Since 1846, there have only been seven Master Blenders in the company’s illustrious history. Being highly qualified for this prestigious role, Stephanie Macleod, Master Blender for Dewar’s is accomplished in sensory analyses of whisky, with specific training in the fine art of blending.
She began her career as a Sensory Analyst at the University of Strathclyde, Scotland, working on a project which attempted to unlock the maturation secrets of whisky. Stephanie has also studied rum, olive oil, wine and cheese, publishing a number of scientific papers.
In 1998, Stephanie joined Dewar’s in the Spirit Quality Laboratories at the Company’s head office in Glasgow. Becoming Blender Designate in 2003, she began her official three-year training with the then Master Blender, Tom Aitken.
Assuming the role of Master Blender, Stephanie endures to preserve the famed blending legacy of the World’s Most Award Blended Scotch. The traditional use of her expert sensory skills ensures that every glass of DEWAR’S is as flavourful and as smooth as the last one.
With the expansion of the Scotch whisky portfolio in 2014, John Dewar’s & Sons launched multiple age expressions from all five of their malt distilleries. Becoming Malt Master in addition to Master Blender was a natural transition; Stephanie overseas the quality of each of the single malts of Aberfeldy, Aultmore, Craigellachie, The Deveron and Royal Brackla, from the barley to the bottle.