The Macallan Highland Estate, where all of The Macallan's whisky is produced, was established in 1700 and covers over 1,500 acres. On the estate, where sheep and cattle roam freely, 365 acres are sown in the spring with the Mantum variety of barley, a spring barley. This barley is the source of all products of The Macallan brand, which was founded in 1824. The malt produced from the barley is distilled in 14 copper pot stills that have become famous over the years and can also be found on the local 10 pound note. The Macallan pot stills are smaller than usual in the industry and each hold only 3,900 liters. The small size of the pot 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 approximately 16% of the distillery's total output with an alcohol content of 69.8%, this is the opening for all of The Macallan's whisky products. The distillate is then transferred to aging. The aging barrels are produced under the full supervision of The Macallan brand and include European oak barrels that have been aged for sherry wine and American oak barrels that have been aged for bourbon. Each of these wood species contributes its qualities to enriching the flavor. The color of The Macallan products is completely natural and originates from the type of wooden barrels 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's no coincidence that the brand became one of the most well-known and prestigious whiskey brands in the world when a single M-type bottle 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.
