The ambassador of one of the world’s most exclusive whisky brands has visited Hungary

Macallan is typically matured in oloroso ex-sherry casks made of European or American Oak and custom-made for the company. The ambassador stressed the significance of flavour development during maturation; however, as she said, the quality and particular features of casks could be even more important than the number of years. Macallan whiskies are characterised by special multi-cask maturation techniques. Nothing proves this better than the 12-year-old Macallan Double Cask and the 15-year-old Macallan Triple Cask whiskies tasted during the course. The latter goes through an extra maturation process in an American ex-bourbon cask. This is why Macallan considers the cask maker an equally important and prominent figure as the Master Distiller. The Master of Wood controls the quality of casks, primarily imported from Spain, and even the trees selected as raw material for making them, which must be at least 80-100 years’ old to have the desired aromas needed to make a perfect casks. It is due to this special care that Macallan’s items have a golden to amber colour and a silky smooth taste, which are fully added by the casks. That is why Metaxas recommends drinking Macallan whiskies neat, given their complex and sophisticated taste; however, in her opinion, it is not wrong, either, to think of them as a cocktail ingredient. When used in cocktails, it is important that other ingredients should not cover the whisky’s taste, but rather emphasise its notes.

Even if Hungarian buyers are not yet able to compete with Chinese dollar millionaires, single malt whisky, which is the queen of aged beverages, has several enthusiasts in the country, and Macallan’s core range is affordable even for average consumers.