THE TOAST OF SPEYSIDE
The Macallan’s global success is in part thanks to its unusually small copper stills, which give a remarkably robust spirit character, often described as heavy and oily. When matured in American oak casks that have been seasoned with sherry, the combination is full of complex, dark, dried fruit, vanilla and honey flavours, cinnamon and clove notes, alongside a heavy, bittersweet, rich cocoa aftertaste.
A simple serve, either neat or over a large ice cube, is the best way to experience Macallan. If you’re feeling rebellious (purists look away now), use it as the base for an Old Fashioned: 50ml whisky, 10ml muscovado sugar syrup and two dashes of Angostura bitters, stirred down and garnished with orange zest.