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| Macallan | |
| Whisky | |
| Notes of vanilla, dried fruit, sweet spices | |
| Malted barley, water, yeast | |
| 70 cl | |
| 43.0% | |
| American and European oak barrels | |
| 30 years | |
| Distillation in copper stills | |
| 2 | |
| Not cold filtered | |
| Intense amber | |
| Neat, with water or ice |
The long maturation gives this expression a seductive aromatic richness: intense notes of dried fruit, sweet spices, vanilla, and a warm touch of caramel, balanced by delicate hints of oak and honey. On the palate, the character is velvety yet incredibly structured, with a persistent finish that evokes candied citrus and aromatic tobacco. The Highlands territory, with its microclimates, bestows this whisky with an unmistakable elegance that rewards every sip.
Perfect to enjoy neat, this 30-year-old pairs splendidly with dark chocolate desserts or aged cheeses, enhancing their gustatory complexity and offering an unforgettable sensory experience.
The Macallan
Discover the spirits, production style and story of The Macallan.
Distillation
Small copper pot stills ('Curiously Small Stills') built by Forsyths; traditional new‑make production process for single malt (use of copper pot stills).
Ageing
Maturation in oak casks with heavy use of sherry‑seasoned casks (Jerez, often Oloroso); combined use of European and American oak and of ex‑bourbon casks. Many casks are seasoned with Oloroso in Jerez before arriving in Scotland.