This elegant whisky from The Macallan is crafted from whiskies aged in first-fill, sherry-seasoned petite hogshead oak casks.
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.
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 and rich whisky.
A recent addition to The Macallan’s 1824 Master Series, The Macallan Reflexion Single Malt Scotch Whisky is crafted from whiskies aged primarily in first-fill, sherry-seasoned oak casks. Moreover, many of these whiskies were stored in petite hogshead casks, which enhance the flavor, color and complexity of the whisky as the relatively higher surface area of wood encourages more interaction with the whisky. Finally, the sherry-seasoned barrels are combined with a smaller proportion of American oak-aged whisky, creating an extraordinary and elegant whisky.
As a result, Macallan Reflexion Single Malt Scotch Whisky has a highly floral aroma, with notes of honey, lavender and plums giving way to a palate accented by chocolate oranges and lemon pie. The finish, which has faint hints of new oak, is dry and incredibly smooth.
“Wood sits at the very heart of what we do at The Macallan and this range further demonstrates the vital role of our casks in the production of these superb whiskies,” says Stuart MacPherson, The Macallan’s master of wood.
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86.0 (43% ABV)
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Highly floral aroma, with notes of honey, lavender and plums giving way to a palate accented by chocolate oranges and lemon pie. The finish, which has faint hints of new oak, is dry and incredibly smooth.