Speyside

Tasting Notes

Colour: Crema. This is based on the official published tasting notes for Macallan The Harmony Collection Inspired By Intense Arabica.

Nose: Tiramisu, cappuccino, gingerbread, raisins, almonds, sweet oak, and vanilla. This is based on the official published tasting notes for Macallan The Harmony Collection Inspired By Intense Arabica.

Palate: Espresso, dark chocolate, raisin, tiramisu, blackberry, vanilla, Brazil nut, and sweet oak. This is based on the official published tasting notes for Macallan The Harmony Collection Inspired By Intense Arabica.

Finish: Long, dark roast coffee, balanced and sweet. This is based on the official published tasting notes for Macallan The Harmony Collection Inspired By Intense Arabica.

Tasting Notes

Colour: Toasted cacao beans. This is based on the official published tasting notes for Macallan The Harmony Collection Rich Cacao.

Nose: Chocolate fondant, honey, oak, zesty lime, and ginger. This is based on the official published tasting notes for Macallan The Harmony Collection Rich Cacao.

Palate: Dark chocolate, honey, dates, vanilla, and cinnamon. This is based on the official published tasting notes for Macallan The Harmony Collection Rich Cacao.

Finish: Long with rich chocolate. This is based on the official published tasting notes for Macallan The Harmony Collection Rich Cacao.

Macallan 1920s
During the 1920s, most Macallan produced was sold to whisky blenders as a “top dressing” single malt for their blended whiskies. The few remaining casks continued to mature their contents for longer, resulting in a whisky that was slightly drier and less toffee sweet than modern day Macallan.

Macallan 1930s
During the 1930s, with coal in short supply as a result of increasing industrial activity, Macallan reverted to drying barley using peat fires. This, combined with the scarcity of oak sherry casks due to the Spanish civil war, resulted in a whisky that was both peatier and less spicy than modern day Macallan.

Macallan 1940s
During the 1940s, with a shortage of sherry cask as a result of the Second World War, Macallan would refill their casks more often than is the current practice. This, combined with the use of peat to dry the barley, resulting in a whisky that was less spicy and peatier than modern day Macallan.

Macallan 1950s
During the 1950s, Spanish oak sherry casks became available again following the disruption of the Second World War, allowing The Macallan to revert to using only first and second fill casks. This resulted in a whisky that was as rich and spicy as modern-day Macallan but with a hint of peat smoke.