Stone Toasting: A New Way to Toast Whisky Casks

Coopers have used everything from torches to infrared lamps to
toast the inside of barrels. Now, a technique pioneered by the
wine industry is making its way into whisky: the use of heated
Icelandic magma stone formed by volcanic lava. It’s said to
provide a more consistent toasting than other methods, and
Dewar’s is the first to use the technique in whisky. We’ll talk
about it with Dewar’s master blender Stephanie Macleod on this
week’s WhiskyCast In-Depth. In the news, more tariffs on whisky
could be coming this week, while Whisky Magazine hands out its
annual World Whiskies Awards and Icons of Whisky Awards.