Macallan Double Cask 15 year old

8 April 24

ABV - 43%

VA ABC- $179.99

Total Wine - $184.99

Class VI - $171.00

From the ABC website:  The Macallan Double Cask 15 Years Old is a balanced single malt whisky created by bringing the perfect harmony of two oaks into one exceptional single malt whisky. Sherry seasoned American oak adds delicate vanilla to the subtle spice of European oak, delivering a whisky with a sweeter, warmer taste and character.

This is a terrific scotch, but it's not for beginners.  If you’re not familiar with a good number of blended scotches and you go right for Macallan, you won’t have anything to compare it to.  It’s best to work your way up to it.  Attending scotch tastings and comparing whiskies at home is a good idea.  Macallan will be quite the graduation present. This Macallan 15 is unpeated which means it’s very approachable for those who don’t like an earthy scotch.

If you’ve been around scotch for a while, Macallan is certainly worth the expense and effort to find it.  I’ve never had a Macallan that I didn’t love and I love this expression. I can’t improve upon the tasting notes above.  I get the wonderful influence of the sherry cask.  

Why is Macallan so expensive?  After some reading, I’ve learned that it’s due to a number of factors.  First, they’re very picky about the barley they start with. Because it’s a single malt, there are no other less-expensive grains to add to the distillate.  Macallan utilizes unusually small stills believing that the small stills produce a more flavorful distillate.  While that is true, it’s also more labor intensive.  Finally, they find the best-quality bourbon and sherry barrels.  Getting the right barrels and the proper combination of aging in each also requires expensive effort.  Macallan is worth every penny.

I prefer my scotch neat (no ice) and nothing else added.  For me, Macallan 15 doesn’t need any assistance.  But adding a few drops of water to cut the alcohol is never a bad idea especially if you’re new to scotch. Start with an uncut pour and add a few drops at a time until you can tell a difference.  Even experienced sippers do this.  

To be honest, I don’t care for a Rob Roy.  I just don’t like scotch-based cocktails.  But, if you’ve got vermouth from the Manhattans you’ve been making, you might as well try mixing it with some scotch.  Click on the link for the history of the drink.  They recommend a lightly-peated blended scotch rather than a single malt.  Macallan will certainly do.   

Rob Roy Recipe from Liquor.com

2 ounces scotch

3/4 ounce sweet vermouth

3 dashes Angostura bitters

Garnish: brandied cherries