single malt, as it should be - Makro

Th e Macallan Distillery
Th en & now
The Creation of The Macallan draws on the vital
contributing influences of Spain, North America and
Scotland, and of their respective natural raw materials,
combined with traditional methods and craftsmanship.
From its founding, through the subsequent
owners of The Macallan distillery in the nineteenth
and twentieth centuries and into the present century,
The Macallan has been recognised for its outstanding
quality above all else. Today this remains the
foundation for the worldwide fame of The Macallan.
The Macallan distillery was founded by Alexander
Reid, a barley farmer and school teacher. Farmers had
been making whisky on their Speyside farms in the
area for centuries, using their surplus barley during
the quieter winter months. As now, the barley would
be sown in the spring, grown through the summer,
and harvested in the early autumn.
56 WHISKY EDITION November 2012
In the winter, with little activity
on the farm, the barley would be
fermented and distilled into whisky.
The cold, wet weather provided
plenty of cooling water for the stills.
The whisky would be drunk new,
straight from the still. Any surplus
was stored for consumption in the
summer, or transported to more
distant markets. In the spring, the
cycle would begin again.
The Macallan six pillars
The Six Pillars are the foundation
stones for the fame and character
of The Macallan. They encompass
the strong sense of place at the