Highland Estate, where all of The Macallan’s whisky products are produced, was established in 1700 and covers over 1,500 acres. The estate, where sheep and cattle roam freely, sows 365 acres of spring barley, the Mammentum variety, in the spring. This barley is the source of all products of The Macallan brand, which was founded in 1824.

The malt extracted from the barley is distilled in 14 copper stills that have become famous over the years and can also be found on the local 10 pound note. The Macallan stills are smaller than usual in the industry and each contain only 3,900 liters. The small size of the stills allows more contact of the internal liquid with the copper, which creates the fruity and rich taste of The Macallan. After distillation, the finest distillate is selected, estimated at around 16% of the still's total production with an alcohol content of 69.8%, this is the beginning of all The Macallan whisky products. The distillate is then transferred to aging. The aging casks are produced under the full supervision of The Macallan brand and include European oak casks that have been aged in sherry wine and American oak casks that have been aged in bourbon. Each of these wood species contributes its own qualities to enrich the taste. The color of The Macallan products is completely natural and comes from the type of wooden casks and the aging time of the liquid. The natural color ensures its durability over time and even when exposed to sunlight, unlike other drinks with artificial colors.

The entire production process of The Macallan is carried out in accordance with the highest standards in the industry, some of which were set by The Macallan brand itself. It is no coincidence that the brand has become one of the most well-known and prestigious whiskey brands in the world, when a single bottle of the M type with a decanter designed after the Roman Emperor Constantine and with a volume of 6 liters was sold at auction in 2014 for $ 628,205.