Those first 24 bottles were a total success both at auction and in private sales. Due to the sales success of the first 12 bottles, Valerio Adami was chosen to paint by hand another 12 bottles. A truly special and unique whiskey.įirst put up for sale 12 bottles and Sir Peter Blake was chosen to design the label for this first edition.

this is how he was born The Macallan 1926 – 60 Years Old. In 1986 they decided to open the barrel and with its content they filled 40 bottles. That whiskey was maturing in that barrel for 60 years. In 1926 The Macallan distillery in Speyside (Scotland) decided to age its product for the first time in a barrel that had previously contained sherry (Sherry Oak). The higher the quality and aging of the distillate, the market will pay a higher price. The Macallan Fine and Rare 1926 – $1.9 million Here is a video that clearly explains this process. The wood used in the barrel provides aroma and flavor. For malt whiskeys, oak barrels are used that have previously contained sherry or bourbon wines. The final step consists of aging or aging whiskey, where each type of whiskey uses different wooden barrels. Once the must is fermented, the process of distillation, where it is distilled twice in the still to obtain a whiskey of about 60 to 70% alcohol volume. This must will be fermented by three days at 33 degrees. Subsequently, yeasts are added, which will allow fermentation.

The germinated barley acquires a dark color and then it is obtained malted barley.įor the next step it is necessary roast and grind malted barley and then mix it with hot water. When germinating, the starch in the cereal is turned into sugar and dried in ovens for three days at a temperature of 70 degrees.

for about three days, then it is taken to large-capacity industrial containers to germinate for six days. For malting barley, it must be soaked and drained repeatedly at a temperature of 12 degrees. For the process distillation first water must be mixed with barley and left to ferment and age for about 3 years at least.

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