Macallan ‘Harmony Collection – Intense Arabica’ Single Malt Whisky (Limited Edition)
Released in late 2022, Intense Arabica part of the 2nd release from Macallan’s ‘The Harmony Collection’, following the study around Cacao. The project is spearheaded by the distilleries efforts to focus on sustainability. Inspired by the Arabica Coffee bean, grown in Ethiopia, it is a rich, creamy and moreish whisky that brings rich fruits, dried oak and an abundance of dark chocolate and coffee on the nose, palate and finish, resulting in a truly incredible drinking experience that could only be created by true masters, like those working at Macallan.
Macallan Whisky Maker Steven Bremner worked with world renowned coffee experts to produce the perfect whisky to be paired with high quality coffee. The result has been aged in ex-Sherry European and American oak casks. In line with The Macallan’s commitment to be more sustainable and eco-friendly in its packaging, Intense Arabica is presented in a 100% recyclable and biodegradable box which is made using natural by-products in the coffee-making process. These include sustainably sourced coffee bean husks. The one-of-a-kind packaging is concocted in partnership with Italian paper mill, Michele Posocco.
Founded in 1824, The Macallan was one of the first distillers in Scotland to be legally licensed. Since then we have built a reputation as one of the world’s leading single malt whiskies. The creation of The Macallan draws on the vital contributing influences of Spain, North America and Scotland – and of their respective natural raw materials, combined with traditional methods and craftsmanship.
The Macallan distillery was founded by Alexander Reid, a barley farmer and school teacher. The original name of the area was “Maghellan”, taken from the Gallic 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.