SAVOUR De­war’s show­cases its line-up of fine blends amid whisky, food and fun.

Robb Report (Malaysia) - - Savour - March - 2018 By WEI-YU WANG

In Jan­uary, De­war’s hosted a mem­o­rable Whisky Academy tast­ing event to flaunt its whisky line-up. The venue for the evening was Can­taloupe, which served con­tem­po­rary Euro­pean cui­sine that was care­fully paired with com­ple­men­tary cock­tails — based on De­war’s whisky, of course.

De­war’s is ad­mit­tedly not as widely known in this re­gion as it per­haps should be; this de­spite the fact that it is the num­ber one blended whisky in the US and is a holder of a British Royal War­rant.

John De­war and Sons was founded in Scot­land in 1846, and was one of the first com­pa­nies to of­fer blended whisky. Through­out its early his­tory, it was very much a fam­ily busi­ness; the Celtic knot logo

re­flects this, con­sist­ing as it does of three in­ter­lock­ing Ds — one for John De­war and the other two for his sons, Tommy and John Alexan­der.

The tast­ing ses­sion proper be­gan with guests be­ing re­minded of the ba­sic prin­ci­ples of whisky tast­ing; in par­tic­u­lar, to pay close at­ten­tion to one’s nose.

In fact, De­war’s mas­ter blender Stephanie Macleod ex­clu­sively uses her nose in as­sem­bling her con­coc­tions.

The De­war’s line-up con­sists of the 12-year ( RM210), 15-year ( RM268) and 18-year ( RM355). Im­me­di­ately ap­par­ent through­out the range is a dis­tinct, bright sweet­ness; it is light and hon­ey­like rather than thick and heavy, and does not linger. A mild but no­tice­able, rounded peat lends a hint of mus­cle, as does the whiff of smoke.

All three also make for re­mark­ably friendly drams — this is no sur­prise, as De­war’s prides it­self on dou­ble-age­ing its whisky. This process goes the ex­tra mile to en­sure smooth­ness; it con­sists of an ex­tra six-month bar­relage­ing pe­riod, un­der­taken af­ter be­ing blended and just be­fore be­ing bot­tled.

These base qual­i­ties are im­me­di­ately ap­par­ent in the 12-year in a clean and lively fash­ion. The 15 takes those el­e­ments and adds a layer of fruity rich­ness and com­plex­ity. The 18-year does the same, but in a bolder, fuller ex­pres­sion; it is the most in­tri­cate and lay­ered of the three, but never loses its creamy and lengthy fin­ish.­ ≠

The tast­ing ses­sion proper be­gan with guests be­ing re­minded to pay close at­ten­tion to one’s nose.

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