Macallan
Macallan
McAllen was one of the earliest brewers in Scotland to obtain legal licenses. Since then, McAllen has established a reputation as one of the world's leading single malt whiskeys. McAllen's creations draw on important influences from Spain, North America and Scotland, as well as their respective natural ingredients, and combine traditional methods and processes.
McAllen Winery was founded by Alexander Reed, a barley farmer and school teacher. The original name of the area was "Maghellan", taken from the Gaelic word "magh", meaning fertile land, "ellan", taken from the monk St. Fillan, who had been with McAllen Manor 1,400 years ago, with the ancestral estate. The church maintains close contact. Farmers have been making whiskey on the area’s seaside farms for centuries, using their excess barley during the calmer winter months.
McAllen is known for its outstanding oak barrels, which is also a distinctive feature. Under the supervision of McAllen Wood Masters, the hand-selected wine barrels are delivered in accordance with the strict requirements of the McAllen Whisky Masters team after procurement, production, baking and seasoning. For each of McAllen's statements, the quality of whiskey depends largely on the quality of its maturity in the oak barrels and on the quality of the "newly brewed" wine distilled from water, yeast and barley. Up to 80% of the McAllen characteristics and flavor are determined by the quality of the barrel, and oak barrels are an important factor in ensuring and providing the quality and style of our single malt.
All McAllen's whiskeys are taken from the wood that makes them. Since wood is a natural product, each tree is different, it gives the whiskey a different flavor and color during maturity. By managing and selecting barrels, the whiskey manufacturer’s skills ensure that the colors from bottling to bottling are as consistent as possible, which provide the natural color essential for McAllen Single Malt Whiskey.
McAllen works closely with the Spanish integrated “finished wooden barrel” company; to identify oaks in the forests of northern Spain, the trees are cut down, oak boards are sawed and air-dried, and then transported to the south to further air-dry them to further reduce moisture. The oak barrels are aged for 18 months and then shipped to Scotland, where they are infused with McAllen’s “newly brewed” spirits.
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