Beneath that, a multi-layered malt character with honey and bakery treats. Nose: Macallan-esque rancio sherry, with dried figs, orange peel (although not as much as Dalmore), and walnut meats. That right there is worth the $10 premium over Balvenie DoubleWood. This review applies only to US 750ml bottlings at 43% ABV.) There have likely been others, but this is the first time I’ve personally heard of a distillery seasoning new American oak with sherry and then aging scotch in it. (It’s worth noting that the UK 700ml presentation of this is 40% ABV. This whisky is then blended with traditional Macallan aged in European oak sherry casks and bottled at 43% ABV for the American market. These “seasoned” American oak sherry casks are then used to age Macallan for at least 12 years.

Macallan takes new American oak (NOT ex-bourbon!) and “seasons” it by filling it with sherry for an undisclosed period of time. Contrast this with Macallan 18, currently around $240, and Balvenie DoubleWood 12, currently around $47. These days, $55 for a partially-sherried 12 year-old single malt with a good name is not a bad price. So, when I saw this Macallan “Double Cask” 12 year-old for $55, I was intrigued. Lately my two biggest beefs have been the accelerating price increases and the decelerating age statements. Long-time readers will be familiar with my love-hate relationship with the distillery or, more accurately, with its owners, the Edrington Group. I’ve given Macallan a lot of grief over the years.

Macallan whiskey alcohol percentage