These conditions apply to the use of this website of. A very good bottle of macallan.ĭisclaimer Whiskybase Conditions regarding the use of this website Whether it is smelling or entering the mouth, it has front, middle and back notes. Summary: The smell is elegant and charming, the wine is full and full, and has a sense of structure. Smell the fragrance: 25 years of time seem to have left no trace on her, the fragrance is overflowing, that is, lively and very elegant, the top note is the charming sherry scent, ebony, sour berries the middle note is some citrus, peach The base notes are chocolate, some spice, a hint of oak.Įntrance: The wine is oily, full-bodied, without alcohol stimulation the top notes are grapes, citrus, black currant, and strawberries the middle notes are chocolate, toffee, and black tea the back notes are a hint of oak, a little spicy spices.įinish: The aftertaste is long and fruity lingers in the mouth for a long time. 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.A very good macallan, 25 years of waiting, a quarter of a century, no more, no less, just right she is balanced, plump, and lively, which is what I like, it is amazing time, but also gentle years. The palate is filled with notes of raisins, dried cherries, chocolate and campfire smoke, which leads to a finish accented by cloves, fruitcake, gingerbread and lemon tart. 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.Īs a result of its extended aging in sherry casks, The Macallan 25 Year Old Sherry Oak Single Malt Scotch Whisky has a rich mahogany color and aromas of citrus, pumpernickel, sherry and burnt wood. Macallan 25 Year Old Sherry Oak Single Malt Scotch Whisky is aged for a quarter century in sherry-seasoned oak casks from Jerez, Spain. This "cut,"which is among the highest of any Scottish distillery, results in a more full-bodied and and rich whisky. In addition, the curiously small stills - some of "the smallest stills within the Scotch whisky industry,"according to production manager Alexander Tweedie - produce a whisky with a heavy, oily flavor.įollowing 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. The copper comprising the stills acts as a catalyst, and enhances the formation of sweet esters while minimizing impurities such as sulphur. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan's copper-pot stills. 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.Īfter 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. 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).
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