The Macallan

Matured in both American and European oak casks that were previously used to age sherry, The Macallan 12 Year Old Double Cask pairs the indulgent fruit, caramel and oak spice character of European oak with the bright citrus and vanilla notes of American oak casks. A perfectly balanced and satisfyingly rich flavor experience, it greets with rich and festive aromas of fruitcake and oak spice on the nose while the palate brings caramel, nuts, and vanilla, leading to a citrusy finish.

Bottled at 80 proof, this expression has received a unanimous Double Gold Medal upon its release at the San Francisco World Spirits Competition in 2017 and a Gold Medal & 95 points rating from the International Review of Spirits Tasting in 2017.

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the winter — when there was little activity on the farm — Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town.

Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate’s Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky.

After the barley is harvested in late August and early September, it is malted before being mashed in one of The Macallan’s two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan’s copper-pot stills. The copper comprising the stills acts as a catalyst, and enhances the formation of sweet esters while minimizing impurities such as sulphur. In addition, the curiously small stills — some of “the smallest stills within the Scotch whisky industry,” according to production manager Alexander Tweedie — produce a whisky with a heavy, oily flavor.