• Malling Roberson posted an update 6 months, 2 weeks ago

    Macallan 12 (Double Cask) is really a delightful whisky that gives numerous aromas, including the sweet and nutty notes of butterscotch for the subtle and complicated aromas of Sherry Oak. Macallan 12 displays a pleasant combination of dried fruits on the nose, including raisins, sultanas and apricots.

    Blended together, the unmistakable presence of oak and vanilla creates a tantalisingly complex aroma that will draw you in. The inviting and irresistible scent is sure to captivate your senses. Macallan 12 Double Cask includes a balanced flavour profile, with rich undertones of dark chocolate, honey and brown sugar complemented with a delicate touch of cinnamon spice.

    Macallan 12 is the ideal spirit to savor neat or over some ice, featuring its velvety texture that lingers in your preferences to have an extended period. Macallan 12 is matured in American and European oak barrels that were used to season Oloroso Sherry casks – which contributes to its complexity and depth – before being bottled at 40% ABV.

    Macallan 12 includes a creamy and honeyed flavour, with thick-cut marmalade, warm pastries and cinnamon around the palate. A sip of Macallan 12 reveals notes of butterscotch, dried fruits such as raisins and sultanas, apricots and vanilla that combine to produce an invitingly complex aroma. The Macallan 12 also comes with a subtle hint of oak that includes depth on the flavour profile.

    On the tongue, Macallan 12 is velvety smooth, with sweet caramel and honey flavours entwined using a warming note of ginger for the finish. The maturation process culminates in Macallan 12 preserving all its smoothness, richness and depth of flavour.

    However, probably the most knowledgeable and experienced Macallan aficionados can experience the reason is latest expression is too light, lacking complexity and a tad faint in comparison with its original blend. To achieve more layers of flavour along with strengthen their beloved taste profile, it seems they’d favour a boost in the ageing period or perhaps an alternate variety of barrels useful for maturation.

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