The Double Cask collection, plays with both American and European Sherry seasoned oak casks.
Using European oak from northern Spain and the French Pyrenees, and new oak from Ohio, Missouri and Kentucky in America, both types of oak are handcrafted into casks that are filled with Sherry.
Once seasoned, the casks are shipped to The Macallan Estate on Speyside where they are filled with new-make spirit. Following years of ageing, The Macallan’s ‘Whisky Mastery Team’ selects the best balance of spirit from both the American and European casks to create Double Cask.
The American oak imparts flavours of vanilla while the European oak delivers the subtle spice and classic style of The Macallan.
According to the official tasting note, the 15 years-old expression, “boats a golden butterscotch hue, imparts aromas of dried fruit, toffee and vanilla, and delivers a warm finish with a creamy mouthfeel”; whereas the 18 year-old, “has a rich amber honey tone, and imparts notes of dried fruits, ginger and toffee. A warm oak spice finish is balanced by citrus flavours of sweet orange.”
Kirsteen Campbell, master whisky maker, The Macallan, said: “Bringing together American and European oak Sherry seasoned casks to achieve the perfect balance of flavours is incredibly exciting for the Whisky Mastery Team, and we are proud to offer two new expressions to this distinctive range for The Macallan Double Cask fans to explore.”
To celebrate the new launch, the house hosted a photo exhibition by iconic Magnum photographer Steve McCurry, who travelled across continents to document the production of Double Cask collection from scratch, at K11 Musea in Hong Kong, home of The Macallan Room.