Straw gold. Well rounded, with fresh vanilla, berries in cream, caramel custard, toasted oak, and gentle dried spice. A really nice everyday, anytime dram. The best price/quality ratio of the range. (Price is per 1 liter.)

Reviewed by: John Hansell (Summer 2009)

An interesting application of Macallan, aged originally in a bourbon cask and then in Ridge Zinfandel barrels. Quite sweet and full-flavored, with ripe, jammy fruit, beach plum, subtle (yet deep) toffee, and grape skin, all laced with honey. Dynamic, fun, and carefree.

Reviewed by: John Hansell (Summer 2008)

This expression is atypical for a Macallan whisky-the standard Macallan line is aged in sherry casks, while this one is aged in a bourbon cask. Absent the sherry, this isn’t as sweet or rich. Rather, it’s more delicate and gentle. The whisky is very clean and creamy, with lovely floral notes (lavender, heather, rose), intertwined with spices (especially vanilla), and fruit (baked apple, pineapple, coconut). Delicate, pleasing finish. One of the better non-sherried whiskies distilled at Macallan. (Bottled exclusively for retailer Wine on the 9.)

Reviewed by: John Hansell (Summer 2005)

Aged in a refill butt, and very pale in color. Very fragrant -- fruity and spicy -- with notes of vanilla, lemongrass, ginger, sultana, citrus zest, key lime, and green grapes. There’s a floral component, too (rose petals?). A very delicate Macallan, and quite suitable as an aperitif. (749 bottles produced.)

Reviewed by: John Hansell (Spring 2007)

A nicely honeyed malty foundation is balanced by fruit on the front of the palate, with a pleasingly dry, spicy finish. It would benefit by being bottled at 43%, like the older two expressions. It is simple, straight-forward, and unpretentious, as one would expect in a 10 year old whisky.

Reviewed by: John Hansell (Spring 2005)

Full gold. Oily in texture, with ripe barley, front-loaded toffee, honey-drenched citrus, fallen orchard fruit, and a full complement of spice (cinnamon, nutmeg, and clove). Gripping, resinous, slightly hot finish. The flavors don’t meld together here as well as the other three expressions, but it’s still a fun ride. (Price is per 1 liter).

Reviewed by: John Hansell (Summer 2009)

The Darkness! series involves finishing in specially-made octave (50-liter) casks. This has positive Macallan character with some oil (putty even) and touches of malt and turned earth, but also a scented, cognac-like fruitiness with added spice. Water adds a little sherried cheesiness. The palate shows some nutty, oxidized flavors to begin with, but then in the middle the PX flumps onto the tongue, slowing and dampening the drive. Pleasant enough though. £110/500 ml

Reviewed by: Dave Broom (Fall 2014)

Bottled at 350ml. as a pair with a Spanish oak version (and probably sold out at source), here you get the merest glimpse of Macallan’s meatiness (shepherd’s pie) before flowers and apple blossom take charge. Lifted, yes, but never delicate. Water brings out cereal and mealy pudding, with barley sugar on the end. £350

Reviewed by: Dave Broom (Winter 2013)

Clean with the warming, sensual aroma of yeasty freshness that you get from freshly-baked bread. Stir in some almond butter, a little hay. The palate shows that it has substance behind this very open nose. Here is thickness, tongue-clinging oils, and a vibrant lemon note bringing to mind boiled travel sweets, before the dry maltiness comes through. With water — and it’s best lightly diluted — we’re looking at pastries. £36

Reviewed by: Dave Broom (Spring 2013)

Soft fruits are to the fore here; think of cooking green plums, fruit syrup, a hint of sultana to add to the sweetness, and then a hint of beeswax. There’s even a little of Macallan’s occasional earthiness, here akin to the damp sand floor of a sherry bodega. This is the transition point in the range with a similar weight to Gold but greater sweetness and the beginnings of Macallan’s mysterious savory edge. Have neat, with water, or ice. £45

Reviewed by: Dave Broom (Spring 2013)

With the hue of pigeon blood (a ruby, not a dead bird), initially this seems closed, but richness develops, mixing stewed Assam tea, chocolate biscuit, raisin, damson jam, and a whiff of tomato puree. The oak gives it the character of a Barolo Chinato. A knife and fork are needed to consume it, but for all the big tannins, there’s dark rose petal and the bittersweet edge of licorice. Dry, rich, and hermetic. For the hardcore sherry lover. 145 bottles.

Reviewed by: Dave Broom (Fall 2012)

It’s young Macallan. There’s a hint of sulfur (from distillate rather than cask), then wet leather, Brazil nut, muesli, dried pineapple, and raisin; even a little rubber, suggestive of youth. That can’t hide the fact that this is a big, deep, oily dram. Water makes it considerably more coherent, showing a substantial, thick palate with some licorice. Ripe, but you can’t help feeling that 12 is a little young for this slow-maturing distillate.

Reviewed by: Dave Broom (Fall 2015)

Full gold. A solid middle-weight Macallan with some putty/Play-Doh, and even after this length of time, a certain youthful airiness. This slightly lean aspect gives way to an almost suety richness. When neat, the palate is a little jumbled: caramelized cask-derived notes, cereal, oiled jackets. Water improves things, releasing an aroma akin to Chenin Blanc, then cooked pear and a big hit of sugared almonds on the back palate. £69

Reviewed by: Dave Broom (Summer 2015)

Style: Speyside single malt scotch Color: Gold Aroma: Fresh and youthful. Citrus fruit, honey, vanilla, ginger, and a hint of smoke. Palate: Youthful and on the light side for a Macallan. Notes of citrus, ginger root, honey and smoke. The whisky finishes rather quicky.

Reviewed by: John Hansell (Spring 2004)

Deep, thick nose, with sappy oak, dried citrus, old leather, spearmint, and background leafy smoke. Nicely viscous on the palate, with similar notes as the aroma. But mid-palate the age gets the best of this whisky. The flavors flatten out and the wood dominates through the finish as the leather notes linger. It’s a rare treat to taste a whisky this old. If you like Lalique (and have the money), then this new bottling is worth some consideration, because there are certainly moments of intrigue and pleasure on the nose and beginning of the palate. But I have tasted several other 50-plus year old Macallans, and I can say with certainty that the 50 year old Millennium bottling and the 1946 vintage release were better and can probably still be found for a significantly lower price (Only 420 bottles available worldwide.)

Reviewed by: John Hansell (Summer 2008)