Does Father Time drink whisky? He may as whisky is nearly as old as Father Time himself. The first references to the distillation of fermented grains – the whisky basics – can be found in records dating from around 2000 BC. Between 500 and 1000 AD, knowledge of distillation spread to Europe where Christians used it for medicines and in religious ceremonies. Around 1100 AD, travelling monks from Europe settled in Scotland had discovered how to ferment grain mash, resulting in the first distillations of what we call whisky. By 1494, whisky had become established in Scotland. Mass consumption was cemented in 1539 when the Crown started to close down monasteries leaving entrepreneurial monks to ‘go amongst the public’ and start whisky distilleries.
Macallan, one of Scotland’s first legal distilleries, was established in 1824 by Alexander Reid, a farmer and a schoolteacher. Since then, it has strived to go its own way and think different. For one, the largest company shareholder is a charity trust. It has underpinned Macallan’s long and proud tradition of charity work and support for the local community. Part of that includes the environmental management of a 485-acre estate, 1.75 miles of the River Spey, 60,000 trees and over 70 species of wildlife. No clearer expression of Macallan’s planet-friendliness can be found than on the roof of the recently completed distillery which is made out of grass to purify the rainwater and in the adjacent biomass plant which powers the new distillery.
The Macallan difference can also be felt in its craft. The distillery houses 21 stills which are specially designed to be short and fat. These little magicians help contribute to the rich and fruity signature of the whisky. Macallan is also one of only two distilleries left that use ‘Golden Promise’, a classic British barley which is considered to be the finest barely available for making whisky because of its rich flavour profile. Particular detail and focus is given to the hand-picked oak casks. When most of the character and flavour of the whisky is dependent on the quality of the casks, it is unsurprising that Macallan spends the best part of 6 years making each individual cask. No other single malt whisky company puts as much care into building, toasting and seasoning casks as Macallan.
If the afore whets the palette, then it would be well worth the reader’s time to visit the iconic whisky bar at the Connaught Hotel in Mayfair to taste a range of Macallan’s finest whisky’s. Siting in the Connaught bar and drinking Macallan is a signature experience – defined as much by the bar as by how the whisky is severed, in this case via a bespoke, hand-made, drinks experience trolley that Macallan spent three years developing to bring people closer to the brand. Whisky’s inspired by America, Scotland and Japan are housed next to pristine speciality waters and finely cut drinking glasses. The world of whisky at your fingertips. Never has whisky been served in such an elegant, beautifully crafted and intriguing manner, and should you want to have a conversation about all things Macallan then the hotel’s drinks experts are on-hand to share colourful stories of whisky archaeology and cask exploration.
Your intrepid correspondent was very fortunate to enjoy a glass of the rather smooth, warming, and Christmas Cake-like Macallan 12, and a small sample of the brand-new single malt limited release M Copper which makes up one-third of Macallan’s ageless M Series Collection (the other two being: M and M Black). M Copper pays tribute to Macallan’s very small copper stills that the company has been using since 1824. A statement product if there ever was one – it costs £6,250 per bottle – this golden-hued M weaves a delicate aroma of banana, pear, and white peach with a soupçon of platte-pleasing malt oakyness.
In taking a relaxing afternoon in the Connaught’s cool grey bar, it became clear that no other whisky brand can provide this level of tailored experience and original whisky artisanship. The forethought, attention to detail and single-minded focus on excelling beyond others combined with centuries of distillery lore and an unwavering social obligation ensure that Macallan will continue to be one of a kind, a copy of nothing if you will, and very much deserving of one of your afternoons – or evenings.
