Macallan is older than Canada. It has been around since 1824. One might expect that the company knows how to make scotch whisky by now. Unsurprisingly, it does.
Among other things, the brand prides itself in avoiding the use of caramel colouring agents. This is something to appreciate when gazing at this scotch’s gorgeous golden tint, acquired from maturation in sherry-seasoned oak casks. The nose is bright, reminiscent of marmalade, and a hint of smoke. The taste is immediately pleasurable. I felt a wash of caramel, followed by a touch of spiciness. The finish is long and sweet. It is excellent and surprisingly complex for a 12-year-old whisky. In order for me to sample it properly, I kindly ask Macallan to send a full bottle to my editor-in-chief (no more sample sizes).
What do I think about it? I want more. —Guillaume Garih
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