{"title":"All Whisky","description":"\u003cp data-start=\"67\" data-end=\"88\" class=\"\"\u003e\u003cstrong data-start=\"67\" data-end=\"88\"\u003eWhisky Collection\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"90\" data-end=\"534\" class=\"\"\u003eImmerse yourself in the world of \u003cstrong data-start=\"123\" data-end=\"133\"\u003eWhisky\u003c\/strong\u003e, a spirit that blends tradition, craftsmanship, and rich heritage into every bottle. Our \u003cstrong data-start=\"223\" data-end=\"244\"\u003eWhisky Collection\u003c\/strong\u003e brings together some of the finest whiskies from Scotland, Ireland, the USA, and beyond. Whether you prefer a smooth single malt, a rich blended whisky, or an intriguing new expression, our selection offers something for every whisky enthusiast—from the novice to the seasoned connoisseur.\u003c\/p\u003e\n\u003cp data-start=\"536\" data-end=\"1046\" class=\"\"\u003e\u003cstrong data-start=\"536\" data-end=\"557\"\u003eThe Whisky Range:\u003c\/strong\u003e\u003cbr\u003eOur collection spans a wide range of whisky styles, each crafted with dedication and expertise. From the peat-forward smoky notes of Islay whiskies to the light, floral elegance of Speyside, there’s a whisky to suit every palate. Explore iconic brands such as \u003cstrong data-start=\"818\" data-end=\"833\"\u003eGlenfiddich\u003c\/strong\u003e, \u003cstrong data-start=\"835\" data-end=\"847\"\u003eMacallan\u003c\/strong\u003e, and \u003cstrong data-start=\"853\" data-end=\"863\"\u003eArdbeg\u003c\/strong\u003e, or discover lesser-known gems from independent bottlers and small distilleries. Each whisky offers a unique taste profile that reflects the region and the distillation methods used.\u003c\/p\u003e\n\u003cul data-start=\"1048\" data-end=\"2071\"\u003e\n\u003cli data-start=\"1048\" data-end=\"1311\" class=\"\"\u003e\n\u003cp data-start=\"1050\" data-end=\"1311\" class=\"\"\u003e\u003cstrong data-start=\"1050\" data-end=\"1072\"\u003eSingle Malt Whisky\u003c\/strong\u003e: Made from 100% malted barley and distilled at a single distillery, single malt whiskies offer depth, complexity, and character. Whether it’s aged in oak, sherry, or bourbon casks, these whiskies showcase the true flavour of their origin.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1315\" data-end=\"1559\" class=\"\"\u003e\n\u003cp data-start=\"1317\" data-end=\"1559\" class=\"\"\u003e\u003cstrong data-start=\"1317\" data-end=\"1335\"\u003eBlended Whisky\u003c\/strong\u003e: A harmonious blend of single malt and grain whiskies, these expressions are known for their smoothness and versatility. Perfect for sipping neat, on the rocks, or in classic cocktails like the Old Fashioned or Whisky Sour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1561\" data-end=\"1797\" class=\"\"\u003e\n\u003cp data-start=\"1563\" data-end=\"1797\" class=\"\"\u003e\u003cstrong data-start=\"1563\" data-end=\"1580\"\u003ePeated Whisky\u003c\/strong\u003e: For those who enjoy bold, smoky flavours, peated whiskies from Islay and beyond deliver an intense, earthy profile. Expect notes of seaweed, smoke, and brine, balanced by hints of sweetness from the cask maturation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1799\" data-end=\"2071\" class=\"\"\u003e\n\u003cp data-start=\"1801\" data-end=\"2071\" class=\"\"\u003e\u003cstrong data-start=\"1801\" data-end=\"1817\"\u003eIrish Whisky\u003c\/strong\u003e: Known for its smoothness and versatility, Irish whisky offers a lighter, often fruitier character. Whether it's a triple-distilled offering or an innovative new blend, Irish whisky is perfect for those looking for something both traditional and modern.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2073\" data-end=\"2558\" class=\"\"\u003e\u003cstrong data-start=\"2073\" data-end=\"2089\"\u003eTaste Notes:\u003c\/strong\u003e\u003cbr\u003eWhisky is known for its rich complexity, offering a variety of flavours depending on the style, region, and cask maturation. Expect notes of honey, vanilla, and dried fruit in Speyside whiskies, smoky peat and maritime saltiness in Islay whiskies, and smooth, caramel-rich sweetness in Kentucky bourbons. Each whisky in our collection offers something different—whether it’s a smooth, easy-drinking dram or a bold, flavour-packed experience that lingers on the palate.\u003c\/p\u003e\n\u003cp data-start=\"2560\" data-end=\"2979\" class=\"\"\u003e\u003cstrong data-start=\"2560\" data-end=\"2582\"\u003eWhy Choose Whisky:\u003c\/strong\u003e\u003cbr\u003eWhisky is more than just a drink; it's an experience. Whether you’re sipping a glass after a long day, pairing it with your favourite food, or exploring new expressions, whisky invites you to savour the moment. With our wide selection of premium whiskies, you can discover the flavours and styles that appeal to you, all while enjoying the craftsmanship and tradition that goes into every bottle.\u003c\/p\u003e","products":[{"product_id":"macallan-12-year-old-1996-smws-single-cask-24-107-gorgeous-toffee-speyside-single-malt-scotch-whisky-2009-70cl","title":"Macallan 12 Year Old 1996 SMWS Single Cask 24.107 Gorgeous Toffee Speyside Single Malt Scotch Whisky (2009) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan 12 Year Old 1996 SMWS Single Cask 24.107 Gorgeous Toffee Speyside Single Malt Scotch Whisky (2009) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1 of 826 bottles back at release.\u003c\/p\u003e\n\u003cp\u003eMacallan no longer sell casks to independent bottlers. We are in these times seeing the last of the drops coming from the early 2000s.\u003cbr\u003eWhat is better than a Macallan release at 43%? An even better single cask at natural high cask strength. There is no denying that for the last 200 years, spectacular whisky has been made out of the casks they buy from Jerez.\u003c\/p\u003e\n\u003cp\u003eThe Rolls Royce of Whisky and producers of some of the most expensive whisky and it is in high demand.\u003c\/p\u003e\n\u003cp\u003eOne of the first distilleries in Scotland to legally hold a licence was The Macallan. Now they have built a world-wide reputation as one of the world’s leading single malt whiskies distillers. The Macallan whilst using traditional craftsmanship methods and combining the natural raw materials from North America, Spain and Scotland have managed to retain these traditional influences.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOnce SMWS stock is gone its gone. the profile of this is dried fruits and sherry. Delicious is an understatement. A truly rare beast in the midst of all the whisky around us.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e58.6% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782676115794,"sku":"MAC12SMWS24.107","price":599.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4716299792.jpg?v=1771919615"},{"product_id":"macallan-12-year-old-sherry-cask-speyside-single-malt-scotch-whisky-70cl","title":"Macallan 12 Year Old Sherry Cask Speyside Single Malt Scotch Whisky (2024) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan 12 Year Old Sherry Cask Speyside Single Malt Scotch Whisky (2024) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Macallan 12 Year Old Sherry Oak is a single malt Scotch whisky is aged for a minimum of 12 years in oak casks that have been previously used to mature sherry, from Jerez, Spain. It is bottled at 40% ABV and is considered a classic expression of The Macallan's sherry-cask matured whiskies. Bottled at 40% ABV and is non-chill filtered. Deliciously smooth, with rich dried fruits and sherry.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReleased as part of Macallan’s ever-wonderful Sherry Oak range comes this 12 Year Old. It has spent its entire maturation in sherry-seasoned oak casks from Jerez, and is bottled at 40% ABV after its 12 years of ageing. It’s full of all those hallmark dried fruit and marmalade notes we’ve come to know and love from a sherried Macallan.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e Crisp and sweet. There are notes of sultanas and fresh apple blossom. There is a defined floral note followed by Sherry hints. Calvados emerges with a tropical fruit note and golden syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e Medium-body and quite firm. There are notes of hot pastries and marmalade, sultanas and peels with a developing sweetness from the barley sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e Good length with a solid oaked note\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003cp\u003e40% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782676279634,"sku":"MACSHERRYOAK24","price":85.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3987294100_5d410ec9-ed24-4123-a7e4-dc3a8ede8ba9.jpg?v=1771919649"},{"product_id":"macallan-12-year-old-speyside-m-signatory-vintage-small-batch-11-single-malt-whisky-2024-70cl","title":"Macallan 12 Year Old Speyside M Signatory Vintage Small Batch #11 Single Malt Whisky (2024) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan 12 Year Old Speyside M Signatory Vintage Small Batch #11 Single Malt Whisky (2024) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA small batch 12-year-old Undisclosed Speyside 'M' from the 2011 vintage, bottled in 2024 at 48.2% without colouring or chill filtration by Signatory Vintage.\u003c\/p\u003e\n\u003cp\u003eThis 12-year-old Speyside (M) from 2011 was aged in Oloroso Sherry casks, a nod to the distillery's renowned whiskies of yesteryear. The owners at Edrington may have some restrictions on independent bottlers using their name, but you likely know the source already and these small batch Signatory Vintage editions are always of the highest quality. Don't hesitate, as we only have a limited number of bottles available.\u003c\/p\u003e\n\u003cp\u003eIt may be hard to imagine today, but for much of the 20th century, Macallan was primarily a constituent malt in blends. It was not until the 1980s downturn in the market that the distillery decided to focus on its single malt brand. Fortuitously, this coincided with the crest of a wave of enthusiasm for the high quality releases that the distillery had licensed to Campbell, Hope \u0026amp; King and Gordon \u0026amp; MacPhail in the 1960s and 1970s. These remain some of the most collectible on the market. While global single malt sales volume is still lead by Speyside neighbours, Glenfiddich and Glenlivet, Macallan is easily the most sought after. So much so in fact, that they had to open a brand new distillery in 2018, a subterranean architectural masterpiece within the Easter Elchies estate, boasting 36 copper pot stills.\u003c\/p\u003e\n\u003cp\u003eThis Macallan was distilled in 2011 and matured in Oloroso sherry casks for 12 years. It was bottled by Signatory Vintage in 2024 as part of their \u003cem\u003eSmall Batch\u003c\/em\u003e series.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003e raisins, cherries, raspberry jam, and a certain sweetness, sherry fruits. Later, caramel, dried orange, and a hint of cinnamon come through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eIt sits smoothly in the mouth, starts off fruity again, with cherries and sweet berries, then moves towards dried fruit and becomes more bitter with oak notes and very dark chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eThe finish remains medium-long and slightly bitter\/tart.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Macallan\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003ch3\u003eAbout Signatory Vintage \u003c\/h3\u003e\n\u003cp\u003ePerthshire-based independent bottler and owner of Edradour distillery. Signatory is an independent bottler with a vigorous release policy, and usually some 50 different single malt expressions are available at any one time. Whiskies are bottled across a number of ranges, including the Un-chill Filtered Collection, the Cask Strength Collection and the Single Grain Collection.\u003c\/p\u003e\n\u003cp\u003eSignatory bottling, bonding and office facilities are located in a building adjacent to Edradour distillery, near Pitlochry in Perthshire, which the company also owns. Signatory Vintage Scotch Whisky was established in 1988 by Andrew Symington, who had previously managed the prestigious Prestonfield House Hotel in Edinburgh. The first cask bottled by Symington was a 1968 Sherry-cask-matured Glenlivet.\u003c\/p\u003e\n\u003cp\u003eSignatory was initially based in the Newhaven area of Edinburgh, where a bottling plant was developed, but in 2002 the firm acquired Edradour distillery from Pernod Ricard, and subsequently moved all of its operations north to the picturesque Perthshire location.\u003c\/p\u003e\n\u003cp\u003eA new bottling plant and a warehousing complex were constructed, strictly in keeping with the vernacular architectural style which prevails at the much-visited and diminutive former farm distillery.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782676541778,"sku":"MAC12SVSB11","price":109.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4640066224_c7055d5e-febb-45c5-9e4f-8405ca84a9ae.jpg?v=1771919661"},{"product_id":"macallan-18-year-old-21-double-cask-2021-release-70cl","title":"Macallan 18 Year Old 21 Double Cask 2021 Release Speyside Single Malt Scotch Whisky (2021) 70cl","description":"\u003ch1\u003e\u003cspan data-redactor-style=\"font-size: 28px;\" data-redactor-tag=\"span\" data-verified=\"redactor\" rel=\"font-size: 28px;\"\u003eMacallan 18 Year Old 21 Double Cask 2021 Release Speyside Single Malt Scotch Whisky (2021) 70cl\u003c\/span\u003e\u003c\/h1\u003e\n\u003cdiv\u003eMatured in sherry casks using both American and European oak, this 18 year old release from Macallan delivers more vanilla and zesty fruit alongside the classic chocolate, ginger and caramel notes.\u003cstrong data-redactor-tag=\"strong\"\u003e\u003cspan data-redactor-style=\"font-size: 20px;\" data-redactor-tag=\"span\" data-verified=\"redactor\" rel=\"font-size: 20px;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003eThe first Macallan to bear the 18-Year-Old age statement was a 1965 vintage released in 1984, and it has formed an integral part of the distillery’s core range ever since. The only real change to the formula came in 1998, when the vintage was dropped in favour of declared release years. However, what's inside the bottle remains, pretty much, the same juice. While other age statements have come and gone, the 18 remains at the heart of the line-up, and is the absolute epitome of Macallan-y-ness.\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan rel=\"font-size: 20px;\" data-verified=\"redactor\" data-redactor-tag=\"span\" data-redactor-style=\"font-size: 20px;\"\u003eTasting Notes\u003c\/span\u003e\u003cstrong data-redactor-tag=\"strong\"\u003e\u003cspan rel=\"font-size: 20px;\" data-verified=\"redactor\" data-redactor-tag=\"span\" data-redactor-style=\"font-size: 20px;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cdiv\u003eNose – Dried fruit, ginger and toffee. Rich orange with hints of clove and nutmeg.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003ePalate – Rich raisin and sultana with notes of caramel, vanilla and ginger, balanced by wood spice and zesty citrus.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eFinish – Warm oak spice with ginger, turning to sweet orange.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan data-redactor-style=\"font-size: 20px;\" data-redactor-tag=\"span\" data-verified=\"redactor\" rel=\"font-size: 20px;\"\u003eAbout Macallan\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003cp\u003e*Please note light damage on top lid. Does not affect liquid\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782677229906,"sku":"MAC18DC21","price":439.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4571010182.jpg?v=1771919672"},{"product_id":"macallan-18-year-old-colour-collection-2023-70cl","title":"Macallan 18 Year Old Colour Collection Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2023) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan 18 Year Old Colour Collection Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2023) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe Colour Collection 18 Years Old offers a whisky that has undergone maturation in American oak casks, enhanced by a delicate touch of European oak.\u003c\/p\u003e\n\u003cdiv\u003eThe Collection is a celebration of The Macallan's commitment to Natural Colour and Sherry Seasoning.\u003c\/div\u003e\n\u003cdiv\u003eThe oak casks used for The Macallan Colour Collection 18 Years Old are seasoned with sherry wine from Jerez de la Frontera, Spain.\u003c\/div\u003e\n\u003cdiv\u003eWith flavours of vanilla, milk chocolate, orange and honeycomb, the whisky is a natural, auburn colour - the outcome of our new make spirit and exceptional oak casks working harmoniously together over the years.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eTHE COLOURS OF JEREZ\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDuring 18 years of patient maturation, the whisky has drawn out the flavours of the cask: the lemon citrus and vanilla of the American oak, the notes of dried fruits, spices and orange citrus from the European oak, and the almonds, toffee, dried fruit, and hint of spice of the sherry seasoning. The result is a sweet and citric flavour profile with dominant notes of sweet oak, clementine and honeycomb.\u003c\/p\u003e\n\u003cp\u003eArtist and Graphic Designer David Carson captures the warmth of the evening sun as it shines on the “teja” tiles on the roofs of the bodegas in Jerez de la Frontera, against a backdrop of vineyards with chalk-white soil – the perfect environment to enjoy a dram of The Macallan.\u003c\/p\u003e\n\u003cp\u003eThe Macallan Colour Collection 18 Years Old is a whisky with an inviting, light auburn hue: a Natural Colour developed during almost two decades of the whisky interacting with its Sherry Seasoned oak cask. Inspired by the vibrant warmth of the evening sun over the pale terroir of Jerez de la Frontera, the packaging’s colours have been carefully chosen to complement the light auburn tone of the whisky within.\u003c\/p\u003e\n\u003cp\u003eSituated alongside the vast Atlantic Ocean, Jerez is a captivating region known for its scorching summers, enduring vineyards, and exquisite wines. It is here that The Macallan carefully seasons their oak casks using top-quality sherry, an essential element in crafting exceptional single malt whisky with a remarkably rich and vibrant natural colour.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003eRich and deep sherry influence, dried fruits (figs, raisins), dark chocolate, orange zest, oak, and warm spices\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eSilky and full-bodied, with complex layers of dark fruits, toffee, nutmeg and cinnamon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eExceptionally long and luxurious, with lingering sherry sweetness, oak spice, and a hint of dark chocolate\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Macallan\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782677262674,"sku":"MAC18COLOUR23","price":439.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4360388318_478805c7-74f9-400b-a16d-49605e977245.jpg?v=1771919684"},{"product_id":"macallan-18-year-old-double-cask-2023-release-70cl","title":"Macallan 18 Year Old 21 Double Cask 2023 Release Speyside Single Malt Scotch Whisky (2023) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan 18 Year Old 21 Double Cask 2023 Release Speyside Single Malt Scotch Whisky (2023) 70cl\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003e\u003c\/span\u003e\u003c\/strong\u003eThe Macallan Double Cask 18 Years Old, a perfectly balanced single malt whisky matured for 18 years in both American and European sherry seasoned oak casks. Sherry seasoned American oak adds delicate vanilla to the subtle spice of European oak, delivering a whisky with a sweeter, warmer taste and character.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eToffee. Sweet Ginger. Sultanas.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eDOUBLE CASK BY ERIK MADIGAN HECK\u003c\/h3\u003e\n\u003cdiv\u003eEach expression within our Double Cask collection is a complex sensorial journey, beautifully balanced by European and American Oak, sherry seasoned in Jerez de la Frontera, Spain.\u003cbr\u003e\u003cbr\u003ePhotographer Erik Madigan Heck has depicted Double Cask 18 Years Old using plush gold velvet to bind the image, while nodding to the whisky’s harmonious balance of flavour and long, warm finish.\u003c\/div\u003e\n\u003cp\u003eWith golden hues heightening the colour of the whisky and reflecting the key flavour notes of treacle toffee, sweet ginger, dried fruits and nutmeg, The Macallan Double Cask 18 Years Old stands proud as a marker of extraordinary craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/s3.amazonaws.com\/images.ecwid.com\/images\/wysiwyg\/product\/93108507\/613503200\/1702817883363-737671418\/Macallan_18_Year_Old_Double_Cask_2023_Release_3_jpg\"\u003e\u003c\/p\u003e\n\u003cp\u003eEvery 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. It is an expression of our enduring desire to go beyond ordinary, to seek out the extraordinary, and create peerless single malts.\u003c\/p\u003e\n\u003cp\u003eOur reputation for the extraordinary is characterised by the exceptional oak casks for which The Macallan is renowned. 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. It is the oak that makes the greatest contribution to the quality, natural colour and distinctive aromas and flavours at the heart of this single malt whisky.\u003c\/p\u003e\n\u003cp\u003eOnce filled, the maturing spirit remains undisturbed in the same casks for the necessary number of years it needs to be worthy of its destined Macallan expression. It is these oak casks that make the greatest contribution to the quality, natural colour and distinctive aromas and flavours which lie at the heart of The Macallan single malt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTasting Notes:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Dried fruit, ginger and toffee. Rich orange with hints of clove and nutmeg.\u003c\/p\u003e\n\u003cp\u003eTaste: Rich raisin and sultana with notes of caramel, vanilla and ginger, balanced by wood spice and zesty citrus.\u003c\/p\u003e\n\u003cp\u003eFinish: Warm oak spice with ginger, turning to sweet orange.\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan style=\"font-size: 20px;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Macallan\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782677328210,"sku":"MAC18DC23","price":289.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4024243398_f1810f11-3f1e-44c4-b4d6-ba3704551b15.jpg?v=1771919696"},{"product_id":"macallan-1980s-10-year-old-sherry-cask-giovinetti-75cl-x-2-bottles","title":"Macallan 1980's 10 Year Old Sherry Cask Giovinetti Speyside Single Malt Scotch Whisky (1980s) 75cl x 2 Bottles","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan 1980's 10 Year Old Sherry Cask Giovinetti Speyside Single Malt Scotch Whisky (1980s) 75cl x 2 Bottles\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor those of you who know, and are going back in history to find these, then I need to write much and the add to cart is right there.\u003c\/p\u003e\n\u003cp\u003eThis box contains two bottles of The Macallan 10 Year Old Single Highland Malt Scotch Whisky, matured in sherry wood. These were imported to Italy by Giovinetti, in the early 1980s. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTwo of these together in a Giovinetti wooden box. All together. Since they come with a screw top, your wife\/husband won't hear you when you go downstairs to pour yourself a dram when you get home at an unacceptable hour.\u003c\/p\u003e\n\u003cp\u003eMatured in Sherry Casks. True collector's piece or for drinking also.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003eDried fruits, dates, figs, loads of gun powder, leather, caramel, sherry, woody, raisins, nuts, brown sugar, molasses, hint of rubber and engine oil, tobacco \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eOily, creamy, caramel, dried fruits, spices, pepper, sherry, dark honey, good sweetness, tobacco, sherry, hint of leather and gun powder, brown sugar, molasses again, nutmeg, cinnamon, hint of menthol\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eLong, warm, sherry, tobacco, caramel, spices, dark honey\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Macallan\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e40% ABV\u003c\/p\u003e\n\u003cp\u003e75cl x 2\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782684766546,"sku":"MAC10GIOVI1980","price":1599.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4154415136_5d9d93aa-7e7b-4ee7-9be8-06d4474da478.jpg?v=1771919718"},{"product_id":"macallan-1993-douglas-laing-25-year-old-xop-single-cask-2018-70cl","title":"Macallan 1993 Douglas Laing 25 Year Old XOP Single Cask Speyside Single Malt Scotch Whisky (2018) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan 1993 Douglas Laing 25 Year Old XOP Single Cask Speyside Single Malt Scotch Whisky (2018) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA long sold bottle of Macallan Single Cask\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOld Particular is Douglas Laing's flagship label, and was launched in 2013 after their Old Malt Cask series became part of the portfolio of the newly established Hunter Laing. Xtra Old Particular is the premium version of the brand, placed at the pinnacle of its Exceptional Single Casks range and is reserved for casks the company considers the Laing \"family jewels.”\u003c\/p\u003e\n\u003cp\u003eThis Macallan was distilled in June 1993 and bottled in June 2018 after maturation in a refill hogshead.\u003c\/p\u003e\n\u003cp\u003eIt may be hard to imagine today, but for much of the 20th century, Macallan was primarily a constituent malt in blends. It was not until the 1980s downturn in the market that the distillery decided to focus on its single malt brand. Fortuitously, this coincided with the crest of a wave of enthusiasm for the high quality releases that the distillery had licensed to Campbell, Hope \u0026amp; King and Gordon \u0026amp; MacPhail in the 1960s and 1970s. These remain some of the most collectible on the market. While global single malt sales volume is still lead by Speyside neighbours, Glenfiddich and Glenlivet, Macallan is easily the most sought after. So much so in fact, that they had to open a brand new distillery in 2018, a subterranean architectural masterpiece within the Easter Elchies estate, boasting 36 copper pot stills.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003eNose : Warming spices alongside wood shavings and thick vanilla cream.\u003c\/p\u003e\n\u003cp\u003ePalate : is mouth-coating with lemon meringue pie and clotted cream, plus juicy barley.\u003c\/p\u003e\n\u003cp\u003eFinish : The long and sweet finish shows caramel, more vanilla and cereal all lingering perfectly\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003ch3\u003eAbout Douglas Laing\u003c\/h3\u003e\n\u003cp\u003eEstablished in 1948, Douglas Laing is a proudly independent, family owned Scotch Whisky business in its third generation. Over 70 years of heritage have helped us to refine our processes, and deliver Whisky that is consistently exceptional in its offering.\u003c\/p\u003e\n\u003cp\u003eAbiding to the philosophy of presenting Whisky as the Distiller intended, we add nothing and take nothing away from our spirit, enabling Whisky lovers around the world to come as close as they possibly can to sampling a dram straight from the Cask.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e52.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782684832082,"sku":"MAC25DLXOP93","price":1250.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4625269760_a9388c23-1251-4b44-b385-c1fe30efe79c.jpg?v=1771919731"},{"product_id":"macallan-amber-meadow-harmony-collection-70cl","title":"Macallan Amber Meadow Harmony Collection Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2022) 70cl","description":"\u003ch2\u003e\u003cspan\u003eMacallan Amber Meadow Harmony Collection Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2022) 70cl\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe Harmony Collection Amber Meadow, the third instalment in the Harmony Collection, is a collaboration between The Macallan, Stella and Mary McCartney. This edition pays tribute to Scotland's verdant landscapes, a shared legacy of generations past. Emphasizing sustainability, it uses recycled natural materials for its packaging. The design is enhanced by Mary McCartney's photography of The Macallan Estate, featured on the presentation box and bottle labels, reinvigorating discarded meadow cuttings for a new purpose.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003eNose : O\u003cspan\u003erange and lemon, honeysuckle, vanilla, coconut and ripe barley fields.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eRich oak, lemon, melon, classic scone, almond and green tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eRich, sweet, long and complex.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan\u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003cp\u003e44.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl.\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782684930386,"sku":"MACAMBMEAD","price":159.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3988012032.jpg?v=1771919756"},{"product_id":"macallan-boutique-collection-speyside-single-malt-scotch-whisky-2020-70cl","title":"Macallan Boutique Collection Speyside Single Malt Scotch Whisky (2020) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Boutique Collection Speyside Single Malt Scotch Whisky (2020) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Boutique Collection:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMacallan Boutiques started to appear in airports around the world from 2016. Each location takes aesthetic cues from the distillery itself, and claims to offer a \"multi-sensory, immersive experience\". Although, unless you’re prepared to splash a bit of cash, we’re pretty sure you’re not allowed to smell, taste or touch any of the merchandise. Can you hear whisky? Whatever, at least you can still look.\u003c\/p\u003e\n\u003cp\u003eThe Boutique Collection whiskies were (as you might imagine) only available to buy from these locations, with the inaugural release in 2016 to mark the opening of the first Boutique, in Taiwan’s Taoyuan International Airport.\u003c\/p\u003e\n\u003cp\u003eIt may be hard to imagine today, but for much of the 20th century, Macallan was primarily a constituent malt in blends. It was not until the 1980s downturn in the market that the distillery decided to focus on its single malt brand. Fortuitously, this coincided with the crest of a wave of enthusiasm for the high quality releases that the distillery had licensed to Campbell, Hope \u0026amp; King and Gordon \u0026amp; MacPhail in the 1960s and 1970s. These remain some of the most collectible on the market. While global single malt sales volume is still lead by Speyside neighbours, Glenfiddich and Glenlivet, Macallan is easily the most sought after. So much so in fact, that they had to open a brand new distillery in 2018, a subterranean architectural masterpiece within the Easter Elchies estate, boasting 36 copper pot stills.\u003c\/p\u003e\n\u003cp\u003eThe 2020 edition of this popular release, available exclusively at the Macallan Boutiques, a small selection of travel retail outlets at airports in London, Dubai and Taipei.\u003c\/p\u003e\n\u003cp\u003eThis bottle was drawn from a selection of matured casks reserved only for distinguished guests visiting Easter Elchies House which is the spiritual home of the Macallan.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003eSweet dried fruit is balanced with mature oak, warming ginger and nutmeg with hints of dark chocolate and vanilla\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eInitially sweet and fruity with orange oil and oak spices\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eMedium sweet with a lingering oak and fruit finish\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan \u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003cp\u003e52% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782700822866,"sku":"5010314309404","price":399.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3987492212_d0c761a4-bc3c-4a4c-b05f-e0ae6d725f47.jpg?v=1771919792"},{"product_id":"macallan-classic-cut-2021-release-speyside-single-malt-scotch-whisky-2021-70cl","title":"Macallan Classic Cut 2021 Release Speyside Single Malt Scotch Whisky (2021) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Classic Cut 2021 Release Speyside Single Malt Scotch Whisky (2021) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2021 Edition demonstrates our continuous quest to seek out the extraordinary, revealing a unique flavour and character. \u003cem\u003eClassic Cut, 2021 Edition. \u003c\/em\u003eA single malt matured in an exquisite union of oak casks, this single malt was carefully crafted by the Whisky Mastery Team to showcase the role of ex-bourbon American oak casks in our portfolio.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe expression perfectly combines sweet lightness brought by these casks with depth and complexity from The Macallan’s renowned sherry seasoned American oak casks, to uncover a new, uniquely heightened flavour experience.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : Orange zest and oil, fresh vanilla and ginger with notes of fruit jellies and marzipan\u003c\/p\u003e\n\u003cp\u003ePalate : Fresh oak, gingerbread, vanilla custard and cinnamon\u003c\/p\u003e\n\u003cp\u003eFinish : Medium sweet with spiced fruit\u003c\/p\u003e\n\u003ch3\u003eFROM THE CASK\u003c\/h3\u003e\n\u003cdiv\u003eEvery 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. It is an expression of our enduring desire to go beyond the ordinary, to seek out the extraordinary, and create peerless single malts.\u003cbr\u003e\u003cbr\u003eOur reputation for the extraordinary is characterised by the exceptional oak casks for which The Macallan is renowned. 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.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eOnce filled, the maturing spirit remains undisturbed in the same casks for the necessary number of years it needs to be worthy of its destined Macallan expression. It is the oak that makes the greatest contribution to the quality, natural colour and distinctive aromas and flavours at the heart of this single malt whisky.\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan \u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e51% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782730412370,"sku":"5010314311162","price":240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3969188055_1f83c59c-efd5-4f17-b23b-78623d0acac8.jpg?v=1771919817"},{"product_id":"macallan-classic-cut-2022-release-speyside-single-malt-scotch-whisky-2022-70cl","title":"Macallan Classic Cut 2022 Release Speyside Single Malt Scotch Whisky (2022) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Classic Cut 2022 Release Speyside Single Malt Scotch Whisky (2022) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe 2022 Edition celebrates our commitment to seek out the extraordinary, revealing a unique character and flavour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eMatured in a unique combination of casks with two distinctive wood types, this special single malt exudes flavours of both European and American oak, married together to create a unique tasting experience.\u003c\/div\u003e\n\u003cdiv\u003eWith a distinct grapefruit flavour, this whisky emphasises a wide range and complexity of flavours. The two wood types complement and balance together beautifully and offer an experiential journey through flavour, aroma, colour and texture.\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv rel=\"width: 820px; font-size: 1.25rem; line-height: 1.4; color: rgb(77, 77, 77); margin-left: auto; margin-right: auto; max-width: 51.25rem; font-family: adobe-garamond-pro,\" style=\"width: 820px; font-size: 1.25rem; line-height: 1.4; color: rgb(77, 77, 77); margin-left: auto; margin-right: auto; max-width: 51.25rem; font-family: adobe-garamond-pro,;\" class=\"text-section__caption\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp style=\"box-sizing: border-box; margin-top: 1.25rem; margin-bottom: 1.25rem; font-family: adobe-garamond-pro,;\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"font-size: 14px;\"\u003e\u003cspan style=\"font-size: 12px;\"\u003eNose : \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003eFresh fruit medley of grapefruit, peach, apple and orange with vanilla sponge, oak, light spice, fruit blossom and almonds\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"box-sizing: border-box; margin-top: 1.25rem; margin-bottom: 1.25rem; font-family: adobe-garamond-pro,;\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"font-size: 14px;\"\u003ePalate : \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eFresh fruit, caramel, a wisp of chocolate, lemon sponge, nuts, oak and light spice\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"box-sizing: border-box; margin-top: 1.25rem; margin-bottom: 1.25rem; font-family: adobe-garamond-pro,;\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eFinish : \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"font-size: 14px;\"\u003eSweet and creamy with warming spice\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eFROM THE CASK\u003c\/h3\u003e\n\u003cdiv\u003eEvery 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. It is an expression of our enduring desire to go beyond the ordinary, to seek out the extraordinary, and create peerless single malts.\u003cbr\u003e\u003cbr\u003eOur reputation for the extraordinary is characterised by the exceptional oak casks for which The Macallan is renowned. 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.\u003cbr\u003e\u003cbr\u003eOnce filled, the maturing spirit remains undisturbed in the same casks for the necessary number of years it needs to be worthy of its destined Macallan expression. It is the oak that makes the greatest contribution to the quality, natural colour and distinctive aromas and flavours at the heart of this single malt whisky.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eAbout Macallan \u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e52.5% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782741258578,"sku":"5010314311872","price":220.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3969546927_d0a79134-b1eb-4357-b4cf-9cf1a70692d1.jpg?v=1771919829"},{"product_id":"macallan-classic-cut-2023-release-speyside-single-malt-scotch-whisky-3cl-sample","title":"Macallan Classic Cut 2023 Release Speyside Single Malt Scotch Whisky 3cl Sample","description":"\u003ch3\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Classic Cut 2023 Release Speyside Single Malt Scotch Whisky 3cl Sample\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eLike a Macallan 12 on Steroids. Cask strength stuff we have all been waiting for. Each year is a new release that is slightly different to the others and when its gone, it is gone....\u003c\/p\u003e\n\u003cp\u003eFrom an annual series of limited expressions, this is the 2023 edition of The Macallan Classic Cut. It was matured in a combination of bourbon American oak and sherry-seasoned European oak casks and then bottled at 50.3% ABV. It's delicious at that strength, but we recommend pouring two drams and then diluting one with water down to 40% ABV. \u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : I\u003cspan\u003entense and sweet. Bourbon barrel flavours comes out.  Vanilla, Caramel, Vanilla pudding, citrus underneath, Coconut, A hint of spice, Pickled ginger.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eLots of vanilla, Caramel, Coconut, Milk chocolate, Walnut. Spices, Cinnamon, Some oiliness, Cocoa, Dark chocolate, Light spiciness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eSpices, Cinnamon, White pepper, Ginger, pronounced spiciness, Oak, Hazelnuts, Dark chocolate, Coffee with a bit of milk but no sugar. Quite a long finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan style=\"font-size: 20px;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Macallan\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e50.3% ABV\u003c\/p\u003e\n\u003cp\u003e3cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782741291346,"sku":"000185","price":11.49,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4505010605_73e199ff-7b4d-463d-8a32-f88062951012.jpg?v=1771919841"},{"product_id":"macallan-classic-cut-2024-release-speyside-single-malt-whisky-3cl-sample","title":"Macallan Classic Cut 2024 Release Speyside Single Malt Whisky 3cl Sample","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Classic Cut 2024 Release Speyside Single Malt Whisky 3cl Sample\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLike a Macallan Sherry Oak on Steroids. Cask strength stuff we have all been waiting for. Each year is a new release that is slightly different to the others and when its gone, it is gone.... \u003c\/p\u003e\u003cp\u003eThe Macallan Classic Cut - 2024 Edition has been bottled at 52.4% ABV and features notes of vanilla, tropical fruit and lemon. \u003c\/p\u003e\u003cp\u003eA multisensory myriad of dynamic and evolving flavours are unveiled with the addition of water, unlocking the doors within the Classic Cut universe. This whisky is anything but classic. \u003c\/p\u003e\u003cp\u003eThis we believe, is the finest Macallan Classic Cut ever released. Try it today! Or tomorrow by the time it gets to you anyway.... \u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device. \u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp\u003e50.3% ABV\u003c\/p\u003e\u003cp\u003e3cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782741324114,"sku":"000186","price":10.49,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4505010615_3fa54ee5-6b04-42eb-87d6-218b60ae03c4.jpg?v=1771919853"},{"product_id":"macallan-concept-number-1-surreal-art-2018-70cl","title":"Macallan Concept Number 1 Surreal Art (2018) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Concept Number 1 Surreal Art (2018) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEdition 1 of the Concept Series.\u003c\/p\u003e\n\u003cp\u003eA special edition Macallan launched in 2018, Macallan Concept Number 1 was the first bottling in a series designed by Macallan to celebrate innovation in music, art and culture. Macallan Concept No.1 was a Travel Retail exclusive whisky originally.\u003c\/p\u003e\n\u003cp\u003eMacallan Concept No.1 is decorated with surrealist type art and the whisky was made using a maturation technique new to Macallan, wherein the whisky was aged first in sherry seasoned casks and then transferred to ex-bourbon casks for an equal period of maturation. The Concept was clearly a success, as several more Concept Macallans subsequently appeared.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eNose : Sweet butterscotch toffee, with almond, ginger spice and cinnamon. Hints of dried fruit, citrus and green banana.\u003c\/p\u003e\n\u003cp\u003ePalate : Sweet orange and lemon citrus with soft oak spices, fresh fruit and ginger.\u003c\/p\u003e\n\u003cp\u003eFinish : Medium sweet, dry with a lingering oak, citrus fruit and ginger finish.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eA\u003c\/strong\u003e\u003cstrong\u003ebout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e40% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782742339922,"sku":"5010314307394","price":569.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4713684455_fe6810a3-ac27-4d92-ad13-e5478162ae63.jpg?v=1771919891"},{"product_id":"macallan-edition-no-1-limited-edition-with-wooden-box-70cl","title":"Macallan Edition No. 1 Limited Edition with Wooden Box 70cl","description":"\u003cp\u003e\u003cspan style=\"font-size: 28px;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 30px;\"\u003eMacallan Edition No. 1 Limited Edition with Wooden Box 70cl\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Macallan Edition No. 1\u003c\/p\u003e\n\u003cp\u003eA unique selection of oak cask styles are combined to yield a new limited edition expression each year. In this first release, a taste journey begins with soft oak notes and evolves to deeper, richer flavours.\u003c\/p\u003e\n\u003cp\u003eThe Macallan Edition No. 1 is the debut expression in the Edition Series. It celebrates The Macallan’s unparalleled oak cask management policy that oversees the entire process from wood sourcing to finished, seasoned, cask.\u003c\/p\u003e\n\u003cp\u003eShowcasing the influence of The Macallan’s exceptional oak casks in the flavour of the whisky, the result is a bold single malt drawn from eight of the finest European and American oak cask styles and sizes.\u003c\/p\u003e\n\u003cp\u003eGiven the stellar reputation Macallan have cultivated over the years, they’d probably be forgiven for resting on their laurels and adopting an attitude of “if it ain’t broke, don’t fix it”. The Edition Series confirms that very much \u003cem\u003eisn’t\u003c\/em\u003e the case, with its willingness to look beyond the traditional cask types favoured by the distillery. Each of the six expressions is crafted from a unique combination of casks selected to push the boundaries of what whisky drinkers have come to expect from Macallan.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/s3.amazonaws.com\/images.ecwid.com\/images\/wysiwyg\/product\/93108507\/0\/17007850772971428367530\/Macallan_Edition_No1_in_Wooden_Box_3_jpg\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : Orange, apple and dried fruit notes with a vibrant and rich aroma. Vanilla, toffee and chocolate underlay oak overtones.\u003c\/p\u003e\n\u003cp\u003ePalate : Warming wood spices open followed by nutmeg, cinnamon, hints of dried ginger and toffee. Fruit appears later - fresh and balanced with fresh oak.\u003c\/p\u003e\n\u003cp\u003eFinish : Soft and lingering\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.1% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782742405458,"sku":"000211","price":2399.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3987510414_bcfe14cb-ebe7-4828-bc77-2fbbbc563bd2.jpg?v=1771919903"},{"product_id":"macallan-edition-no-2-limited-edition-2016-us-import-75cl","title":"Macallan Edition No. 2 Limited Edition US Import Speyside Single Malt Scotch Whisky (2016) 75cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Edition No. 2 Limited Edition US Import Speyside Single Malt Scotch Whisky (2016) 75cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdition Series: No 2 - Not the 70cl version but the 75cl larger US edition \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe second release from the Macallan Edition series represents a collaboration between Master Whisky Maker Bob Dalgarno and the renowned three brothers behind El Celler de Can Roca. Crafted from a blend of European and American oak casks, this single malt delivers a nuanced tasting experience with aromas of mocha, brown sugar, ginger, and oak-y warmth on the nose. On the palate, expect notes of sherried raisins, dried citrus peels, and subtle vegetal oak, leading to a finish of spiced fruit cake and lemon peels.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eGiven the stellar reputation Macallan have cultivated over the years, they’d probably be forgiven for resting on their laurels and adopting an attitude of “if it ain’t broke, don’t fix it”. The Edition Series confirms that very much \u003cem\u003eisn’t\u003c\/em\u003e the case, with its willingness to look beyond the traditional cask types favoured by the distillery. Each of the six expressions is crafted from a unique combination of casks selected to push the boundaries of what whisky drinkers have come to expect from Macallan.\u003c\/p\u003e\n\u003cp\u003eEdition No2 is a collaboration between Master Whisky Maker Bob Dalgarno and legendary Spanish chefs Joan, Josep and Jordi Roca, of El Cellar De Can Roca, twice voted Best Restaurant in the World. The seven cask types selected are said to reflect the personalities of those involved.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eNose : Mocha, brown sugar, a spark of ginger and some oak-y warmth.\u003c\/p\u003e\n\u003cp\u003ePalate : Notes of Sherried raisins and dried citrus peels develop, a hint of vegetal oak. Still a little chocolate-y.\u003c\/p\u003e\n\u003cp\u003eFinish : Spiced fruit cake and lemon peels.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.2% ABV\u003c\/p\u003e\n\u003cp\u003e75cl\u003c\/p\u003e\n\u003cp\u003e*DUE END JULY 2024*\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782742438226,"sku":"812066021468","price":599.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4446354139_da455ac7-b37d-4457-834f-e17d54d76b68.jpg?v=1771919916"},{"product_id":"macallan-edition-no-4-limited-edition-speyside-single-malt-scotch-whisky-2018-70cl","title":"Macallan Edition No. 4 Limited Edition Speyside Single Malt Scotch Whisky (2018) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Edition No. 4 Limited Edition Speyside Single Malt Scotch Whisky (2018) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA unique selection of oak cask styles are combined to yield a new limited edition expression each year. Edition No.4 embodies the craftsmanship and pioneering design of the new Macallan Distillery and demonstrates the mastery of whisky making on the estate since 1824.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Macallan Edition No. 4\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/s3.amazonaws.com\/images.ecwid.com\/images\/wysiwyg\/product\/93108507\/0\/1700785526302-1970053976\/Macallan_Edition_No__4_3_jpg\"\u003e\u003c\/p\u003e\n\u003ch3\u003eA CELEBRATION OF THE MACALLAN'S WHISKY MAKING HERITAGE\u003c\/h3\u003e\n\u003cdiv\u003eThe fourth release in this innovative annual Series, Edition No.4 embodies the craftsmanship and pioneering design of the new Macallan Distillery and demonstrates the mastery of whisky making since 1824. As we enter an exciting new era, this limited edition marks the coming together of our history and new horizons in the creation of two structural masterpieces: a remarkable whisky and a magnificent new distillery.\u003c\/div\u003e\n\u003cp\u003eLike preceding releases, transparency prevails in Edition No.4 as it continues to explore our approach to whisky making, showcasing the skills of our whisky makers and revealing the specific role of oak casks in the creation of the Macallan. With each cask bringing different dimensions and imparting its own influence, this single malt delivers surprising aromas and character. Crafted from a combination of European and American oak casks, Edition No.4 presents a zesty, vibrant and invigorating single malt of rounded honey, sweet toffee and citrus fruits. This is a distinctive whisky that pushes the boundaries of our innovation, reflecting the passion, traditions and craftsmanship that goes into the art of the perfect cask selection.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiven the stellar reputation Macallan have cultivated over the years, they’d probably be forgiven for resting on their laurels and adopting an attitude of “if it ain’t broke, don’t fix it”. The Edition Series confirms that very much \u003cem\u003eisn’t\u003c\/em\u003e the case, with its willingness to look beyond the traditional cask types favoured by the distillery. Each of the six expressions is crafted from a unique combination of casks selected to push the boundaries of what whisky drinkers have come to expect from Macallan.\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : Bold and rounded honey with a sweet apple note. Orange zest follows a background of ginger and nutmeg. Robust, polished matured oak comes at the end in contrast to the subtle green wood and floral undertones.\u003c\/p\u003e\n\u003cp\u003ePalate : Nutmeg with wood spices and green cloves open up immediately, with a calm following the intense beginnings, leaving a sweet and vanilla viscous mouth coating.\u003c\/p\u003e\n\u003cp\u003eFinish : Fruity with oaky sweetness, long and lasting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e48.4% ABV \u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782762688850,"sku":"000722","price":299.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3987508900_70ede41d-8941-45ba-b7f8-07e0a3342e93.jpg?v=1771919941"},{"product_id":"macallan-edition-no-4-limited-edition-speyside-single-malt-scotch-whisky-2018-75cl","title":"Macallan Edition No. 4 Limited Edition Speyside Single Malt Scotch Whisky (2018) 75cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Edition No. 4 Limited Edition Speyside Single Malt Scotch Whisky (2018) 75cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA unique selection of oak cask styles are combined to yield a new limited edition expression each year. Edition No.4 embodies the craftsmanship and pioneering design of the new Macallan Distillery and demonstrates the mastery of whisky making on the estate since 1824.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Macallan Edition No. 4\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/s3.amazonaws.com\/images.ecwid.com\/images\/wysiwyg\/product\/93108507\/0\/1700785526302-1970053976\/Macallan_Edition_No__4_3_jpg\"\u003e\u003c\/p\u003e\n\u003ch3\u003eA CELEBRATION OF THE MACALLAN'S WHISKY MAKING HERITAGE\u003c\/h3\u003e\n\u003cdiv\u003eThe fourth release in this innovative annual Series, Edition No.4 embodies the craftsmanship and pioneering design of the new Macallan Distillery and demonstrates the mastery of whisky making since 1824. As we enter an exciting new era, this limited edition marks the coming together of our history and new horizons in the creation of two structural masterpieces: a remarkable whisky and a magnificent new distillery.\u003c\/div\u003e\n\u003cp\u003eLike preceding releases, transparency prevails in Edition No.4 as it continues to explore our approach to whisky making, showcasing the skills of our whisky makers and revealing the specific role of oak casks in the creation of the Macallan. With each cask bringing different dimensions and imparting its own influence, this single malt delivers surprising aromas and character. Crafted from a combination of European and American oak casks, Edition No.4 presents a zesty, vibrant and invigorating single malt of rounded honey, sweet toffee and citrus fruits. This is a distinctive whisky that pushes the boundaries of our innovation, reflecting the passion, traditions and craftsmanship that goes into the art of the perfect cask selection.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGiven the stellar reputation Macallan have cultivated over the years, they’d probably be forgiven for resting on their laurels and adopting an attitude of “if it ain’t broke, don’t fix it”. The Edition Series confirms that very much \u003cem\u003eisn’t\u003c\/em\u003e the case, with its willingness to look beyond the traditional cask types favoured by the distillery. Each of the six expressions is crafted from a unique combination of casks selected to push the boundaries of what whisky drinkers have come to expect from Macallan.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003ch2\u003eTasting Notes \u003c\/h2\u003e\n\u003cp\u003eNose : Bold and rounded honey with a sweet apple note. Orange zest follows a background of ginger and nutmeg. Robust, polished matured oak comes at the end in contrast to the subtle green wood and floral undertones.\u003c\/p\u003e\n\u003cp\u003ePalate : Nutmeg with wood spices and green cloves open up immediately, with a calm following the intense beginnings, leaving a sweet and vanilla viscous mouth coating.\u003c\/p\u003e\n\u003cp\u003eFinish : Fruity with oaky sweetness, long and lasting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eAbout Macallan \u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m\u003c\/p\u003e\n\u003cp\u003e48.4% ABV \u003c\/p\u003e\n\u003cp\u003e75cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782779793746,"sku":"812066022472","price":349.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3987508900_a3989e39-211a-404a-893d-c7c52fe3a540.jpg?v=1771919953"},{"product_id":"macallan-enigma-quest-collection-speyside-single-malt-scotch-whisky-travel-retail-exclusive-2017-70cl","title":"Macallan Enigma Quest Collection Speyside Single Malt Scotch Whisky Travel Retail Exclusive (2017) 70cl","description":"\u003ch2\u003eMacallan Enigma Quest Collection Speyside Single Malt Scotch Whisky Travel Retail Exclusive (2017) 70cl\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAt the high end of Macallan's Quest Collection (released for the Travel Retail market) sits the Enigma, an expression drawn exclusively from European oak Sherry seasons casks. As you can imagine, these casks have imparted a wealth of rich, sweet, lip-smacking sherry notes to the Speyside single malt\u003c\/p\u003e\n\u003cp\u003eA rich and intense single malt offers up mature oak with subtleties of cinnamon, vanilla and dried fruit.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eTHE QUEST COLLECTION\u003c\/h4\u003e\n\u003cp\u003eEach single malt within the range is an exploration of flavour and texture, from vibrant and fresh through to rich and intense, concluding with a whisky that signifies the essence of The Macallan. The Macallan Enigma represents the pinnacle of the Quest Collection journey in this rich and intense whisky.\u003c\/p\u003e\n\u003cp\u003eThe Macallan Enigma is the pinnacle of the journey, created closest to the heart of The Macallan. Aged in exceptional sherry seasoned oak casks from one cooperage in Jerez de la Frontera, Spain, this is a whisky that signifies the essence of The Macallan.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : Mature oak opens to reveal dried fruits, vanilla, sweet pears and cinnamon\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePalate : Dried fruits and wood spices coat the palate. Ginger, cinnamon and oak give depth\u003c\/p\u003e\n\u003cp\u003eFinish : Full length. Long, lingering, memorable\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eAT THE EDGE OF ANOTHER DISCOVERY\u003c\/h3\u003e\n\u003cdiv\u003ePerfectly capturing the ultimate sherry richness, the Enigma single malt is characterised by full, lingering flavours of dried fruits, rich cinnamon and intensely smooth wood spice; heightening anticipation in our never-ending quest for perfection.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003ePortraying the cross-section of an oak-tree. The Macallan Enigma depicts the heart of The Macallan, revealing a new journey and an undiscovered world once again.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMarks of Distinction\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eFROM THE CASK\u003c\/h3\u003e\n\u003cdiv\u003eEvery 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. It is an expression of our enduring desire to go beyond ordinary, to seek out the extraordinary, and create peerless single malts.\u003cbr\u003e\u003cbr\u003eOur reputation for the extraordinary is characterised by the exceptional oak casks for which The Macallan is renowned. 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. It is the oak that makes the greatest contribution to the quality, natural colour and distinctive aromas and flavours at the heart of this single malt whisky.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eOnce filled, the maturing spirit remains undisturbed in the same casks for the necessary number of years it needs to be worthy of its destined Macallan expression. It is these oak casks that make the greatest contribution to the quality, natural colour and distinctive aromas and flavours which lie at the heart of The Macallan single malt.\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan \u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e44.9% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003cem\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782803714386,"sku":"5010314305130","price":339.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3969056368_39cf4f58-4224-42ab-af10-6cea6bbb5fcd.jpg?v=1771919978"},{"product_id":"macallan-estate-speyside-single-malt-scotch-whisky-2019-70cl","title":"Macallan Estate Limited Edition Speyside Single Malt Scotch Whisky (2019) 70cl","description":"\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Estate Limited Edition Speyside Single Malt Scotch Whisky (2019) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Macallan Estate is the Whisky Maker’s tribute to our heritage and home. It is an extremely special new single malt containing rare spirit from a proportion of the barley grown at Easter Elchies estate, which is distilled just once a year over the course of a single week. Created by Whisky Maker Sarah Burgess, The Macallan Estate is a celebration of the single malt’s peerless provenance and heritage.\u003c\/p\u003e\n\u003cp\u003eThe 485-acre Easter Elchies estate is set within the legendary Speyside region of Scotland, where The Macallan has been creating extraordinary single malts since 1824. Its carefully tended barley fields are located on the banks of the River Spey, overlooked by The Macallan’s new award-winning distillery. The Macallan Estate is presented in a striking gift pack featuring a hand cut slate panel representative of the Scottish landscape of our home. Inside, aerial photography showcases the estate’s impressive barley fields on the banks of the beautiful River Spey.\u003c\/p\u003e\n\u003cp\u003eThe Macallan Estate delivers a subtle hint of citrus which balances the traditional sherried richness, resulting in a complex single malt with an extraordinarily long finish. Estate offers a unique opportunity to experience rare spirit made from our precious estate-grown barley and honours the birthplace of every bottle of The Macallan.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis 2019 release celebrates the heritage of the Macallan estate and uses their own grown barley usually reserved for some of their more exclusive variants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose : Warm, comforting and homely notes of cinnamon. Wood spice and orange oil, opening into dried fruits with a sweet lemon, banana and caramel.\u003c\/p\u003e\n\u003cp\u003ePalate : Soft and warming with wood spice, opening into a dry oak flavour spiked with candied raisin and fresh fig. Moving into a sweet fresh orange and delicate fresh citrus.\u003c\/p\u003e\n\u003cp\u003eFinish : A sweet citrus twist.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782816461138,"sku":"MACESTATE","price":359.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3960276584_cc4817eb-7e57-458b-a740-3cf32642bcd1.jpg?v=1771919990"},{"product_id":"macallan-gold-double-cask-speyside-single-malt-scotch-whisky-70cl","title":"Macallan Gold Double Cask Speyside Single Malt Scotch Whisky 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Gold Double Cask Speyside Single Malt Scotch Whisky 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Macallan Double Cask Gold forms part of our Double Cask range which marries the classic Macallan style and the unmistakable sweetness of American oak. Light citrus notes and boiled sweets that dominate the palate before giving way to cinnamon, ginger and toasted apples.\u003c\/p\u003e\n\u003cdiv\u003eAn intriguing single malt that celebrates the coming together of two styles, Double Cask Gold reflects a perfect harmony of flavours and natural colour. The perfect partnership of American and European Oloroso sherry seasoned oak casks creates this burnished gold whisky with a distinctive character, that leads with American oak style before giving way to classic Macallan flavours.\u003cbr\u003e\u003cbr\u003ePreviously known as The Macallan Gold (part of The 1824 Series), The Macallan Double Cask Gold offers the same unique whisky with a new name, new bottle and bold new packaging.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eFROM THE CASK\u003c\/h3\u003e\n\u003cdiv\u003eEvery 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. It is an expression of our enduring desire to go beyond ordinary, to seek out the extraordinary, and create peerless single malts.\u003cbr\u003e\u003cbr\u003eOur reputation for the extraordinary is characterised by the exceptional oak casks for which The Macallan is renowned. 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. It is the oak that makes the greatest contribution to the quality, natural colour and distinctive aromas and flavours at the heart of this single malt whisky.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eOnce filled, the maturing spirit remains undisturbed in the same casks for the necessary number of years it needs to be worthy of its destined Macallan expression. It is these oak casks that make the greatest contribution to the quality, natural colour and distinctive aromas and flavours which lie at the heart of The Macallan single malt.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : Creamy butterscotch with a hint of toffee apple, candied orange, vanilla custard and newly felled oak.\u003c\/p\u003e\n\u003cp\u003ePalate : Deliciously honeyed, wood spices and citrus, balanced with raisins and caramel.\u003c\/p\u003e\n\u003cp\u003eFinish : Oak lingers, warm, sweet and drying.\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan \u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003cp\u003e40%\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782847689042,"sku":"5010314100100","price":119.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3966339591_a5918197-1919-44da-b570-955a4d57abc8.jpg?v=1771920015"},{"product_id":"macallan-guardian-oak-harmony-collection-travel-retail-exclusive-2025-70cl","title":"Macallan Guardian Oak Harmony Collection Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2025) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Guardian Oak Harmony Collection Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2025) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe fourth release in the Harmony Collection has been created in collaboration with Cirque du Soleil to tell our oak story in an imaginative, visual and innovative way.\u003c\/p\u003e\n\u003cdiv\u003eThe whisky, a travel exclusive created by The Macallan Whisky Mastery Team, is matured in a combination of first fill sherry seasoned European oak casks and refill sherry casks.\u003c\/div\u003e\n\u003cdiv\u003eThese have been carefully selected to deliver the classic European oak flavours of dried fruits and sweet spices, naturally derived from the cask during maturation, with a long and rich oak finish.\u003c\/div\u003e\n\u003cdiv\u003eThis release will be available from The Macallan Global Boutiques, in key airports and selected duty free locations around the world from January 2025. There will be limited availability worldwide.\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eIn Harmony with Nature\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTwo brands dedicated to constant innovation, this collaboration is inspired by a shared respect for creativity and reverence for the natural world.\u003c\/p\u003e\n\u003cp\u003eFor this release, we focus on our own area of expertise and mastery which is represented by oak. Oak runs through every facet of The Macallan and our exceptional sherry seasoned oak casks are the single greatest contributor to the outstanding quality, distinctive aromas and flavours of our whisky.\u003c\/p\u003e\n\u003cp\u003eThe Macallan continuously draws inspiration from nature. The Harmony Collection, Guardian Oak is a reminder of the importance of both the connection with our natural environment and of preserving it.\u003c\/p\u003e\n\u003cdiv\u003eThis latest Harmony release reflects the influence of sherry seasoned oak casks to our whisky mastery. Over time, our new make spirit matures in the cask to create a liquid that is reflective of our deep connection with nature, drawing both natural colour and flavour from its interaction with the oak wood.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eFrom the Cirque du Soleil SPIRIT Experience, two key characters will each bring to life the oak story.\u003c\/div\u003e\n\u003cdiv\u003eThe beautiful illustration features a human figure, Davonna, intricately intertwined within the branches of a European oak tree. This design emphasizes the importance of the connection between the natural world and human experience. It conveys the life and wonder that bloom when humans are “In Harmony with nature.”\u003c\/div\u003e\n\u003cdiv\u003eThe design also incorporates thistles, representing Scotland and the resilience of nature. They also symbolise Scottish rich natural heritage. The human representation links to Cirque du Soleil human performance and potential.\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTASTING NOTES\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Rich dried fruits of dates, figs and raisins mingle with orange peel, dark chocolate and hints of warming nutmeg.\u003c\/p\u003e\n\u003cp\u003ePalate: Sticky ginger syrup sweetness and a burst of orange lead to opulent glazed dates, cherries and plump sultanas alongside rich oak and sweet spices\u003c\/p\u003e\n\u003cp\u003eFinish: Long and rich with oak and star anise.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e44.2% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782861943122,"sku":"5010314313708","price":289.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4789219899_7cd5620e-a2ae-4c6e-ae1f-c41a9fd090c3.jpg?v=1771920029"},{"product_id":"macallan-lumina-quest-collection-travel-retail-exclusive-speyside-single-malt-scotch-whisky-2017-70cl","title":"Macallan Lumina Quest Collection Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2017) 70cl","description":"\u003cp\u003e\u003cspan style=\"font-size: 24px;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Lumina Quest Collection Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2017) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe second release of the Quest Collection\u003c\/p\u003e\n\u003cp\u003eEach single malt within the range is an exploration of flavour and texture, from vibrant and fresh through to rich and intense, concluding with a whisky that signifies the essence of The Macallan. The Macallan Lumina represents the direction of the Quest Collection journey in this warm and smooth whisky.\u003c\/p\u003e\n\u003cp\u003eA bold, zesty whisky with notes of creamy vanilla, wood spice and ginger.\u003c\/p\u003e\n\u003cp\u003eThe Macallan Lumina embraces the direction of the journey where old and new worlds combine over 15,000 miles to find three exact casks types.\u003c\/p\u003e\n\u003cp\u003eEuropean and American sherry seasoned oak casks are combined with hogsheads casks to create a spirit that is grounded in the old world, but inspired by the new.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003eCitrus fruits, open softly. Apple and pear lead to lemon zest, toffee and oak\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eWood spices and ginger soften to fresh apples, sweet vanilla and soft oak tones\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eGood length. Warming fruit and spices. Soft and dry.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan \u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m\u003c\/p\u003e\n\u003cp\u003e41.3% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782885601618,"sku":"5010314305116","price":145.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3966316982_57a6c537-911f-4823-b2af-acd66fef5833.jpg?v=1771920058"},{"product_id":"macallan-m-decanter-2020-release-mmxx-retail-travel-exclusive-70cl","title":"Macallan M Decanter 2020 Release MMXX Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2020) 70cl","description":"\u003ch2\u003eMacallan M Decanter 2020 Release MMXX Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2020) 70cl\u003c\/h2\u003e\n\u003cp\u003eA beast of a whisky and a heavy one at that. Part of the 1824 Series alongside the Lalique No.5, Oscuro and Reflexion. A beautiful collectors item and a historic epic release from Macallan.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003eDate, fig, ginger nutmeg, baked apple, butter pastry, aniseed, and fudge. Antique oak, fresh tobacco and light nuttiness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eGinger and nutmeg dance over the tongue before giving way to a medley of sticky date, baked apple, orange oil and dark chocolate. Vanilla fudge and a rich oak flavour come through fleetingly before the wood spices return with a hint of coconut.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eRich warming wood spices in a long-lasting ginger and raisin finish\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan\u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m\u003c\/p\u003e\n\u003cp\u003e44.5% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782902673746,"sku":"MACMDECANTER2020","price":4600.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3997872537_a27931da-c177-4873-9c66-dbd7193f7e4f.jpg?v=1771920070"},{"product_id":"macallan-no-6-lalique-limited-edition-speyside-single-malt-scotch-whisky-70cl","title":"Macallan No.6 Lalique Limited Edition Speyside Single Malt Scotch Whisky 70cl","description":"\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan No.6 Lalique Limited Edition Speyside Single Malt Scotch Whisky 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Macallan No.6\u003c\/p\u003e\n\u003cp\u003eSIX FACETS, ONE COOPERAGE\u003c\/p\u003e\n\u003cp\u003eNo. 6 brings together the art of whisky making with Lalique exquisite craftsmanship to create a stunning whisky encased in the finest crystal decanter. This rich, complex single malt takes its unique natural colour and character from first fill sherry seasoned oak casks from Spain, handcrafted by the master craftsmen of Jerez de la Frontera, the home of sherry.\u003c\/p\u003e\n\u003cp\u003eThe casks are taken from a single cooperage in order to ensure the infinite quality and character at the heart of this rich single malt. The cooperage exclusively creates Spanish oak casks which, once seasoned with sherry, create the unique flavour of this exquisite whisky. Rich in spice and dried fruit with a layer of heady orange groves, this is an enticing, dark, whisky that delivers classic Macallan character.\u003c\/p\u003e\n\u003cp\u003eForming part of the 1824 Master Series the Macallan No 6 not only has beautiful packaging but the bottle is genuine Lalique Crystal Decanter.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003eNose : Raisin, dates and figs dominate whilst sultana and toffee apples add texture and depth. The weight of flavour from the raisins is dark and rich with great viscosity. Dry ginger and soft cinnamon hint at the edges the edges. Dark chocolate is majestic, vanilla sweetness lingers in the background.\u003c\/p\u003e\n\u003cp\u003ePalate : Heavy and sumptuous. A rich fruit cake of raisin, dates and figs, apples, sultanas, orange then ginger, nutmeg, cinnamon and hints of clove. Oak notes are like velvet, soft and chic.\u003c\/p\u003e\n\u003cp\u003eFinish : Silky smooth with a long and full finish.\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan\u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e43% ABV\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782913421650,"sku":"5010314301743","price":3699.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3960262932_2d577c69-b93a-4b1d-9531-5b1878c15e05.jpg?v=1771920082"},{"product_id":"macallan-oscuro-leather-box-2010-70cl","title":"Macallan Oscuro Leather Box (2010) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Oscuro Leather Box (2010) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Macallan Oscuro came from oak barrels in which dry Oloroso sherry was previously stored. An extraordinarily high proportion of these are “first fill casks”, i.e. barrels that are filled with whisky for the first time. This gives the whisky a rich, deep color and an intense aroma. This Macallan Oscuro was bottled in 2010 at a strength of 46.5%.\u003c\/p\u003e\u003cp\u003eThe Macallan distillery was founded in 1824 by Alexander Reid, a barley farmer and school teacher. Now owned by the Edrington Group, The Macallan prides itself on its Six Pillars, which include its curiously small stills, very narrow 'cut' of new make spirit and exceptional cask management. It is the most sought after whisky for collectors, regularly setting records at auctions all round the world.\u003c\/p\u003e\u003cp\u003eA new £140 million subterranean distillery and visitor centre on the Easter Elchies estate was opened to the public in the summer of 2018 and has since won several awards for its architectural quality; with its exciting features including glass walls of vintage whiskies, a circular pod of copper pot stills, and a Boutique reflecting those in Dubai and Heathrow airports.\u003c\/p\u003e\u003cp\u003ePart of the 1824 range, a beautiful, extremely limited edition Macallan released for travel retail, Oscuro is made with whisky from 1987 and 1997 and is sherried and incredibly rich.\u003c\/p\u003e\u003cdiv\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTasting notes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eNose:\u003c\/strong\u003e Nice combination of vanilla, very sweet spices, cinnamon, vanilla, black fruits, grapes, cooked oranges, some sherry with dust and almond caramel sweet. A hint of toffee and chocolate.\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e Sweet, a bit of rum, it's sweet, vanilla, wood chips, honey, well integrated malt and a riot of candied fruit and chocolate pieces with a slight trail of smoke back.\u003cbr\u003e\n\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Very long and complex, delicately sweet, some chocolate. Spicy and fleeting, delicate with toffee and chocolate. long and subtle.\u003c\/div\u003e\u003cp\u003e*Note - Small cracks to interior white section where the bottle top rests. Not affecting integrity although reflected in the price. Photo available upon request\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp\u003e46.5% ABV\u003c\/p\u003e\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782927151442,"sku":"5010314086909","price":1699.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4121246856_2ebdb900-d10d-48db-a8fa-1f189d010593.jpg?v=1771920095"},{"product_id":"macallan-oscuro-travel-retail-exclusive-70cl-1987-1997-whisky","title":"Macallan Oscuro Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2022) 70cl","description":"\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Oscuro Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2022) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis whisky's sherry seasoned heritage and luscious richness is the inspiration for its name, meaning ‘dark’ in Spanish.\u003cbr\u003eMade from whisky distilled in 1987 and 1997. the age whilst not stated is technically between 25 and 30 years old approx. \u003cbr\u003eOne of the most sought after and beautifully presented whiskies of our time.\u003c\/p\u003e\n\u003cp\u003eThe Macallan Oscuro is drawn exclusively from oak casks seasoned with Oloroso Sherry. An exceptionally high proportion of these are first fill, which endow the whisky with a rich, deep colour and intense flavour.\u003c\/p\u003e\n\u003cp\u003eWhen the casks are at the peak of maturation, the whisky is gently reduced to 46.5% alcohol by volume with natural spring water drawn from boreholes deep under The Macallan Estate. It is then matured in slumbering casks for at least six months, allowing the flavours to ‘marry’ and harmonise. It undergoes no further strength reduction and is non-chill filtered at ambient room temperature before being bottled for your enjoyment.\u003c\/p\u003e\n\u003cp\u003eEvery 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. It is an expression of our enduring desire to go beyond ordinary, to seek out the extraordinary, and create peerless single malts.\u003c\/p\u003e\n\u003cp\u003eOur reputation for the extraordinary is characterised by the exceptional oak casks for which The Macallan is renowned. 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. It is the oak that makes the greatest contribution to the quality, natural colour and distinctive aromas and flavours at the heart of this single malt whisky.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : Ripened woodland fruits, dark chocolate, orange, creamy vanilla.\u003c\/p\u003e\n\u003cp\u003ePalate : Delicate fruits, rich sweetness and spice. Dried figs, ripe oranges and a hint of crisp apples.\u003c\/p\u003e\n\u003cp\u003eFinish : Full and lingering with a hint or warming wood smoke.\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan \u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m\u003c\/p\u003e\n\u003cp\u003eABV: 46.5%\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782933573970,"sku":"MACOSCURO","price":1150.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3988182087_0e841316-71fb-42d7-b17f-59d9359fa891.jpg?v=1771920108"},{"product_id":"macallan-rare-cask-2019-release-batch-1-70cl-empty-bottle-box","title":"Macallan Rare Cask 2019 Release Batch 1 70cl *EMPTY BOTTLE \u0026 BOX*","description":"\u003cp\u003eDiscover the premium quality of Macallan Rare Cask 2019 Release Batch 1 70cl *EMPTY BOTTLE \u0026amp; BOX*.\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782944747858,"sku":"17","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4603377378.jpg?v=1771920121"},{"product_id":"macallan-rare-cask-2021-release-speyside-single-malt-whisky-70cl","title":"Macallan Rare Cask 2021 Release Speyside Single Malt Whisky 70cl","description":"\u003cp\u003eDiscover the premium quality of Macallan Rare Cask 2021 Release Speyside Single Malt Whisky. \u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003eSoft notes of vanilla with rich raisin, followed by a sweet fusion of fresh apple, lemon and orange\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eAn intense sweet raisin dominates before giving way to vanilla and dark chocolate, with layers of light citrus zest\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eFinish : \u003cspan\u003eLong, rich and velvety\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan \u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m\u003c\/p\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl \u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782948745554,"sku":"5022070000000","price":335.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4687280773.jpg?v=1771920132"},{"product_id":"macallan-rare-cask-2022-release-70cl","title":"Macallan Rare Cask 2022 Release 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Rare Cask 2022 Release 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRare Cask is created from oak casks which exhibit an intense sweet raisin note coupled with an incredibly rich, smooth complexity. These hand-selected casks are a rare and special discovery.\u003c\/p\u003e\n\u003ch3\u003eIN SEARCH OF THE SINGULAR\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eEvery cask of exceptional single malt whisky maturing at The Macallan Estate has its own personality, with little nuances which make them unique. From time to time our whisky makers come across casks maturing in warehouses which stand out from the others in a very particular way.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eThese rare casks have a 100% natural deep ruby mahogany colour, an intense sweet raisin note and a rich velvety mouthfeel.\u003c\/p\u003e\n\u003ch3\u003eRARE CASK AND NICOLA BENEDETTI\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eWe worked with acclaimed violinist Nicola Benedetti on Rare Cask, 2022 Release. Drawing on creativity and mastery, she reflects on the flavour notes of this special release:\u003c\/p\u003e\n\u003cp\u003e“There is a point where all the elements of a work of art come together and overwhelm your senses. I can appreciate the aromas of spice, raisin and the slightly nutty flavour. I have always had a sensitive reaction to scents, just like the playing of a note or unveiling of a chord.\u003c\/p\u003e\n\u003cp\u003eThe smell of oak transports me back home to long weekend walks through the Auchinleck fields and glens near my Scottish hometown, Ayrshire. It has a feel to it that can only be experienced in Scotland.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : Soft notes of vanilla with rich raisin, followed by a sweet fusion of fresh apple, lemon and orange\u003c\/p\u003e\n\u003cp\u003ePalate : An intense sweet raisin dominates before giving way to vanilla and dark chocolate, with layers of light citrus zest\u003c\/p\u003e\n\u003cp\u003eFinish : Long, rich and velvety\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan \u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782959788370,"sku":"5010314301712","price":345.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3988214001_333f9336-833b-455b-8e18-fc862d15e7f2.jpg?v=1771920145"},{"product_id":"macallan-rich-cacao-the-harmony-collection-travel-retail-exclusive-70cl","title":"Macallan Rich Cacao (The Harmony Collection) Travel Retail Exclusive 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Rich Cacao (The Harmony Collection) Travel Retail Exclusive 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Macallan distillery was founded in 1824 by Alexander Reid, a barley farmer and school teacher. Now owned by the Edrington Group, The Macallan prides itself on its Six Pillars, which include its curiously small stills, very narrow 'cut' of new make spirit and exceptional cask management. It is the most sought after whisky for collectors, regularly setting records at auctions all round the world.\u003c\/p\u003e\n\u003cp\u003eA new £140 million subterranean distillery and visitor centre on the Easter Elchies estate was opened to the public in the summer of 2018 and has since won several awards for its architectural quality; with its exciting features including glass walls of vintage whiskies, a circular pod of copper pot stills, and a Boutique reflecting those in Dubai and Heathrow airports.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Harmony Collection: Rich Cacao\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIntroduced in 2021, The Harmony Collection from Macallan is an exploration into the world of sustainable packaging, in an effort coexist \u003cem\u003eharmoniously\u003c\/em\u003e with the environment. We’ll assume that some importance was placed upon the whisky as well, as this first edition represents yet another collaboration with chef Jordi Roca, of El Cellar De Can Roca. Whisky Maker Polly Logan had the job of traveling to the restaurant and experiencing the chocolate making process that has inspired the Rich Cacao release. Nice work if you can get it.\u003c\/p\u003e\n\u003cp\u003eCask Type: Sherry Seasoned Oak\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003eChocolate fondant, honey, oak, zesty lime and ginger\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eDark chocolate, honey, dates, vanilla and cinnamon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eLong with rich chocolate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e44% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52782992785746,"sku":"5010314311278","price":209.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4379269602_9987290d-f55b-457e-a663-7256b91a60f6.jpg?v=1771920195"},{"product_id":"macallan-river-spey-home-collection-2024-70cl-with-prints","title":"Macallan River Spey Home Collection with Giclee Prints Speyside Single Malt Scotch Whisky (2024) 70cl","description":"\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eMacallan River Spey Home Collection with Giclee Prints Speyside Single Malt Scotch Whisky (2024) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cdiv\u003eMacallan’s second Home Collection single malt, River Spey, was inspired by the namesake river that flows through the heart of the distillery’s Easter Elchies estate in Speyside. The River Spey has always had importance to Macallan; distillery founder Alexander Reid established the distillery on a 1.5-mile stretch of the River Spey in 1824.\u003c\/div\u003e\n\u003cp\u003eThe second release in The Macallan Home Collection is a tribute to our extraordinary Estate, inspired by the natural beauty of The Macallan's birthplace and the River Spey.\u003cbr\u003e\u003cbr\u003eThe stunning painting on the front of the pack is the work of photo-realist artist Michelle Lucking, and captures the River Spey in its majestic winter beauty. The Spey, which flows gently through our Estate, is an enduring source of inspiration and an essential part of our whisky-making process. We are proud custodians of our 1.5-mile stretch of the river, protecting its waters and the wildlife around it.\u003c\/p\u003e\n\u003cp\u003eMichelle works with her fingers to bring her subjects, most often water, to life. She has used natural pigmented pastels to create a collection of six original pastel paintings of the River Spey, three of which are included in the art folio. The colours she has chosen echo the earthy hues of umber, russet and gold found within our whiskies.\u003c\/p\u003e\n\u003cdiv\u003eThe new whisky is aged in a combination of sherry casks made from both European and American oak, as well as re-fill bourbon casks.\u003c\/div\u003e\n\u003cdiv\u003eMacallan unveiled the first whisky in its Home Collection, The Distillery, last April, in celebration of its new distillery on the Easter Elchies estate in Speyside. Macallan has collaborated with many artists over the years, for special bottlings like the Home Collection or Anecdotes of Ages Collection and art festivals like Miami’s Art Basel, where it unveiled its M Collection in 2022.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cdiv\u003eNose :\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eRich raisin and sultana, cinnamon, apple, pear, sweet oak, treacle sponge \u0026amp; vanilla\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePalate :\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSultana, rich velvety butterscotch, toasted oak, chocolate \u0026amp; nutmeg with a hint of anise\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFinish :\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMedium finish with toasted oak and spice\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003cp\u003e44.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52783008055634,"sku":"MACRSPPRINTS","price":649.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4302942102.jpg?v=1771920221"},{"product_id":"macallan-sienna-2013-70cl","title":"Macallan Sienna Speyside Single Malt Scotch Whisky (2013) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Sienna (2013) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe second-darkest whisky in Macallan’s 1824 Series, comprising of naturally coloured whiskies selected by hue and flavour. This has been matured in sherry casks and balances rich dried-fruit sweetness with some lighter, spicier notes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMatured in Sherry Casks from Jerez. Macallan is always naturally coloured \u0026amp; non chill.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eNose : Noticeably bigger than Gold and Amber, orange peel, vanilla sugar and hot cross buns.\u003c\/p\u003e\n\u003cp\u003ePalate : Raisins and dried apricots, ripe greengages, frozen currants.\u003c\/p\u003e\n\u003cp\u003eFinish : Fruity and slightly spiced with a touch of anise.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Macallan\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52783015854418,"sku":"5010314101206","price":425.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4220570559_439b5b55-690e-405a-9846-24c006e0047d.jpg?v=1771920233"},{"product_id":"macallan-speymalt-20-year-old-2003-gordon-macphail-2023-70cl","title":"Macallan Speymalt 20 Year Old 2003 Gordon \u0026 Macphail (2023) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Speymalt 20 Year Old 2003 Gordon \u0026amp; Mcphail (2023) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNOW OUT OF STOCK EVERYWHERE ELSE - Limited Run Bottling\u003cbr\u003eMacallan but not at Macallan price. Amazing value whisky for something so old and so strong!\u003c\/p\u003e\n\u003cp\u003eThe Speymalt from Macallan Distillery range includes a series of exceptional Single Malts, each matured in the highest quality casks selected by Gordon \u0026amp; Macphail. Established in 1824 and situated overlooking the fishing beats on the River Spey, the Macallan Distillery produces a wonderful spirit which is then carefully matured in oak casks ordered specifically for the 'Speymalt from Macallan Distillery' range. This bottling was distilled in 2003 and bottled in 2023 at a fantastic 59.1% ABV\u003c\/p\u003e\n\u003cp\u003eSingle cask first fill sherry hogshead #13603613 bottled 2023 by Gordon \u0026amp; MacPhail for the Speymalt series. Exclusive to the United Kingdom market. 298 bottles.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003esweet and spicy, intense sherry, dark fruit, plums, raisins, spices, dark chocolate, tobacco, furniture polish, oak\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eclear sherry influence, wild fruits, nutty notes, dark chocolate, spicy notes, bitter oak\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003etart and spicy, dark dried fruits, espresso, lots of dark chocolate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e59.1% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52783025094994,"sku":"5020613095601","price":349.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4100859534_32285f97-973d-443a-b535-1d820825e834.jpg?v=1771920245"},{"product_id":"macallan-terra-quest-collection-travel-retail-exclusive-speyside-single-malt-scotch-whisky-2017-70cl","title":"Macallan Terra Quest Collection Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2017) 70cl","description":"\u003cp\u003e\u003cspan style=\"font-size: 24px;\"\u003e\u003cstrong\u003eMacallan Terra Quest Collection Travel Retail Exclusive Speyside Single Malt Scotch Whisky (2017) 70cl\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA delicious single malt whisky from Macallan’s Quest Collection, Terra is a complex whisky with a distinctive flavour of toffee, dried fruits and rich, woody spices. Aged exclusively in first-fill sherry casks, Terra has a golden amber colour, and aromas of dried fruits, citrusy lemon and toffee. The palate brings flavours of ripening apple and ginger, and finishes with sweet dried fruits and woody spices.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Macallan Terra tells the story of discovery through a complex, yet balanced single malt, aged in exclusively selected first fill sherry-seasoned oak casks, whose journey spans 10,000 miles.\u003c\/p\u003e\n\u003cp\u003eMatured exclusively in first-fill European and American oak casks sourced from two of the most distinguished family cooperages, The Macallan Terra honours the very best of sherry-seasoned oak from both continents.\u003c\/p\u003e\n\u003cp\u003eCelebrating the wonders of spirit maturation, this is a whisky with a distinctive character of toffee, sweet dried fruit and rich wood spices.\u003c\/p\u003e\n\u003cp\u003eDisplaying the bark of the oak tree, The Macallan Terra marks the discovery of the journey, grounded in a defining moment.\u003c\/p\u003e\n\u003cdiv\u003eMacallan Terra is a unique single malt whiskey that showcases the authentic essence of the Scottish Highlands. This remarkable release is created using carefully selected sherry-seasoned oak casks, giving the whiskey its distinctive flavor and deep colour.\u003c\/div\u003e\n\u003cdiv\u003eThe aroma of Macallan Terra is inviting with notes of dried fruit, orange peel and a touch of spice. When you take the first sip, your taste buds will be treated to complex flavours of dried fruit, dark chocolate and spices such as cinnamon and ginger. This mixture of sweetness and spice creates a balanced and harmonious taste experience.\u003c\/div\u003e\n\u003cdiv\u003eThe whiskey has a rich and silky consistency that glides elegantly across the palate and leaves a long and pleasant aftertaste. Macallan Terra is a masterpiece of quality and craftsmanship, created to be enjoyed and appreciated.\u003c\/div\u003e\n\u003cdiv\u003eWhether you are a whiskey connoisseur or new to the whiskey journey, Macallan Terra will impress you with its rich flavor profile and sophisticated character. Let yourself be enchanted by this exceptional single malt whiskey and experience true Scottish craftsmanship in every drop.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cdiv\u003eNose : \u003cspan\u003eDried fruits are tempered by lemon zest, toffee and light ginger. Aged oak rises.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePalate : \u003cspan\u003eSweet dried fruits, subtle tones of ripening apple. Heavy and fresh on the palate\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFinish : \u003cspan\u003eMedium length. Dried fruit and wood spices\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eAbout Macallan \u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e43.8 ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52783030305106,"sku":"5010314305123","price":209.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/MacallanTerra1.jpg?v=1780341800"},{"product_id":"macallan-the-archival-series-folio-2-70cl","title":"Macallan The Archival Series Folio 2 Speyside Single Malt Scotch Whisky 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan The Archival Series Folio 2 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe second release in Macallan's Archival Series, once again featuring a retro-styled bottled of Macallan single malt alongside a folio-shaped presentation box containing a book and a USB stick, in celebration of the distillery's 1980s and 1990s advertisements. A rare and collectible piece.\u003c\/p\u003e\u003cp\u003eThis was a limited release from Macallan in 2017, only available at the distillery. Distillery staff confirmed the liquid is 12 years old, aged in sherry casks and limited to 2,000 bottles. Although none of this information is stated on the packaging.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe second image in a series of whiskeys that recreate Macallan's old advertising styles, the image on the front is a watercolor painting by artist Sara Midda, whose works are synonymous with Macallan of the 1990s and early 2000s.\u003c\/p\u003e\u003cp\u003ePackaged with a book and presented in a beautifully designed book-shaped tin box.\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device. \u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp\u003e43% ABV\u003c\/p\u003e\u003cp\u003e70cl\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThis product is not to be purchased by anyone under the age of 18 or drinking age in their country.\u003cbr\u003e\u003c\/em\u003e\u003cem\u003eWe reserve the right to ask for your identification should it be necessary to do so.\u003c\/em\u003e\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52783031746898,"sku":"5010314302757","price":7990.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4284792122_27625389-9dc3-46be-bb2f-07655ef95759.jpg?v=1771920275"},{"product_id":"macallan-the-archival-series-folio-5-70cl","title":"Macallan The Archival Series Folio 5 Speyside Single Malt Scotch Whisky 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Folio 5 (The Archival Series) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe fifth release from The Macallan Archival Series, an iconic series that celebrates the classic advertising campaigns of the 1970s, 80s and 90s.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003ch1\u003e\u003cspan style=\"font-size: 18px;\"\u003eFOLIO 5\u003c\/span\u003e\u003c\/h1\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe Luggy Bonnet: a tale of missed opportunity and the need to \"keep this knot firmly tied\".\u003c\/p\u003e\n\u003cp\u003eThe Macallan Folio 5 commemorates an advert featuring the tale of a “Luggy Bonnet” with the words “Keep this knot firmly tied”. The sketched image recollects a scene of acquaintances at the end of a day on Speyside when one sportsman talks of a so-called “disaster”, missing the opportunity of a dram of The Macallan from the \"Laird\" as a result of his hat covering his ears.\u003c\/p\u003e\n\u003cp\u003eThe allure of this captivating Single Malt whisky features a rich aroma of dates and fresh figs that make way to sweet raisin, mingled with a warming ginger and wood spice. The whisky is inspired by the iconic advert and brings this memorable campaign to life once again.\u003c\/p\u003e\n\u003cp\u003eIt may be hard to imagine today, but for much of the 20th century, Macallan was primarily a constituent malt in blends. It was not until the 1980s downturn in the market that the distillery decided to focus on its single malt brand. Fortuitously, this coincided with the crest of a wave of enthusiasm for the high quality releases that the distillery had licensed to Campbell, Hope \u0026amp; King and Gordon \u0026amp; MacPhail in the 1960s and 1970s. These remain some of the most collectible on the market. While global single malt sales volume is still lead by Speyside neighbours, Glenfiddich and Glenlivet, Macallan is easily the most sought after. So much so in fact, that they had to open a brand new distillery in 2018, a subterranean architectural masterpiece within the Easter Elchies estate, boasting 36 copper pot stills.\u003c\/p\u003e\n\u003cp\u003eThe 2020 and fifth edition of this limited release from Macallan.\u003c\/p\u003e\n\u003cp\u003eFolio 5 features an advertisement depicting a deerstalker cap or \"Luggy Bonnet\". The wearer is urged to keep the knot tightly fastened securing the earflaps in incase you were to miss an offer of a dram of Macallan.\u003c\/p\u003e\n\u003cp\u003eDue to Macallan's popularity, the advertisement was considered a waste of time on British soil. As with the previous Folio releases, the bottle is presented with a book inside an elegant book-shaped tin box.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003eNose : Light and youthful, Fresh aromas of apples and pears mingled with richer scents of dates, figs, and wood spice\u003c\/p\u003e\n\u003cp\u003ePalate : Fresh, lively sensation with yellow fruits, Oily texture revealing classic Macallan traits\u003c\/p\u003e\n\u003cp\u003eFinish : Sherried spice highlights, Subtle black pepper undertones\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 20px;\"\u003eAbout Macallan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52783038660946,"sku":"5010314308940","price":1495.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4054128673_15d3d057-963a-4b13-8e94-de663b9df5e7.jpg?v=1771920287"},{"product_id":"macallan-the-archival-series-folio-6-speyside-single-malt-scotch-whisky-2020-70cl","title":"Macallan The Archival Series Folio 6 Speyside Single Malt Scotch Whisky (2020) 70cl","description":"\u003ch2\u003e\n\u003cspan style=\"font-size: 28px;\"\u003eMacallan The Archival Series Folio 6 Speyside Single Malt Scotch Whisky (2020) 70cl\u003c\/span\u003e\u003cspan style=\"font-size: 28px;\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003eA collectible bottling from The Macallan and its Archival Series, which showcases the advertising of Macallan whisky of years gone by. This one right here is Folio 6, which comes in a presentation tin shaped like a big ol' book.\u003c\/p\u003e\n\u003cp\u003eThe sixth release from The Macallan Archival Series, an iconic series created to commemorate our legendary print, press and advertising campaigns of the 1970s, 1980s and 1990s.\u003c\/p\u003e\n\u003ch3\u003eTHE CHAIRMAN\u003c\/h3\u003e\n\u003cdiv\u003eThe sixth release in The Macallan Archival Series, Folio 6 celebrates a wonderfully witty advert, which cleverly featured ‘The Chairman’ as a Scotsman dancing the Highland fling over a pen and brush, the symbols of the advertising team of Holmes and Salaman.\u003cbr\u003e\u003cbr\u003eAt the time, The Macallan Chairman was Allan Shiach, who as a writer himself, was known to suggest the occasional idea to the brand’s creative team. Naturally, the two admen tended to bridle a little at these suggestions from above – but of course when it was The Macallan Chairman they could hardly demur.\u003cbr\u003e\u003cbr\u003eBrows were furrowed. Misgivings were muttered. But the admen stuck to the creative task, and ultimately chose to feature the Chairman himself in their response to the gauntlet he had thrown down. The resulting campaign remains one of the brand’s most memorable, and to many, the most amusing.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: 20px;\"\u003eTasting Notes \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 20px;\"\u003eNose : \u003c\/span\u003e\u003cspan style=\"font-size: 20px;\"\u003eOrange and ginger followed by poached pear and vanilla with cinnamon and nutmeg, fresh oak with a hint of chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003ePalate : \u003c\/span\u003e\u003cspan style=\"font-size: 20px;\"\u003eOrange and sultana with ginger leading to soft milk chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003eFinish : \u003c\/span\u003e\u003cspan style=\"font-size: 20px;\"\u003eGinger warmth and long.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Macallan \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003eABV: \u003c\/span\u003e\u003cspan style=\"font-size: 20px;\"\u003e43%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e70cl\u003c\/strong\u003e\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52783043576146,"sku":"5010314310523","price":1499.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3964771275_191597e9-6ca0-467b-ad80-59ba36cedfb4.jpg?v=1771920300"},{"product_id":"macallan-the-archival-series-folio-7-70cl-restocked-2024","title":"Macallan The Archival Series Folio 7 Speyside Single Malt Scotch Whisky (2022) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Folio 7 (Archival Series) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe seventh release in The Macallan Archival Series, created to commemorate our legendary print, press and advertising campaigns of the 1970s, 1980s and 1990s.\u003c\/p\u003e\n\u003cp\u003eThe Macallan Archival Series explores one of our legendary advertising campaigns from 1986, ‘The Boffins Baffled’, which tells the story of a party of scientists who were left positively baffled when asked why The Macallan was so special.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/s3.amazonaws.com\/images.ecwid.com\/images\/wysiwyg\/product\/93108507\/0\/1700870474491858425640\/Macallan_Folio_7_4_jpg\"\u003e\u003c\/p\u003e\n\u003ch3\u003eTHE BOFFINS BAFFLED\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eA beautiful and deliciously quirky, interpretation of the story of our exceptional whisky, slumbering patiently in sherry seasoned oak casks.\u003c\/p\u003e\n\u003cp\u003eThe Macallan Directors of the time invited a party of scientists to unravel the story as to why The Macallan was so special, but they were left positively baffled.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eNo scientific rationale could account for the magic which took place inside of the casks, so the Boffins insisted on taking extra whisky back to the laboratory – all in the name of ‘research’.\u003c\/p\u003e\n\u003cp\u003eToday, Folio 7 breathes new life into this timeless campaign and the illustration of The Boffins Baffled. Accompanied by a special booklet commemorating our vintage advertising – plus digital content – all presented in a beautiful book-shaped tin. It celebrates our rich heritage – and one of the most unforgettable ad campaigns from decades past.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/s3.amazonaws.com\/images.ecwid.com\/images\/wysiwyg\/product\/93108507\/0\/17008704234381724534783\/Macallan_Folio_7_5_jpg\" width=\"296\" height=\"179\" style=\"width: 296px; height: 179px;\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAvailable only from the distillery and with a beautifully illustrated hardback book, The Archival Series continues to rediscover Macallan advertisements from the 1970's, 80's, and 90's. This continuation in the series features an advert for “The Boffins Baffled\" which depicts scientists merrily carrying away what appears to be a barrel of The Macallan, all in the name of research of course.\u003c\/p\u003e\n\u003cp\u003eThe book contains a USB stick continuing the advertising archive.\u003c\/p\u003e\n\u003ch2\u003eTasting Notes \u003c\/h2\u003e\n\u003cp\u003eNose : Dried fruits, baked apple and pear, vanilla, cinnamon, nutmeg, ginger, chocolate, orange and oak.\u003c\/p\u003e\n\u003cp\u003ePalate : Raisins, fig, milk chocolate, orange peel, vanilla, baked fruits with light spices.\u003c\/p\u003e\n\u003cp\u003eFinish : Long and creamy with dried fruit and warm spices.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003cp\u003e43% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52783049245010,"sku":"5010314312008","price":1140.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3988822717_6ceb955b-ac26-49c8-bc7e-d4a54e7aa848.jpg?v=1771920312"},{"product_id":"macallan-the-harmony-collection-vibrant-oak-speyside-single-malt-whisky-2024-3cl-sample","title":"Macallan The Harmony Collection Vibrant Oak Speyside Single Malt Whisky (2024) 3cl Sample","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan The Harmony Collection Vibrant Oak Speyside Single Malt Whisky (2024) 3cl Sample\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe latest release now available in drams!\u003c\/p\u003e\n\u003cp\u003eInspired by our deep-rooted connection to  nature for nearly 200 years, The Macallan Harmony Collection is a limited annual release series that explores our future packaging journey.\u003c\/p\u003e\n\u003cp\u003eEach release unveils distinctive and innovative packaging that seeks to bring new life to organic by-products which have ended their usual course. It fuses innovative techniques with materials from the natural world at the end of their life to see them reborn with a renewed purpose.\u003c\/p\u003e\n\u003cp\u003eThe whisky, created by The Macallan Whisky Mastery Team, is matured in a combination of first fill sherry seasoned American oak casks and refill sherry casks.\u003c\/p\u003e\n\u003cp\u003eThese have been carefully selected to deliver the classic American oak flavours of vanilla, citrus and sweet oak, naturally derived from the cask during maturation, with a medium, sweet finish that delicately lingers.\u003c\/p\u003e\n\u003cp\u003eTwo brands dedicated to constant innovation, this collaboration is inspired by a shared respect for creativity and reverence for the natural world.\u003c\/p\u003e\n\u003cp\u003eFor this release that celebrates our 200 Year Anniversary, we focus on our own area of expertise and mastery which is represented by oak. Oak runs through every facet of The Macallan and our exceptional sherry seasoned oak casks are the single greatest contributor to the outstanding quality, distinctive aromas and flavours of our whisky.\u003c\/p\u003e\n\u003cp\u003eThe Macallan continuously draws inspiration from nature. The Harmony Collection, Vibrant Oak is a reminder of the importance of both the connection with our natural environment and of preserving it.\u003c\/p\u003e\n\u003cdiv\u003eThis latest Harmony release reflects the influence of sherry seasoned oak casks to our whisky mastery. Over time, our new make spirit matures in the cask to create a liquid that is reflective of our deep connection with nature, drawing both natural colour and flavour from its interaction with the oak wood.\u003c\/div\u003e\n\u003cp\u003eTHE EXPERIENCE\u003c\/p\u003e\n\u003cp\u003eThe name Vibrant Oak and the gold colour evoke a sense of energy and liveliness.\u003c\/p\u003e\n\u003cp\u003eFrom the Cirque du Soleil SPIRIT Experience, two key characters will each bring to life the oak story.\u003c\/p\u003e\n\u003cp\u003eThe beautiful illustration features a human figure – Ayla - intricately intertwined within the branches of an American oak tree. This design emphasises the importance of the connection between the natural world and human experience. It conveys the life and wonder that bloom when humans are “In Harmony with nature.”\u003c\/p\u003e\n\u003cp\u003eThe design also incorporates peacock feathers which symbolises The Macallan's natural colour and our peacock character, brought to life through the story of Spirit. The human representation links to Cirque du Soleil human performance and potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTasting Notes \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eNose : Intense vanilla bean accompanied by sweet sherbet and lime zest gives way to fragrant pears nestled in delicate vanilla sponge cake.\u003c\/div\u003e\n\u003cdiv\u003ePalate : Creamy vanilla panna cotta, buttery shortbread, lightly toasted coconut with almond brittle, apple and sweet oak.\u003c\/div\u003e\n\u003cdiv\u003eFinish : Medium, sweet with lingering vanilla.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e44.2% ABV\u003c\/p\u003e\n\u003cp\u003e30ml \/ 3cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52783069397330,"sku":"5010314313722","price":12.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4578842953_1aaf169a-1a99-494c-92dc-e7dd48ce6d38.jpg?v=1771920337"},{"product_id":"macallan-time-space-mastery-200th-anniversary-commemorative-limited-edition-2024-70cl","title":"Macallan Time:Space Mastery  200th Anniversary Commemorative Limited Edition (2024) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Time:Space Mastery 200th Anniversary Commemorative Limited Edition (2024) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMacallan are currently celebrating their 200th anniversary this 2024, and have just released bottles to commemorate this special landmark, one of them being the Macallan - Time:Space Mastery\u003c\/p\u003e\n\u003cp\u003eTIME:SPACE Mastery stands as a testament to Macallan’s unwavering commitment to craftsmanship and innovation. This expression celebrates the enduring legacy of excellence, drawing inspiration from past whisky masters and utilizing a variety of cask styles to create layers of complexity with incredible depth in aroma, texture, and flavour. The whisky is housed in a uniquely crafted circular vessel, symbolizing the circle of life and the ongoing journey from the past to the future.\u003c\/p\u003e\n\u003cp\u003eTIME : SPACE Mastery took inspiration from past whisky masters and the variety of different casks styles available to create layers of complexity with incredible depth of aroma, texture and flavour.\u003c\/p\u003e\n\u003cp\u003eHoused in a uniquely crafted circular vessel symbolising the circle of life and the ongoing journey from the past to the future, TIME : SPACE Mastery is a testament to The Macallan's enduring legacy of excellence.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Our voyage through a spiky red world highlights key ingredients; barley, grapes for sherry seasoning and our exceptional oak casks, culminating in our village, where a community of caretakers assemble these elements into a singular \u003c\/em\u003e\u003cem\u003eoffering.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTasting Notes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose: Sumptuous Medjool dates, sweet baked figs and rich milk chocolate accompanied by delicate hints of honey and tropical character, reminiscent of dried mango and ripe papaya. Encapsulated by complex sweet oak.\u003c\/p\u003e\n\u003cp\u003ePalate: A real sweetness is evident with sherry-seasoned dried fruits, orange marmalade and honeycomb. Soft spiced notes of ginger and cinnamon develop.\u003c\/p\u003e\n\u003cp\u003eFinish: Bursts of caramelised pineapple and creamy vanilla linger with the exquisite balance of subtle dark chocolate and coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003cstrong\u003eAbout Macallan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e43.6% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52783080767826,"sku":"000233","price":1425.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4533772270_9447a80e-78f1-491a-b652-3e059b7e1639.jpg?v=1771920350"},{"product_id":"macallan-whisky-makers-edition-1824-collection-curiously-small-stills-2004-70cl","title":"Macallan Whisky Maker's Edition  1824 Collection Curiously Small Stills (2004) 70cl","description":"\u003cp\u003eDiscover the premium quality of Macallan Whisky Maker's Edition 1824 Collection Curiously Small Stills (2004).\u003c\/p\u003e\n\u003ch3\u003eAbout Macallan \u003c\/h3\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003cp\u003e42.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl \u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52783089353042,"sku":null,"price":469.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4496609069.jpg?v=1771920362"},{"product_id":"macallan-whisky-makers-edition-1824-series-70cl","title":"Macallan Whisky Maker's Edition 1824 Series 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacallan Whisky Maker's Edition 1824 Series 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eFROM THE CASK\u003c\/h3\u003e\n\u003cdiv\u003eEvery 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. It is an expression of our enduring desire to go beyond ordinary, to seek out the extraordinary, and create peerless single malts.\u003cbr\u003e\u003cbr\u003eOur reputation for the extraordinary is characterised by the exceptional oak casks for which The Macallan is renowned. 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. It is the oak that makes the greatest contribution to the quality, natural colour and distinctive aromas and flavours at the heart of this single malt whisky.\u003cbr\u003e\u003cbr\u003eOnce filled, the maturing spirit remains undisturbed in the same casks for the necessary number of years it needs to be worthy of its destined Macallan expression. It is these oak casks that make the greatest contribution to the quality, natural colour and distinctive aromas and flavours which lie at the heart of The Macallan single malt.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eNose : Fresh fruit and ginger rounded off with toffee sweetness.\u003c\/p\u003e\n\u003cp\u003ePalate : Delicate fruits, rich sweetness and spice.\u003c\/p\u003e\n\u003cp\u003eFinish : Lingering with a slightly smoky finish.\u003c\/p\u003e\n\u003cp\u003eSome wear to box and label which is reflected in price\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 20px;\"\u003eAbout Macallan\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003eMacallan is an excellent example of the significance of size on whisky character. It is a large producer certainly, but its spirit stills are small (3,900 litres). This is a major contributing factor to the rich and oily nature of its new make.\u003c\/p\u003e\n\u003cp\u003eEven with an extremely tight (ie small) cut there is little time for copper to do its lightening job on spirit vapour in tiny stills the lyne arms of which are so acutely angled. The opposite applies to maturation, however, where the balance between large and small is more fully revealed.\u003c\/p\u003e\n\u003cp\u003eThat heavy new make then goes into large, predominantly 500-litre ex-Sherry casks (made of both European and American oak). A large surface-to-volume ratio means that maturation will take longer – Macallan, it is widely agreed, hits its stride fully in its mid-teens. A heavy new make will also require longer in cask to lose any vestigial sulphurous notes. The nature of the extractives in the European oak (higher levels of tannin, powerful clove and resinous aromas) also needs a heavy spirit to achieve balance. American oak, on the other hand, adds and enhances sweetness.\u003c\/p\u003e\n\u003cp\u003eNo colour adjustment takes place at Macallan, meaning that each vatting needs to not only replicate the previous one in terms of aroma and taste, but must hit the same hue, despite every cask having a different tint. It is this understanding of the way in which colour is an indication of character which was behind whisky-maker Bob Dalgarno’s creation of the ‘1824 Range’ in 2013.\u003c\/p\u003e\n\u003cp\u003eOne of the original farm distilleries of Speyside, Macallan became legal in 1824 when Alexander Reid obtained (or was persuaded to obtain) one of the new licences issued after the passing of the 1823 Excise Act. In 1868, James Stuart took the lease and rebuilt the plant. His ownership ended in 1892, when he sold Macallan to one of the giants of Victorian distilling, Roderick Kemp, who had previously owned Talisker. Kemp’s descendants – in particular the Shiach family – retained ownership until the 1996 takeover by Highland Distillers (now Edrington).\u003c\/p\u003e\n\u003cp\u003eThe plant has continually been expanded from its original wooden shed with two stills. It was increased to five stills (two wash, three spirit) in 1954 and then more significantly in 1965 when a new stillhouse with seven stills was built. This process continued throughout the 1970s with the total number of stills reaching 21 by 1975.\u003c\/p\u003e\n\u003cp\u003eFor a distillery which has become synonymous with the growth of single malt, it is worth remembering that Macallan has always been an important malt for blending. It wasn’t until the early 1980s, faced with a downturn in the market for fillings, that Macallan decided to focus more strongly on the then new single malt category.\u003c\/p\u003e\n\u003cp\u003eThe management team of Allan Shiach, Frank Newlands, Hugh Mitcalfe and Willie Phillips oversaw a campaign which both positioned the malt as a 'first-growth whisky' it called 'the Cognac of whisky', while always retaining a somewhat bohemian and irreverent approach to advertising and promotion.\u003c\/p\u003e\n\u003cp\u003eA firm belief in the fusion of the oily, heavy, new make style and ex-Sherry casks saw Macallan, under Edrington’s governance, become the first distillery to create so-called ‘bespoke’ casks: selecting specific trees (predominantly in northern Spain, though some American oak is specified), and then with Jerez-based cooper Tevasa specifying the length and nature of drying, type of coopering, the liquid used for seasoning (oloroso) and the duration of that process. Investment in wood has increased significantly in recent years, with a complex of massive warehouses being built on the estate.\u003c\/p\u003e\n\u003cp\u003eIn recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine \u0026amp; Rare vintage range dating back to 1926, and the Masters of Photography series.\u003c\/p\u003e\n\u003cp\u003eThis has not been without controversy. Its growing status as a collectable malt saw Macallan become the victim of fakers in the late 1990s. The subsequent investigation has, however, helped establish a methodology to check the authenticity of suspicious bottlings.\u003c\/p\u003e\n\u003cp\u003eOn a whisky-making front, 2004 saw the introduction of Fine Oak, where American oak ex-Sherry casks and some ex-Bourbon casks were used in a mirror range to the ‘classic’ 100% ex-Sherry range. Though old Macallan lovers protested, the lighter, sweeter, flavour profile brought in new drinkers, mostly in new markets.\u003c\/p\u003e\n\u003cp\u003eThe 1824 Range, a four-strong series not carrying age statements which replaced some of the younger expressions in the portfolio, followed in 2013, using whisky colour as a communication and branding device.\u003c\/p\u003e\n\u003cp\u003eThe second stillhouse was brought back on stream in 2008, and in 2013 it was announced that a completely new, £100m distillery was to be built.\u003c\/p\u003e\n\u003cp\u003eThe new distillery – a distinctive subterranean design – was commissioned on 9 November 2017 and opened officially in May 2018, at a final cost of £140m.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e42.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Macallan","offers":[{"title":"Default Title","offer_id":52783095710034,"sku":"MACWHISKYMAKERS","price":289.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/3988860702_d9a3fbd9-8b02-4c56-a0ff-88b85daab5b3.jpg?v=1771920375"},{"product_id":"macduff-17-year-old-single-cask-smws-6-72-2006-fruit-mellifluosity-70cl","title":"Macduff 17 Year Old Single Cask SMWS 6.72 2006 Fruit Mellifluosity 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacduff 17 Year Old SMWS 6.72 2006 Fruit Mellifluosity 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 28px;\"\u003eThis whisky is a 17 year old from Macduff Distillery located in Banff, this whisky has been bottles by The Scotch Malt Whisky Society.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cdiv\u003e\n\u003carticle\u003e\n\u003cp\u003eThe starting note for this small batch was two bourbon hogsheads of single malt Scotch whisky. At 13 years of age one cask was transferred to a first fill Spanish oak oloroso hogshead, and the other to a first fill American oak PX hogshead. The casks were then married together before bottling. The nose majored on an array of fruits (banana, glacé cherries, sultanas, orange peel, lemon bonbons) bound together with the mellifluous sweetness of fudge, honeycomb and butterscotch. The palate also had fruits and sweets (toffee, peach cobbler, strawberries, plums, rhubarb), with some earthier notes punching through – candied almonds, sea salt dark chocolate, cinnamon, ginger and nutmeg.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Macduff \u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\"\u003eA seaside distillery, Macduff is located in the fishing port of the same name, on the banks of the River Deveron, next to the Moray Firth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eMacduff distillery has a classic, clean and functional Delme-Evans design, with the stillhouse being the most intriguing part of the engineering.\u003c\/p\u003e\n\u003cp\u003eIn here are five stills – two wash and three spirit – all of which have upward-tilting lyne arms that have a right angled kink in them. The spirit stills also have horizontal shell and tube condensers. The character is nutty (slightly sulphury at new make stage), with quick mashing, short fermentation and cold condensers. It is this last technique which adds weight to the spirit. It could well be that the kink in the lyne arm helps create just enough reflux to contribute a balancing fruitiness.\u003c\/p\u003e\n\u003cp\u003eA modern distillery, Macduff (whose whisky is bottled by its owner as either Glen Deveron or The Deveron; Macduff is only used by independent bottlers) was built in 1960 to tap into the post-war whisky boom. The group of Glasgow brokers who were the original owners included Brodie Hepburn [see Tullibardine, Deanston] and it was through them, one imagines, that William Delme-Evans was chosen as architect. Brokers Block, Grey \u0026amp; Block were in charge between 1966 and 1972 when it became part of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/2554\/william-lawson-s\/\"\u003eWilliam Lawson\u003c\/a\u003e, the whisky arm of Martini \u0026amp; Rossi.\u003c\/p\u003e\n\u003cp\u003eThe distillery had been slowly expanding in terms of production throughout its life and its Italian owner upped the number of stills to five in 1990. By then a range of single malts had been released, all under the name Glen Deveron.\u003c\/p\u003e\n\u003cp\u003eIn keeping with the Italian market’s love of young fresh malts, a five- and eight-year-old were early members of the range. Two years later, Martini merged with Bacardi and in 1995 Macduff became part of the\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/2600\/john-dewar-sons\/\"\u003eDewar’s\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003estable.\u003c\/p\u003e\n\u003cp\u003eIn recent years, the William Lawson blend has become a huge seller in Russia, but that hasn’t stopped Dewar’s plans to relaunch the single malt as Deveron. \u003c\/p\u003e\n\u003ch3\u003eAbout SMWS \u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe Scotch Malt Whisky Society (SMWS) was founded in 1983 by a group of friends lead by tax accountant Phillip ‘Pip’ Hills as a private members club. The concept behind the society was to source casks from all over Scotland which would then be bottled and made available exclusively to its members. Perhaps the most famous feature of these bottles are the unique codes. Each distillery is represented by a different number and the following digits indicate that particular release. That same year, the SMWS set up its first location in Leith’s Vault buildings in Edinburgh where it still stands today.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e56.9% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e","brand":"Macduff","offers":[{"title":"Default Title","offer_id":52783101706578,"sku":"00099","price":110.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4121185909_65bc433a-f0b2-458b-8584-78e5f4996f67.jpg?v=1771920387"},{"product_id":"macduff-21-year-old-master-of-malt-christmas-bottling-2023-speyside-single-malt-whisky-3cl-sample","title":"Macduff 21 Year Old (Master of Malt Christmas Bottling 2023) Speyside Single Malt Whisky 3cl Sample","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacduff 21 Year Old (Master of Malt Christmas Bottling 2023) Speyside Single Malt Whisky 3cl Sample\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA limited edition bottling made for Christmas 2023 in limited numbers. Now no longer available from source. 1 of 452 bottles made.\u003c\/p\u003e\n\u003cp\u003eThe below excerpt is from MOM.\u003c\/p\u003e\n\u003cp\u003eSleigh bells ring, are you listening? In this bottle, liquid glistening, distilled at Macduff, it's really top stuff, walking in a whisky wonderland. Season's Greetings folks. OK, we'll accept that writing jingles isn't really our thing, but you know what is? Bottling delicious whisky! This is a festive addition to our exclusive Master of Malt collection, matured for 21 years in a sherry butt, it's laden with cakey spice, toffee apple sweetness, and rich, buttery old oak. It'll make a superb gift for a Scotch whisky buff, and if you're searching for a bottle of \"Christmas whisky\", this is a great shout. A release of just 452 bottles and like all Master of Malt bottlings, this one is 100% natural colour and non-chill filtered.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e Creamy notes of honeyed porridge nestle beneath butterscotch and vibrant barley, with bold, polished oak. A touch of sugared almond arrives as things open up, with dried apples, sultanas, and a hint of leather.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e Superbly soft and sweet to start, with elegant notes of candy floss, Madeleines, and honeyed prunes. Creamy vanilla rides throughout, with buttery fudge, and toffee apples.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e Trickles of caramel and poached orchard fruits keep things sweet, while rich old oak brings a touch of nutmeg warmth to the lingering cakey spice.\u003c\/p\u003e\n\u003ch3\u003eAbout Macduff \u003c\/h3\u003e\n\u003cdiv class=\"banner wrapper\"\u003e\n\u003cdiv class=\"banner-container\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-content-inner\"\u003e\n\u003cp class=\"introduction\"\u003eA seaside distillery, Macduff is located in the fishing port of the same name, on the banks of the River Deveron, next to the Moray Firth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pagenav js-fixed\"\u003e\n\u003cp\u003eMacduff distillery has a classic, clean and functional Delme-Evans design, with the stillhouse being the most intriguing part of the engineering.\u003c\/p\u003e\n\u003cp\u003eIn here are five stills – two wash and three spirit – all of which have upward-tilting lyne arms that have a right angled kink in them. The spirit stills also have horizontal shell and tube condensers. The character is nutty (slightly sulphury at new make stage), with quick mashing, short fermentation and cold condensers. It is this last technique which adds weight to the spirit. It could well be that the kink in the lyne arm helps create just enough reflux to contribute a balancing fruitiness.\u003c\/p\u003e\n\u003cp\u003eA modern distillery, Macduff (whose whisky is bottled by its owner as either Glen Deveron or The Deveron; Macduff is only used by independent bottlers) was built in 1960 to tap into the post-war whisky boom. The group of Glasgow brokers who were the original owners included Brodie Hepburn [see Tullibardine, Deanston] and it was through them, one imagines, that William Delme-Evans was chosen as architect. Brokers Block, Grey \u0026amp; Block were in charge between 1966 and 1972 when it became part of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/2554\/william-lawson-s\/\"\u003eWilliam Lawson\u003c\/a\u003e, the whisky arm of Martini \u0026amp; Rossi.\u003c\/p\u003e\n\u003cp\u003eThe distillery had been slowly expanding in terms of production throughout its life and its Italian owner upped the number of stills to five in 1990. By then a range of single malts had been released, all under the name Glen Deveron.\u003c\/p\u003e\n\u003cp\u003eIn keeping with the Italian market’s love of young fresh malts, a five- and eight-year-old were early members of the range. Two years later, Martini merged with Bacardi and in 1995 Macduff became part of the\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/scotchwhisky.com\/whiskypedia\/2600\/john-dewar-sons\/\"\u003eDewar’s\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003estable.\u003c\/p\u003e\n\u003cp\u003eIn recent years, the William Lawson blend has become a huge seller in Russia, but that hasn’t stopped Dewar’s plans to relaunch the single malt as Deveron. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e3cl\u003c\/p\u003e","brand":"Macduff","offers":[{"title":"Default Title","offer_id":52783108817234,"sku":"000180","price":7.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4504839983_c4f08ba8-44a1-43cf-8945-cba05000ac18.jpg?v=1771920399"},{"product_id":"mackmyra-svensk-rok-swedish-single-malt-whisky-2023-70cl","title":"Mackmyra Svensk Rök Swedish Single Malt Whisky (2023) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMackmyra Svensk Rök Swedish Single Malt Whisky (2023) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003csection\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cdiv\u003e\n\u003csection\u003e\n\u003cdiv\u003eSvensk Rök (Swedish Smoke) is the first smoked single malt made with 100% Swedish ingredients. By combining juniper branches with local peat during the barley malting stage, Mackmyra blends peaty notes with the resinous freshness of juniper, traditionally used to season Swedish dishes for generations.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eNose : \u003cspan\u003ePeat smoke leads the way with a fairly sweet and vegetal type of smoke. Once it has settled there a gentle fruity notes beneath such as ripe pears, apples and some deliciously dark scandi berry sweetness – rounded off a touch of vanilla. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePalate : \u003cspan\u003eThe smoke flavour arrives first but is quickly followed by a more recognisable orchard fruit fruitiness and sharpness. A distinctive citrus and malt set of flavours reminds the consumer of lemon-y biscuits. The soft texture and light body helps with a toffee-like sweetness and transition from those fruits back to the signature Mackmyra peat notes. With time the vegetal peat becomes the more noticeable profile with touches of wood smoke and its sooty remains.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFinish : \u003cspan\u003eCitrus, vanilla, and peat fade on out in unison. For all the smoke notes, it is a final sweet malt flavour that remains.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003eAbout Mackmyra \u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cspan\u003eMackmyra is Sweden's pioneering single malt whisky distillery,\u003c\/span\u003e\u003cspan\u003e founded in 1999 and known for its innovative, gravity-fed Gravity Distillery. \u003c\/span\u003e\u003cspan\u003edesigned for energy efficiency. The distillery produces whisky using locally sourced ingredients, including Swedish oak for maturation, and offers both peaty and unpeated styles. After a period of bankruptcy in 2024, the company was purchased and continues to be a key player in the Swedish whisky scene.\u003c\/span\u003e\u003cspan class=\"\" data-wiz-rootname=\"ohfaMd\"\u003e\u003cspan data-animation-atomic=\"\" class=\"vKEkVd\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan class=\"\" data-wiz-rootname=\"ohfaMd\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cp\u003e46.1% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Mackmyra","offers":[{"title":"Default Title","offer_id":52783134409042,"sku":"7350029668983","price":75.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4790750913_0f4e546b-7bc1-46c4-825a-10c0669e698c.jpg?v=1771920436"},{"product_id":"macphails-30-year-old-gordon-macphail-2024-70cl","title":"MacPhail's 30 Year Old - Gordon \u0026 MacPhail (2024) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacPhail's 30 Year Old - Gordon \u0026amp; MacPhail (2024) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2010, Gordon \u0026amp; MacPhail released a 70-year-old Mortlach, one of the oldest whiskies ever bottled. Gordon \u0026amp; MacPhail has a tradition of laying down casks for long-term maturation, some of which span several decades. They are one of the few independent bottlers who can afford to keep a whisky’s origin a closely guarded secret without scaring the horses.\u003c\/p\u003e\n\u003cp\u003eMacPhail’s 30 Year Old is a Speyside single malt from a secret distillery, produced to their exact specifications. We can assume that it’s been aged in sherry casks due to a noticeable sweet sherry influence.\u003c\/p\u003e\n\u003cp\u003eThe distillery of origin of this exceptional Single Malt is a closely guarded secret. The casks were produced to Gordon \u0026amp; MacPhail's exact specifications. Delivering a complex, rich and elegant Whisky with sweet sherry influences ‐ and an intriguing air of mystery. Could be Macallan, Could be Glenrothes, Could be Tamdhu.... upon tasting it might be obvious but we are not permitted to even write our guess. The aforementioned distilleries exist in Speyside. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt has notes of stewed fruits, apples, roasted nuts, chocolate, honeycomb, dried apricot, blackberry, raspberry, tangerine, oak, menthol and coca.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 20px;\"\u003eTasting Notes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNose : stewed fruit notes combined with apple, roasted nuts and subtle chocolate. Honeycomb and dried apricot notes are present.\u003c\/p\u003e\n\u003cp\u003eTaste : spicy to start, followed by blackberry, raspberry and apple. Milk chocolate, tangerine and oak also come to the fore.\u003c\/p\u003e\n\u003cp\u003eFinish : medium finish with hints of menthol and lasting cocoa.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e46% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"MacPhail's","offers":[{"title":"Default Title","offer_id":52783141880146,"sku":"5020613100831","price":359.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4470510557_9a34ad98-2112-4b19-81f2-9601e0afb3e1.jpg?v=1771920448"},{"product_id":"macphails-30-year-old-rare-old-decanter-70cl","title":"MacPhail's 30 Year Old (Rare Old Decanter) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMacPhail's 30 Year Old (Rare Old Decanter) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA special version of Gordon \u0026amp; Macphail's excellent mystery malt, only known as \"Macphail's\". This 30 year old edition comes in a squat decanter. Specially selected and matured by Gordon \u0026amp; MacPhail.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGordon \u0026amp; MacPhail are one of the largest and most recognisable whisky companies in the world. Although they began distilling at the newly refurbished Benromach distillery in 1998, for most of their history they were an independent bottler. Their labels are recognised by whisky lovers the world over, and their licensed bottlings from distillery's like Macallan and Talisker in the 1970s and 1980s, when the companies were not bottling themselves, are a huge part of the success of those distillers today.\u003c\/p\u003e\n\u003cp\u003eBeautifully presented with an authenticity scroll.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes \u003c\/h3\u003e\n\u003cp\u003eNose : \u003cspan\u003eFine leather couch, honey, oak wood, hint of yellow fruits, walnuts, dried fruits, dates, dark chocolate, cigar tobacco, hint of caramel \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePalate : \u003cspan\u003eOily, creamy, honey, caramel, good sweetness, woody, spices, nuts, more leathery notes, dried fruits, dates, raisins\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinish : \u003cspan\u003eMedium long, warm, honey, spices, pepper, leathery, hint of sulphur\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e40% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"MacPhail's","offers":[{"title":"Default Title","offer_id":52783153348946,"sku":"00124","price":399.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/4207799759_5bc7b812-8096-474c-9e54-50aecf41aba8.jpg?v=1771920460"},{"product_id":"makers-mark-11-year-12-year-old-cellar-aged-2023-70cl","title":"Maker's Mark 11 Year \u0026 12 Year Old Cellar Aged (2023) 70cl","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 28px;\"\u003eMaker's Mark 11 Year \u0026amp; 12 Year Old Cellar Aged (2023) 70cl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis 'Cellar Aged' bourbon is a limited release, cask strength from Maker's Mark. It is the oldest product from Maker's Mark yet!\u003c\/p\u003e\n\u003cdiv\u003eWhen the iconic bourbon producer Maker's Mark unveiled a newly built 14,000-square-foot cellar in 2016, this limestone-bounded, temperature-controlled underground lair was intended as an adjunct aging facility for two of its signature labels, Private Select and Maker's Mark 46. However, it appears the Loretto, Kentucky-based distiller has found a creative new use for its cellar — one that will particularly interest fans of traditional American spirits.\u003c\/div\u003e\n\u003cdiv\u003eMaker's Mark announced the launch of its new Cellar Aged Bourbon in September 2023, a blend whose aging time surpasses that of any bourbon the brand has released in its 70-year history. Taste has always been the hallmark of whiskies produced by Maker's Mark, but thanks to the company's unique cellar, time has become a factor as well. Maker's Mark Cellar Aged Bourbon is a blend of whiskies that have been aged for 11 and 12 years, respectively. At least, that's the aging period for the bottles sold this year. The new product will have a different expression for each annual release, with the aging time tailored to the tasting state of the available barrels.\u003c\/div\u003e\n\u003cdiv\u003eThe first-ever Cellar Aged Bourbon, for example, is made from whisky that was aged for six years in Maker's Mark rickhouses, and roughly the same amount of time — though some barrels were aged for five, not six years — in its temperature-controlled Kentucky cellar.\u003c\/div\u003e\n\u003cdiv\u003eThe cellar itself, as the name suggests, is central to the production of Maker's Mark Cellar Aged Bourbon.\u003c\/div\u003e\n\u003cdiv\u003e\"For more than 65 years, aging our whisky for a decade-plus wasn't something we did,\" Rob Samuels — whose grandfather, Bill Samuels, founded Maker's Mark in 1953 — said in the press release. \"It's not that we didn't believe in it; we simply hadn't found a way to do it that didn't compromise on our taste vision — until now. Cellar Aged embodies an older whisky that's distinctly Maker's Mark. One rooted in challenging convention, delivering new flavor experiences from the environment that surrounds us, and building on a taste vision that's been generations in the making.\"\u003c\/div\u003e\n\u003cp\u003eBottled in 2023, this combines spirit aged between 11 and 12 years which is then further aged within the distillery's limestone cellar.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eNose\u003c\/strong\u003e Dark stone fruit, caramelized sugar, toasted oak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePalate\u003c\/strong\u003e Balanced with big oak, dark vanilla and fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e Velvety texture, long and complex with caramelized barrel notes and baking spices\u003c\/p\u003e\n\u003ch3\u003eAbout Maker's Mark \u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eTaylor William \"Bill\" Samuels Snr started out in the whiskey industry at his family's T.W. Samuels distillery in the 1930s. When his father, Lesley Samuels, died in 1936, Bill inherited the running of the place, which he did so until 1942 when he sold it and its brands to Country Distillers Products. Bill has initially intended to retire to his farm, but the allure of creating a new bourbon proved too much, and he set about canvassing help in producing the recipe for the smoothers tasting whiskey that he has campaigned for and failed to get the family to distil over a decade prior. Among those who he reached out to were Hap Motlow of Jack Daniel's, Ed Shapira of Heaven Hill, and the legendary Julian 'Pappy' Van Winkle I. Pappy's wheated Old Weller and Old Fitzgerald bourbon were exactly the profile that Samuels was after, and with Van Winkle's help, he debuted finessed his own wheat mashbill, and bought land in Loretto, Kentucky in 1953. He filled his first barrels the following year, and in the years that preceded his first bottlings, Bill's wife Margie created the Maker's Mark brand based on her collections of fine English pewter stamps. The first bottle of Maker's Mark was bottled on 8th May 1958, and was hand-dipped with red wax, as all bottles still are to this day.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e57.8% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Maker's Mark","offers":[{"title":"Default Title","offer_id":52783165931858,"sku":"085246502556","price":339.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/files\/Maker_s_Mark_Cellar_Aged_2023_1.jpg?v=1771920485"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/9737\/9666\/collections\/7bf7be5d46c147b9f1ee72e1594a9d89.jpg?v=1771975116","url":"https:\/\/whiskysituation.co.uk\/collections\/whisky.oembed?page=34","provider":"Whisky Situation","version":"1.0","type":"link"}