The Macallan was one of the first distilleries to have a regular license in Scotland, and one of the first to seek absolute quality in the whiskeys produced. The company’s success is based on the collaboration with other countries such as Spain, North America and Scotland for the supply of wood and other natural raw materials, as well as the use of traditional methods and craftsmanship that has remained almost unchanged since the dawn of the agency. The distillery was founded by Alexander Reid, a barley farmer and teacher, in 1824, in Craigellachie in the Speyside region of Scotland. The name comes from the name of the area “Maghellan”, which in turn derives from the Gallic word “magh” meaning land and “Ellan”, the name of the monk St. Fillan in turn connected to the historic church within the Macallan estates since 1400. As already mentioned, the choice of barrel is and has always been an element of fundamental importance for the company: 80% of the character of a Macallan whiskey depends on this element. In fact, the oak barrels are selected according to the specifications of the Master of Wood for toasting and seasoning and then re-evaluated together with the Master Distiller. The other elements that contribute to the great quality of Macallan are the area, the majestic 1700 Macallan estate which extends over approximately 390 acres, the 24 copper stills among the smallest in the region, the craftsmanship of the Master Distiller and Master Blender , the aforementioned first category wooden barrels and the fact that the very intense colors of the distillates obtained are all natural colors, the result of ageing.
To produce a single malt whiskey, the barley is first subjected to a malting process, during which the complex sugars/starches present in the cereal are broken down into simple sugars, suitable for alcoholic fermentation by the hands of the yeasts. This procedure takes place in three phases: the maceration of the cereal in water to moisten it, the germination, during which the barley, which has been removed from the water, absorbs oxygen and begins to produce the radicle and to germinate; this procedure in particular will release the enzyme which is responsible for the transformation of starches into simple sugars. Subsequently this procedure is interrupted and the cereal is dried, which often takes place using peat-powered ovens, which will give the typical hints of smoked or brackish. Subsequently, the dried barley is ground and added again with hot water for further extraction of the must; this is what will be subsequently fermented and then distilled. The specification provides that for the wording single malt the whiskey must come from a single distillery and be aged for at least three years in oak barrels in Scotland.
Amber yellow color with honey reflections. On the nose notes of apple and Williams pear, candied fruit, saffron and notes of noble wood and sandalwood. On the palate it is balanced, soft and enveloping, with persuasive notes of ripe fruit and spice that return on the finish.
Perfect at the end of a meal or as a meditation; particularly recommended for lovers of whiskey or smoky or intense flavors in general.