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About The Macallan Lalique 62 Year Old Single Malt Scotch Whisky

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 began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid 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 winter — when there was little activity on the farm — 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 barley is harvested in late August and early September, it is malted before being 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 sulphur. 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.

The Macallan Lalique 62 Year Old Single Malt Scotch Whisky: The Spiritual Home is the second-oldest whisky ever released by The Macallan. The whisky was laid to rest in sherry-seasoned American Oak casks in November, 1950, and bottled 62 years later in gorgeous Lalique crystal decanters styled after the Easter Elchies House on the Macallan Estate.

As a result, the whisky has a natural bright amber color, along with an aroma of toffee, blood oranges, apple cinnamon and ginger root. Sweet, delicate notes of figs, vanilla and mocha chocolate dominate the palate, and are complemented by an underlying body of polished oak. The finish is long and embracing, with beautiful notes of clove, raisins and cigar leafs.

Only 400 bottles of this outstanding whisky will ever be produced. Pick up yours today!