Macallan Classic Cut – 2018 Release Edition Single Malt

Macallan Classic Cut 2018 Release is the new release of the Classic Cut expression from The Macallan. An exciting release from the distillery, this dram was aged in very carefully selected Jerez Oloroso sherry butts and was bottled at 51.2% ABV after its aging process. An absolutely beautiful expression loved by many from a well loved distillery.


About The Macallan Classic Cut 2018 Edition Single Malt Scotch Whisky

Each year, The Macallan released a limited annual edition of The Macallan Classic Cut. Each edition is the work of a different Whisky Maker. The second edition in the series, The Macallan Classic Cut 2018 Edition was created by Ian Morrison who used a small selection of Sherry-seasoned oak casks, specially selected for their distinctive character. Classic Cut 2018 Edition was bottled at a higher proof of 51.2% to showcase the true flavor complexity of the whisky and deliver a richer, fuller taste experience bursting with notes of orange, vanilla and gingerbread.

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About The Macallan

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 sowed the fields surrounding the rented home with barley and 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 slow winter days, 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 harvest, the barley is malted and 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 sulfur. 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 richer whisky.
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