Eddington Wine (Shanghai) Co., Ltd., Macallan, a subsidiary of the Eddington Group, is one of the top ten whisky brands, founded in Scotland in 1824, an international luxury whisky brand, and has the reputation of "Rolls-Royce in single malt whisky".
The most precious whisky in the world. Produced at The Macallan Distillery – Founded in 1824, it was one of the first licensed distilleries in the Speyside region of the Scottish Highlands and has been making its products for over 300 years.
GO BACK IN TIME TO 1842, WHEN MACALLAN WAS THE FIRST LEGALLY LICENSED DISTILLERY IN SCOTLAND TO DO SO. Today, MACALLAN is on its way to a brighter future under the watchful eye of its inspiration, the Easter Elchies House. MACALLAN's heritage is not limited to the outside, but also the process of making it and its precious and luxurious qualities as "the world's most precious whisky with a history of 180 years". YOU ONLY NEED TO TAKE A SIP TO FULLY APPRECIATE WHY MACALLAN IS KNOWN AS "THE PINNACLE OF SINGLE MALT WHISKY, A STANDARD THAT OTHER DISTILLERS MUST FOLLOW." "THE BEGINNING OF THE MACALLAN WINEMAKING JOURNEY GOES BACK TO THE FAR NORTH OF SPAIN. Under the fierce sun of the Spanish province of Cadiz, the outer walls of the barrels are surrounded by flames, transforming the wood into the wood necessary for the maturation of MACALLAN wines. In a vineyard in the Spanish province of Jerez, a farmer harvests grapes and pours the enzyme-laden musts into new oak barrels. AFTER JUST A FEW MONTHS, THE PRECIOUS AGED PEAR IS TRANSFERRED TO OAK BARRELS AND AGED FOR 3 YEARS BEFORE IT BECOMES MACALLAN OAK BARRELS.
MACALLAN uses Golden Promise barley, an ancient and precious wheat variety, which is expensive to grow and discouraged by other distillers, but MACALLAN believes that it can make the whisky mellow and rich. At the same time, fresh yeast is blended into each fermentation process to add complexity and personality to the whisky. MACALLAN, on the other hand, extracts only a small fraction of the original liquor during the distillation process, which is the "heart" that keeps the single malt whisky rich and saturated. AFTERWARDS, MACALLAN'S EXPERIENCED WINEMAKERS CAREFULLY OBSERVE EACH OF THE "SLEEPING" BARRELS AND ARE READY TO CHOOSE THE TIMING TO "WAKE UP" EACH BARREL AT PEAK RIPENING. BECAUSE MACALLAN IS NEVER ARTIFICIAL, ITS RICH, FULL-BODIED HUE IS LIGHTLY PERMEATED BY THE SHERRY CASKS, WHICH IS NOT COMPARABLE TO A SINGLE MALT WHISKY OF THE SECOND-CLASS. MACALLAN's new packaging range includes 12-year-old, 18-year-old, 25-year-old and 30-year-old vintages. Its 18-year-old wine, rich in dried fruits, spices, cloves, orange and smoked wood, has been voted "the best whisky in the world" by The Robb Report. AS THE WORLD'S MOST PRIZED WHISKY, MACALLAN HAS WON PRAISE AND PRAISE FROM ALMOST EVERY CORNER OF THE GLOBE OVER THE YEARS. The Harrods Book of Whisky likens MACALLAN to 'the Rolls-Royce of single malt whisky'. And Robert McCallz, author of 500 Years of Scotch Whisky, once again affirms that MACALLAN "is probably the best single malt whisky in the world." OF COURSE, MACALLAN DID NOT REVEL IN THE APPLAUSE AND GLORY, NOR WAS HE PROUD OF IT.
They know that they just do their part to make the best single malt whisky. In May 2004, MACALLAN was named the World's Best Malt Whisky by Whisky Magazine, the Bible of the Wine and the 18-Year-Old Malt Whisky, and its 18-year-old, 25-year-old and 30-year-old Malt Whisky won the 'Gold Medal' at the International Spirits Competition.
IN ADDITION TO THE ACCOLADES BROUGHT BY THE AWARDS, MACALLAN HAS ALSO BEEN RECOGNIZED BY MANY CELEBRITIES AND PUBLIC FIGURES. Actress Emma Thompson and others have said MACALLAN is their favourite whisky. Celebrities such as Clement Freud and Sir Kingsley Amis have also been fond of MACALLAN. Whisky critics such as Malt Whisky Companion 500 and Years of Scotch Whisky have praised MACALLAN's preciousness. Even Alan Milner, Dean of Trinity College, Oxford, commented, "For me, the best wine at the pinnacle of the River Spey must be a soft pale gold hue, with a slightly sweet nose, lightly soaked with wheat and incense mixed with a little peat." "THIS IS THE BEST INTERPRETATION OF MACALLAN SINGLE MALT WHISKY
The Macallan Distillery, located on a hill overlooking Spey near Graigella-chie, has been making whisky since the late 18th century, when a farmer living on the hill made whisky from his own barley.
Around the same time, the lord's mansion of one of the estates served as a venue for private visitors, as shown in the drawings on the box of each bottle of Macallan, in the hope of giving the whisky a "castle" feel and neutralizing the impression of a functionally oriented distillery. The Macallan is said to have first obtained permission from the authorities in 1824, in the early days of legal production of liquor. In 1892, The Macallan was taken over by a family that still owns the majority of the business to this day.
The Macallan stock was listed in 1966-1968 and as such, it was able to finance the large amount of aged brewing stock and the need for business development plans for the following decades. Each expansion included the construction of new distilleries that would allow the company to increase production without changing the size of each copper pot.
The Macallan Enterprises has long been known among blenders, who often use The Macallan as the finishing touch to blends. In 1960, The Macallan was only available in Speisai. While most of the ale is reserved for blending, the new generation of managers at The Macallan Entrepreneur has decided that the use of a single ale must also become a major marketing force.
The Macallan was launched in the UK in 1980. The Macallan is also the same as other single ale peers in the industry, with strict controls on the number of bottling bottles outside the company. The success of The Macallan Single Spirit's launch was largely attributed to the company's former chairman, Allan Schiach, who became the new representative of The Macallan family.
The Macallan has repeatedly won prizes at international wine competitions, earning it the nickname "Rolls-Royce of single malt whisky". From the company's distinctive small stills to the principles of the sherry cask ageing process, The Macallan deliberately retains traditional vinification methods to become a representative of sherry-like whisky.
Barley has been cultivated by farmers in the Easter Elchies Estate area for centuries. Barley is sown in spring, grows in summer, and is harvested in early fall, and is still so.
In winter, when there is little work left on the farm, barley is fermented and distilled to make whisky. The cold and humid climate provides the cold water needed for distillation. The fresh liquor that has just come out of the still can be drunk directly. The leftover wine is stored for summer enjoyment or transported to markets farther away to be sold. In the spring, the same process continues again. Nearby is a shoal across the Spey River (just below Easter Elch's house), where cattle traders take a break to drink whisky from a local farm on their way to the southern market before crossing the river. From 1814 onwards, livestock traders could cross the River Spey via the famous Craigellachie Bridge, designed by the great engineer Thomas Telford, whose Macallan estate is located downstream.
The appearance of the estate
Today, The Macallan Estate covers 370 acres (150 hectares) and its farmland is planted with barley for making The Macallan whisky, pastures for cattle and sheep, and woodland and harvested pastures are a haven for a variety of birds.
The River Spey, which flows through the estate's southern and south-eastern borders, is one of Scotland's most famous salmon-producing regions.
The size of the estate and the diversity of the landscape are unique among the wineries, carefully managed and in harmony with the beautiful landscape. The Macallan Estate is located in an area of natural beauty, where the land is carefully cultivated and in harmony with the environment. The Macallan Estate sows Minstrel barley (a variety exclusive to The Macallan) on 95 acres of land in March each year and harvests it in late August/early September for malt making. The farmlands are fertile, and the lighter alluvial soils are ideal for barley growth. Nearly two and a half tonnes of Minstrel barley are produced on one acre, which can be used to make up to 1,800 bottles of Macallan.
