During the 1940's, with oak sherry cask in short supply as a result of the second world war, the Macallan would refill their cask more often than is the current practice. This, combined with the use of peat to dry the barrel, resulted in a whisky that was less spicy and peatier than modern day macallan.

To recreate the style of the macallan in the 1940,s, our Master Distiller has sampled bottles of the Macallan from that decade and matched their aroma and flavour with more recent distillations taken from the cask maturing in our warehouse.

Nosing and tasting notes from David Robertson, the Macallan Master Distiller:

Colour: Light amber.

Nose: Rich apples with strong peat smoke, complimented with floral and fragrant notes.

Subtle dried fruit aromas and hints of resinous spice add a degree of complexity.

Taste: Rich peat smoke with fresh apples,woody and slightly nutty.

Finish: Peaty and nutty with hints of wood.

Capacity: 500 Ml

Graduation: 40% Vol.