ABOUT THE PRODUCER: The Macallan distillery was founded in 1824 by Alexander Reid, a barley farmer and school teacher. The original name of the area was “Maghellan”, taken from the Gaelic word “magh”, meaning fertile ground and “Ellan”, from the Monk St.Fillan - who held a close association with the church that stood in the grounds of The Macallan Estate until 1400. Farmers had been making whisky on their Speyside farms in the area for centuries, using their surplus barley during the quieter winter months. Roderick Kemp, a wine and spirits merchant, purchased the  distillery in 1892 beginning the distilleries long association with sherry-seasoned casks.  The Macallan’s stills are amongst the smallest on Speyside. Their unique size and shape give the spirit maximum contact with the copper, helping to concentrate the ‘new make’ spirit and provide the rich, fruity, full-bodied flavours characteristic of The Macallan. All Macallan whiskies are natural in colour, with no spirit caramel used to enhance the look of their whiskies.