The Bite Magazine - Spring/Summer 2022 - Issue 31

I n the city of Perth, located beside the River Tay in central Scotland, a small wine and spirits merchant shop founded in 1946 by John Dewar sold quality blended Scotches. Dewar was one of the first Scotch blenders to put his name on a bottle as a guarantee of quality. His two sons, John Alexander and Tommy, helped him at the shop and the three men changed the course of whisky history. In 1880, John Dewar began blending whiskies to create his smooth blend when the Spirit Act was passed. In 1890, John Alexander hired A. J. Cameron who became their first Master Blender and pioneered the Double Ageing process to create the smoothest blended Scotch Whisky. A year later, Tommy sent an 18-gallon cask of Dewar’s whisky to President of the United States, Benjamin Harrison, on the instructions of Andrew Carnegie, a Scottish-American industrialist and philanthropist. When The New York Times reported this, the American distilleries were insulted that the President would drink foreign whisky. Tommy pioneered an iconic new drink in 1892 whilst out with friends in New York. He asked for his whisky to be served in a tall glass with soda and ice, which birthed the Original Highball and became the perfect drink to enhance the smoothness of Dewar’s whisky. Meanwhile, John Alexander secured the Royal Warrant of Queen Victoria in 1893, becoming the first Blended Scotch Whisky brand to do so. To this day, they still retain royal endorsements. Production at Dewar’s distillery, built by the brothers in 1898 in the heart of Highland Perthshire, on the outskirts of the village of Aberfeldy, saw the launch of White Label a year later. It was blended by A. J. Cameron with flavour notes of citrus, pear and honey. Today, their Master Blender is Stephanie Macleod, who joined Dewar’s in 1998 and started her current posi- tion in 2006. She is the company’s first female Master Blender and the seventh overall. A hundred and twenty years after its first production, Dewar’s launched the Double Double Series whisky, which goes through a unique four-stage ageing process. The single grains and malts are aged and blended separately, then combined and finished in various hand-chosen sherry casks. The Double Double Series consist of the 21 Year Old finished in Oloroso sherry casks to deliver subtle notes of cinnamon and ripe vine fruits with a silky smooth finish. The 27 Year Old is finished in Palo Cortado sherry casks with heady, aromatic, floral notes of honeyed fruits and subtle spice with a silky smooth finish. The 32 Year Old is completed in Pedro Ximenez sherry casks and has rich, ripe treacle notes with a hint of smokiness and a soft, smooth finish. Dewar’s also produced milestone whiskies such as the 12 Year Old, a direct descendant of the signature Blended Scotch Whisky introduced over a century ago and created by the previous Master Blender Tom Aitken. The 15 Year Old is a sweeter and lighter blended scotch whisky, created by Stephanie Macleod using the double ageing process and golden water source with flavour notes of honey, toffee and floral. Double Agent 16 Year Old whisky uses the double ageing process separated into two batches; the first is finished in Sweet Sherry casks and the other in Smoky Islay casks. The liquids are blended again to create a delicious sweet whisky with secret smoky notes. Dewar’s 18 Year Old blended scotch whisky with flavour notes of rich fruit, dark chocolate and marzi- pan is described as an indulgent post-dinner dram by the brand. It has picked up awards worldwide since it was introduced in 2003. The 25 Year Old is Dewar’s oldest and rarest whisky within its permanent range. After its maturity term in oak casks, it is double-aged and finished in Royal Brackla casks with flavour notes of heather honey, cream and nuts. The smoothness continues with the Smooth collection influenced by different entities. Caribbean Smooth is a blend of up to 40 single malts and grain whiskies aged for eight years. It is then double-aged before finished in ex-Caribbean rum casks for up to six months, cre- ating a Caribbean smooth finish. Ilegal Smooth brings the classic honeyed and fruity house style of Dewar’s blend and is finished in Ilegal Mezcal casks, giving it surprising notes of sliced green pepper and a long wisp of smoke finish. Portuguese Smooth, an eight-year-old blended scotch whisky that celebrates two cultures, is completed in port casks and is the third in an innovative cask series. This rich and full-bodied whisky brings a unique finish- ing process to the double-aged blend for the first time, creating an approachable and smooth whisky with a difference. The French Smooth finished in Apple Spirit (Calvados) casks provides a fruit-forward experience with vibrant flavours that embody Scotland and France. The latest addition to the cask series is Japanese Smooth, a similarly rich and full-bodied whisky finished in Japanese Mizunara oak casks for six months with a harmonious blend of cinnamon, sandalwood and floral notes. It is enjoyable in cocktails such as the elegant and chilled Japanese Highball, with detailed notes of honey and a hint of cinnamon spice on the palate. Jap- anese Smooth has a long and slightly dry finish that reminiscences the balance of harmony like the Japa- nese culture. DEWAR’S Jada Brookes is introduced to Scottish whisky brand Dewar’s new Japanese Smooth and looks at the brand’s history. bitedrinks ’