【Exclusive Interview】Stephanie Macleod: Unparalleled achievement of winning “Master Blender of the Year” for 6 consecutive years!

Earlier in 2024, Stephanie Macleod achieved a record-breaking milestone by being named Master Blender of the Year for the sixth time. This prestigious recognition reflects her dedication and passion for whisky.

Renowned for her innovative cask finishes and blending approaches, Stephanie continuously perfects and refines her craft, pushing the boundaries of creativity while maintaining consistent quality. Her efforts have earned not only her a global fanbase but also have contributed to the premiumization of whisky, offering a diverse range of releases for every occasion.

To celebrate this historic accomplishment, we had the privilege of interviewing Stephanie during her recent visit to Japan. In our conversation, she shared insights about her award, her distinctive blending style, and much more. You can find the full interview in the article below.

Stephanie Macleod: Master Blender of the Year 2024

Since 2006, Stephanie has served as the Master Blender and Malt Master for John Dewar’s & Sons Ltd., a position she has held for nearly two decades. Her exceptional contributions to the whisky industry earned her the prestigious title of “Master of the Quaich,” an honour given to the most influential figures in Scotch whisky and beyond. In 2023, Bacardi appointed her as its first Director of Blending, a role that reflects her 25 years of experience and her efforts in further elevating Bacardi’s Scotch whiskies to premium status.

Name	Stephanie Macleod
Position	2006 – Present: Master Blender and Malt Master at John Dewar & Sons Ltd. 2023 – Present: Director of Blending, Scotch Whisky
Social Media	Instagram：@dewarsmasterblender

Winning the Master Blender of the Year 2024

Dear WHISKY：
How does it feel to win the Master Blender of the Year award once again, six times in a row?

Stephanie：
It is an incredible honour to be named Master Blender of the Year for six years running!

Winning awards is always an honour because they reflect the quality of the whiskies we create at Bacardi. However, I also accept this award on behalf of the Scotch whisky team and everyone I work with to create our award-winning whisky.

As Director of Blending and Master Blender for Bacardi’s Scotch whisky, the ultimate accountability for the quality and consistency of our products lies with me. But, it’s truly a team effort — I’m fortunate to work with talented blenders, cask and inventory experts, and countless whisky-makers across the industry who contribute to nurturing our whisky from the stills to the cask and, finally, to the bottle.

Dear WHISKY：
In the last interview at the Tokyo Bar Show 2024, you mentioned how relieving and fun it is to watch people’s faces as they enjoy your whisky.
What does it mean to you to have your whiskies recognized as the best by industry professionals?

Stephanie：
It’s always wonderful when our whiskies receive industry accolades and awards. Since becoming the Master Blender of Dewar’s in 2006, my mission has been to show that Blended Scotch whiskies are just as interesting as Single Malts. So, it’s very fulfilling to know that our industry peers share our appreciation for innovative blends and our award-winning range alongside our customers.

That said, what’s important to my team and I is creating whiskies that make whisky lovers excited about—and intrigued by—what they might discover next.

Dear WHISKY：
What were your past six years like, consistently being awarded the title of the world’s best Master Blender?

Stephanie：
The past six years have been an exciting and rewarding journey, marked by our commitment to premiumisation. This began with the launch of our Dewar’s Double Double range in 2018 and the ‘Exceptional cask’ range for our Single Malt Whiskies a few years prior. During this time, I’ve expanded my team of Blenders and brought specialists in cask management and maturing inventory stock. This ensures that there is a focus on two critical elements in whisky making —after distilling and maturation― the availability of our Scotch at the correct age and in the right volumes.

We’ve also invested heavily in beautiful, active casks because the better the cask, the better the whisky!

Dear WHISKY：
Having been awarded the title of the world’s best Master Blender for the past six years, how do you foresee your next six years?

Stephanie：
We’ve recently introduced Dewar’s 38 year old, a Blended Malt Whisky that builds on the legacy of the Dewar’s 36 and 37. Each expression is interconnected, with the spirit from one feeding through to the next expression ―a beautiful metaphor for the legacy of whisky making, where experience and knowledge are passed down to enrich the next generation.

Looking ahead, we shall continue to invest in premiumisation, innovation, and nurturing the next generation of whisky making talent. By doing so, we aim to keep intriguing and delighting our Global Whisky appreciators for many years to come.

About blending and tasting whisky

Dear WHISKY：
Moving to your blending skills, have you always been sensitive to scents and flavours, even as a child?

Stephanie：
Yes, I’ve always been quite inquisitive about aroma and flavour.

Dear WHISKY：
Are there any tips for getting better at tasting?

Stephanie：
Comparing and contrasting whiskies is the best way to understand different styles and build your knowledge of whisky aromas. When tasting a whisky for the first time, I recommend starting neat. Gentry swirls the glass to break the surface tension, releasing the aromas into the atmosphere and to your nose. Take a sip, let the whisky pass over the palate, and then swallow, observing how long the flavour lingers — we call this “the finish”. You can also try adding small amounts of room temperature still drinking water. Swirl the glass and allow it to sit for a few moments. You should note that previously undetected aromas emerge or become heightened.

However, there are no rules for enjoying your whisky. Whether you prefer it neat, with ice, with soda, or in an elaborate cocktail, it’s your whisky — enjoy it in your way!

Dear WHISKY：
What do you care about the most when blending a batch of whisky?

Stephanie：
We pride ourselves in quality and consistency, which we achieve through carefully created recipes. These recipes include not only the proportions of malt and grain whiskies but also the types of casks in which they are matured. The balanced structure of Dewar’s recipes never changes, as it defines our house style, which is cherished by us and our global whisky appreciators.

Dear WHISKY：
What do you keep in mind when tasting whiskies for blended whiskies?

Stephanie：
Dewar’s is known for its approachability and complexity. With Blended Scotch, there is a breadth and depth of flavour that comes from blending the various types of malts and grains, each imbuing the whisky with its unique character.

When blending, I focus on innovation and progress— creating beautiful liquids to excite our fans —while staying true to the Dewar’s house style.

Dear WHISKY：
How do you keep your ideas and memos when blending?

Stephanie：
I use a small black notebook to write down personal observations, but our official sensory assessments are recorded on our Blending records.

Dear WHISKY：
Where do you get ideas for blending?

Stephanie：
Our incredible archives are a rich source of inspiration. For example, the Dewar’s Double-Double range 21, 27 and 32 years old were inspired by the work of our first blender, A.J. Cameron. We adapted his method to bring an unsurpassed mouthfeel to this range.

What also inspires me is visiting our Global markets. My first visit to Tokyo in May 2024 was incredible. I was struck by the vibrancy, yet the gentle serenity and elegance of the environment and the people.

The Story of Stephanie

Dear WHISKY：
How did you develop your love and interest for Scotch whisky?

Stephanie：
I was drawn to the whisky world not only by the complexities and nuances but also by the collective spirit of the Scotch whisky industry.

Even in my early days, as I was learning the ropes, I always felt a strong sense of belonging and that is what has kept me in this industry for so many years.

Dear WHISKY：
What first drew you into the world of whisky?

Stephanie：
I have a background in science and graduated from the University of Strathclyde with a degree in Food Science. After a brief time in the soft drinks industry, I was enticed back to Strathclyde to study the flavour of Scotch whisky. At this stage, I had no real love for Scotch whisky and didn’t really understand its appeal.

However, once I started working with whisky—understanding its subtle nuances and the impact of distillation and maturation on its flavour—I was hooked.
When a position at John Dewar & Sons Ltd was advertised, I jumped at the chance, making the start of my career in Scotch whisky and with Bacardi.

So, when a position at John Dewar & Sons Ltd was advertised, I jumped at the chance, and that was the beginning of my career in Scotch whisky and Bacardi.

Dear WHISKY：
If you hadn’t become the Master Blender, what career path do you think you would have chosen?

Stephanie：
I thoroughly enjoyed my academic life, so if the Scotch whisky industry hadn’t lured me away, I would probably have continued pursuing an academic career.

Dear WHISKY：
If you could give advice to your younger self, perhaps during your student days, what would it be?

Stephanie：
I would tell my younger self to keep working hard, take your own path, and never be discouraged.

This is the guidance I gave to my team today, and I feel passionate about nurturing the next generation of whisky blending talent within Bacardi and the whisky industry as a whole. When I became the first female Master Blender at Dewar’s, I was determined not to be the last. 

Today, the majority of my team of Blenders are women because I’m prioritising women, but because they were the best candidates for the roles. Additionally, our Intern and Graduate programme helps newcomers gain experience while energising perspective to our business.

Dear WHISKY：
What is your favorite Deward’s series, and why?

Stephanie：
Dewar’s 15 Year Old holds a special place in my heart as it was my first blend when I became the Master Blender. It contains rich aromas of vanilla and toffee alongside floral notes and succulent exotic fruits. The complexity increases with the accents of herbs, citrus, and green apples.

I particularly enjoy its good balance of spice, nutty elements and apple skin – all scents and flavours that I’m quite partial to!

Dear WHISKY：
What kinds of snacks/foods do you typically pair with whisky?

Stephanie：
It really depends on the whisky, as they are all different. For example, our newly released Dewar’s 38 year old is divine with chocolate.

The reimagined Dewar’s 12 double aged in Bourbon casks pairs with a tender steak beautifully, and as I discovered in Japan, it’s also fantastic with Sushi.

Dewar’s 32, with its toffee and creme brule notes, is perfect with desserts and cakes. And then White Label would go really well with fish – something that is lighter in character with citrus elements.

Dear WHISKY：
Is there a particular whisky that holds a special memory for you?

Stephanie：
Last year, I was very fortunate to be invited to Blair Castle as one of a small selection of experts to taste a Scotch whisky believed to have been distilled almost 200 years ago —and thought to have been sipped by a young Queen Victoria!

It was a sensory glimpse at the past of whisky making. It was truly a day I will never forget.

Dear WHISKY：
How do you see your role within the whisky industry?

Stephanie：
A few years ago, I came across a quote attributed to Gustav Mahler – “Tradition is not the worship of ashes, but the preservation of fire.” This struck a chord with me because, at Dewar’s, we honour our distilling and blending traditions, but we are not tethered to them. We are curious to explore how we can preserve the ‘fire’ that was lit by John Dewar and his family and keep it burning bright for the next generation of Blenders and whisky drinkers.

Since taking on the role of Master Blender in 2006, I have keenly felt the weight of responsibility on my shoulders to continue the legacy of these brands, as well as that of Scotch whisky itself.

Message for Dear WHISKY readers

Dear WHISKY：
Could you give our readers a message?

Stephanie：
Thank you for your continued support in all the work that we do at Dewar’s. We hope you enjoy our whiskies as much as we enjoy making them! And remember, there is no wrong way to enjoy whisky, whether it’s neat, over ice or in a delicious highball or cocktail.

Slàinte!

At Last

Stephanie Macleod’s achievements as a Master Blender reflect her deep expertise and commitment to the art of whisky blending.

Through her focus on consistency, quality, and mentorship, she has played a key role in the ongoing evolution of Scotch whisky. 

Looking ahead, her dedication to blending and premiumisation sets a strong foundation for the next chapter in the whisky industry. By balancing tradition with forward-thinking approaches, Stephanie ensures that her work will continue to resonate, allowing her whiskies to discover their story with whisky lovers and professionals for many years to come.