By the end of the 19th century, the famed Dewar’s Aberfeldy Distillery became operational. Situated by the Pitilie Burn, the small river has served as a source of pure water to this day.

After the malted Scottish barley is brought in, it is left to ferment for an extended period of time, before being distilled in tall pot stills. The Aberfeldy single malt that is produced here remains the heart of Dewar’s blend today. The premises are open for tours and cask tasting with a whisky lounge and cafe on hand.

Dewar’s whisky is crafted by blending together “the rarest of rare whiskies from across Scotland.” The backbone is that 27-year-old single malt whisky that is crafted at Aberfeldy Distillery. Once the 27-year-old is married together with other whiskies, the resulting blend is allowed to rest again in oak casks.

This secondary maturation process “is a marriage made in heaven — ensuring our whiskies are even smoother and creamier,” said Dewar’s retired master blender Thomas Aitken. It’s this great foundation and the signature “double aging” process that has made Dewar’s the most awarded blended Scotch whisky in the world.

The 18-year-old expression in Dewar’s premium Blended Scotch Whisky range is aged at least 18 years in oak casks. It is then blended and finished, letting the flavors and aromas marry ― hence the term “double aged”.

The finished whisky has a smooth and rich profile with fruity, dark chocolate, and marzipan notes and is bottled at 80 proof. It has garnered numerous accolades, including at the San Francisco World Spirits Competition.

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