The Macallan A Night On Earth: In Scotland

This festive seasonal release was inspired by Scotland's Hogmanay festivities and the fire rituals that are common in New Year celebrations. Matured in a combination of American & European oak sherry seasoned casks as well as ex-bourbon barrels, you'll find a distinct shortbread note in the profile.
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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.

Crafted by Lead Whisky Maker Sarah Burgess, A Night On Earth In Scotland is a limited-edition single malt that is inspired by Scotland's Hogmanay ("the last day of the old year") festivities. Shortbread usually plays a part in these traditions, meaning you'll find shortbread notes in the profile. The whisky was matured in a combination of American & European oak sherry seasoned casks as well as ex-bourbon barrels. The expression had The Macallan collaborate with illustrator Erica Dorn, known for her work in the films of Wes Anderson. Dorn contributed the design that is inspired by fire rituals, common in New Year celebrations.

Get your bottle of this festive limited-edition single malt today!
More Information
Proof 80 (40% ABV)
Distiller/Bottler Name The Macallan Distillery
Size 750mL
The single malt opens with rich and creamy aromas of vanilla, butter, biscuits, caramelized apple, plum, and nuts. The palate is sweet, soft, and rich with vanilla, toasted marshmallows, dried orange, fig, and cinnamon, culminating in a medium finish with butterscotch and shortbread notes.
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