The Macallan Oscuro Single Malt Whiskey - Duty Free - 1 Litre
The Macallan Oscuro – Buy Online Alcohol
- Burnished copper in colour
- Ripened woodland fruits, dark chocolate, orange, creamy vanilla on nose
- Palate are dried figs, ripe oranges and a hint of crisp apples
- Full and lingering with a hint or warming wood smoke finish
Product description
The Macallan Oscuro is drawn exclusively from oak casks seasoned with oloroso sherry. An exceptionally high proportion of these are first fill, which endow the whisky with a rich, deep colour and intense flavour. This sherry seasoned heritage and luscious richness is the inspiration for its name ‘oscuro1, meaning ‘dark’ in Spanish. Burnished copper in colour. It is ripened woodland fruits, dark chocolate, orange, creamy vanilla palate are dried figs, ripe oranges and a hint of crisp apples. Full and lingering with a hint or warming wood smoke finish.
History
Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid established the first licensed distillery on the estate, which he named Macallan after an ancient church that had been destroyed by fire during the 15th century. In the winter — when there was little activity on the farm — Reid would ferment and distill his excess grains into whisky, which was often drunk straight from the still or sold to travelers passing through the town.
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). 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.
After 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. Then, the barley is fermented with a specially cultured yeast before being distilled twice through The Macallan’s copper-pot stills. The copper comprising the stills acts as a catalyst, and enhances the formation of sweet esters while minimizing impurities such as sulphur. 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.
Following 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. This “cut,” which is among the highest of any Scottish distillery, results in a more full-bodied and and rich whisky. This Double Cask Gold was released in 2018. The impeccably aged Scotch gets its rest in a combination of first fill and refill sherry casks.