Warm weather, using The Macallan’s Fine Oak 10-year variety. He’s also developed a refreshing sour ideal for Wallace recommends a Highland Toddy (a take on a hot toddy with The Macallan) as a nightcap. Amaro works well with The Macallan, as does sherry.” You’d be amazed what a terrific Old-Fashioned you can make with The Macallan 12, raw-sugar simple syrup, some chocolate bitters and an orange twist. “I’d suggest simple, spirit-forward recipes, and ingredients that highlight notes already found in the whiskey. “When you’ve got such a flavorful spirit as your base in a cocktail, it’s a shame to cover it up entirely,” Bridger says, which is why Wallace and the other Sea Island bartenders are careful to enhance The Macallan with complementing tastes.

At the River Bar, guests can partake in a Scottish tradition with The Macallan neat or on the rocks (for which hand-carved blocks of ice are used), or play with convention in a cocktail.

“The Macallan employees have such a deep, profound love for what they do there and really put everything they have into their whiskey, and we’re proud to sell it.”Įach pour of The Macallan contains complex flavors from distilling practices that have been perfected over the past couple of centuries, causing bartenders like Wallace to take great care in serving it. The resort has one of the largest collections of The Macallan Scotch whisky in the Southeastern United States. “The amount of care and research The Macallan puts into every bottle is incredible,” says Nic Wallace, head bartender at the River Bar at Sea Island. Out of those stills’ yield, only 16 percent makes it into the meticulously chosen oak casks, which vary in wood to lend distinct flavors and aromas to each bottle. A carefully made spirit like The Macallan single malt scotch-distilled batch by batch in pot stills, as it has been since 1824-really fulfills that desire, I think.” Easter Elchies House at The Macallan estate | Courtesy of The MacallanĪuthenticity and craft are in abundant supply at The Macallan distillery, which houses the smallest spirit stills in the scotch-producing region of Speyside. “People are increasingly demanding authenticity and craft in the things they eat and drink. “We’re coming out of a long period driven by artificially flavored spirits and heavily processed foods,” explains Craig Bridger, brand ambassador for The Macallan. The Macallan also owes the craft food and drink movement for its recent growth in popularity. Meanwhile, loyal aficionados continue to covet classic bottles, along with more recent and limited edition releases. Part of the current brown spirits boom, the old favorite has charmed a host of new fans with its consistent high quality. Founded in 1824, the Speyside distillery now widely sets the standard for Scotch whisky served around the world.

The royal families of Scotland’s past have been immortalized in history books and fables, but one Scottish king lives on: The Macallan. | Chris Moncus Photography The Macallan has raised the bar for Scotch whisky since 1824.īy Linda Domingo Sea Island’s collection of The Macallan is one of the largest in the Southeast and features rare bottles. Sea Island’s collection of The Macallan is one of the largest in the Southeast and features rare bottles.

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