When Dewar’s announced their new Double Double 21 Year Old Stone Toasted series, featuring casks toasted using jade and magma stones, it marked one of the most unusual — and poetic — maturation innovations in recent whisky history. This limited release takes an unconventional approach to flavour development, yet remains deeply rooted in the company’s traditional values. It’s the kind of bold move you’d expect from Stephanie Macleod, Dewar’s Master Blender and a six-time winner of Master Blender of the Year and recent Whisky Magazine Hall of Fame inductee. In speaking with her, it’s clear this new expression is as much about curiosity and creativity as it is about flavour.
The result? A whisky that celebrates the past by embracing the future — an ethos that defines Dewar’s approach to blending in the 21st century.
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The Innovation Behind Stone Toasting
The idea for the Stone Toasted series didn’t come from a boardroom strategy session, but from an open-ended discussion with one of Dewar’s long-standing cask suppliers. “We asked her if she could do a session with us about new practices in other wine and spirit industries,” explains Macleod. Among the topics discussed was a method of heating wood without an open flame — using stone elements, including jade and magma, as heat sources.
From that conversation, curiosity took hold. “We were all on the edge of our seats,” Macleod recalls. The team began to explore whether this new technique could impart different qualities to the oak, and by extension, to the whisky itself. The heating process involves a two-stage toast: 30 minutes at 200°C followed by 30 minutes at 250°C. Instead of the flame-charred barrels commonly used in whisky production, these casks are toasted via a metal chamber fitted with the heated stones, while the barrel is rotated around the core.
This method, Macleod says, offers a level of precision and consistency that traditional charring sometimes lacks — an advantage when producing a limited-edition expression. “The fact that you know it’s going to be consistent for that small batch is something we really appreciate.”
The Flavour Impact
The innovation goes beyond aesthetics or novelty. For Macleod, it offered a rare opportunity to observe how specific heat sources and oaks interacted with mature whisky. “I think the character of the wood is cleaner somehow,” she explains. Without the masking effects of flame, the natural traits of the oak — French oak and American oak were both used — came to the fore.
Perhaps the most surprising result was how the oak types performed under the new toasting method. “I was expecting the French oak to be creamier and gentler,” Macleod admits. “But actually, it was the American oak that turned out to be creamier — and the French oak gave us something really quite bold.”
The French oak finish delivered pronounced spice notes, while the American oak exuded a smooth, almost buttery texture. The clarity of these flavours made the whisky stand out even more. “It’s a whisky drinker’s whisky,” says Macleod — a phrase that will no doubt appeal to aficionados seeking complexity and elegance in equal measure.
What also impressed her was how the whisky held its character whether served neat or over ice. “Drinking it on the rocks is great as well because it doesn’t disappear,” she notes, pointing to the whisky’s robust structure and flavour integrity.
Tradition Meets Innovation
Dewar’s has long been known for its willingness to explore, from introducing Japanese Mizunara oak to experimenting with rum cask finishes. Dewar’s single malt brands, Aberfeldy, Craigellachie, and Aultmore, have also put their own stamp on experimental cask finishes. But even bold moves are made with intention. I asked Stephanie, given the constantly-evolving nature of the industry, how important it is to her that Dewar’s continues to innovate. As Macleod sees it, “Dewar’s has an incredible history and traditions, but we can’t remain tethered to it. Although we appreciate everything that has gone before us, it is important that we keep moving forward and remain relevant.”
She quotes Gustav Mahler to explain her approach: “Tradition is not the worship of ashes, but the preservation of fire.” For Dewar’s, that means embracing its nearly 180-year legacy while remaining relevant to modern drinkers — especially younger audiences looking for something distinct, premium, and meaningful.
Controlled toasting also brings practical benefits. For limited runs, where consistency is paramount, reducing variability means fewer casks are lost to unwanted flavour deviations — a subtle but significant sustainability and efficiency gain.
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Stephanie Macleod: Looking Ahead
The Stone Toasted series adds another thoughtful layer to Dewar’s growing portfolio of experimental releases, sitting alongside expressions like the Mizunara finish but striking a markedly different tone. Where Mizunara brought Japanese wood influence, the Stone Toasted range offers a more introspective look at the fundamental elements of oak and fire — and how they can be refined.
For Stephanie Macleod and the Dewar’s team, this isn’t just about creating something new for novelty’s sake. It’s about discovery, storytelling, and quality — all while keeping the fire of tradition burning in a thoroughly modern way.
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