The Macallan A Night On Earth: In Scotland

Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid sowed the fields surrounding the rented home with barley and established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the slow winter days, Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town. Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estate's Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky. After the harvest, the barley is malted and mashed in one of The Macallan's two mash tuns, a process that takes between four and eight hours.

• Size: 750mL
• Proof: 80 (40% ABV)

Tasting Notes

The single malt opens with rich and creamy aromas of vanilla, butter, biscuits, caramelized apple, plum, and nuts. The palate is sweet, soft, and rich with vanilla, toasted marshmallows, dried orange, fig, and cinnamon, culminating in a medium finish with butterscotch and shortbread notes.

Must be 21 or older to purchase. Adult signature required upon delivery. Please enjoy responsibly.