This single malt Scotch whisky was matured for over four decades in a cask that was previously used to mature sherry.
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. 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 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.
Bottled by Gordon & MacPhail — one of the most prominent independent bottlers in Scotland — The Macallan Speymalt 42 Year Old Single Malt Scotch Whisky was originally distilled in 1970 and matured for over four decades in a cask that was previously used to mature sherry. After its maturation, the whisky was bottled in 2013. The single-barrel whisky has an aroma of vanilla, raisins, toasted almonds and a touch of caramel. The aroma gives way to notes of dried fruits, particularly cherries and strawberries, along with hints of dark chocolate, warm spices and Christmas cake. The finish is long and smooth, and ends with a touch of creamy vanilla.
The Macallan Speymalt 42 Year Old Single Malt Scotch Whisky represents a unique opportunity for Scotch aficionados to try a limited edition bottling from one of the most prestigious distilleries in Scotland.
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86 (43% ABV)
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Aroma of vanilla, raisins, toasted almonds and a touch of caramel. Notes of dried fruits, particularly cherries and strawberries, along with hints of dark chocolate, warm spices and Christmas cake. Finish is long and smooth, and ends with a touch of creamy vanilla.