Size: 750 ml 
Proof: 86
Created: Macallan Distillery

• Aged 12 Years
  
• Double Cask
• Aged In Sherry Seasoned American & European Oak

Taste
The Macallan 12 Year Double Cask is rich and complex with dominant aromas of dried fruits and citrus with is smooth and creamy. The palate is sweet with decadent notes of caramel, and spicy ginger. The finish is warm, floral, and with mellow notes of nutmeg. This Scotch is aged 12 years in Sherry Seasoned American, and European Oak.

History
The Macallan 18 Year Double Cask is a premium Scotch which is matured at The Macallan distillery for a minimum of 12 years in two casks. It has been crafted to deliver a new style of Macallan. One that is the perfect balance of two woods. This premium Scotch which is matured at The Macallan distillery, which has been established since 1824. 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 sowed the fields surrounding the rented home with barley and 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 slow winter days 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 harvest the barley is malted and 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. Following distillation, The Macallan distillers remove the heads and tails of the whisky and collect approximately 16% of the spirit to fill into casks for maturation. 

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