Stephanie Macleod’s journey into the world of whisky began with curiosity and evolved into a passion for one of the world’s most cherished spirits. With a background in food science and sensory analysis, her path to becoming Bacardi’s Director of Blending for Scotch whisky was not a conventional one, yet her scientific rigor and creative intuition made her an ideal fit. Over two decades at Bacardi, Macleod has not only preserved the rich traditions of Dewar’s but has also infused innovation into its iconic blends. As the first woman to become Master Blender for Dewar’s, she stands as a beacon for a new generation, pioneering fresh approaches in a historically male-dominated industry. Macleod’s unwavering commitment to quality, combined with her ability to nurture the next wave of whisky talent, reflects both her respect for tradition and her forward-looking vision for Bacardi’s Scotch whisky portfolio.

Stephanie, you've had a remarkable journey from starting as a sensory analyst to becoming Bacardi’s Director of Blending. What key moments in your career shaped your approach to blending Scotch whisky, and how have these experiences influenced your vision for Bacardi’s portfolio today?

I am a scientist by background and graduated from the University of Strathclyde in Food Science. At that stage in my life, straight after university, I had no understanding or appreciation of Scotch whisky. However, when I returned to University, as a Research Assistant and started working with a team of chemists and sensory analysts on the flavour of Scotch whisky, I began to understand the subtle nuances and the impact of distillation and then maturation on the flavour profile.  From that moment on I was hooked; from three ingredients: water, malted barley, and yeast, we can produce in Scotland an astounding diversity flavour from our distilleries.  Some of the flavour we understand its origin, but not all, and that is what first attracted me to working in the Whisky industry, and the reason that I’m still working in the whisky industry.   

I have been working for DEWAR’S since 1998 and became the brand’s seventh Master Blender in its history in 2006 after having studied under the previous Master Blender, Tom Aitken, for three years. I have always strongly felt the weight of responsibility on my shoulders to continue the legacy of this brand, as well as that of Scotch Whisky overall.   

In my role, I’m able to honour our heritage by building on all the great advancements that came before me. A quote I live by is: “Tradition is not the worship of ashes, but the preservation of fire.” (Gustav Mahler). The fire needs to be continually fed to be preserved. We continue to push progress, creating beautiful liquids that get our whisky lovers excited about what we might create next.  

Image: Dewar's Aberfeldy Distillery

As the first woman to hold the role of Master Blender at Dewar's, you’ve undoubtedly faced challenges in a traditionally male-dominated industry. How has your leadership style evolved over the years, and what advice do you have for women aspiring to break into the whisky industry?

Women have always enjoyed Scotch - despite some of the stereotypes as a ‘man’s drink’ - so I’m glad to see that more women are being represented in the industry, whether that’s making whisky, serving up a whisky cocktail behind the bar, or simply enjoying a dram.   

On a personal level, I’m passionate about nurturing the next generation of whisky-making talent within Bacardi and the whisky industry. The majority of people in my team of Blenders are women. And that’s not because I’m prioritizing women, it’s because they were the best people for the role. Across the business, we also run a range of placements available for students and recent graduates to gain experience in our industry.  

Image: Women blending team of Dewar’s Aberfeldy Distillery; Source: Dewar's Aberfeldy Distillery.

Bacardi’s Scotch portfolio spans iconic blends like Dewar’s and single malts such as Aberfeldy and Craigellachie. How do you oversee the consistency of these heritage brands with the growing demand for innovation in the premium Scotch whisky market?

A spirit of experimentation has always been core to the ethos of John Dewar and Sons since it was founded. It was our first Master Blender, AJ Cameron, who pioneered double aging in the 1890s, a process we still hold true to today. We continue to carry that pioneering spirit through to how we create our whisky, whether that is DEWAR’S Blended Scotch or one of our Single Malts. For me, it’s about making sure that my team and I have the space to be creative and try new things. Making whisky is part science and part art – creativity is inherent to the process.   

That spirit of innovation is what led us to some of our most awarded whiskies in recent years. Our Double Double range is named for its four-stage aging process (“doubling” the process of double aging) with 21, 27, and 32-Year-Old whiskies as permanent parts of the range, with Double Double 32-Year-Old named Whisky of the Year in 2020.   

We don’t just look at creating new whiskies, we look at how we can improve our existing whiskies too. We took DEWAR’S 12-Year-Old to the next level through a small change in the process – swapping out inert casks in the final stage, with first-fill American Oak Bourbon casks. We changed nothing else but that change had a radical change on the flavour, augmenting the existing flavour notes and creating a richer mouthfeel. We took a great whisky and made it even better. Whisky Advocate rated it at 94 points, the highest-rated 12 Year Old Blended Scotch in the publication’s history.  

Image: Master Blender Stephanie Macleod.

You’ve spoken about the growing global demand for Scotch whisky. With your expanded role as Director of Blending, how do you adapt Bacardi’s blending strategies to ensure that your Scotch portfolio both meets this demand and pushes the boundaries of what Scotch whisky can be? Your role involves managing the entire whisky-making process, from barley to bottle. Could you walk us through some of the challenges of overseeing such a complex operation? 

While I am the Master Blender for DEWAR’S and Malt Master for our five Single Malts and ultimately responsible for the quality of whisky that we produce, I work with a vast team of whisky-makers across Scotland to create this beautiful liquid. And we’re often working with a liquid that has often been laid down by the teams that came before us, so it’s a complex balance of knowing what to preserve versus what we should be bottling. In return, our team of current whisky-makers is laying down the liquid that will be enjoyed for generations to come. Part of what drives me is to ensure I leave our already brilliant supply of whisky in even better shape when I hand it over to the next Master Blender.  

You've been recognized as Master Blender of the Year multiple times, including your historic sixth win. How do you stay inspired and continue to excel in your craft after achieving such high levels of recognition?

It was an incredible honour to be named Master Blender of the Year – and six times in a row at that. Receiving this kind of global recognition for all the hard work that goes into making quality is incredibly rewarding. However, I accept the award on behalf of the whole Scotch whisky team and all of the people who I work with to create award-winning whisky. As Master Blender, the ultimate accountability for the quality and consistency of our whiskies lies with me but I have a wider team of blenders and assistants who work hand-in-hand with me every day, as well as countless whisky-makers across the industry, nurturing our whisky from whisky stills to cask to bottle.  

Image: Stephanie Macleod, Director of Blending, Scotch Whisky for Bacardi, has been named Master Blender of the Year by the International Whisky Competition (IWC).

As someone deeply involved in both the technical and creative aspects of whisky-making, what excites you most about the future of Scotch whisky, and what innovations or trends do you believe will define the next decade for the industry?

We continue to push progress, creating beautiful liquids that get our whisky lovers excited about what we might create next. I have always strongly felt the weight of responsibility on my shoulders to continue the legacy of these brands. That’s why, when we work on any new expression, our objective is always that it will be our best yet, whether that is experimenting with different wine cask finishes or working with some of older whiskies, which might have been laid down 30 or 40 years ago. 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. 

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Conclusion:

Stephanie Macleod’s leadership at Bacardi represents a balance between honoring a storied Scotch legacy and pushing the boundaries of what whisky can be. Her approach, rooted in both the science of whisky-making and an appreciation for its artistry, has elevated Bacardi’s Scotch brands to new heights. From the successful innovations in Dewar’s blends to her mentorship of emerging talent, Macleod has not only shaped the present but is laying a foundation for the future of Scotch whisky. In a world where tradition and innovation often clash, Macleod has proven that they can, and should, coexist. Her journey is far from over, but the fires she continues to stoke will burn brightly for generations to come.

In conversation with Malvika Patel, Editor and VP, Beverage Trade Network

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