Raise The Macallan

Monday evening, The Macallan Single Malt held a tasting at The Electric Owl in Vancouver’s East Side. Guests were welcomed with a glass of The Macallan 10, served neat, on the rocks or in a cocktail with Fentiman’s Ginger Beer, a very tasty option that I’m glad to have choosen.

Sitting down in the main room, before 4 tasting glasses, we were introduced to Dan Volway, Brand Ambassador for The Macallan in Vancouver. Mr Volway gave the audience some history on scotch in general before highlighting the details of The Macallan’s story and its partnerships. Like their association with Lalique Crystal, the partnership produced the world’s most valuable bottle of scotch, in celebration of 150th anniversary of Rene Lalique’s birth. The Macallan 64 year in a one-of-a-kind crystal decanter was put up for auction in late 2010, resulting in a record sale of $460,000. The proceeds were donated to, The Macallan’s preferred charity, Charity:Water

Based in Speyside, Scotland, The Macallan has access to the clear waters of the River Spey and its own estate grown barley but the most important and unique part of their distilling process is the wood they use in the barrels to age the spirit.

The Macallan Sherry Oak 12 and 18 year old are aged exclusively in sherry oak barrels from Spain, which lend their flavour to the whiskey than usual American Bourbon oak barrels. Both of these single malts evoke a woodsy, rich fruity flavour with a hint of chocolate.
The Fine Oak 10 and 15 year Whiskeys are aged in a mix of bourbon and sherry barrels, which give a different taste and scent. A tart, dried fruit and a deeper taste pour through all parts of your mouth with a warm scent of a Scandinavian sauna.

No matter which is your preferred aged single malt or if you’d rather a blended scotch seek out The Macallan.

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