Released exclusively for the U.S., this is the first bottling in an annual series celebrating what Macallan terms its “…unrivalled commitment to the mastery of wood and spirit.” Matured in oloroso sherry-seasoned American and European oak casks. Confident Christmas cake aromas, plus quite assertive oak. Honey, toffee, vanilla, nutmeg, ginger, and lively oak on the palate. Gingery wood notes in the medium-length finish.

Reviewed by: Gavin Smith (Summer 2018)

Triple Cask replaced Macallan’s Fine Oak range in 2018, and was matured in a combination of European and American sherry-seasoned oak and American oak bourbon barrels. The entry level 12 year old offers a relatively light, zesty nose, with citrus fruit, vanilla, and ginger, while the palate yields more citrus fruit and vanilla, honey, sweet oak, and dark chocolate. Cantaloupe and wood spice in the finish.

Reviewed by: Gavin Smith (Spring 2019)

Distilled with a portion of barley grown on the distillery’s Easter Elchies estate. The nose detects quite intense sherry, plus black forest cake, then warm leather and fresh-squeezed orange juice. Full sherry notes on the palate, with new leather, marzipan, cherry liqueur, furniture polish, and dark chocolate. The finish yields bitter chocolate, licorice, nutmeg, and tingling wood spices.

Reviewed by: Gavin Smith (Fall 2019)

The whisky is quite fruity (green grape, orange, tangerine, and dark cherry), with balancing notes of vanilla, roasted nuts, and a hint of peat. Dry, lightly spicy finish that lingers. It is complex and nicely balanced for a whisky of this age. Still, I feel the 15 year old Fine Oak edition is better and, at $65, one-tenth the cost.

Reviewed by: John Hansell (Spring 2006)

Bottled as 350 ml twin-pack along with the American oak version, this is deeply resinous, with clove, shoe leather, high-grade engine oil—an Aston Martin workshop, not a back alley garage—alongside dried fruits. Similar in tone to some old Caribbean rums with liqueur chocolate and Friar’s Balsam. The tannins yield slightly, showing chicory and raisin. ‘Old style’ Macallan, and another which, while strong, is best neat. £350

Reviewed by: Dave Broom (Winter 2013)

Quite fresh and lively for its age and loaded with fruit. You’ll find bright fruit (tangerine, passion fruit, lemon) followed by subtle, sweeter fruit (coconut, honeydew melon, banana, and apple crumb pie). Resinous, minty oak notes and a hefty viscosity give the whisky some structure, while floral notes (lavender, rose petals) and gentle vanilla expose a softer side to the whisky. Dry, oak finish.

Reviewed by: John Hansell (Winter 2005)

The nose is delicate, with a pleasant balance of fruit and confectionary sweetness, resembling caramel apples and candied orange, and touches of fresh herbs. The palate delivers gentle red fruit, cocoa, and nutty notes that suggest sherry, but the impression is generally soft and lacking in proof, with grilled fruits and some spice appearing on a modest finish. Ironically, it offers neither richness nor cacao.

Reviewed by: Jeffery Lindenmuth (Summer 2022)

When approached from light to rich, you can see how the driver of the range is oxidation rather than just the addition of wood. Here are stewed black cherries, red plums, and blueberries, but with the purity and freshness of Amber and Gold. The mental image is of a country house in autumn: clay on boots, candle wax, resin, allspice, peels, those perfumed fruits, and the whiff of an artist’s palette. The tannins are supple. Best with water on the side. £66

Reviewed by: Dave Broom (Spring 2013)

Amber mahogany color. Its 50 years of age are evident in the nose-there's plenty of resinous wood spice notes (especially clove). Also on the nose is citrus (especially orange), a potpourri of dried fruit, light toffee, and a hint of smoked nuts. The body is thick and viscous. The palate expresses flavors similar to its aroma, finishing dry and long.

Reviewed by: John Hansell (Fall 2002)

This is the youngest Sherry Oak expression available. A classic Macallan nose of sherry, baking Christmas cake, dried fruits, hot butter, and old leather. Jaffa oranges, brittle toffee, and light oak on the smooth, full palate. Relatively long in the finish, with spice, malt, oak, and a final hint of smoke.

Reviewed by: Gavin Smith (Fall 2019)

People tend to moan about Macallan having lost its mojo. Not here. This is a vatting of different sized American and (mostly) European oak casks, so no surprise that it’s oak-led, but Macallan is a heavy distillate and it needs oak to prosper fully. Here you get rosin, marmalade, green fig jam, and the power of concentrated oils. The palate is powerful and supple, with some clove, ginger, and yet more chocolate. Substantial and well worth checking out.

Reviewed by: Dave Broom (Summer 2016)

A vatting of sherry casks from (apparently) royally significant dates with an outturn of 2012 (get it?) bottles. Auburn in color, it has a fruit compote nose mixed with citrus, and a little hint of gravy browning in the background. This mix of the exotic—oil of clove on the tongue, the sweet and light grip—makes for a very intriguing, concentrated, and layered palate. Think of Turkish Delight and crystallized ginger. Try the distillery shop for stock. £350

Reviewed by: Dave Broom (Fall 2012)

Finished (or ACE’d -- additional cask enhanced -- as they say) in a Madeira cask. Soft in texture, and deceivingly seductive in nature. Pleasingly sweet (honey, caramel, aromas of sticky toffee pudding) with lush summer fruit and gentle spice notes emerging towards the finish. A soft, pleasing Macallan with everything in balance. Nicely done.

Reviewed by: John Hansell (Spring 2008)

This time we’ve got Macallan in savory mode, even a little balsamic. The spirit shows its hand more than in the 1995, with typical Macallan heft. Now you are deep in a forest of yew and larch with a dark chocolate bar for sustenance. Maturity has brought out leather alongside clove and resin. The palate shows a similar tomato note seen in the 1995 cask, with positive bitterness and wedding cake. Though grippy, it has great balance. 285 bottles.

Reviewed by: Dave Broom (Fall 2012)

Ebony colored whisky with dark aromas of dense fruitcake, fresh fig, Medjool dates, sultana, and Christmas spices of nutmeg, clove, and cinnamon, though a struck-match note lurks within. The treacle-thick palate has Coca-Cola, clove, aniseed, eucalyptus, sultanas, leather, blackcurrant, black cherry, dried fig, and raisin. The currant-bun finish is tannic and woody; tastebuds flinch and recoil. This is a grizzled old-timer best left to adventurous souls.

Reviewed by: Jonny McCormick (Fall 2017)

Light amber. A very clean, mealy, and creamy nose with real sweetness and a belt of vanilla before things settle into the realm of cooked fruits enlivened by masses of peppermint. The oak shows itself as hot sawdust and a little cedar. In the mouth, that sweetness continues to alternate between a prickly feel and sweet fruit syrups, while Macallan’s oily earthiness anchors it both on the tongue and to the distillery. 285 bottles.

Reviewed by: Dave Broom (Fall 2012)

Style: Speyside single malt scotch Color: Bright gold Aroma: Rose petals, lavender, vanilla, soft fruity esters. Palate: Creamy vanilla and a touch of honey up front, becoming gently fruity with a soft maltiness. Clean, delicately complex finish of polished oak and soft floral notes.

Reviewed by: John Hansell (Winter 2003)

Straw gold color. Aromas reminiscent of a bouquet of flowers, honey, soft fruit, and vanilla. Light to medium in body but mouth-coating. Honey, flowery fruit gum drop flavors, eventually turning dry and gently spicy, with a polished oak finish.

Reviewed by: John Hansell (Spring 2003)