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FrontRunners: Blow Out The Barrel

Richard Carleton Hacker

A simple glass container would not suffice for the Macallan’s (www.themacallan.com) most recent special release, a single malt aged for 50 years in Spanish sherry barrels. To ensure that the elixir had a worthy home, the distillery enlisted French firm Lalique to design a crystal decanter that resembles the casks in which the Scotch rested for five decades. “Each time I blow into the crystal ball to shape the decanter,” says Lalique glass master Jean-Claude Hertrich, “I imagine the Macallan whisky flowing in.”

The Macallan has just enough of the 50-year-old whisky—a deep, burnished gold–colored malt with rich flavors of cardamom, black cherries, and chocolate—to fill 470 decanters ($5,995 each), of which 100 are reserved for sale in the United States.

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