Bacardi Whisky Master Blender Stephanie Macleod on Reinventing Through Legacy

Blending is both a science and an art in whisky, demanding not just sensory precision and technical mastery, but also the creative instinct to harmonize diverse notes into something greater than the sum of its parts. At Bacardi Whisky, which uniquely houses both a full blended and single malt portfolio, this philosophy is central.

With Dewar’s as its flagship and single malts like Royal Brackla, Aultmore, Aberfeldy, and Craigellachie rounding out its range, Bacardi has built what Global Master Blender Stephanie Macleod calls its “flavor palette.”

At the 2025 Whisky L! exhibition in China—a rising nexus for the global whisky discourse—Bacardi showcased this approach in full. Jingzhi Chronicle sat down with Macleod to explore her path from chemist to one of the world’s most awarded blenders, and how she’s shaping a future that blends legacy with innovation, from Scotland to Shanghai.

From Lab to Legacy

Macleod’s career working with the spirit was almost accidental. “When I first entered the industry, I knew almost nothing about whisky,” she recalls. “But I was fascinated by the idea that with just three ingredients, each distillery could still produce such different flavor profiles. And once you add time—maturation in oak barrels—it becomes something magical. That’s when I knew this was the industry I wanted to be in.”

Her path from university science labs to becoming the first woman awarded Master Blender of the Year, a feat she has achieved six consecutive times. Her journey has been defined by relentless curiosity, technical rigor, and creative spark. She began in Dewar’s lab, quickly rose to lead the sensory panel, and was soon invited to train as the next master blender. “I said yes immediately,” she recalls, “even though there hadn’t been a woman in that role before. It was daunting but exciting.”

For a master blender, balancing legacy and innovation is critical. “Creating new whisky is what I love the most,” says Macleod.

Custodians of Process and Integrity

Macleod sees the role of the master blender as central to brand integrity: “We are the guardians of the blend,” she explains. “Some processes—like double aging—are time-consuming and expensive, and sometimes people ask, can’t we skip that? But we insist, because that extra step is what makes Dewar’s smooth and complex.”

She often reflects on a quote from composer Gustav Mahler: “Tradition is not the worship of ashes, but the preservation of fire.” It guides her blending philosophy. “We honor our heritage, but we’re not tethered to it. We have to stay relevant to today’s and tomorrow’s whisky drinkers.”

“Tradition is not the worship of ashes, but the preservation of fire.”

— Gustav Mahler

Quick to challenge the idea that blended whiskies are somehow less refined than single malts, she said, “A great blend can be every bit as complex as a single malt. Double Double 32, for instance, was once mistaken for a single malt by judges in a blind tasting. That’s the highest compliment you can give a blender.”

She guides us through the company’s innovative mindset: “The four-stage aging process allows the different characters—light, grassy whiskies and heavier, oily ones—to truly integrate. It’s like mixing oil and water; you need time to make them come together.”

For Macleod, education matters.  “We also pass this knowledge forward—to the next generation of blenders, and to people selling our whiskies around the world—so that consumers understand what goes into each bottle.”

Despite a relentless desire to honor heritage, the brand isn’t “tethered” to its storied history. “We have to stay relevant to today’s and tomorrow’s whisky drinkers.”

With Dewar’s approaching its 180th anniversary in 2026, the need for continuity and renewal remains: “We want to be here for another 180 years.”

Whisky in China: A Cultural Dialogue

Macleod has observed China’s evolving whisky culture firsthand. “Shanghai is like New York or London—it’s cosmopolitan, stylish, and fast-moving. But what stands out most is the level of interest and appreciation. People here genuinely want to understand how whisky is made.”

She sees potential not just for sales, but for collaboration. “Chinese distilleries are making excellent whiskies of their own. We’ve hosted Chinese teams in Scotland and learned a lot from each other. I’d love to explore Chinese oak, or co-create something that brings both traditions together.”

Paying It Forward: Building a Future Legacy

Despite her role as the first female master blender in Dewar’s history, Macleod downplays gender as a defining factor. She’s proud of the team she’s built, one that reflects not only diversity of identity but diversity of expertise.

“We have people from India, the U.S., Egypt, and Scotland—men and women,” she says. “It’s not about filling quotas. They were the best people for the role.” Among her team are a blender who left her home country to follow her whisky dream in Scotland, and a wood and cask specialist who ensures only the highest quality materials enter the supply chain.

The team is built on excellence, not ego. “Whisky is made by many minds. I couldn’t do it alone.”

She is also acutely aware of the responsibility to pass on knowledge. “We don’t just create whisky—we preserve knowledge. That means mentoring future blenders, empowering local teams, and being transparent about our process. The next generation needs both skills and vision.”

For those curious about whisky or considering a career in the field, Macleod encourages experimentation. “Try whisky your way—neat, on ice, in a highball. There’s no right way. And if you want to enter the industry, study, taste, ask questions. You don’t have to move to Scotland—there are events, online tastings, books, and communities everywhere now.”

A Toast to Curiosity

Whether explaining Dewar’s four-stage aging process or sipping whisky with Shanghai fans, Stephanie Macleod embodies the blend she champions: part science, part art, absolute dedication. Her journey from outsider to icon mirrors the evolving global whisky landscape itself: rooted in tradition, open to reinvention, and always in pursuit of balance.