92 proof and have an undisclosed mash bill, though they are all blended Scotch whiskies. The 27 year is aged in Palo Cortado sherry casks and retails at $160 for 500mL. Appearance: The 27 year is very clear and the color of clover honey syrup – just a touch paler than the 21 year. The whisky beads and slowly forms thick tears. Nose: The nose at the top is saline and half-and-half, opening up to grass, green herbs and cherry pits. As it sets in the glass, a tiny whiff of smoke emerges: smoldering straw and brown sugar. Palate: This also seems hot for an old whisky! Vanilla extract on the approach, and a silky mouthfeel. Ripe cherry blooms across the mid-palate, and shifts to a long finish of toasted grain. Final Thoughts: This whisky has a lot going for it; all the interesting notes. I still wanted it to be more temperate on my tongue, but I could sit and smell it for a long time. Score: 3.5/5 Tasting Notes: Dewar’s Double Double 32 Year Old Blended Scotch Whisky Vital Stats: The Double Doubles are 92 proof and have an undisclosed mash bill, though they are all blended Scotch whiskies. The 32 year is aged in Pedro Ximénez sherry casks and retails at $250 for 500mL. Appearance: In the glass, the 32 year looks like blackberry honey – just a hint of red. It quickly forms fat tears. Nose: Aromas of chimney smoke predominate, underlaid with pectin-heavy peach crisp. Toasted bread and caramel sauce notes follow. Palate: The whisky equivalent of holding a puppy: sweet and warm. Balanced spice and stone fruit, a memory of smoke and a long finish of white flowers. Final Thoughts: Finally the Double Double concept seems worth it. Smooth and pretty, a truly enjoyable spirit. Score: 4.5/5
Finish:
Comments:

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Cindy Capparelli

Cindy Capperelli is the visionary founder of Portland Bitters Project, established in 2014 with the ambition to craft the finest bitters available. Today, her bitters are savored across the United States and internationally, enhancing cocktails with expressive flavors. In addition to her entrepreneurial endeavors, Cindy shares her expertise as an instructor at two Portland colleges. She also engages with private groups, distilleries, and maker's spaces, advocating for the use of high-quality ingredients and time-honored techniques. Cindy empowers her students with the confidence and knowledge to create exceptional drinks at home, experiment with tinctures, and enrich their overall food and beverage experiences.

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