Size: 750 ml
Proof: 80
Created: Macallan Distillery

• Premium Scotch
• Single Malt
• Aged In Sherry-Hogshead Oak Casks

Taste
The Macallan Reflexion Single Malt Scotch Whisky is zesty with bright notes of citrus, apricot, and green apples on the nose. The palate is filled with notes of oak, chocolate, thick fudge, and toffee. The finish is long, and lingering with subtle essences of chocolate truffles, caramel, and bananas. All together making it an incredibly balanced, and delicious Scotch.

History
The Macallan Reflexion Single Malt Scotch Whisky is a 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. This "cut," which is among the highest of any Scottish distillery, results in a more full-bodied and richer whisky. This limited edition is as rich and dark as the name implies. Positioned at the very top of the 1824 series, it's made from whisky that has been distilled between 1987 and 1997. "Wood sits at the very heart of what we do at The Macallan and this range further demonstrates the vital role of our casks in the production of these superb whiskies," says Stuart MacPherson, The Macallan’s master of wood.

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