This single malt is distilled using barley grown on The Macallan’s Easter Elchies estate along the River Spey, and is the first whisky created by The Macallan’s new whisky maker, Sarah Burgess. The nose is malty with subtle spices and hints of orange, cinnamon, and vanilla. The taste has a good balance of orange peel and cinnamon, along with barley sugar, vanilla cream, and honey. The finish is long and fruity with orange oil, a subtle touch of cinnamon, and a hint of menthol. There’s not a lot of Sherry cask influence in this one, and it can be compared to the old Fine Oak range. (June, 2019)