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The Macallan 25 Year Old Sherry Oak Single Malt Scotch Whisky

$2,775.00

Information

Tasting notes

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.

Short Story

Showcasing the unrivalled commitment to the mastery of wood and spirit The Macallan has been known for since its establishment in 1824, The Macallan 25 Year Old Sherry Oak Single Malt Scotch Whisky is a timeless classic. As a result of its extended aging in sherry casks, it has a rich mahogany color and aromas of citrus, pumpernickel, sherry and burnt wood. The complex palate is filled with rich 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.

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 Estate’s Minstrel barley (a single acre produces about 2.5 tons of barley each year, enough to yield 1,800 bottles of The Macallan). In addition, the distillery contracts with farmers to purchase barley that is low in nitrogen and high in starch, resulting in a rich and oily whisky.

After the barley is harvested in late August and early September, it is malted before being mashed in one of The Macallan’s two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan’s copper-pot stills.

Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. 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% of the final aromas and flavors of the whisky, according to a study commissioned by the distillery.