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A blended Scotch aged for thirty-two years and finished in Pedro Ximenez Sherry casks for a sweeter, figgy dram.
John Dewar Sr. founded the company in 1846. But it was when his two sons — John Dewar Jr. and Thomas Dewar took over the business that it really took off. The lads expanded the brand into a global market leader by the end of the century with attention to detail, a fine product, and quite frankly some brilliant marketing. Along the way they pioneered the technique of "marrying" where a blended Scotch is re-casked to allow for a period of aging together. And there have been a few mergers and acquisitions along the way, but Dewar's is now owned by Bacardi who largely leave them alone to work their magic across six major Scotch and Single Malt brands.
Dewar’s shook up the Scotch world by releasing a series of three ultra-premium blends called the "Double-Doubles." All three of these ancient gems were issued at a perfect 46% ABV, each aged a different length of time in a different variety of Sherry casks. The exact composition of each blend remains a mystery, however.
Dewar’s Double Double 32 Year Old is comprised of Single Malts and grain Whiskies finished in Pedro Ximenez Sherry casks. The result is a sweeter, denser Spirit with glistening garnet hues in the amber.
Pedro Ximenez Sherry is one of the sweetest Sherries. It’s made by partial drying the grapes (raisination) to condense the sugars and juices prior to Wine-making.
Appearance / Color
Nose / Aroma / Smell
The aroma is powerful with notes of Dutch-apple pie, apricot, figs, and vanilla wafers.
Flavor / Taste / Palate
The thick and viscous palate builds upon the aromas adding warm leather, mint, and muddling spices.
The finish is medium length with anise, tropical fruits, and caramel.
The Flavor Spiral™ shows the most common flavors that you'll taste in Dewar's Double Double 32 Year Old and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.