Colour Wheel

The Macallan celebrates colour with an unexpected partner in its No. 5

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The Macallan Edition No5

The Macallan Edition Series celebrates the transparency in the composition of a fantastic single malt, drawing inspiration from exceptional collaborators.  Back in 2015, the launch of Edition No. 1 highlighted the gifted nose and profession of the Master Whisky Maker Bob Dalgarno; Edition No. 2 was the brainchild of the three co-founders of world-renowned restaurant El Celler de Can Roca and spotlighted on the intensity of flavours derived from only the best oak casks.  To illustrate its dedication to aromas, what followed in No. 3 was a collaboration with perfume master, Roja Dove; and as of last year, Edition No. 4 commemorated the crafts and pioneering architecture of The Macallan new Distillery and Experience Centre, which was designed by the international renowned Rogers Stirk Harbor & Partners.

So to fill its predecessors’ big tasks in the making of Edition No. 5, Sarah Burgess – current The Macallan Whisky Maker – dove into a collaboration no one could ever fathom: Pantone Colour InstituteTM. What manifested was a specific “The Macallan purple” on the bottle to reflect the brand’s obsession with natural colour.

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Sarah Burgess, The Macallan Whisky Maker

 “We can find much common ground between whisky making and colour creation and with Edition No.5 we have been able to explore and celebrate these two art forms,” said Burgess. “Whilst colour development starts with mixing basic colours with precision to achieve different shades, for whisky making, it is the knowledge and understanding of a specific palette of colours from the cask which is the starting point.  From here we can craft the desired character and specific colour of the final whisky”.

Measuring 48.5% ABV, the liquid itself takes a shade of sunlit barley and smells of vanilla and toffee laced with oak, nutmeg, ginger, lemon basil and pear. The palate is fresh and sweet. Pay special attention as hints of caramel transition into poached peaches and ripe pear and are quickly met with toffee sweetness and light oak spices in the form of nutmeg as well as ginger in the background.

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