Grown on The Macallan Estate (and by special contract off of it) is The Macallan’s own special strain of barley known as Minstrel Barley. This barley is used exclusively by The Macallan Distillery to serve as a proportion of the barley mash from which their whisky is distilled. But, it is not only the barley which makes their whisky unique. The Macallan Distillery also uses special “curiously small” copper stills to distill their whisky. The smaller stills are specially made, and their unique shape in conjunction with their copper construction helps to act as a catalyst to enhance the formation of sweeter esters while at the same time minimizing impurities in the distillation.
However, that is not enough care and attention for this particular distillery. The distillation is carefully monitored and The Macallan whisky will be made from only 16 % of the resulting spirit. This is amongst the smallest percentages of distillation utilization in all of Scottish Whisky. Only the best of the distillation is selected to fill The Macallan Casks. And still, that does not satisfy their desire for ensuring The Macallan is the best possible whisky.
Aging Barrels in The Macallan Warehouse (Photo Courtesy L.J. Wheelock)
The oak casks which age the whisky have been selected from refill Sherry casks originating in Jerez Spain where they have previously held aged sherry for two years. Only these particular seasoned casks (which must be transported 2000 miles to The Macallan Estate) are considered sufficient to mature The Macallan Sherry Cask Whisky into a rich, complex spirit full of aroma and flavour.
The Macallan Website expands upon this information, and if you are curious I suggest you follow the link I have provided and take a look around. It is definitely one of the nicest and most comprehensive distillery websites I have visited.
But on to the business at hand, recently, I was given a bottle of the Macallan Cask Strength (Sherry Cask) Single Malt Whisky by Leslie J. Wheelock, the Scotch Brand Ambassador for The Macallan, Highland Park, and Famous Grouse whiskies. His hope was for an unbiased review of the whisky on my website, and it is time to begin.
Here is an excerpt from the review:
“…The whisky delivers a wallop of over-proof alcohol goodness and smokey sherry flavours as it enters the mouth. There is an almost leathery flavour and consistency which makes the whisky seem almost chewable. Spicy oak, dried fruit, cherries, and little pockets of cinnamon Danish cascade through the palate…”
You may read the full review here:
The Famous Grouse Blended Scotch Whisky has a history in Scotland reaching back in time to 1896 when Wine Merchants, Matthew Gloag and Son, first blended their Grouse Whisky. Over the next nine years, the whisky became so popular that Matthew Gloag decided to add the word ‘famous’ to the name in 1905. Over the next century it would become one of the most popular brands of whisky in Scotland.
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