4 x 50cl, 40%vol. 1920s, 1930s, 1940s & 1950s.
|Packaging:||In original box|
|Volume on Label:||500ml|
During the 1920s, most Macallan produced was sold to whisky blenders as a "top dressing" single malt for their blended whiskies. The few remaining casks continued to mature their contents for longer, resulting in a whisky that was slightly drier and less toffee sweet than modern day Macallan.
During the 1930s, with coal in short supply as a result of increasing industrial activity, Macallan reverted to drying barley using peat fires. This, combined with the scarcity of oak sherry casks due to the Spanish civil war, resulted in a whisky that was both peatier and less spicy than modern day Macallan.
During the 1940s, with a shortage of sherry cask as a result of the Second World War, Macallan would refill their casks more often than is the current practice. This, combined with the use of peat to dry the barley, resulting in a whisky that was less spicy and peatier than modern day Macallan.
During the 1950s, Spanish sherry casks became available again following the disruption of the second world war, allowing The Macallan to revert to using only first and second fill casks. This resulted in a whisky that was as rich and spicy as modern day Macallan.
|Member since:||April 27, 2014|
Item received as described.
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