![]() This “cut,” which is among the highest of any Scottish distillery, results in a more full-bodied and richer whisky. 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.įollowing 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. The copper comprising the stills acts as a catalyst, and enhances the formation of sweet esters while minimizing impurities such as sulphur. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan’s copper-pot stills. 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.Īfter 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. 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 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. 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. 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. Spice mouth made of wood and ginger, are returning to fresh (apples, vanilla, sweet and light oak tones. The apple and pear will give the lemon zest, tofe and oak. Smell: woody aromas, ginger, fresh apples, sweet vanilla aromasĬitrus fruits open gently.Smell: soft, citrus, apples, pears, lemon zest, caramel and oak.A real treat indeed! The finish is a medium length, slightly spicy with notes of oak and winter fruit. ![]() The palate is slightly spicy, ginger marries with apples, vanilla and oak to create a beautiful cigar like flavour. On the nose an array of fruits: apples, pears and lemon combine with toffee and oak to resemble fruity caramelized tart. A mix of European oak, American sherry and hogshead casks are used to create a bold and complex single malt, classic yet inspired by the new world. Both worlds creating their own process and style of whisky, the Lumina combines both together. Part of the Macallan Quest collection, The Macallan Lumina embraces the journey between the ‘Old’ and ‘New World’ or Europe and the US. This perfectly balanced expression of The Macallan’s Classic Cut single malt is the stunningly balanced third entry in the annual limited edition series. ![]()
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