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The Macallan 18 Year Old Sherry Oak Single Malt Scotch Whisky
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ShareThe Macallan 18 Year Old Sherry Oak Single Malt Scotch Whisky
Size: 750 ml Proof: 86 Created: Macallan Distillery Aged 18 Years Aged In Sherry Oak Awarded 92-Points From Wine Enthusiast Taste The Macallan 18 Year Old Sherry Oak Single Malt Scotch Whisky is rich and complex with dominant aromas of dried fruits and ginger root on the nose. The palate, boasts of vanilla and cinnamon with bursts of citr…
Size: 750 ml Proof: 86 Created: Macallan Distillery Aged 18 Years Aged In Sherry Oak Awarded 92-Points From Wine Enthusiast Taste The Macallan 18 Year Old Sherry Oak Single Malt Scotch Whisky is rich and complex with dominant aromas of dried fruits and ginger root on the nose. The palate, boasts of vanilla and cinnamon with bursts of citrus and clove. The finish leads into a subtle wood smoke, mingled with toffee, oak, almonds and dried mangos. This Scotch has been aged for 18 years in Sherry Oak, and perfect for all Scotch lovers. History The Macallan 18 Year Old Sherry Oak Single Malt Scotch Whisky is a premium Single Malt Scotch which is matured at The Macallan distillery for a minimum of 18 years in Sherry oak casks from Spain. This premium Scotch which is matured at The Macallan distillery, which has been established since 1824. 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. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The copper comprising the stills acts as a catalyst, and enhances the formation of sweet esters while minimizing impurities such as sulphur. In addition, the curiously small stills - some of "the smallest stills within the Scotch whisky industry," according to production manager Alexander Tweedie - produce a whisky with a heavy, oily flavor. Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. Please drink responsibly, you must be at least 21 years of age to drink alcoholic beverages.
Description
Size: 750 ml Proof: 86 Created: Macallan Distillery Aged 18 Years Aged In Sherry Oak Awarded 92-Points From Wine Enthusiast Taste The Macallan 18 Year Old Sherry Oak Single Malt Scotch Whisky is rich and complex with dominant aromas of dried fruits and ginger root on the nose. The palate, boasts of vanilla and cinnamon with bursts of citrus and clove. The finish leads into a subtle wood smoke, mingled with toffee, oak, almonds and dried mangos. This Scotch has been aged for 18 years in Sherry Oak, and perfect for all Scotch lovers. History The Macallan 18 Year Old Sherry Oak Single Malt Scotch Whisky is a premium Single Malt Scotch which is matured at The Macallan distillery for a minimum of 18 years in Sherry oak casks from Spain. This premium Scotch which is matured at The Macallan distillery, which has been established since 1824. 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. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. The copper comprising the stills acts as a catalyst, and enhances the formation of sweet esters while minimizing impurities such as sulphur. In addition, the curiously small stills - some of "the smallest stills within the Scotch whisky industry," according to production manager Alexander Tweedie - produce a whisky with a heavy, oily flavor. Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. Please drink responsibly, you must be at least 21 years of age to drink alcoholic beverages.