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Affluent Page Presents: Macallan Strikes Back

Female nudes on the mark of a contemporary top bolt from the blue-journal bottling byThe Macallan would doubtless have shocked the mark’s 19th-century inventor Alexander Reid, were he alive today. But he would undoubtedly consent of the long-lasting tradition of his beloved release malt.

Some call it the Rolls-Royce of release malts. Wine & Spirits magazine’s Gordon Brown labeled it “the release malt hostile to which all others must be judged.” A 1926 vintage Macallan sold for ,000 at Christie’s in 2007 ruins one of the most high-priced bottles of liquor ever sold.

Made in the heartland of Scotland’s malt whisky distilling province, this much-lauded release malt carries a ruin whiskies’ classiness and conundrum but also has a only one of its kind, classic style above all shaped by aging in Spanish sherry casks. At its best, it is aromatic of dried fruits, orange, citrus, and spice, with a long, robust close hinting of smoke, fruits, chocolate, and even auburn.

Founded in 1824 by farmer Alexander Reid, The Macallan (it’s sweet much everlastingly “The Macallan”) is still made later the age-ancient traditions. Only one of its kind barley custom-grown by local farmers imparts it with fruitfulness and an appealingly oily reputation. The copper of the stills and their small size stimulates formation of sweet esters and suppresses impurities. And only 16 percent of the “new make” is used: The Macallan’s vaunted “finest cut.”

Also vital are the Spanish sherry barrels long synonymous with The Macallan. In the mid-1970s, when equipment became unreliable, the companionship started to have new barrels built and scoured in Jerez bodegas to Macallan specifications for all from how long the wood is toasted to the type of young mosto wine and dry oloroso sherries are used to fill each cask for a small a touch.

The casks yield deep, rich sign and distinctive flavors, notably The Macallan’s Sherry Oak whiskies, the underlying soft effortlessness of which harks back to the whisky-building style of past centuries. Also exceptional is the Fine Oak run, the aging of which is done in casks of closer-on the rise, tighter-grained American oak, which yield exceptional fancy of color and add notes of vanilla, fresh pear, and other fruit.

The Sherry Oak and Fine Oak whiskies are marketed in a digit of bottlings by age-the Sherry Oak at 10, 12, 18, 25, and 30 years ancient, and the Fine Oak at 10, 15, 17, and 21. Even the practically priced 10-year-ancient () is “robust … and tasty,” according to noted spirits adept Michael Jackson. The 18-year-ancient Sherry Oak (5), named the world’s best malt in a 2004 Whisky Magazine poll, inspires rhapsodies for its feeling (“rich dried fruits, with spice, clove, orange, and wood smoke,”) its nose (“dried fruits and auburn, with a hint of citrus, vanilla, and cinnamon,”) and its close (“full and long drawn out with dried fruits, sweet chocolate, auburn, a hint of wood smoke.”) Most Macallan whiskies are 42.8 percent ABV (alcohol by number); cask-might versions (58 percent ABV) are also void-and tasty.

Copious top bolt from the blue-journal and top bolt from the blue-delivery lines show case the diversity of The Macallan’s productivity. The 1824 Pool draws on some of The Macallan Estate’s oldest and rarest casks. In the Masters of Shooting journal, each of the 135 bottles (,695 each) bears a one-of-a-kind mark featuring an image taken on The Macallan estate by the most brilliant Scottish-born photographer Rankin. And even if farmer Reid may have been shocked by the pictured nudes, Rankin’s golden-haired muse among them, he would have lauded the heady but absolutely elegant malt, intensely flavored with macadamia nut and vanilla, hinting of sandalwood and black pink.

A additional top bolt from the blue-journal run facial appearance crystal decanters calculated by famed French glassmaker Lalique. The most contemporary (with only 72 void in the U.S., at ,000 each) is to the top with a above all rare, faintly magnificent 57-year-ancient whisky, vatted from six casks of two species of oak. Recalling 1950s Macallans, it glows like rosewood, smells perfectly of polished oak and dried fruits, and tastes of raisins and oranges. Jackson got it right about “the magic of Macallan.” But when you close your eyes and get lost in the devious, long drawn out close of this fastidious Macallan, the name is only the admittance of the magic. The final broadcast sale will take place at Sotheby’s on November 15.