The Macallan Distillery | About Dram Time

Delving into the realm of The Macallan, an exceptional premium single malt Scotch whisky renowned for its commitment to quality and the use of Sherry seasoned casks. But how did it ascend to become the top single malt by value? Let’s uncover the essence of this spirit and the remarkable journey that has made The Macallan so revered.

The legacy of The Macallan Estate traces back to 1543, when a land charter was granted by the bishop of Moray—the same year Mary Queen of Scots was crowned queen of Scotland.

Since its licensing by Alexander Reid in 1824, The Macallan has earned a global reputation for excellence. A luxury writer once remarked, “if there is royalty in the whisky world, it belongs to Scotland, and if there is a king of Scotch whisky, it’s The Macallan.”

In 1820, Alexander Reid, a barley farmer and English Grammar school teacher, leased eight acres of land from the Seafield Family and began distilling in his barn with a modest still, officially establishing his distillery in 1824.

Nestled on high ground two miles from Craigellachie, The Macallan distillery is ensconced within the picturesque and biodiverse ecosystem of the Macallan estate. Overlooking the serene River Spey, renowned for its pristine water and abundant salmon and trout, the estate offers an idyllic setting.

The name “Macallan” finds its roots in the Gaelic language, with “Magh” signifying fertile land or ground, and “Ellen” invoking St. Fillan, the Irish monk who brought Christianity to Scotland. Legend holds that St. Fillan hailed from the Church on The Macallan estate, which succumbed to fire in the 1400s. Over time, the estate became known as The Macallan.

Under various owners, The Macallan’s legacy evolved, with Roderick Kemp’s ownership in 1892 proving particularly influential in shaping the distillery’s trajectory to its present renown.

While Alexander Reid laid the foundation for The Macallan in 1824, the true narrative of this iconic distillery cannot be told without delving into the story of Roderick Kemp. Beginning his career in the wine merchant trade in Inverness, Kemp quickly gained renown as one of Scotland’s most discerning judges of spirits and character.

Immersed in the wine merchant business, Kemp developed a profound understanding of the intricate interplay between wines, sherries, ports, and casks. Fuelled by his passion and knowledge, Kemp ventured to establish his own wine merchant enterprise at the age of 27, drawing upon his extensive travels, tastings, and studies.

Kemp’s expertise extended beyond grapes to grains, leading him to acquire shares in the Talisker distillery on the Isle of Skye. However, after years of relentless travel taking its toll on him and his family, Kemp decided to divest his interests and set his sights on acquiring the Highland Park Distillery. Instead, fate led him to purchase The Macallan Distillery in 1892, a tenure that lasted until his passing in 1909.

Under Kemp’s stewardship, The Macallan underwent a transformation, evolving into a modern facility with new storage warehouses and improved stills, thus boosting production. Renaming the brand as R Kemp Macallan Glenlivet, Kemp emphasized its location and heritage. However, the pivotal moment for The Macallan came with Kemp’s decision to exclusively use unbroken Spanish oak sherry casks for maturation. This commitment to quality wood and spirit catapulted The Macallan to its esteemed status as the world’s number one single malt by value.

Today, the sherry seasoned casks remain the cornerstone of The Macallan’s flavour profile, contributing 80% of its taste and imparting 100% natural colour. Kemp’s legacy lives on, as his vision and expertise continue to define The Macallan’s reputation for quality and excellence.

In 1924, The Macallan made a significant decision to exclusively use Scottish-grown barley. This barley underwent a meticulous process: soaked in the distillery’s two steeps, spread out on malting floors for germination, and then dried in wire-floored kilns fuelled mostly by peat and supplemented with coke. The dried barley was finely ground into grist using an old eclipsed two-roller mill.

Following this, the grist underwent mashing, with five mashes per week (1500 bushels) completed. The resulting wort was cooled and fermented in one of the eight washback’s, each equipped with switcher blades. Fermentation duration ranged from 48 to 54 hours, a process now extended to roughly 60 hours due to changes in yeast variety and climate.

Nestled within a beautiful bio-diverse ecosystem, The Macallan Estate and distillery stand as a testament to nature and culture. In 2018, The Macallan unveiled its new distillery, a remarkable structure costing around $140 million pounds and comprising over 350,000 components.

This state-of-the-art facility boasts a seventeen-ton full lauter mashtun, twenty-one stainless steel washback’s, twelve wash stills, and twenty-four uniquely petite spirit stills. The estate, spanning 485 acres, is not just a distillery but a sanctuary of heritage, sustainability, biodiversity, and community, boasting over 60,000 trees.

Roderick Kemp’s commitment to quality ingredients resonates through the ages. Today, it’s widely acknowledged that the oloroso sherry seasoned casks are the single most influential factor in shaping The Macallan’s quality and colour profile, contributing 80% of its flavour and imparting 100% natural colour.

The Macallan’s esteemed reputation as one of the world’s premier single malts owes itself to the unwavering dedication, commitment, and expertise of The Masters of Spirit and Wood, the artisans at the core of The Macallan’s craft.

Let’s unveil the Six Pillars and guiding principles that imbue each expression of The Macallan with its unique essence:

Pillar 1: The Estate – The Macallan estate embodies a deep connection to heritage, sustainability, biodiversity, and community. Its spiritual centre, Easter Elchies House, dates back to 1543 and was reconstructed in 1700 for Captain John Grant.

Pillar 2: Curiously Small Stills – The Macallan’s stills, among the smallest in the Speyside region at 3900 litres, yield rich, fruity, and full-bodied flavours. Their unique size and shape maximize copper contact, enhancing the spirit’s character.

Pillar 3: Sherry Seasoned Casks – Roderick Kemp’s legacy endures in The Macallan’s exclusive use of 100% sherry casks from Jerez. Each cask is seasoned for 18 months with Oloroso, palomino variety sherry at 18% abv, in Jerez de la Frontera, Spain.

Pillar 4: Exceptional Oak Casks – The Macallan’s oak casks are paramount in delivering its exceptional quality and natural hues. The brand invests significantly in sourcing, crafting, seasoning, and caring for its casks, with 80% of the flavour and 100% of the natural colour stemming from these vessels.

Pillar 5: Natural Colour – The colour of Macallan whiskies is entirely natural, derived from the remarkable oak, with the interplay of new make and casks producing hues ranging from light gold to dark mahogany.

Pillar 6: Mastery – The Macallan epitomizes unparalleled expertise, from its production to the unwavering dedication of its team. It stands as a beacon of mastery in all facets, solidifying its position as one of the globe’s most esteemed whiskies.

In essence, The Macallan stands as a testament to the intertwining of tradition, craftsmanship, and innovation, guided by its Six Pillars. These pillars, rooted in the estate’s heritage, the uniqueness of its stills, the exclusive use of sherry seasoned and exceptional oak casks, and the commitment to natural colour, culminate in a whisky that reflects mastery in every sip. From its spiritual home at Easter Elchies House to the dedication of its team, The Macallan embodies a legacy of excellence that resonates with whisky enthusiasts worldwide.

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Catch up on the rest of the series with our articles on Aqua Vitae, Water and Whisky, Fermentation and Whisky, and Barley Varietals.