Deep within the scenic Carlow countryside, sits the 18th century home of the Walsh Whiskey. The family owned and operated company was founded by Bernard and Rosemary Walsh, previous owners of a ski chalet in France, in search of the perfect Irish whiskey with which to spike their famous coffee. Eventually, their search led them to the founding of their whiskey brand Irishman in 1999. Set out to rediscover Irish-style Whiskey as it was made 200 years ago, they initially contracted their distilling to Bushmills. After becoming successful they were eventually able to build their own distillery. The Walsh Whiskey ceremoniously opened in June of 2016, in the heart of Southern Irish farm country where they produce four versions of The Irishman, three Writers Tears, and two varieties of Irish Cream Liqueur.The picturesque Walsh Whiskey marks the return of Whiskey distilling to County Carlow for the first time in over 200 years. With its three specially crafted imported pot stills built in the legendary Scottish Forsyths and two, forty plate column stills. They are the only independent Irish Whiskey distillery to produce the three styles of Irish Whiskey pot still, malt, and grain under one roof, in one still room. Walsh Whiskey has the capacity to produce 650,000 cases of Whiskey per annum.The Irishman 12-year-old single malt was released in 2013, and was a great success. It is a limited edition, with only 6,000 being made every year. The whiskey is triple distilled and aged in first fill, flame charred bourbon barrels. The Whiskeys that go into the Irishman 12YO are independently sourced, casks hand selected from a Northern Irish distillery. Bottled at 43 percent ABV this classic single malt has notes of vanilla, cinnamon, and clove on the nose, with a peppery, fruit filled midsection, and a malted oak finish. It was a Gold winner and Best in Class at the International Spirits Challenge 2013.Pick up your bottle today!

Situated deep within the Carlow countryside, the Urglin Glebe House is over two centuries old and the headquarters of the Irish Whiskey Co. The company was founded by Bernard and Rosemary Walsh, who had previously owned a ski chalet in France and were in search of the perfect Irish whiskey with which to spike their famous coffee. Eventually, their search led them to opening up their own distillery. The Irishman Cask Strength Irish Whiskey is made from a vatting of aged The Irishman Single Malt and aged The Irishman Single Pot Still whiskeys, each of which is crafted from Irish barley (the long summer days in Ireland, along with the mild and wet winters, are ideal for growing barley). After the barley has been malted, it is mashed and fermented before being distilled three times through copper pot stills and ultimately laid to rest in ex-bourbon American Oak casks.Each year, Bernard Walsh scours the distillerys cellars to hand-select a number of exceptional casks which are then blended together to create The Irishman Cask Strength Irish Whiskey.As a result, the whiskey has an aroma of delicate malts, bourbon and ginger. Notes of oak, caramel and baking spices dominate the palate, and lead to a rich finish touched by honey and fudge.The Irishman Cask Strength Irish Whiskey won the Gold Medal at the Whiskey Masters and was awarded 94.5 points in Jim Murrays Whisky Bible. The 2014 bottling is limited to less than 3,000 bottles and comes in at a robust 108 proof. Pick up your bottle today!

Situated deep within the Carlow countryside, the Urglin Glebe House is over two centuries old and the headquarters of the Irish Whiskey Co. The company was founded by Bernard and Rosemary Walsh, who had previously owned a ski chalet in France and were in search of the perfect Irish whiskey with which to spike their famous coffee. Eventually, their search led them to opening up their own distillery. The Irishman Small Batch Single Malt Irish Whiskey is crafted from Irish barley (the long summer days in Ireland, along with the mild and wet winters, are ideal for growing barley). After the barley has been malted, it is mashed and fermented before being distilled three times through copper pot stills.Then, the whiskey is matured in a combination of American oak casks that were previously used to mature bourbon and European oak casks that were previously used to mature Oloroso Sherry. As a result, the whiskey has an aroma of dried apricots, peaches and tropical fruits. Notes of vanilla, sweet granola, toasted almonds and honey dominate the palate, and lead to a finish touched by malt and sweet oak.The Irishman Single Malt Whiskey earned a score of 94 points from the Beverage Testing Institute, and the Double Gold Medal at the San Francisco World Spirits Competition. Pick up a bottle today!

Deep within the scenic Carlow countryside, sits the 18th century home of the Walsh Whiskey. The family-owned and operated company was founded by Bernard and Rosemary Walsh, previous owners of a ski chalet in France, in search of the perfect Irish whiskey with which to spike their famous coffee. Eventually, their search led them to the founding of their whiskey brand Irishman in 1999. Set out to rediscover Irish-style Whiskey as it was made 200 years ago, they initially contracted their distilling to Bushmills. After becoming successful, they were eventually able to build their own distillery. The Walsh Whiskey ceremoniously opened in June of 2016, in the heart of Southern Irish farm country where they produce four versions of The Irishman, three Writers Tears, and two varieties of Irish Cream Liqueur.The picturesque Walsh Whiskey distillery marks the return of Whiskey distilling to County Carlow for the first time in over 200 years. With its three specially crafted imported pot stills built in the legendary Scottish Forsyths and two, forty plate column stills. They are the only independent Irish Whiskey to produce the three styles of Irish whiskey pot still, malt, and grain under one roof, in one still room. Walsh Whiskey can produce 650,000 cases of whiskey per annum.This 2019 vintage of The Irishman Vintage Cask, is a rare cask strength Irish whiskey uniquely numbered and signed by the companys co-founder and Managing Director Bernard Walsh. This is the 11th release since 2008, and their first triple-distilled whiskey in half a century.Pick up your bottle today!

In the summer of 1903, King Edward VII could often be found touring the English countryside in his horseless carriage a topless Daimler. At the time, the King had only recently ascended to the throne. His mother, Queen Victoria, reigned over the United Kingdom for over 63 years longer than any British monarch other than the current Queen, and the second longest reign by any female monarch in history. By the time Edward ascended to the throne, he was an ailing 62 years old and his doctor feared the effects that the cold, damp air might have on His Majesty during his morning rides. As a result, his doctor paid a visit to Berry Bros. and Rudd, Britains oldest and most prestigious wine and spirits merchant (it was established in 1698). Together with Berry Bros., the doctor began experimenting with spirits that the King could enjoy while driving in order to keep him warm and stimulated. Ultimately, the Kings doctor and Berry Bros. settled on a recipe for The Kings Ginger."When it first started, it was exclusive to the nobility," says David King, the marketing and strategy director for Berry Bros. Today, the recipe for The Kings Ginger calls for macerated ginger roots and lemon oil, which are distilled together with grains in a pot still. After distillation, the liqueur is topped off with single malt Scotch Whisky in order to balance the flavor of the citrus and ginger.The Kings Ginger Liqueur has a warming aroma of ginger, lemon, and maple syrup. On the tongue, the ginger is more sophisticated than the aroma indicates, and slightly mellower rather than edgy. The ginger slowly gives way to hints of citrus and honey, and returns in a long, lingering finish.The Kings Ginger earned a score of 94 points from Tasting Panel Magazine and a Gold Medal at the Beverage Tasting Institute Competition in 2011. Pick up a bottle and try it in a cocktail today!

Over the past century, nearly one hundred malt whisky distilleries in Scotland have been permanently closed or destroyed. Most of these distilleries were lost as a result of macroglobal conditions, such as Prohibition, world wars or financial crises. As a result, many of the unique and venerable brands in the Scotch whisky industry were considered permanently lost until now.The Lost Distillery Company is an independent boutique Scotch Whisky company that is determined to create unique, modern expressions of the legendary whiskies that were distilled nearly a century ago. "We are obsessive about our craft and uncompromising when it comes to whisky quality," says Michael Moss, the distillerys Master Archivist. Moss is a Professor of Archival Science at the University of Glasgow and focuses on ten critical components in order to accurately recreate whiskies that were distilled nearly a century ago.The ten critical components are the date of last distillation, the region within which the distillery was located, the distillerys water source, the distillerys barley source, the distillerys yeast source, the distillerys drying process, the distillerys mash tun, the distillerys wash back, the distillerys still and the type of wood that was used to mature the whisky. Once these components are determined, Moss and his team of archivists and whisky makers marry together single malt whiskies from distilleries across Scotland in order to create a present day interpretation of that long lost whisky legend.The Lost Distillery Gerston Malt Scotch Whisky is a recreation of a single malt whisky distilled at Gerston Distillery, which existed in two iterations Gerston One (1796-1882), which was a small, family-sized operation that nonetheless gained customers throughout London, India and Brazil, and Gerston Two (1886-1914), which was more of an industrial scale operation with ten times the production capacity of Gerston One. While Gerston Two could never quite emulate the success of its predecessor ultimately Gerston Two was demolished in in 1914 the Gerston name will forever be remembered for its excellent quality and early popularity in the style of lightly peated, malted barley now synonymous with the Highlands region in Scotland.Once the malt whiskies used to recreate each of these single malts have been married together, they are prepared for bottling. "While our ten key components are critical in determining the flavor profile of a whisky we recreate," says Moss, "its just as important to recognize what wasnt in the whisky. A century ago, there was no such thing as chill filtration or caramel colouring of the final product. Thats why we dont do either of these things today."As a result of this recreation process, The Lost Distillery Gerston Malt Scotch Whisky has notes of bitter orange, fresh linens and toffee on the nose, and a palate marked by cereal grains, roasted nuts, raisins and licorice. The finish is powerful with notes of peat, seaweed and sweet butter candy.Pick up a unique malt whisky recreation 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. 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 rich whisky.In honor of the Chinese Lunar New Year, this Macallan Double Cask 12 Year Old is a part of their Double Cask range which marries the classic Macallan style and the unmistakable sweetness of American oak. This is a fully rounded single malt in perfect balance, with flavors of honey, citrus and ginger.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. 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.Macallan 18 Year Old Sherry Oak Single Malt Scotch Whisky is aged for nearly two decades in a combination of sherry-seasoned Spanish oak and sherry-seasoned American oak casks. 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 the sherry-casks, The Macallan 18 Year Old Sherry Oak Single Malt Scotch Whisky has an aroma of toasted oak and ginger, along with notes of vanilla and cinnamon. The palate is bursting with orange citrus and clove, as well as a very subtle wood smoke, and leads an elegant finish filled with toffee, oak, almonds and dried mangos.The Macallan 18 Year Old Sherry Oak Single Malt Scotch Whisky received a rating of 92 points from Wine Enthusiast, which called it, "Balanced and complex."Pick up a bottle today!

Founded in 1824, The Macallan is one of the "Big 3" single malts in Scotland the other two are Glenfiddich and Glenlivet. Fortunately, The Macallan has achieved this scale without sacrificing quality. A change in UK labeling laws aced them out of their "Speyside" designation. But just because the British Parliament gerrymandered the "official" boundaries doesnt mean whiskey-lovers have to pay any attention. The Macallan single malts are famous for their classic Speyside style and the heavily sherried influence of their core rage.The Macallan has been creating single malt whisky for so long at such a high volume and such a high level that they have what sports teams call a very "deep bench." Their incredible inventory of rare, aging single malt gives them the ability to pinpoint flavors and special editions for the refined whisky palate that satisfy a huge, global following. Their achievements are numerous, including setting the record price ever paid at auction for a single bottle of scotch at auction this year.The Macallan Triple Cask Matured line is a marriage of single malt whiskies that have been married in American sherry-seasoned casks, European sherry-seasoned butts, and American ex-bourbon barrels. They refer to the three elements as "A Trinity of Spirits" and the line available in three different agings has become one of The Macallans most popular offerings.The Macallan 18 Year Old Triple Cask Matured previously known as Fine Oak 18 Years Old sits at the top of the line. The eighteen years of aging not only develops an exquisite flavor profile, it also adds a velvety character and mouthfeel over complex notes of baking spices, vanilla and cocoa, orange and wood smoke.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. 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 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 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. This highly anticipated 30 year old release is an expression from The Macallans Sherry Oak range series of single malt whiskies matured in hand-picked Oloroso sherry-seasoned oak casks from Jerez. Deliciously smooth with a long, rich finish, the natural dark mahogany color of the 30 Years Old is the richest in the range.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 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. 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 dense, 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 rich whisky.Unlike its predecessors Edition No. 1 and Edition No. 2, which capture the essence of the relationship between cask and spirit, and Edition No. 3 which highlights the aromas, Edition No. 4 unveils the structure of the whisky, drawing parallels on how the new Macallan Distillery is constructed and showcases the lengths The Macallan goes to when creating single malts. The Edition No. 4 is bold on the nose with well-rounded notes of honey, toffee, crisp apples, on the palate lay oaky notes, vanilla, and baking spice. The bottle also includes a hand-signed print of The Macallan Distillery by Magnum photographer Paolo Pellegrin.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.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!

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.Inspired by the surroundings of The Macallan Estate most notably the River Spey the Edition No. 6 had whisky maker Steven Bremner hand-pick 5 casks that make up its profile with its beautiful brass color, complex aroma, and deep flavor. This is the 6th and final entry in the Edition series which began in 2015 and explores the "unique and defining elements which make The Macallan one of the worlds most revered single malts." The spirit is aged in American and European sherry-seasoned casks.Grab your bottle today!