Abhainn Dearg Distillery is proud to announce that the The Spirit of Lewis, New Spirit, is available to buy online in the *UK today!  Abhainn Dearg is a new distillery, this is our first sale of ‘The Spirit of Lewis’ and the first bottling of an Outer Hebridean spirit in almost 170 years.

This is a limited release where every bottle has been filled, labeled, corked and sealed by hand. Each bottle is signed by Mark Tayburn, who’s dream it was to build a distillery on Lewis and create a Single Malt, the dream goes on. Thank you all for your continued patience.

Peter Harris, the last Distillery Excise Officer retires this month, he was based in Elgin, convenient for the Speyside Distilleries, soon the team at Regional HQ will be in charge.  Although the days of Excisemen patrolling the hills are part of history, it’s still the end of another era.  What of this era?  Is it to be one where technology creates bulk quantity and in reality well matured whisky is just awakened to run the gauntlet of the bottling plant?  CCTV watching over, Big Brother, security for both men and machinery.

As we start our journey we hope to be joined by new distilleries, where wood, barley and water can be seen, touched and tasted. Those distillers who will take the road back to where it began, with a passion for the real dram, produced in Scotland.

Our first release, The Spirit of Scotland can be found here;

http://tinyurl.com/ylzagpw

* Customers from Mainland Europe please contact us for information.

http://tinyurl.com/yhs836s

The Abhainn Dearg Distillery Team

www.mcleanscotland.com

Scottish Whisky Tour Specialist

MCLEANSCOTLAND are recognised as one of the best (if not the best) whisky tour companies in Scotland. With vast experience and untold knowledge of the whisky industry, they design whisky tours to suit the client and then add a wee bit more fun into the blend! 

WHISKY and WATER

Whether you are a whisky connoisseur, or an amateur wishing to learn more about Scotland’s traditional tipple, our Whisky Trail Cruises are the ideal way to visit some of the West Coast’s finest distilleries. Setting off from Dunstaffnage Marina, we will make our way to Isla, stopping off at either the Jura or Bunnahabhain Whisky Distilleries. After spending the afternoon in the distillery, sampling and learning about the whisky made there, we will head further south to Port Ellen where we will spend the night. The next day we will visit the Lagavulin and/or Laphroaig Whisky Distillery en-route north to Crubgh Haven where we will spend the night before returning to Dunstaffnage the following afternoon. 

This Cruise Tour is available to groups of a maximium 6 adults, sharing twin and double cabins.  Your transport; Shingleback, a Fairline Phantom 46 a magnificent 46 foot vessel – generous accommodation for six (plus 2 crew) in a practical four-cabin layout. Boasting a huge saloon with six-seat dining area all on the same level. The fly bridge of Shingleback has a lounging area with its own wet bar and griddle where evening meals can be cooked and served, allowing you to enjoy some of the most picturesque scenery that Scotland has to offer while enjoying your meal.  We can design any cruise and whisky tour to suit your requirements, any of Islay’s distilleries, stay on board overnight or stay on the island. Many more water ideas available.

A fun whisky tour they have available in October 2010; www.mcleanscotland.com/2010whiskycurlingcomp.asp

Monday 22nd March 2010, Edinburgh, Scotland

Edinburgh Whisky Shop Attains Top Ecommerce Awards

Scotland’s online whisky shop TheWhiskyBarrel.com has been awarded two of the most highly regarded internet customer service accreditations. The Interactive Media in Retail Group (IMRG) promotes retail industry standards and best practices and has awarded the company Internet Shopping is Safe (ISIS) and Internet Delivery is Safe (IDIS) accreditations.

TheWhiskyBarrel.com is judged by the leading global e-retailing body to have met the same high standards for customer service as provided by major high street brands.

Alastair Brown, Managing Director of The Whisky Barrel says, “Our approach to online whisky shopping is to invest in a very secure and easy to use website. Customer satisfaction is our priority and the IMRG accreditations reinforce our service and our catalogue of fine and rare whiskies.”

TheWhiskyBarrel.com shop launched in 2008 and has quickly established itself as one of the world’s leading retailers of fine whiskies. The company ships mail-order single malt and blended whiskies to connoisseurs, collectors and businesses worldwide directly from Scotland.

TheWhiskyBarrel.com has been shortlisted for Whisky Magazine’s Online Retailer of the Year award in 2009 & 2010.

———————-

Contact:-
Alastair Brown
The Whisky Barrel (Scotland) Limited

alastair@thewhiskybarrel.com
iPhone: +44 (0)7771 900082
twitter: @whiskybarrel

Links:
 www.thewhiskybarrel.com
www.IMRG.org

Press Release: FOR IMMEDIATE RELEASE

Bob Townsend 307-332-0248, bandb@minersdelightinn.com
Scott Greenig 307-332-5376

Caption: Bob Townsend pours a dram of Laphroaig 15 year old whisky. Wyoming’s widest selection of single malt scotch whisky lines the backbar at the Two-bit Cowboy Saloon in Atlantic City, Wyo.

Whisky Dinner features 7 single malt scotch whiskies in Lander on April 16.

Atlantic City, Wyo., – The Two-bit Cowboy Saloon in the Miner’s Delight Inn Bed and Breakfast offers a growing selection of single malt scotch whisky and has been hosting monthly tastings for almost two years. Now, in collaboration with Scott Greenig at the Cooking Crow in Lander, Barbara and Bob Townsend will co-host a Whisky Dinner on April 16, 2010, at 6:30 p.m. The Cooking Crow has planned a gourmet five-course event that will be paired with seven single malt scotch whiskies. Dinner guests will sip their whisky from a complimentary Glencairn Whisky Glass imported from Scotland.

Greenig will kick off the evening with a proscuitto-wrapped shrimp hors d’oeuvre, which the Townsends will pair with two malty aperitif whiskies, a 1993 vintage from the Tullibardine distillery in the southern Scottish Highlands and Bruichladdich (Brook-laddie) 12 year old from the Isle of Islay. A Lowland whisky, Glenkinchie 12 year old will pair with a garden salad with Balsamic vinaigrette, blue cheese crumbles, candied walnuts, and dried cranberries. The cauliflower soup with mushrooms and pepitas, accompanied by baskets of rye and wheat dinner rolls will be paired to another coastal Islay whisky, Bunnahabhain (Boon-a-hah-vun) 12 year old.

Guests may choose from two main course dishes that will be paired with a 14-year-old whisky from the west coast’s Highland distillery of Oban. The entrée choices are braised short ribs and braised greens, roasted carrots and mashed potatoes or salmon served with kale, white beans and bacon.

The Townsends will pour The Macallan 18 year old whisky to accompany Greenig’s chocolate ganache tart. This Macallan was distilled in 1989 and matured in specially selected casks that previously held Oloroso sherry in Jerez, Spain.

After dessert, guests will enjoy a rare treat from the Edradour distillery in the southern Highlands. The after-dinner expression is named Ballechin, the Discovery Series # 4. Only 6,000 bottles of the whisky were distributed in late 2009, and 900 of them made their way to the United States. Edradour is Scotland’s smallest distillery, producing only 90,000 liters of whisky each year, just enough to be considered a commercial operation by the Scottish government. The Glenlivet distillery, by comparison, produces more than two and a half million liters of whisky annually. Andrew Symington bought the Edradour distillery in 2002 and began distilling his heavily peated Ballechin Discovery Series that year. A different type of wine cask was chosen for each expression in the series, with one being released each year beginning in 2006. Ballechin # 4 was matured for seven years in Oloroso sherry casks.

Scotland’s distilleries suggest scotch should be shared among friends. So round up your friends, buy your tickets, and plan to attend this special dinner at the Cooking Crow at 228 Main Street in Lander on April 16, 2010. Whether you’re a single malt connoisseur or novice, here’s the chance for your palate to compare seven half-ounce drams as you savor a delectable meal. Your hosts, one a single malt scotch connoisseur-in-training, will lead you on this epic tour to taste uisage beatha (OOSH-ki baah), Scots Gaelic for “water of life.”

 The Townsends will have a limited number of bottles of each of the evening’s expressions available for purchase.

Visit the Inn’s Web site, http://www.minersdelightinn.com or call 307-332-0248 for more details. You must be at least 21 years old to attend, and you must purchase tickets in advance from either Miner’s Delight Inn B&B or the Cooking Crow, 307-332-5376. Fifty seats are available for the event, and the $70 ticket price includes tax and gratuity.
  -end-

www.mcleanscotland.com    Scottish Whisky Tour Specialist

WHISKY WITH ICE

After the Olympics McLean Scotland are now back on the ice with their Curling & Whisky “Lion Challenge”  This is a fun curling event in Perth (October 2010) with plenty of whisky!  Part sponsored by Dewar’s World of Whisky, all competitors will be visiting the distillery on the the tour and enjoying a special tasting at the hotel with Dewar’s. The curling is a fun challenge so anyone can join in, a single person or teams.  Follow the web link for all details.  Booking now.

MCLEANSCOTLAND are recognised as one of the best (if not the best) whisky tour companies in Scotland.

www.mcleanscotland.com/2010whiskycurlingcomp.asp

Paul’s whisky tour was outstanding. He took the time to show us some of the country we would otherwise never have seen. Lamont took over on Islay and continued what Paul had commenced. We not only saw a beautiful country, but also learned a great deal about its colorful history and culture. The B&B on Islay at Bowmore was one of the most charming I’ve ever had the pleasure of staying with its view of the sea. Inveraray had a bar with a truly impressive selection of highland malts.  Just across the street they had a malt store which carried an impressive selection of malts. I was fortunate to find a rare malt I had been looking for without success. I would not hesitate to recommend this trip to anyone. Canada.

HIGHLAND PARK UNVEILS GLOBAL TRAVEL RETAIL RANGE

The makers of The Best Spirit in the World* has launched a new Highland Park Vintage Editions range exclusive to Global Travel Retail, consisting of four single malt whiskies distilled in 1998, 1994, 1990 and 1973. Every new expression of Highland Park is eagerly anticipated by trade and consumer alike but the launch of an entire range is unprecedented for the Orcadian distillery.

According to Max McFarlane, Whisky Maker: “The starting point for this range was to look into our maturing stocks to find sherry seasoned casks which would showcase different dimensions of the classic Highland Park profile of honey sweetness and aromatic peat. I am delighted to have identified specific vintage years with exceptional casks.”

The differences between the expressions lie in the extent to which first-fill or refill European and American Sherry oak casks have been used. The 1998 and the 1990 Vintages emphasise the smokier notes whilst the 1994 and the 1973 highlight the sweeter characteristics.

Jason Craig, Global Controller of Highland Park, adds: “Global Travel Retail has been nothing short of phenomenal for us with 88% growth over the last five years; I am confident this stunning new range will allow us to maintain our dynamic performance in this channel and maintain our position as the world’s most respected single malt.”

The stunning packaging complements the liquid and draws on Orkney’s Norse heritage; the design on the front of the oak box takes the form of the complex woodcarvings in the characteristic ‘gripping beast’ style seen on the Oseberg ship, the oldest and most beautiful vessel of the Viking age. The outstanding craftsmanship has provided inspiration for the design of the packaging of this exceptional whisky for today’s intrepid travellers.

The Duty Free recommended retail prices are; 1998 Vintage €46 (1l), 1994 Vintage €65 (70cl), 1990 Vintage €99 (70cl) and 1973 Vintage €750 (70cl). The range will be available from April/May 2010.

– Ends-

Issued by The BIG Partnership on behalf of Highland Park

www.highlandpark.co.uk

www.drinkaware.co.uk

*F. Paul Pacult, Spirit Journal, 2005 & 2009

Tasting Notes

Highland Park 1998 Vintage 40%

With an emphasis on first-fill American oak Sherry casks in its maturation, this vintage reveals the smoky side of Highland Park, attributable to the distinctively aromatic peat from Hobbister Moor. The yellow accent of the packaging is inspired by the Orkney sun which, at midsummer, never sets.

Colour:                 Rich, golden, clear and bright.

Aroma:                 Opaque honey, dried grass with ginger spicy notes. Dried apricot emerges late.

Palate:                  The vanilla and honey sweetness developed from a dozen years in American oak is perfectly balanced with the emergence of the aromatic heather peat smoke. Sweet notes of cinnamon and cashew nuts emerge.

Finish:                   Sweet with medium lingering spice and smoke.                

Highland Park 1994 Vintage 40%

This vintage has luxuriated in the most expensive casks; a higher proportion of first-fill European oak Sherry casks have imbued the whisky with a rich, dark colour which is mirrored by sweetness on the palate. The crisp blue of the label reflects the deep sea and big sky of Orkney.

Colour:                 Rich, warm, amber hue.

Aroma:                 Warm caramel to the fore coupled with hints of almonds. Dark fruit, including cherries and figs, are slowly revealed as the whisky opens up.

Palate:                  Caramel and soft smoky notes intertwine with cinnamon and rich dried fruits.   

Finish:                   Beautifully mature with a lingering, warming smoky finish.

Highland Park 1990 Vintage 40%

A slight increase in the proportion of first-fill European oak Sherry casks underlines the balance between sweetness and smoke for which Highland Park is renowned by whisky enthusiasts the world over. In essence, this expression is a bridge between 18 year old (The Best Spirit in the World*) and 21 year old (World’s Best Single Malt, World Whisky Awards 2009). The light green tones on the packaging represent Orkney’s fertile farmland.

Colour:                 Golden, glowing coppery tones.

Aroma:                 Orange peel, honeycomb with cedar wood and rich fragrant spicy notes; nutmeg with a hint of cloves coming through.              

Palate:                  Mouth-watering citrus in the form of lemons and oranges, sweet vanilla custard notes wrapped in subtle yet complex spices at the end.

Finish:                   Medium sweet with lingering smoky spiciness.

Highland Park 1973 Vintage 50.6%

When laying down a whisky for extended maturation, as with this Vintage, there is a danger the cask may dominate the spirit. Every time a cask is used, its ability to impart an influence on the spirit is diminished, which is why at Highland Park refill casks are used for the older whiskies. The refill casks specially selected for this Vintage allow the natural characteristics of Highland Park to come through; there is no over-dominance of cask. This Vintage is un-chill-filtered and completely natural colour (as are all Highland Park whiskies).

Colour:                 Rich, warm and naturally golden.

Aroma:                 Complex aromatic layers emerge as this whisky reveals itself. Vanilla and toffee sweetness are evident; enticing floral notes and hints of heather are followed by dried citrus fruits, nutmeg and coconut.           

Palate:                  The assertive citrus notes are balanced by the layers of caramel, cinnamon and soft floral flavours. The slight oak tones are first balanced and then swept aside by the late arrival of classic Highland Park spicy smokiness.        

Finish:                   This whisky lingers, a clear reminder of the complexity that Highland Park is able to deliver. It is medium sweet, with a long smoky finish.

Notes to Editors

Established in 1798, Highland Park is one of the oldest Scotch whisky distilleries. More important than age though, is the combination of traditional whisky-making techniques with obsessive attention to detail that has made Highland Park arguably the most respected single malt in the world.

Five keystones contribute to making the Best Spirit in the World:

Hand-turned malt adds to the deliciously succulent, balanced layers of aromatic character found in Highland Park single malt Scotch whisky.
Aromatic peat gives a delectably seductive, luxuriant floral sweetness to Highland Park single malt Scotch whisky.

Cool maturation enhances the smooth character of Highland Park single malt Scotch whisky.

Sherry oak casks contribute to the distinctive richness and multi-dimensional complexity of Highland Park single malt Scotch whisky.
Cask harmonisation ensures consistency and balance in Highland Park single malt Scotch whisky.
 

Awards and accolades

2010 Global Whisky Ambassador of the Year – Gerry Tosh, Icons of Whisky Awards, Whisky Magazine

2009 World’s Best New Release – Highland Park 40 year old, World Whisky Awards, Whisky Magazine

2009 Single Malt of the Year – Highland Park 21 year old, World Whisky Awards, Whisky Magazine

2005 & 2009 Best Spirit in the World – Highland Park 18 year old, F. Paul Pacult, Spirit Journal

2007 Distiller of the Year, San Francisco World Spirits Competition

MEDIA INFORMATION
FOR IMMEDIATE RELEASE
 NEW APPOINTMENT AT GLENGLASSAUGH DISTILLERY CO.
 “EXPERIENCE AND EXPERTISE” IN ACCOUNT MANAGEMENT – ON-LINE SALES TO BE DEVELOPED

The Glenglassaugh Distillery Company is delighted to announce the appointment of RONNIE ROUTLEDGE as the company’s new Customer Account Manager, with effect from 6th April 2010.

Mr Routledge joins an established management team at the distillery, which restarted production in December 2008, with the responsibility of developing Glenglassaugh’s existing importer, distributor, wholesaler and retailer relationships and growing new business.

He joins from his current role as UK Retail Manager for Duncan Taylor & Co of Huntly. Previously, he spent some 15 years with Gordon & MacPhail of Elgin.

Glenglassaugh MD Stuart Nickerson said “I anticipate that Ronnie’s huge experience and knowledge of the single malt market will prove of immense value in the next stage of our development of our brands. He will also bring his experience and expertise in whisky retailing to Glenglassaugh and maximise the value of our recently-launched on-line shop.”
“Glenglassaugh is exactly the new challenge I have been looking for,” said Routledge “and I think that the potential here is remarkable. It’s exciting to get involved in the renaissance of such a great distillery.”

In a parallel development, consultant Ian Buxton will relinquish his part-time strategic marketing role at the end of April, after two years working with the company. “We would like to thank Ian for his contribution to the early development of Glenglassaugh,” said Nickerson “and look forward to seeing him often at the distillery.”

“This has been an immensely positive and exciting and experience and I look back with real pleasure and pride on my association with Glenglassaugh,” commented Buxton. “I will watch future developments with great interest.”

END

About Glenglassaugh

Glenglassaugh Distillery was founded in 1875 by local entrepreneur James Moir. Seeking a steady supply of high quality Malt Whisky for his Wine and Spirits business, he built his own Distillery at the foot of the Glassaugh burn.
Purchased by Highland Distilleries in 1892, Glenglassaugh was re-built in 1960 producing continuously until 1986 when it was mothballed.

However, a change of ownership in 2008 has seen the distillery re-furbished with an investment of more than £1m, and Glenglassaugh has reopened with a distinguished distilling team, once again producing a renowned spirit.

Since reopening, Glenglassaugh has won a number of awards in its first year of operation and a variety of exciting new products have been released including the Octave and 250 Club private cask sales programmes.

For more information, please visit www.glenglassaugh.com

NEWS RELEASE: 16th March 2010

THE MACALLAN TOASTS GLOBAL SUCCESS AS FINE OAK 21 YEARS OLD WINS ULTIMATE TROPHY

The Macallan Fine Oak 21 Years Old Single Malt scooped the top prize, the esteemed Ultimate Spirits Challenge Chairman’s Trophy, at the Ultimate Spirits Challenge.

Following four stages of competitive judging over the course of three days, Ultimate Spirits Challenge Chairman’s Trophy winners were arrived at based on their aggregate score on the 100-point scale.  The Macallan Fine Oak 21 Years Old scored the highest marks – 97.

Ken Grier, Director of Malts, The Edrington Group, commented: “This fantastic award reinforces The Macallan’s position as a producer of world class premium Single Malt Scotch whisky.  It is an outstanding accolade for the brand and testament to the quality and craftsmanship that goes into making our Single Malt. 

“This award is particularly important as the competition is based on integrity, method and credibility, all of which is embodied in The Macallan Single Malt, the world’s most precious whisky.”

This Fine Oak is unique in being triple cask matured; it’s the most successful launched product in Single Malt and now accounts for about 1 in 4 of every glass of Macallan sold around the world.

In addition, Highland Park 18 Year Old Single Malt, The Macallan 1824 Collection Select Oak and The Macallan 1824 Collection Estate Reserve had the distinction of all reaching the semi-final and were awarded ‘extraordinary and ultimate recommendation’ in their categories.

The Ultimate Beverage Challenge’s (UBC) inaugural Ultimate Spirits Challenge, which was held in New York on 1-3 March, was established by renowned American beverage alcohol critic F. Paul Pacult.  More than 520 entries were received from companies worldwide, but only a dozen were awarded the USC Chairman’s Trophy as the highest scoring spirits of their category.

 – Ends –

For further information or photography, please contact:

Linda Edstrand / Sarah McDonald, The BIG Partnership

Tel: 0131 555 5522

Email: linda.edstrand@bigpartnership.co.uk; sarah.mcdonald@bigpartnership.co.uk

Please savour responsibly www.drinkaware.co.uk

Notes to editors

The Macallan Fine Oak 21 Years Old

This legendary Single Malt is triple cask matured for a minimum of 21 years, in a unique, complex combination of exceptional oak casks, Spanish oak casks seasoned with sherry and American oak casks seasoned with bourbon.  This triple cask matured combination delivers an extraordinary smooth, delicate yet complex Single Malt.

Tasting notes:

Colour: Light Amber

Nose: Intense and rich, with a hint of vanilla and passion fruit

Palate: Soft, rich and spicy with a hint of oranges and peat

Finish: Lingering, with a hint of wood smoke

ABV: 43%

RRP: £119

Happy St. Patrick’s Day!

Did you know….

…The Irishman Irish Whiskey is now available in 29 countries around the world?

…that well known whiskey writer Jim Murray rated The Irishman 93 out of 100 in his Whisky Bible 2010?

To celebrate St. Patrick’s Day, Ireland’s national holiday, we would be delighted to send a miniature (50ml) of The Irishman Irish Whiskey (Potstill or Single Malt) to each whisk(e)y club to let you nose and taste our excellent whiskey. If you’re interested, drop us an e-mail with full mailing address and the name of your whisk(e)y club (you’ll understand that we need to limit this offer to one miniature per whisk(e)y club for logistical, packaging and postage cost reasons).

 
Sláinte!

                                                                               www.thehotirishman.com

PRESS RELEASE

March 15th 2010

Raising the Bar – The Macallan Introduces the Ice Ball Serve

The ice or water debate has long remained a fiercely contested subject amongst whisky drinkers and The Macallan has thrown its hat into the ring by creating an innovative serving method expressly for those who like their whisky with ice.

Believing the perfect serve to come down to personal preference, The Macallan has pioneered the Ice Ball Serve.  It is the first real move by any whisky brand in the UK to present whisky in an innovative, contemporary fashion and open the doors to a growing adult population that regards ice as an integral part of the spirit-drinking experience.

The Ice Ball Serve is based on the Japanese tradition of serving hand-carved ice with ultra-premium spirits.  The ice ball press instantly creates a flawlessly formed sphere of ice that adds a touch of theatre and sophistication.

The Macallan’s Marketing Assistant, Pat Lee, explains the science part: “The Ice Ball Press was inspired by Japanese cocktail culture where artisans hand-carve ice balls from massive slabs to create an uninterrupted surface that cools spirits quickly and evenly.  The ice ball melts slowly to preserve the integrity of the spirit.  We have updated this process, by developing a copper press that instantly trims a block of ice into a flawless ice ball.  This, combined with our masterful single malt Scotch whisky, is The Macallan Perfect Serve.

“The Macallan’s liquid excellence is continuously defined by its unprecedented elegance and versatility. The ice ball balances these qualities. As global cocktail culture has evolved, ice has become central to the modern-day spirits experience.  With an eye on this trend, we created The Macallan Perfect Serve, to modernise the way single malt can be enjoyed and appeal to a wider range of consumers.”

In essence; The Macallan ice ball serve takes this traditional practice to the ultimate level, with a single perfect sphere of ice, a unique beautiful serve with the benefits of maximum chill with minimum dilution.

Enjoy the perfect ice-ball serve at the following bars and restaurants:

London:

Rules                                 

The Ritz Hotel                                 

Claridges                                        

The Connaught Bar, The Connaught Hotel, London

The Dorchester Hotel, London

Hawksmoor

50 St. James

Milk & Honey

Artisian Bar, The Langham Hotel

Quo Vardis

Boisdale Belgravia     

Blue Bar   

The Ivy Club

The Lanesborough Hotel

The Albannach Bar                

Scotland:

Balmoral Hotel

Tiger Lily, Edinburgh

The Old Course Hotel, St Andrews

29, Glasgow

Blythwood Hotel (Glasgow)           

Dean Bar (Edinburgh)                      

Caledonian Hotel                             

Yorkshire:

Oulton Hall, near Leeds, West Yorkshire                             

– Ends –

For further information or photography, please contact:

Linda Edstrand / Sarah McDonald, The BIG Partnership

Tel: 0131 555 5522

Email: linda.edstrand@bigpartnership.co.uk; sarah.mcdonald@bigpartnership.co.uk

Please savour responsibly www.drinkaware.co.uk

NOTES TO EDITORS:

The timeless reputation of The Macallan is founded upon Six Pillars:

The Spiritual Home

Easter Elchies House proudly watches over The Macallan distillery in Speyside, Scotland. Built in 1700, this Jacobean manor house is The Macallan’s spiritual home.

Curiously Small Stills

The Macallan’s curiously small and uniquely shaped copper stills help to concentrate the flavour of the ‘new make’ spirit.

The Finest Cut

The ‘cut’ is the amount of distilled spirit collected from the stills as ‘new make’ spirit. The Macallan takes one of the finest ‘cuts’ of any distillery in Scotland; typically just 16% goes forward to fill or our casks. 

Exceptional Oak Casks

The Macallan’s unfaltering obsession with selecting exceptional oak casks brings an unsurpassed, timeless quality to The Macallan.

Natural Colour

The Macallan insists upon Natural Colour. It is the interaction of spirit and wood alone which delivers the rich variety of colour, aroma and taste evident through out the range.

Peerless Spirit

The Macallan remains the single malt against which all others must be judged. It is celebrated far and wide by experts and discerning drinkers as the world’s most precious whisky.