This distinctive peat anomaly comes from the dark, mysterious warehouses of The Macallan distillery.
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 sulfur. 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 dense, oily flavor.
Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. This "cut," which is among the highest of any Scottish distillery, results in a more full-bodied and rich whisky.
This is a rare Macallan unlike any other. Launched as part the 1824 Master Series, this expression is a selection of handpicked 100% sherry-seasoned European and American oak casks. For this limited edition smoky expression, less than 100 casks maturing at The Macallan distillery were used to age this distinctive whisky. These mysterious casks remained untouched in the dark warehouses of The Macallan under the meticulous watch of Macallan’s Master Whisky Maker.
There are very little in existence - and once used these casks will be no more. Incredibly unexpected and distinctive in flavor with full-bodied richness from the Macallan spirit, Rare Cask Black is an unusual smoky spirit that tells a story of creativity and innovation. This whisky tells a different story of The Macallan spirit and casks, but more than that it tells a story of rarity.
Pick up your bottle today!
Note: This product is not eligible for gift wrapping.
The Macallan Distillery
This product is not available in AA, AE, AK, AL, AP, AR, DE, GU, HI, IL, KY, MA, MD, MI, MS, ND, NH, OK, OR, PA, PR, SD, TX, UT, VT, WA, WV
Intense flavors of timeless peat smoke on the nose. A beautiful combination of dried fruit aromas, nutmeg, ginger and beautifully polished oak plus dates, figs, and raisins, heavy but sweet. On the palate, a dry smokiness reveals itself yielding to softer oak tones. The finish is long and fruity with elegant wood smoke.