Benromach are even more stringent — first-fill only. After Macallan are done with them, they are broken up and sold to smoke houses, for furniture making, key rings etc,… rather than being sold on to other distilleries. That seems to be wasteful. Macallan grade each whisky with a tint numbers — colour is everything remember. When did this start? Who else does this? These days, every drop Macallan produce is used for single malt or blends, meaning there are no casks for independent bottlers nowadays. So this is whisky made from casks not quite making the 12yo grade for whatever reason.
Given the amount of first fill use, most definitely. Macallan 12yo  Ob.
Macallan 18yo  Ob. For this 18yo Fine Oak, Macallan have deployed only 1st-fill casks. You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account. Notify me of new comments via email. Notify me of new posts via email. Skip to content. Share this: Twitter Facebook. Like this: Like Loading Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:.
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It could not be possible. Braeval Braes of Glenlivet. The tasting notes were so many and so fascinating that I was almost scared by the world that opened itself before my eyes. The new Macallan distillery, complete with super sci-fi roof. It all starts with the grain or in the case of Brandy, fruit The desired product from the grain is the resulting sugar. The Mulia is an idyllic getaway with stylish decor, impeccable service, and a world-class spa.
Original CS Red Stripe CS Batch CS Edition Limited Edition [ bts] Distillery Only ex-bourbon cask Refill Butt Warehouse 3 Rotation CS Batch 14 Fast-forward to today and the project is complete. The stills, which were made by local company Forsyths, were part of the largest copper order ever. Another local business, Robertson Construction, oversaw proceedings, with more than people from 20 trades working on-site over the course of the project. And the result? I think it brings the heart of the brand, the terroir of the brand, to people in a very interesting way.
Looking up towards the new distillery. We start the tour at Easter Elchies House. With our backs to the historic property, we look up the hill towards the new production site — and a slate-like pathway, zig-zagging with asymmetry, lures you up towards a glass door. From afar the entrance looks tiny and dark, an illusion which goes to emphasise the sheer scale of the rest of the building.
As you walk closer, you realise the doors themselves are actually quite enormous. The imposing distillery entrance space, archive wall and huge screen. Step inside and you are dwarfed by the size of the atrium. Crowning the feature wall is a huge screen, playing Macallan shorts on repeat.
Behind the wall is another achieve, this time the Jewel Box, packed with bottles and nine decanters dating back through the decades. We pause to admire the bold shapes inside the space, formed by stainless steel and concrete, with flashes of orange accents. Heading up…. The new Macallan distillery production space. You can see the stills and washbacks through the wall, but up close you appreciate the scale. The size of which is underscored further when we head to the far end of the production space…. Check out the scale of THAT mash tun.
This, technically is where it all starts — and it is gigantic. To put it in context, the pit in the floor in the video above is exactly the same diameter as the mash tun, and has been left in preparation for the installation of a second, should expansion be required.
With mashing being a pinch point in most distilling operations this is a sensible legacy plan — even if the volume seems startling. One of the many interactive touch points to explain the distilling process to visitors. Here guests can compare the movement of vapour in the wall wash stills compared to the short spirit stills. Concerto and Momentum barley comes in from maltsters Simpsons before it is soaked for two days and mashed.
The 9. The stills sit in three huge circles.
The configuration of the stills adds to the extraordinary visual impact that the distillery has. Copper and glistening, the wash and spirit stills two spirit to each wash reside in their loops, flanked on the outside edge by their washbacks. Each circle — or pod — feels majestic, imposing even. That there are three adds to the towering scale. Apparently the far wall of the distillery could be extended further to include another pod, should growth require it. Picture the shark walk at a Sea Life Centre — this is what it feels like as you walk into the Private Cellar.
The Private Cellar, bathed in blue light.
The elephant-in-the-room question: how, given that the new distillery is so different from the existing, historic site which will be preserved for some future, yet undisclosed, use, BTW , how can anyone be sure the spirit from the new Macallan distillery will be anything like the current stuff? But flavour comes from more than just still shape.
What else has the distillery done to get the spirit as close to the original as possible? And so on and so forth. What does the fermentation profile look like between fermentation and distilling? And a number of other different parameters — there are lots of other different parameters that go into that!
So the same sugar content of our wort, for example. Have we got the mash tuns to be able to deliver that?