MACALLAN 1967- A NEW DISTILLERY
There are still wonders in the world that await discovery. It is not overstating the case to declare The Macallan’s new Distillery is one of them.
Blended into the landscape under three turfed mounds, inspired by ancient Scottish ‘brochs’, the space hidden from arial view is a revelation to the visitor. Twenty-four curiously small copper stills are arranged in three circles, below a vaulted roof of 2,500 wooden panels, only three of them with the same dimensions. Miles of gleaming pipework are aligned in staves of geometric beauty. So much more than just a production line, the building shows a commitment to whisky making at a higher level altogether. The cathedral-like expanse (the description is unavoidable) also houses a formidable team of six, world-class specialists who, between them, determine the quality, character and distinction of every bottling that leaves The Macallan. Theirs is no small duty.
On the label, at the group’s centre, Master Whisky Maker Kirsteen Campbell stands with her team Russell Greig, Stephen Bremner and Polly Logan. Together with Sarah Burgess, they are joined by Master of Wood, Stuart McPherson, whose influence on the maturation of any new make spirit is as vital as it is finessed. Behind these six exceptional people glow the tessellated roof patterns and gloriously sweeping curves of Rogers Stirk, Harbour and Partners’ architectural masterpiece, a seamless fusion of the geometric with the organic.
For this version, Sarah Burgess, has selected an inimitable single malt from 1967 has rich, flavour notes of sweet oak, hazelnut burst and strawberry are swelled with hints of pineapple, light spiced peach and warm chocolate. Fifty years spent in European sherry seasoned oak casks has cast its spell.
