Magic mac

Robb Report (USA) - - Gallery -

pretty pack­age, but can a 72-year-old whisky pos­si­bly be any good?

Pro­duced just af­ter the end of World War II, when pro­duc­tion at many dis­til­leries was still halted due to the nec­es­sary wartime di­ver­sion of bar­ley to food cre­ation rather than drink, the spirit has a deceptively light, golden-am­ber color—muted over time from its orig­i­nal deep brown­ish-red sherry-bar­rel hue— that hints it is no or­di­nary sin­gle malt. Its re­fresh­ing aroma is filled with cit­rus and green ap­ples, with only a very faint un­der­cur­rent of raisins. When this whisky went into bar­rel, the Ma­callan was still dry­ing malted bar­ley over peat fires, and so a touch of smoke in­ter­min­gles with fla­vors of sweet oak and rich fruit. Mas­ter dis­tiller Nick Sav­age says, “Al­though del­i­cate through­out all as­pects, it pro­vides an in­tense ex­pe­ri­ence.” We’d ex­pect no less from such an émi­nence grise.

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