About The Macallan Gold 1824 Series Single Malt Scotch Whisky
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.
The Macallan M Single Malt Scotch Whisky was crafted from a marriage of seven unique casks of Macallan, each of which was personally selected by Macallan's Master Whisky Maker after more than two years of searching through the Macallan's vast cellars of over 195,000 barrels. Each cask (the oldest whisky was distilled in 1940) was previously used to mature Oloroso sherry.
As a result, the whisky as a deep copper color, along with an aroma of dried fruits, vanilla, green apples, cinnamon, nutmeg and ginger. Rich, viscous wood spices dominate the palate, and are complemented by undertones of leather, cedar and violets. The finish is gorgeous and lush, with a touch of fresh tobacco.
Only 355 bottles were produced for the United States. Pick one up today!
Scotch is the most popular whisky in the world and is considered the king of them all! There are five whisky regions in Scotland (six if you count the not officially recognized Islands), and each of them produces spirits with unique properties and distinct tasting notes. (The type of grain used determents the type of the scotch.)
Malt whisky is made of malted barley, and grain whisky uses other grains like corn or wheat. Most of the time, a whisky is blended from different distilleries hence the name blended scotch, but if a malt whisky is produced in a single distillery, we get something extraordinary called a single malt.
Check out our impressive selection of scotch whiskies, find your new favorite in the Top 10 scotch whiskies, or explore our treasury of rare & hard to find scotch whiskies.