Edition No. 2 is the second release in The Macallan's annual Edition series, made in 2016 by then Master Whisky Maker Bob Dalgarno with the three Roca brothers of El Celler de Can Roca in Girona. Seven cask types from four Spanish bodegas went into it, and it is bottled at 48.2% ABV.
About This Whisky
For this release Dalgarno invited the Rocas to Speyside and let each brother choose casks that suited his own style. Dalgarno took the Tevasa casks for dried fruit and sherry. Josep, the sommelier, picked Jose Miguel Martin casks for spicy ginger. Joan, the head chef, chose Diego Martin casks for green wood and toffee. Jordi, the pastry chef, went for American oak from Vasyma, which gives light vanilla and citrus. Seven cask types in all were married into the final whisky.
Tasting Profile
- Nose: Treacle, ginger, toffee apples and rich fruits. Layers of vanilla open into tropical fruit and subtle green wood.
- Palate: Warm with spice: cracked black pepper and cloves join chocolate, brown sugar, oak and nuts, then liquorice and brandy snaps.
- Finish: Full, slow and warm, with a viscous texture.
Serving & Food
Serve in a Glencairn at room temperature. At 48.2% a splash of water softens the pepper and lets the fruit through. As the Rocas would expect, it works with food: jamón ibérico, Manchego with quince paste, or a crema catalana to finish.
How to Enjoy
Anyone following the Edition series, and food lovers who know the Can Roca name.
Product Details
Distillery: The Macallan
Origin: Speyside, Scotland
Series: Edition No. 2
Released: 2016
Category: Single malt Scotch whisky
Collaboration: Joan, Josep and Jordi Roca with Master Whisky Maker Bob Dalgarno
Cask Detail: Seven cask types from four Spanish bodegas (Vasyma, Diego Martin, Jose Miguel Martin, Tevasa)
Age: No age statement
ABV: 48.2%
Volume: 700mL
About the Distillery
The Edition series ran as a yearly limited release, starting with Edition No. 1 and ending with No. 6. Each one set out to show how The Macallan builds a whisky from different casks, and the packs printed the cask suppliers, oak types and proportions so drinkers could see the recipe. The strength rose by one tenth of a percent with every release, from 48.1% for No. 1 to 48.6% for No. 6, a small signature that makes the editions easy to tell apart.