Greetings fellow scotch lovers! Let’s jump right into this, shall we? Odds are good if you’re here, you are already on the fence about purchasing the newly released “Macallan Edition No 2”. Let us help you make the right decision!
The No 1 was an exercise in wood selections that brought Macallan’s Bob Delgarno’s ability to select tasty casks right to the forefront of our palates. Six first fill casks and two second fill casks have been chosen with seven woods from Europe and one from the states to showcase that classic Macallan taste. On the flip side, for the No 2, Bob Delgarno collaborated with three brothers who run a restaurant that has been the number one restaurant in the world… twice! Reading into the rich history of these three brothers, I feel like [Scotch] should be writing the back story on their restaurant: El Celler de Can Roca.
It’s nifty how the three Roca brothers close their restaurant every august to travel the world and bring experiences back to the kitchen together. That’s fascinating in a handful of ways and probably plays a great part in their cask selections. One of them is a sommelier so I’m sure that plays a huge part too. Along with the chef and patisssier, it makes more sense to look at their barrel selections knowing their roles in their restaurant. All of that said, it should be no surprise that a whisky maker known for it’s select woods, expensive offerings, and brand status would pick such a well known restaurant amongst the world’s biggest food lovers to collaborate in such an endeavor.
Light golden toast. The perfect color toast for warm PB&J sandwiches or perfectly golden grilled cheeses. The fact that the colors are identical for both of these offerings is just another testament to the truth that color really does not matter.
Side by side, the No 1 is much more oaky and sherry spice compare to the floral and fruit apple-y tree fruilty notes of the No 2. As a lover of Glenfiddich’s apple-y line, this dram smells like the best of both worlds! A Macallan sherried Glenfiddich!! Would that NOT be amazing??? Oh wait, that’s what this is!! This type of sweetness on the nose is uncharacteristic of Macallan but certainly not unwelcome. If you imagine that most Macallan tastes “dark”, this would be the “lighter” side of Mac! The No 1 on the other hand, has that sherry, orange-peel spice we’ve come to love from the Macallan.
The No 2 punches the palate with spices at 48.2% ABV but immediately rolls over into sweeter notes. Like a German shepherd that looks aggressive but immediately rolls onto his back for belly rubs! The No 2 has a silk mouthfeel and it slightly tannic. I’m getting ginger notes with something sweet lingering above them. The No 1 has a completely different feel than the No 2, and rolls on the tongue with a feel somewhere between water and milk. The taste of oak rises to the occasion but not in an unpleasant way. It’s like the oak chips that are consumed in a BBQ smoker so it’s more subtle and less like chewing a burnt toothpick. Dark spices like cinnamon and nutmeg present themselves slathered over quite a bit of toffee.
The finish of the No 2 brings some vanilla iced cookies to the surface along with spices. Maybe something like vanilla iced ginger snaps. Man, that’s good and I don’t even like gingersnaps! The finish on the No 1 is, again, okay when enjoyed side by side with the No 2.
Unfortunately, in my mind, this isn’t a competition at all. It all comes down to what you’re in the mood for. If you want nutmeg-cinnamon toffee served on an oak plate, grab the No 1. But if you want vanilla drizzled gingersnaps? I think you know what you need to grab. For $100 a bottle, you’re getting a LOT of Macallan. Based on the price of Macallan’s scrumptious 18, the No 2 is a definite value.