Caldera Distilling and its Macallan Connection

When Caldera Distilling’s Jarret Stuart told us his great-great-grandfather had introduced the Macallan Scotch whisky to Canada, we had to know more. We soon learned that in 1824, Macallan’s owner, William Reid bought a license and the secret farm distillery went legal.

When Reid died in 1847, James Shearer Priest and James Davidson took over. Then, in 1868 Jarret’s distant ancestor, James Stuart acquired the lease for Macallan and rebuilt the distillery.

A decade later, in 1878, James Stuart and Company, built the Glen Rothes distillery from scratch. Stuart left Glen Rothes the following year, and in 1892 he sold Macallan, but not before sending Jarret’s ancestor to Canada, to sell Macallan whisky.

Jarret Stuart’s noble whisky heritage reveals itself in two distinctive Caldera whiskies he distils in River John, Nova Scotia.

Caldera Hurricane 5

Hurricane 5 is distilled in a tiny alembic still, using local organic grains. The whisky tastes sweet and fruity, with butterscotch, charred wood, something herbal, and brisk peppery spices until hints of vanilla devolve into citrus pith. It finishes with rye spices and clean woody tones.

Caldera Champlain

This traditional Canadian whisky includes some Cognac in the blend to honour the birthplace of mariner and explorer, Samuel de Champlain. Rich flavours of saltwater toffee and sweet fruits with briny hints of the seaside evolve into a rich and creamy palate with red wine tones, grape skins, pipe tobacco, growing pepperiness and tingling rye spices.