Macallan whiskey double cask4/28/2023 It is the oak that makes the greatest contribution to the quality, natural colour and distinctive aromas and flavours at the heart of this fine single malt whisky. Sourced, crafted, toasted and seasoned under the watchful eye of the Master of Wood, the hand-picked casks are delivered to the demanding specifications of the Whisky Mastery Team. Our reputation for the extraordinary is characterised by the exceptional oak casks for which The Macallan is renowned. ![]() It is an expression of our enduring desire to go beyond the ordinary, to seek out the extraordinary, and create peerless single malts. That is not to say that Macallan does use such ‘sherry casks’ but it is sobering to know what is partly going on in the whisky industry today.Every Macallan single malt reveals the unrivalled commitment to the mastery of wood and spirit for which The Macallan has been known since it was established in 1824. Seasoning casks is only for the benefit of the whisky which will go into those casks.” So the process of seasoning casks for Scotch whisky is a totally different system of quality than creating a solera system for sherry production. Both Oloroso and PX sherry, as products on their own, need old casks to mature in. As Miguel explains: “Seasoning casks for the whisky industry doesn’t help in the production of any sherry product. While all done by hand at this family-owned business, it is clear there is pressure to keep up the fast rate of cask production to service an industry thousands of miles away. The Oloroso can be used up to four times before it is transferred to the company’s vinegar factory.Īs we finish up our visit around J&MM, I am struck by the fact the process almost seems like a production line. “Once cooled, the newly formed casks will be filled with Oloroso sherry – made on-site in those large fermentation tanks – and left to season for five months. Here’s hoping we see more affordable, innovative whisky from Macallan in the future that does NOT involve the loss of age statements or the use of ex-bourbon casks to “thin out” the Macallan exclusive-sherry house style. ![]() Definitely representative of the Macallan name, and definitely worth the $55. Indeed, this expression benefits from the extra weight and vanilla nuttiness derived from American oak. Unmistakably Macallan, and it doesn’t leave anything on the table for having been aged partially in American oak casks instead of European oak. At least as much sherry character as former bottlings of the exclusively sherried 12 year-old, and far more sherry character than Balvenie DoubleWood. Overall: An accomplished, satisfying dram from start to finish. For some reason this continues even after a rest in the glass. With Water: A few drops of water mute the aroma, leaving only a strong vanilla buttercream note. Slightly tart, fading into nut butter and marshmallow, and ending with only a slight bitter oaky char. Delectable, with fruit jam, orange blossom honey, buttery toasted oak, and vanilla toffee.įinish: Medium-long. Beneath that, a multi-layered malt character with honey and bakery treats. Nose: Macallan-esque rancio sherry, with dried figs, orange peel (although not as much as Dalmore), and walnut meats. That right there is worth the $10 premium over Balvenie DoubleWood. This review applies only to US 750ml bottlings at 43% ABV.) There have likely been others, but this is the first time I’ve personally heard of a distillery seasoning new American oak with sherry and then aging scotch in it. (It’s worth noting that the UK 700ml presentation of this is 40% ABV. This whisky is then blended with traditional Macallan aged in European oak sherry casks and bottled at 43% ABV for the American market. These “seasoned” American oak sherry casks are then used to age Macallan for at least 12 years. Macallan takes new American oak (NOT ex-bourbon!) and “seasons” it by filling it with sherry for an undisclosed period of time. Contrast this with Macallan 18, currently around $240, and Balvenie DoubleWood 12, currently around $47. ![]() These days, $55 for a partially-sherried 12 year-old single malt with a good name is not a bad price. So, when I saw this Macallan “Double Cask” 12 year-old for $55, I was intrigued. ![]() Lately my two biggest beefs have been the accelerating price increases and the decelerating age statements. Long-time readers will be familiar with my love-hate relationship with the distillery or, more accurately, with its owners, the Edrington Group. I’ve given Macallan a lot of grief over the years.
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