The Macallan - Easter Elchies Black 2019

$3,850.00
Sale price

Regular price $3,850.00

COLOUR - Warming Amber

AROMA - Balanced smoked oak with sweet ginger and subtle grapefruit. Combined with a creamy vanilla toffee with hints of smokiness

PALATE - Luxurious full mouthfeel, creamy rich vanilla balanced with ginger, oak and crystallised fruits with a gentle smoke

FINISH - Long and elegant, warmth with hints of dark chocolate and sweet warming peat

ABV - 49.7%

The Macallan Easter Elchies Black, 2019 Release is a captivating spirit that shares the name of our Spiritual Home at The Macallan Estate... The rare peated notes of this expression take us back and pay tribute to the traditions of the past, while the warm amber colour is the firelit glow from a window that beckons us in from the cold, and welcomes us home.

Polly Logan, Whisky Maker

Inspired by the dusk of an autumn evening in the Scottish highlands and imparting notes of smoked oak, sweet ginger and creamy rich vanilla, this special release exemplifies the warmth of Easter Elchies House, our Spiritual Home.

A DISTINCT TRIBUTE TO THE MACALLAN'S WARM WELCOME

As the changing of seasons brings chilly evenings, it invites the warmth of firelight glowing through the windows in the dusky autumn evenings. Creating a warm welcome, this exceptional 2019 Release is inspired by the warmth and appeal of our Spiritual Home, Easter Elchies House.

Built in 1700 from locally quarried sandstone, the unique Scottish-styled home with crow stepped gables and a turret, appears on every bottle of The Macallan. It is synonymous with the exclusive character of the finest Speyside single malt.

The Macallan Easter Elchies Black embodies the warmth and appeal of not only our brand home, but also of our peerless spirit. This exceptional single malt reveals hints of dry peat smoke, a bold and rich spirit, full of dried fruits and spices. Rich and sweet, dark and dusky, this single malt pays homage to Easter Elchies House and the unrivalled, enduring character of The Macallan spirit past, present and into the future.

--------THE PRODUCER--------

Macallan


The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

COLOUR - Warming Amber

AROMA - Balanced smoked oak with sweet ginger and subtle grapefruit. Combined with a creamy vanilla toffee with hints of smokiness

PALATE - Luxurious full mouthfeel, creamy rich vanilla balanced with ginger, oak and crystallised fruits with a gentle smoke

FINISH - Long and elegant, warmth with hints of dark chocolate and sweet warming peat

ABV - 49.7%

The Macallan Easter Elchies Black, 2019 Release is a captivating spirit that shares the name of our Spiritual Home at The Macallan Estate... The rare peated notes of this expression take us back and pay tribute to the traditions of the past, while the warm amber colour is the firelit glow from a window that beckons us in from the cold, and welcomes us home.

Polly Logan, Whisky Maker

Inspired by the dusk of an autumn evening in the Scottish highlands and imparting notes of smoked oak, sweet ginger and creamy rich vanilla, this special release exemplifies the warmth of Easter Elchies House, our Spiritual Home.

A DISTINCT TRIBUTE TO THE MACALLAN'S WARM WELCOME

As the changing of seasons brings chilly evenings, it invites the warmth of firelight glowing through the windows in the dusky autumn evenings. Creating a warm welcome, this exceptional 2019 Release is inspired by the warmth and appeal of our Spiritual Home, Easter Elchies House.

Built in 1700 from locally quarried sandstone, the unique Scottish-styled home with crow stepped gables and a turret, appears on every bottle of The Macallan. It is synonymous with the exclusive character of the finest Speyside single malt.

The Macallan Easter Elchies Black embodies the warmth and appeal of not only our brand home, but also of our peerless spirit. This exceptional single malt reveals hints of dry peat smoke, a bold and rich spirit, full of dried fruits and spices. Rich and sweet, dark and dusky, this single malt pays homage to Easter Elchies House and the unrivalled, enduring character of The Macallan spirit past, present and into the future.

--------THE PRODUCER--------

Macallan


The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.