Scotch

Situated along the banks of Cromarty Firth in the Highlands region of Scotland, Dalmore Distillery was founded in 1839 by Alexander Matheson, who had earned his fortune illegally importing opium from the Far East. In 1886, Matheson sold Dalmore Distillery to Clan MacKenzie, whose century-long stewardship and defining influence over the distillery is still evident today the 12-point stag adorned on every bottle of Dalmore Distillery Whisky is derived from Clan MacKenzies coat of arms.Dalmore Distillery Single Malt Scotch Whisky is made from plump, golden barley sourced from the rich, coastal soils of the Black Isle. Once the barley has been harvested, it is milled and mashed before being fermented with water drawn from the Cromarty Firth. Prior to reaching the firth, however, the water travels from Loch Morie through a number of peat bogs and limestone quarries, and thus, contributes a slightly mineral and chewy mouthfeel to the whisky.Once the barley has been fermented, the wash is distilled twice, first through Dalmore Distillerys copper-pot wash stills and then again through its copper-pot spirit stills. The wash stills have an unusually flat-top, while the spirit stills are equipped with cold water jackets. This unusual equipment the water jackets rinse cold water near the top of the still makes it difficult for the lighter elements of the whisky to pass through the still, and ultimately results in a more opulent and rich whisky.Following distillation, the Dalmore Cigar Malt Reserve Scotch Whisky is fractionated and matured in three different types of casks. While a portion of the whisky is allowed to mature in used bourbon casks, another portion is matured in three decade-old Matusalem Oloroso Sherry butts, and the remainder is matured in casks that were previously used to mature Cabernet Sauvignon from the Saint-Estphe appellation of Bordeaux. After the whisky has matured in the various casks for 10 to 15 years, Richard Paterson Dalmore Distillerys third generation master-distiller fuses the whisky together in order to create Dalmore Distillery Cigar Malt Reserve (Paterson is such an expert that his nose was insured for 7 million).The Dalmore Cigar Malt Reserve Scotch Whisky has soft notes of cinnamon, figs, honey and orange zest, which are complemented by notes of stone fruits (particularly plums), cherries, apricots and raspberries. It scored a Double Gold in the 2019 International Spirits Challenge.The Dalmore Cigar Malt Reserve Scotch Whisky represents a lush and opulent expression from one of the oldest and most prestigious Scottish distilleries. Pick up a bottle today!

Situated along the banks of Cromarty Firth in the Highlands region of Scotland, The Dalmore Distillery was founded in 1839 by Alexander Matheson, who had earned his fortune illegally importing opium from the Far East. In 1886, Matheson sold Dalmore to Clan MacKenzie, whose century-long stewardship and defining influence over the distillery is still evident today the 12-point stag adorned on every bottle of Dalmore Whisky is derived from Clan MacKenzies coat of arms.The Dalmore Single Malt Scotch Whisky is made from plump, golden barley sourced from the rich, coastal soils of the Black Isle. Once the barley has been harvested, it is milled and mashed before being fermented with water drawn from the Cromarty Firth. That water, prior to reaching the firth, travels from Loch Morie through a number of peat bogs and limestone quarries, contributing to a slightly mineral and chewy mouthfeel to the whisky.Once the barley has been fermented, the wash is distilled twice, first through Dalmores copper-pot wash stills and then again through its copper-pot spirit stills (the stills date back to 1874). The wash stills have an unusually flat-top, while the spirit stills are equipped with cold water jackets. This unusual equipment the water jackets rinse cold water near the top of the still makes it difficult for the lighter elements of the whisky to pass through the still, and ultimately results in a more opulent and rich whisky.The Dalmore Principal Collection comprises 6 distinct expressions that showcase master distiller Richard Patersons skills. The Port Wood Reserve is first matured in American white oak ex-bourbon casks before half of it is transferred to Portuguese Tawny Port pipes. Bottled at 93 proof, its a smooth single malt with a perfectly balanced fruity sweetness.Grab a bottle now!

Aside from whisky, there may be no other tradition as sacred to Scottish culture as golf. In the games early days, balls were hand-crafted with goose feathers (as many as could fit in a gentlemans top hat), tar and bird skin, creating a perfectly rounded ball that was more streamlined and effective than the previously used leather balls. The downside, however, was that the new balls appropriately dubbed featheries were extremely time-consuming and costly to produce. As such, two spotters were required on the course at all times to ensure the featheries werent lost. The Feathery Blended Malt Scotch Whisky pays homage to the traditional Scottish craftsmanship that went into making each feathery ball. The whisky is produced by blending three Highland single malts Tamdhu, Glengoyne and Glendronach which have been matured 8-10 years in first-fill Oloroso Sherry casks.As a result, The Feather Blended Malt Scotch Whisky has an intense aroma of chocolate, raisins, leather and mixed nuts. Flavors of orange candy, toffee, malt and black cherry dominate the palate, and lead to a finish accented with oak, licorice and dates.Whisky Advocate awarded this spectacular whisky a 92 point rating. Pick up a bottle today!

The year is 1826, the Temperance Society had just been formed in Boston, Beethovens Quartet No. 13 is premiered in Vienna, the combustable engine is being patented, and deep within the Scottish Highlands, in the land of peat and bagpipes, the GlenDronach distillery is being born. GlenDronach got its start shortly after the Excise Act of 1823, when James Allardice became the second person to apply for a license to distill Whisky in Scotland. Ever since, the iconic Scottish distillery has been under the ownership of several well known names in Scotch, namely; Walter Scott, Captain Charles Grant, and William Teacher and Sons. The distillery is located near Forgue, by Huntly, Aberdeenshire, in the Speyside region, and is currently owned by BenRiach. GlenDronach survived many set-backs, including a fire in 1836 that nearly destroyed the entire facility. Their floor malting was also halted in 1996, and the distillery was mothballed. The distillery experienced a near complete overhaul when giant Pernod Ricard acquired them in 2005. They converted the last of the Scottish coal-fired stills to indirect steam-heated coils. GlenDronach was the last of the remaining distilleries using the method at this time. 2008 was another period of revamp for the distillery, as they were again sold, in its most recent exchange, to BenRiach. GlenDronach is known for their classic sherried Whiskies, meaning the spirit is aged in Oloroso casks. Each single malt is produced using old fashioned handcrafted techniques created through nearly 200 years of tradition. The production process is meticulously monitored from germination to bottling. The distillery has a copper mash tun, 4 stills, two of which are traditional wash backs, and 2 copper pot stills.This GlenDronach 18-year-old single malt is named after James Allardice. It is a single malt of exceptional character. Aged for nearly two decades in the finest Oloroso Sherry casks, this special founders tribute won a Gold Medal at the 2017 World Whiskies Awards. Bottled at 46 percent ABV.Pick up a bottle of this iconic Whisky today!

The year is 1826, the Temperance Society had just been formed in Boston, Beethovens Quartet No. 13 is premiered in Vienna, the combustible engine is being patented, and deep within the Scottish Highlands, in the land of peat and bagpipes, the GlenDronach distillery is being born. GlenDronach got its start shortly after the Excise Act of 1823 when James Allardice became the second person to apply for a license to distill Whisky in Scotland. Ever since, the iconic Scottish distillery has been under the ownership of several well-known names in Scotch, namely; Walter Scott, Captain Charles Grant, and William Teacher and Sons.The distillery is located near Forgue, by Huntly, Aberdeenshire, in the Speyside region, and is currently owned by BenRiach. GlenDronach survived many setbacks, including a fire in 1836 that nearly destroyed the entire facility. Their floor malting was also halted in 1996, and the distillery was mothballed. The distillery experienced a near complete overhaul when giant Pernod Ricard acquired them in 2005. They converted the last of the Scottish coal-fired stills to indirect steam-heated coils. GlenDronach was the last of the remaining distilleries using the method at this time.2008 was another period of revamping for the distillery, as they were again sold, in its most recent exchange, to BenRiach. GlenDronach is known for their classic "sherried" Whiskies, meaning the spirit is aged in Oloroso casks. Each single malt is produced using old fashioned handcrafted techniques created through nearly 200 years of tradition. The production process is meticulously monitored from germination to bottling. The distillery has a copper mash tun, 4 stills, two of which are traditional wash backs, and 2 copper pot stills.The GlenDronach Cask Strength Batch 8 is the 8th revision of the expression that showcases the distillerys heart and soul. Matured for 10 years in Pedro Ximenez and Oloroso sherry casks, its bottled without chill filtration at an undiluted 122 proof under the watchful eye of Master Blender Rachel Barrie. Its an incredibly full-bodied single malt that owes its richness to the sherry casks.Pick a bottle up today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the "single malt whisky that started it all."Glenlivet Single Malt Scotch Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through Glenlivets wash still, and then again through Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper. The copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile.Following distillation, The Glenlivet 12 Year Old Single Malt Scotch Whisky part of Glenlivets Classic Range is matured in a mixture of cask types, including American Oak and European Oak. In particular, the American Oak lends the whisky its vanilla character and distinct smoothness, while the 12 years spent inside both barrels gives the whisky aromas of honeysuckle and summertimes fruits, along with notes of fresh pineapple and bitter cocoa on the palate. The whisky has a rich, creamy finish filled with lasting touches of hazelnuts and marzipan.Paul Pacult called The Glenlivet 12 Year Old Single Malt Scotch Whisky, "one of Speysides definitive malts."Pick up a definite malt of your own today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the "single malt whisky that started it all."The Glenlivets single malt Scotch whiskies are made using barley sourced from Crisp Maltings in Portgordon (a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by The Glenlivet are more difficult and expensive to maintain compared to the stainless steel washbacks used by most Scottish distilleries, but they impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through a wash still, and then again through a spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper. The copper strips the whisky of any impurities it may have, providing a lighter, purer flavor profile.The Glenlivet Cognac Cask Selection 14 Year is finished in hand-selected cognac casks that give the whisky a unique flavor profile of complex spicy and citrus notes, chocolate covered raisins, and smooth, fruity floral overtones. This special Glenlivet release earned an incredible 94 points at the 2019 Ultimate Spirits Challenge.Pick up your bottle today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the single malt whisky that started it all.Glenlivet Single Malt Scotch Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through Glenlivets wash still, and then again through Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper. The copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile.Following distillation, The Glenlivet Master Distiller Alan Winchester uses a variety of casks both American and European Oak, with a combination of first- and second-fill to age The Glenlivet 18 Year Old Single Malt Scotch Whisky. While the first-fill American Oak adds tropical fruit notes to the whisky, the European Oak imparts a bold spiciness that creates an incredibly balanced whisky.As a result, The Glenlivet 18 Year Old Single Malt Scotch Whisky has an apricot-hued appearance, along with an aroma of dried fruits particularly mangoes and toffee. Its palate is wonderfully balanced, with notes of ripe oranges, raisins and ginger, and leads to a phenomenal finish marked by butterscotch candy and lemon squares.In 2015, The Glenlivet 18 Year Old Single Malt Scotch Whisky earned a Double Gold at the San Francisco World Spirits Competition. Pick up a bottle today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the "single malt whisky that started it all."The Glenlivet Single Malt Scotch Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by The Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through Glenlivets wash still, and then again through Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper (the copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile). In addition, the height of the stills ensures only the lightest vapors are condensed, and makes for a more delicate and elegant whisky.The Glenlivet Caribbean reserve is a true summertime single malt. A portion of it was finished in Caribbean rum barrels, which impart it with rich and fresh sweet and tropical fruit notes. The prominent banana, mango starfruit, apple, and pear notes make up an exceptionally fruity profile that is perfect for sipping or as a base for a Mai Tai with a single malt twist.Pick a bottle up today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the single malt whisky that started it all.The Glenlivet Single Malt Scotch Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by The Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through The Glenlivets wash still, and then again through The Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper. The copper strips the whisky of any impurities it may have, and provides for a lighter and purer flavor profile.This highly anticipated, an enigmatic Glenlivet Enigma is the second in The Glenlivet mystery series following releases Alpha, Cipher, and Code. Bottled at 48 percent ABV. No cask information. No tasting notes. Can you solve the puzzle?Pick up your bottle today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the "single malt whisky that started it all."The Glenlivet Single Malt Scotch Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by The Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through The Glenlivets wash still, and then again through The Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper. The copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile.The Glenlivet Founders Reserve is a tribute to George Smiths original vision to craft the definitive, smooth Speyside malt whisky. Crafted by current master distiller Alan Winchester, the whisky has been aged predominantly in first-fill American oak ex-bourbon casks.As a result, The Glenlivet Founders Reserve has a pale gold color with bright notes of blood orange and burnt sugar on the nose. The palate transitions to flavors of pear, rock candy and caramel apples before finishing with notes of toffee, peanuts and honey. Easygoing yet full of flavor, The Glenlivet Founders Reserve is sure to be equally delicious for both connoisseurs and those just discovering whisky.Pick up a bottle today!

During the early 19th century, illegal distilleries were commonplace throughout the Speyside region of Scotland. In 1823, however, Alexander Gordon pushed the Excise Act of 1823 through Parliament. The Excise Act allowed illegal distillers throughout Scotland to apply for and obtain licenses to legally distill spirits. In 1824, a businessman named George Smith applied for one of the first licenses in the Speyside region of Scotland and opened the doors to The Glenlivet Distillery. For nearly two centuries, The Glenlivet Distillery has been producing the "single malt whisky that started it all."The Glenlivet Single Malt Scotch Whisky is made using barley sourced from Crisp Maltings, Portgordon (Portgordon is a village in Moray, Scotland). After the barley has been malted and mashed, it is fermented in wooden washbacks for approximately two days. The wooden washbacks used by The Glenlivet are more difficult and expensive to maintain as compared to the stainless steel washbacks used by most Scottish distilleries, but impart a distinctive, floral quality to the whisky.After the barley has been fermented, it is distilled twice first through Glenlivets wash still, and then again through Glenlivets spirits still. Originally designed by George Smith, the copper-pot stills have a unique, lantern-like shape, which encourages contact between the whisky and the copper (the copper strips the whisky of any impurities it may have, and provides for a lighter and more pure flavor profile). In addition, the height of the stills ensures only the lightest vapors are condensed, and makes for a more delicate and elegant whisky.Recently, folks at The Glenlivet have been experimenting with mysterious releases without tasting notes and cask information. Spectra is one such limited-edition box set that contains a selection of 3 distinct 200ml single malt bottles. The first hints at a fruity expression, the second promises a smoky and briny experience, and the last holds a creamy sweetness. Each expression showcases The Glenlivets signature style and presents a tasting challenge in the form of a digital experience a journey that starts by scanning the provided QR code. After completing the guided digital tour and receiving a grade based on your performance, you get to compare your findings with the thoughts of Master Blender and Distiller Alan Winchester.Unravel the mystery of Spectra today!

The Lost Distillery Company is a boutique Scotch Whisky company, that specializes in crafting new artisanal expressions with blends from long lost distilleries in Scotland. The distillery aims to create contemporary blends without compromising authenticity. Founders Scott Watson and Brian Woods, both have expansive resumes, working with industry giants such as Diageo. They launched their Lost Distillery project in 2013. When reincarnating the whiskies they review several key components to ensure that they retain their original character. From the era in which the distillery existed, to the nature of the ingredients used in the whisky (where the barley, yeast, peat and water were sourced), and the wood used to store and finish the spirit. An exhaustive list of factors are reviewed before proceeding with the artisanal expression. The company also has an archiving team led by a professor from The University of Glasgow, Michael Moss.The Lost Distillery pays homage to the Lossit Distillery. Malcolm McNeill, a prominent farmer-distiller, founded the distillery in 1817, The Islay distillery at Lossit Kennels, near Port Askaig. In its earliest years, Lossit was the biggest producer of whisky on Islay until they closed in 1867. Lossit used either ex-sherry, or pure oak casks. These sherry casks, infused sweet, zesty fruit flavors into the aging spirit. Fragrant peaty notes fused with floral notes from the bere barley. They sourced water from Loch Lossit. The rise of big blending enterprise started the demise of the pure malt distillery. The Lost distillerys Lossit blended malt is soft smoke on the nose followed by almond milk accompanied with flavors of porridge, pear drops and lemons. The palate is peaty and peppery with toasted oak notes. Grab a bottle today!

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 began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid 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. 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 barley is harvested in late August and early September, it is malted before being 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. 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 rich whisky.The Macallan has been known for its unsurpassed commitment to the mastery of wood and spirits since its establishment in the 1824. A showcase of this, the 12 Year Old Sherry Oak is a part of The Macallans Sherry Oak range, featuring a series of single malt whiskies matured exclusively in hand-picked sherry seasoned oak casks sourced from Jerez. Rich, complex and full of matured character this whisky delivers rich wood spice, vanilla and dried fruits and a natural rich gold color.Pick up your bottle today!

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 Double Cask range combines the sweetness of American oak with sherry-seasoned American and European oak casks. These are hand-picked by the wood masters at Macallan. The new American oak is first brought to Spain to be assembled and sherry-seasoned before the barrels travel to Speyside for the maturation. The whiskies are then combined with European oloroso sherry casks. The 15 Years Old Double Cask is an exquisite example of this process with the sherry-seasoned American oak adding toffee to the gentle spice of European oak, resulting in a sweet and warm-charactered whisky.Grab a bottle now!

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 Double Cask range combines the sweetness of American oak with sherry-seasoned American and European oak casks. These are hand-picked by the wood masters at The Macallan. The new American oak is first brought to Spain to be assembled and sherry-seasoned before the barrels travel to Speyside for the maturation. The whiskies are then combined with European oloroso sherry casks. The 18 Years Old Double Cask is the crown jewel of the range with an exquisite balance of the delicate vanilla and sweet citrus flavors from the sherry-seasoned American oak and the ginger, toffee and dried fruit notes of European oak.Grab one of these magnificent bottles today!

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 began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid 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. 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 barley is harvested in late August and early September, it is malted before being 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. 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 rich whisky.The Macallan has been known for its unsurpassed commitment to the mastery of wood and spirits since its establishment in the 1824. A showcase of this, The Macallan 25 Year Old Sherry Oak Single Malt Scotch Whisky is aged for a quarter century in sherry-seasoned oak casks from Jerez, Spain. The Macallan takes great care to source, craft, season and care for these casks, as they account for approximately 60 percent of the final aromas and flavors of the whisky, according to a study commissioned by the distillery.As a result of its extended aging in sherry casks, The Macallan 25 Year Old Sherry Oak Single Malt Scotch Whisky has a rich mahogany color and aromas of citrus, pumpernickel, sherry and burnt wood. The palate is filled with notes of raisins, dried cherries, chocolate and campfire smoke, which leads to a lingering finish accented by cloves, fruitcake, gingerbread and lemon tart. The Macallan 25 Year Old Sherry Oak Single Malt Scotch Whisky is one of the rare creations to have received a perfect 100 point rating from the Beverage Testing Institute in Chicago.Pick up a superlative whisky today!

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 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 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 Classic Cut 2019 is the third entry into the annual limited edition series. This single malts relatively high ABV of 52.9 percent has been hand-chosen by whisky maker Polly Logan as the perfect strength to showcase its sweetness and overall perfect balance. Its matured in oak sherry-seasoned casks from Jerez, Spain. To bring out the optimal aromas, let the pour breathe for 10 minutes. Afterwards you can expect a complex flavor profile with notes ranging from orange zest to vanilla and ginger, ending in a pleasant medium-long finish.

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.Now in its fourth incarnation, The Macallan Classic Cut 2020 Edition is bottled at a higher 110 proof in order to let the full flavor to shine. This time their Whisky Mastery Team, headed by Polly Logan, explores different cask types for the first time in the series. A combination of sherry-seasoned European oak casks and ex-bourbon American oak casks was used to craft its unique profile that has "a sweet lightness brought by the ex-bourbon oak casks, intertwined with the depth and complexity created by The Macallans signature sherry-seasoned oak casks."Get your bottle today!

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 began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid 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 winter when there was little activity on the farm 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 barley is harvested in late August and early September, it is malted before being 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 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 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 and rich whisky.Filling the gap between The Macallan 12 Year Old Sherry Oak and Fine Oak, The Macallan 12 Year Old Double Cask is the best of both worlds, matured in both American and European oak casks that were previously used to age sherry. It has a rich and festive aroma of fruitcake and oak spice a bit lighter on the nose than its Sherry Oak sibling. A palate of caramel, nuts, and vanilla follows, leading to a citrusy finish. Bottled at 96 proof, this expression has received the coveted Double Gold Medal at the San Francisco World Spirits Competition in 2017 and a Gold Medal and 95 points rating from the International Review of Spirits Tasting in 2017.Pick up this limited release bottle today!

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 began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid 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 winter when there was little activity on the farm 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 barley is harvested in late August and early September, it is malted before being 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 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 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 and rich whisky.The Macallan Gold Double Cask is part of the Double Cask range which marries The Macallans classic style with the unmistakable character of the American oak. The impeccably aged Scotch gets its rest in a combination of sherry-seasoned American oak and European oak casks, delivering a dram with a gold color and flavors of cinnamon, apple and toffee.Pick up your bottle today!

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 began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid 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 winter when there was little activity on the farm 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 barley is harvested in late August and early September, it is malted before being 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 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 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.Macallan Edition No. 1 Highland Single Malt Scotch Whisky is the first release in a new annual limited released from the esteemed distillery. Macallan Edition No. 1 is made from whisky aged in eight different styles of European and American oak casks. Each cask was chosen by The Macallan Master Whisky Maker, Bob Dalgarno, with the idea to create a rich and complex whisky. As a result of the eight different casks, The Macallan Edition No. 1 has a rich aroma of vanilla and caramel. The palate brings more warmth, spice and complexity, with continued creamy richness throughout, leading to a long and smooth finish filled with cinnamon, allspice and a hint of chocolate.Pick up a bottle of the newest Macallan today!

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 began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid 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 winter when there was little activity on the farm 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 richer, weightier whisky.After the barley is harvested in late August and early September, it is malted before being 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 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 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.Macallan Edition No. 2 Highland Single Malt Scotch Whisky is the second release in a new annual limited released from the esteemed distillery. Edition No. 2 is a collaboration between the Macallan Master Whisky Maker, Bob Dalgarno, and the Roca brothers, whose restaurant El Celler de Can Roca has been named best restaurant in the world twice. A bit lighter than other bottles from this distillery, The Macallan Edition No. 2 has a sweet aroma of vanilla, apple and ginger. The palate brings more warmth, with hints of cracked black pepper and silky richness throughout, leading to a long and smooth finish filled with brown sugar, nutmeg, and a touch of chocolate.Pick up a bottle of the newest Macallan today!

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 began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid 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.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 barley is harvested in late August and early September, it is malted before being 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 Macallan Edition No. 5 is a homage to the diversity and complexity of natural color. In collaboration with Pantone Color Institute, this single malt celebrates the art of whisky making and The Macallans respect for natural color and the meticulous attention to detail.This fifth edition is blended by whisky maker Sarah Burgess, consisting entirely of liquid matured in American oak a combination of first-fill bourbon casks and first-fill and refill sherry casks. 100 percent natural in color, each exceptional whisky from The Macallan is shaped by its time spent in the very best casks; maturing, nurturing and developing character. The world-renowned color masters at the Pantone Color Institute created a uniquely bold, never before seen shade of purple for this expression; reflecting the enigmatic, multi-faceted and intricate combination of red and blue.Pick up your bottle today!