January Auction: Full Cask Held in Bond – Tasting Notes

As another cask of Macallan in bond arrives for auction, it is worth remembering that this year the new Macallan distillery will open to the public. As full production commences at this new distillery the original Macallan distillery – where this very cask was distilled back in 1989 – will cease production. Leaving aside the arguments about the implications of this decision, the fact remains that this is a scarce opportunity to acquire a cask of Macallan from the original distillery – a liquid that some may come to consider increasingly historic and valuable in light of these aforementioned forthcoming developments. On top of this, this particular cask has spent its entire life maturing on site at the distillery. Something which adds that extra layer of history and romance to what is, most importantly, an excellent whisky in its own right.

Whisky Online Auctions Tasting Notes:

Colour: Gold

Nose: This is a classical, aged Speyside profile with a forward note of honey, buttered toast, sweet and savoury patisserie, yellow flowers, pollen and various notes of toasted sunflower seeds, cereals, hay and, with a little opening up time, a rather beautiful and fragrant aroma of orange peel and citrus cake. Develops with white and green fruits and more citrus aspects.

Palate: Surprisingly spicy. Spice cake, cinnamon buns, pumpernickel and rye breads, olive oil, a light mineral aspect and subtle earthiness. Develops towards quince, turmeric and this orangey note again, manifesting here as orange bitters and mulling spices.

Finish: Long with drying earthiness, light waxes and more cereal and hay loft notes. Still slightly buttery in texture with some background green fruits.

Comments: A perfect example of well-aged Macallan that displays the distillate weight and character extremely well without any undue or excess influence from the cask. This could be bottled now but it seems a shame not to allow it to reach 30 years. The freshness and the flavour profile are still perfectly vibrant and I see no reason why the cask could not be allowed to mature for anything up to a further five years.