• Meredith Bering posted an update 8 months, 2 weeks ago

    Macallan 12 (Double Cask) is really a delightful whisky that gives an array of aromas, ranging from the sweet and nutty notes of butterscotch to the subtle and complex aromas of Sherry Oak. Macallan 12 displays a wonderful blend of dried fruits around the nose, including raisins, sultanas and apricots.

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

    Macallan 12 is the perfect spirit to relish neat or above some ice, using its velvety texture that lingers in your tastebuds on an longer timeframe. Macallan 12 is matured in American and European oak barrels which were used to season Oloroso Sherry casks – which adds to its complexity and depth – before being bottled at 40% ABV.

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

    About the tongue, Macallan 12 is velvety smooth, with sweet caramel and honey flavours entwined having a warming note of ginger about the finish. The maturation process culminates in Macallan 12 preserving it’s smoothness, richness and depth of flavour.

    However, probably the most knowledgeable and experienced Macallan aficionados may go through the reason is latest expression is way too light, lacking complexity as well as a tad faint compared to its original blend. To accomplish more layers of flavour along with strengthen their beloved taste profile, seems like they’d favour an increase in the ageing period or perhaps alternate number of barrels used for maturation.

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