The Macallan, a single-malt Scotch whisky producer with a 200-year history, marks its bicentennial with both a reflection on tradition and a step toward the future. Kelsey Anderson, the San Francisco Bay Area market manager for The Macallan under the Edrington group, notes, “We like to say that we’re celebrating 200 years of [being] 200 years young. There’s lots ahead of us.”
The Macallan Joins Pebble Beach Food & Wine
The Macallan is participating this year as a direct partner at Pebble Beach Food & Wine. Anderson shared excitement about the brand’s first-time activation at the event. She recognized The Macallan’s strong ties to the Pebble Beach, Carmel, and Monterey communities, as well as its collaborations with local bars, restaurants, and the Pebble Beach Company.
Sam Gulley, Silicon Valley brand specialist, will host a seminar that includes tastings, followed by a retail pop-up at the Stave Wine Cellar at Spanish Bay, where guests can purchase select bottles like rare and collectible expressions. The seminar promises an afternoon of sophistication and discovery, where every sip tells a story of dedication, innovation, and quality. Gulley adds that in keeping with the “enjoyment theme of the weekend,” they will also showcase The Macallan in various formats. After tasting the whisky neat, attendees can explore its versatility in cocktails.
A Legacy in Whisky Production: Acorn to Glass
Since its founding in 1824 by Alexander Reid, The Macallan has maintained traditional whisky-making practices at its 485-acre distillery in Speyside, Scotland. The use of small copper stills, identical in size and shape to those used for generations, remains central to its production, contributing to the whisky’s depth of flavor. These stills are even depicted on the £10 Scottish banknote. “We have presidents on the back of our money, and in Scotland, they are putting The Macallan stills on the back,” Gulley says with a laugh.
Whisky production begins long before the spirit enters the cask. The scratch-made casks take five to six years to produce, from the growth of the timber to up to two years of sherry seasoning before they are ready for whisky maturation. The brand partners with Grupo Estévez in Spain’s Jerez region to produce sherry wine, which plays a key role in this process. “Sherry is at the heart and soul of what The Macallan does. It’s the sherry that prepares those casks for the spirit,” Gulley states. “Flavor-wise, it helps make it delicious.”
The Macallan oversees the entire whisky-making process, which Gulley describes as “acorn-to-glass.” “Literally, from the trees in the forest, the barley itself, all the way to the bottom of the glass that you get to enjoy,” he says. The Macallan grows a small portion of its barley on 110 acres of estate land and sources the rest from select growers across the U.K. to maintain consistency and quality.
Looking Ahead: The Next 200 Years
Looking ahead to the next 200 years, The Macallan is focused not only on ensuring a steady whisky supply for future generations but also on preserving the natural resources essential to its production. Sustainability initiatives include crop rotation, technological advancements, and close collaboration with sourcing partners. “We are nurtured by nature,” Gulley states. “If we aren’t responsible custodians and stewards of our natural environment, then there will be no natural environment for us to continue to enjoy.”
As it celebrates its milestone, The Macallan remains committed to both honoring its storied heritage and evolving to meet the tastes of future generations of whisky enthusiasts.
