The Macallan 15 Year Old Double Cask Single Malt Scotch Whisky

Matured for 15 years in sherry-seasoned American oak and European oak, this expression showcases the skill of The Macallan's wood masters with toffee and subtle spice notes.
$153.99
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The Double Cask range combines the sweetness of American oak with sherry-seasoned American and European oak casks. These are hand-picked by the wood masters at Macallan. The new American oak is first brought to Spain to be assembled and sherry-seasoned before the barrels travel to Speyside for the maturation. The whiskies are then combined with European oloroso sherry casks. The 15 Year Old Double Cask is an exquisite example of this process with the sherry-seasoned American oak adding toffee to the gentle spice of sherry-seasoned European oak, resulting in an extraordinary fusion of toffee and subtle spice. This sweet and warm-charactered whisky delights with delicate flavors of honey and vanilla, exquisitely balanced with baked apple, sweet raisin, and rich oak spice.

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 sowed the fields surrounding the rented home with barley and 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 slow winter days, 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 harvest, the barley is malted and 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 heavy, 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 richer whisky.

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More Information
Proof 86 (43% ABV)
Distiller/Bottler Name The Macallan Distillery
Size 750mL
The golden butterscotch colored whisky has dried fruit, toffee, vanilla, oak, and baked apples balanced by honey and spice on the nose. Sultanas and raisins are on the palate with a touch of vanilla, citrus, and wood spice. Finishes warm with caramel, ginger, and citrus notes.
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Note:  Not Eligible for Return