Macallan Distillery

Macallan Distillery

 

Macallan Distillery was originally a farm distillery established in the 18th century at Faster Elchies, on a drove road from the Laich o'Moray to the south, close to one of the few fords across the River Spey. The cai ie-drove roads had obvious advantages to any di iler, providing a constant source of custom for the contraband spirit as the cattlemen drove their herds to the south. The first lenienced here was taken out by Alexander Reid in 1824. His distillery was built of wood and changed hands several times until bought by James Stuart of Glen Spey Distillery in 1886, when it was rebuilt in stone. In 1892,.

Stuart sold it to the Elgin merchant and owner of Talisker Distillery on Skye, Roderick Kemp, and it remained under the control of his descendants until 1996. when two of its shareholders. Highland Distilleries and Suntory achieved a controlling interest. Since the 1950s the number of stills has increased, first from six to 12 in 1965.and then to 21 in 1975, at which time the old house (six stills) was mothballed and a new one built. Today Macallan charges ten small spirit stills from five wash stills. The Macallan has long had a high reputation among blenders as a single malt, but it was only in the early 1970s that its owner began the promotion which has made it one of the top selling malts in the world. It is bottled at 7 (Italy only), 10, 10 (Cask Strength), 12, 18 and 25 Years, with some special bottlings, notably .

The 1874 said to be a replication of the flavour of a whisky made in that year by the distillery.

Macallan Distillery    Tasting Notes

Prop @ 10 Years: Deep amber colour, the nose is as rich as fruit-cake or Christmas pudding. with oloroso and butterscotch notes emerging. The flavour is full and well-balanced, with sherry, drii i fruits, a hint of oak and more than a hint of chocolate. The aftertaste is dry and sherried.

Prop @ 10 Years "Cask Strength' (57%): Deep amber, with crimson lights, the unreduced /lost* is relatively closed, with deep sherry/rubber notes. With water, these transform into complex dried fruit, nuts and black bun. The mouth feel is viscous, with a sweetish start and a dry finish, with mixed spice in between and a lingering sherry/chocolate aftertaste. More complex than the bottling at 40%.