Already producers of the world’s most awarded blended scotch, Dewar’s has taken the category to the next level with the debut of its 12-Year-Old whisky aged in American oak bourbon barrels. This unique aging process brings uncommon depth and smoothness to Dewar’s signature blend, adding complexity to your favorite whisky cocktails while also making for a great sipping option.

Did you know that all Dewar’s whiskies share one thing in common? For the past 125 years, they have all been double aged. This maturation process is unique to Dewar’s, having been perfected by the company’s first Master Blender, AJ Cameron, in 1897. The newly reimagined 12-year-old blend builds on this tradition of two stage aging, the first where they age up to 40 rare grains and malts separately, and the second where these are all blended together and then aged in first fill American bourbon casks.

Master Blender Stephanie Macleod. Recently awarded “Master Blender of the Year” for the fourth time by the International Whisky Competition, Macleod created this reimagined Dewar’s blend to bring blended Scotch whisky to a new generation looking for a more complex spirit. Working off Dewar’s signature house style rich in florals and honey with just a hint of smoke, the addition of ex-bourbon casks allows for a richer mouthfeel as well as notes of vanilla, dried apricot and more.

Check out what some of today’s top bartenders are doing with Dewar’s newly imagined 12-Year-Old Scotch Whiskey.

Afternoon Waltz

Created by Tsunetaka Imada

Ingredients:

• 1 ½ parts Walnut Oil Fat-Washed Dewar’s 12-Year-Old Scotch Whisky*
• 3 parts Strawberry Apple Water**
• ½ part maple syrup
• .33 part lemon juice
• Ginger ale

Glass: Highball

Garnish: Dehydrated apple and cinnamon powder

Preparation: Add all ingredients, except the ginger ale, to a shaker and fill with ice. Shake, and strain into a Highball glass filled with fresh ice. Top with ginger ale and garnish with a piece of dehydrated apple and a dusting of cinnamon powder. *Walnut Oil Fat-Washed Dewar’s 12-Year-Old Scotch Whisky: Combine 60ml of walnut oil and 750ml of Dewar’s 12-Year-Old Scotch Whisky in a container. Allow the mixture to sit for 30 minutes at room temperature. Then freeze the container for one day and strain through a paper towel into a clean bottle. **Strawberry Apple Water: Add 400g Strawberry, 500g Apple, 2.25g of Pectinex Ultra SP-L. Preparation: Add all of the ingredients to a blender and blend for a minute. Let the concoction sit for 30-45 minutes and strain through a paper towel into a clean bottle.

White Winter 

Contributed by Mauricio Santana

Ingredients:

• 2 parts Dewar’s 12-Year-Old Scotch Whisky
• ¼ part bitter herbal liqueur
• ¼ part Caribbean pineapple liqueur
• ¾ part white vermouth
•  1 dash Angostura bitters

Preparation : Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a rocks glass filled with a large ice cube. Garnish with a lemon twist.

Argyle Affair  

Created by Joaquín Simó

Ingredients:

• 2 parts Dewar’s 12-Year-Old Scotch Whisky
• 1 part Chai Tea-infused Sweet Vermouth*
• 1 tsp pear brandy
• 1 dash Angostura bitters

Preparation  Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. *Chai Tea-infused Sweet Vermouth: Add 20 grams of chai tea to a 750mL bottle of sweet vermouth. Steep at room temperature for 90 minutes and then strain into a clean bottle.

Sweater Weather  

Created by Jeffrey Morgenthaler 

Ingredients:

• 1 ½ parts Dewar’s 12-Year-Old Scotch Whisky
• 1 ½ parts fresh apple juice
• ½ part Amaro
• 1 tsp Allspice dram

Preparation: Add all the ingredients to a shaker and fill with ice. Shake, and strain into an Old-Fashioned glass filled with fresh ice. Garnish with an orange twist.