Proof that appearances can be deceiving, Dewar’s 19 Year “The Champions Edition” whisky is not what it appears to be. Not exactly.

Yes, this series of annual, limited-edition whiskies, which debuted in 2022, is meant to commemorate the U.S. Open. But there’s more to that story. These whiskies aren’t just branded for the U.S. Open. And they’re not just unique expressions positioned as the event’s official whisky. Instead, these whiskies are created in partnership with the USGA. They’re the result of a collaboration that aims to capture the essence of the tournament, reflecting a unique sense of place for the championship’s destination each year.

In 2022, for example, Master Blender Stephanie Macleod skillfully finished components of the blend in either new American oak casks, ex-bourbon barrels, or ex-rye whiskey casks, all of which served as a tip of the cap to American flavors, though one could argue the latter also paid homage to The Country Club’s genesis in the late-19th century, when American whiskies were predominantly made from rye.

The next year, Macleod was back at it, this time utilizing ex-red-wine casks sourced from Napa Valley for the finishing vessel. It was an obvious choice, given the U.S. Open’s return to California at Los Angeles Country Club, albeit some 370 miles south of the Golden State’s most famous wine region.

For the 124th U.S. Open at Pinehurst in 2024, Dewar’s revisited American whiskey barrels—but this time only ex-rye casks—for the blend’s finishing. And this year, to celebrate the major championship’s return to Pennsylvania, Macleod has chosen to finish the 19-year blend in ex-Calvados casks, which not only ties into Oakmont’s deep, apple brandy roots but also reflects the copious amount of apple orchards found throughout the state.

In spite of that success, Macleod is upfront and honest about the process that created it. More specifically, she acknowledges that there’s always a bit of an unknown during the period when the brand’s whiskies are maturing or finishing in the cask.

“Ultimately, the challenge in creating any new whisky is always the same,” she says. “It’s what first attracted me to the whisky and continues to fascinate me after 25 years of working in this wonderful industry. We understand the origin of most of the flavor profiles, but not all of it. There’s a bit of chance and magic thrown in there, too. That’s the beauty of it.”