Macallan continues its numerical series that began last winter with The Macallan No. 1, with this natural, numerical follow-up. No. 2 is a collaboration between Macallan’s Bob Dalgarno and the co-founders of Spain’s El Celler de Can Roca, Joan, Josep, and Jordi Roca, which is considered one of the world’s top restaurants. “The Macallan Edition No. 2 brings together seven handpicked cask types from four different Spanish bodegas and cooperages to showcase the strength of co-creation and mastery,” says the company.
Continuing the diverse story of The Macallan’s oak casks and their obsession with wood, the focus remains on the commitment introduced with The Macallan Edition No. 1, to unlock the workings of the intricate whisky making process. From the provenance of the oak to the expert crafting of the cask, the seasoning and the size, it is these diverse components and, in this instance, the distinct personas of the collaborators, which have ultimately shaped Edition No.2.
Some casking details:
The European oak Tevasa casks selected by Bob Dalgarno define and carry the shape of Edition No. 2 with characteristic notes of rich, dried fruit. This speaks of his ever curious, patient and empathetic character.
Closely following are notes of green wood and toffee from the American and European oak Diego Martin casks selected by Joan Roca. These casks bring to life the generous, reflective and passionate nature of this co-creator.
The notes of allspice and ginger are derived from the Jose Miguel Martin European oak casks selected by Josep Roca which denote of his complexity, warmth and maturity.
Finally, notes of citrus and light vanilla combine from the American oak Vasyma butts and puncheons chosen by pastry chef Jordi Roca which reflect the lively and vivacious aspects of his larger than life personality.
Despite all the talk of exotic wood, this rendition of Macallan nonetheless cuts a familiar, but quite delicious, profile. The nose is a showcase for wood, though it is gentle and rounded and integrates well with both dark caramel and fresh fruit notes, particularly green apple and some citrus. As you breathe deeper it offers some darker baking spice notes, particularly allspice and cardamom.
On the palate, chewy caramel and gentle citrus give way a cornucopia of spiced nuts, toffee, and a touch of Mexican coffee. As the finish builds, the malt remains the focus, a chewy cereal character that is well-tempered by brown sugar and baking spice. At a bit under 100 proof, it’s got the perfect alcohol level for easy sipping, exposing all its charms with just the right amount of backbone.