CAPTIONS:
Master blender, hard @ work, whilst we sipped away @ Macallan 30 Fine Oak
Me in the Minstrel fields of Barley
Our evening night cap... Macallan 25 Anniversary Edition, well that was just delightful!
So dinner last night was world class. Started off as I mentioned with the Macallan 10 Sherry Oak, lovely treat as we don't get this tiny gem in SA. Off to the ancient homestead for dinner with Tom , and an American chap from Drambuie. Starter was cliche but lip-smacking : Haggis, with a touch of Macallan thrown in (for good health of course). I've had it once before, it was good, but this, well straight from the legendary Macallan, what can I say...splendid! Then a stunning herb + bread crumb crusted salmon, served with perfectly done veg... Stunning French wine by the way complementing these superb flavours.
Lovely local berries, ice-cream and Macallan 12 Sherry Oak Meringue...heavenly!
Next morning, hearty breakfast, and we were off in the Rover to rome the distillery. Just coming out of their silent season, things were slowly coming back to life.
Just a few of the things I experienced: the tiny copper pot stills, not in operation, so I got to see the steam coils IN the still! Macallan are passionate industry leaders in sourcing the very best wood, so got some in depth info and images about all the barrels they use (never more than twice @ Macallan for maturation)
Was taken into a warehouse were the chaps were entering out barrels of Macallan 12 sherry oak, onto a trough, which would then be married for about 6 months in older sherry butts. This is vital for consistency, and ensuring the flavours open and combine before its bottled. Interesting fact: Macallan, unlike most distillers do not add water to the new make spirit as it goes into casks, they mature @ full strength, water is only added @ bottling stage to bring it to legal bottling requirements.
Also saw them filling new make spirit, that will be aged for 18 years in sherry butts... Where will I be in 18 years time?
Then did a quick tasting of the range, whilst peeping into the blending room, to see Macallan's master blender @ work, nosing tiny sample bottles was mind boggeling, just one sniff and he knows...I fell in LOVE with Macallan 30 Fine Oak, such intense mature flavours, one of the most balanced 'aged' whiskies I've had the honour of tasting.
Back into the Rover, trip around the estate, walked into a field of barley called Minstral Barley, a new cultivar, grown only for Macallan use!
Lunch back @ the cottage and news that my luggage had been located! Its about flippin time!! Let's see if its fast enough to catch up with me around scotland! On a train now from Aberdeen to Glasgow, then to Islay tomorrow! Watch out Islay, one of your biggest fans is on her way! Tom Hughes from Macallan thank you for your superb hospitality and sharing your spectacular knowledge with me! Slainte!
Sent from my BlackBerry® wireless device
Lovely local berries, ice-cream and Macallan 12 Sherry Oak Meringue...heavenly!
Next morning, hearty breakfast, and we were off in the Rover to rome the distillery. Just coming out of their silent season, things were slowly coming back to life.
Just a few of the things I experienced: the tiny copper pot stills, not in operation, so I got to see the steam coils IN the still! Macallan are passionate industry leaders in sourcing the very best wood, so got some in depth info and images about all the barrels they use (never more than twice @ Macallan for maturation)
Was taken into a warehouse were the chaps were entering out barrels of Macallan 12 sherry oak, onto a trough, which would then be married for about 6 months in older sherry butts. This is vital for consistency, and ensuring the flavours open and combine before its bottled. Interesting fact: Macallan, unlike most distillers do not add water to the new make spirit as it goes into casks, they mature @ full strength, water is only added @ bottling stage to bring it to legal bottling requirements.
Also saw them filling new make spirit, that will be aged for 18 years in sherry butts... Where will I be in 18 years time?
Then did a quick tasting of the range, whilst peeping into the blending room, to see Macallan's master blender @ work, nosing tiny sample bottles was mind boggeling, just one sniff and he knows...I fell in LOVE with Macallan 30 Fine Oak, such intense mature flavours, one of the most balanced 'aged' whiskies I've had the honour of tasting.
Back into the Rover, trip around the estate, walked into a field of barley called Minstral Barley, a new cultivar, grown only for Macallan use!
Lunch back @ the cottage and news that my luggage had been located! Its about flippin time!! Let's see if its fast enough to catch up with me around scotland! On a train now from Aberdeen to Glasgow, then to Islay tomorrow! Watch out Islay, one of your biggest fans is on her way! Tom Hughes from Macallan thank you for your superb hospitality and sharing your spectacular knowledge with me! Slainte!
Sent from my BlackBerry® wireless device
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