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The Macallan: Super Premium Whisky Tasting Comes to Westchester

Gather, taste, discover, and sample high-end specialty whisky from the world’s leading brand, The Macallan, on Wednesday, October 7, at the Westchester Country Club, one of the county’s most exclusive country clubs. The excitement begins with cocktails and hors d’oeuvres at 6 pm, followed at 7 pm by The Macallan Seminar & Tasting led by connoisseur and The Macallan National Brand Ambassador Craig Bridger, who will share his extensive expertise. In addition to a personal introduction to the world’s finest whisky and the proper way to consume it, participants will be immersed in luxury (from extraordinary watches to luxury motorcars), even leaving with a complimentary luxury gift bag. Tickets (at $95) are limited! Don’t miss your chance to be part of this history-making, one-of-a-kind event. Visit westchestermagazine.com/macallan to secure your spot.   

The Macallan—The Back Story

The Macallan’s unrivaled reputation as the world’s finest whisky didn’t just happen overnight. That stellar reputation was earned over many years. The company’s deep, rich history began with its founding in 1824 by barley farmer and schoolteacher Alexander Reid, who—like many farmers of the time—distilled surplus barley to make whisky during the winter. The Macallan’s impressive beginning also included its distinction as one of the first distilleries in Scotland to be legally licensed. And, that’s just the start of many interesting aspects about The Macallan you may be surprised to learn.  

The Special Ingredients

Special ingredients are just the first of an endless array of factors that contribute to The Macallan’s extraordinary and characteristic full-bodied flavor, natural color, and distinctive aroma: the quality and variety of barley that’s low in nitrogen, high in starch, planted in spring, and harvest in early autumn; the soft, pure spring water drawn from deep beneath The Macallan 390-acre estate; and the exceptional oak used for the casks where the whisky matures over many years.

The Exacting Process

Only a small, selective portion—a mere 16 percent of the final distillation from the spirit stills (the best of the best!) is collected and filled into casks for maturing. In fact, the uniquely small stills that are considered the smallest in the industry are so renowned, they’ve been featured on the back of a Bank of Scotland banknote. This cut becomes the starting point for all Macallan vintages. The Macallan is known for its painstaking process, including the sourcing, crafting, seasoning, and maintenance of its oak maturation casks.

The Singular Results

To ensure the very best whisky is captured, over 30,000 casks are sampled annually at 18 months and seven years. The distinctive varieties of The Macallan all have signature characteristics.

  • The Sherry Oak range, matured in sherry seasoned casks that are imported from Spain to Scotland, delivers a dark, full-flavored, aromatic single malt.
  • The more complex Fine Oak range develops from a triple cask combination of Spanish oak sherry casks, American oak sherry casks, and American oak casks seasoned with premium bourbon whisky. The result: in a slightly drier, more oaky aroma and flavor.
  • Combining the character of The Macallan matured in Spanish oak sherry casks, American oak sherry casks, and American oak bourbon casks, the 1824 Collection is bottled at varying alcohol strengths and embodies the full spectrum of The Macallan flavors.
  • The crème de la crème of The Macallan spectrum is the Fine & Rare range, from which a new vintage is released each year—a coveted and collectible offering both at auction and private sale.

The proof is in the tasting—experience The Macallan difference at The Westchester Country Club on October 7.

The Macallan


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