The Macallan Estate Single Malt Scotch Whisky

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 Estates 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 Macallans 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 Macallans copper-pot stills. The copper comprising the stills acts as a catalyst and enhances the formation of sweet esters while minimizing impurities such as sulfur. 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 percent of the spirit to fill into casks for maturation. This "cut," which is among the highest of any Scottish distillery, results in a more full-bodied and richer whisky.The Macallan Estate is special in that the barley comes from the 485-acre Easter Elchies estate within Speyside. The estate lies by the River Spey and is overlooked by The Macallans distillery. This barley is distilled annually over the course of a single week, making this a special release, indeed. Crafted by Whisky Maker Sarah Burgess, it features fig, citrus, vanilla, and spice notes and is bottled at 86 proof.Get this special bottle today!