The Macallan 12 Year Old 110 Proof

Tasting Notes

The high alcohol content amplifies the classic Macallan "Sherry Bomb" profile, making it denser and more "chewy" on the palate.

• Nose (The Aroma): It opens with heavy, concentrated notes of sticky dates and cherry compote. There is a distinct festive spice layer—think cinnamon sticks, star anise, and toasted almonds—with a bright lift of dried orange slices and dark cocoa nibs.
• Palate (The Taste): The mouthfeel is viscous and syrupy. You’ll get immediate rich oak and sultanas (golden raisins), followed by the warmth of stem ginger and mandarin zest. Mid-palate, it turns darker with dark chocolate-coated espresso beans and a savory hint of tobacco leaf.
• Finish: Long, warm, and drying. It leaves a lingering glow of treacle toffee, mocha, and sweet black pepper.

Food Pairings

With a 110-proof whisky, you need foods that have enough fat, salt, or sugar to stand up to the high alcohol heat.

1. Savory & Meat

• Seared Wagyu or Ribeye: The high fat content of a well-marbled steak coats the tongue, protecting it from the "burn" of the 55% ABV and allowing the dark fruit notes to shine.
• Roast Duck with Plum Sauce: The gamey richness of the duck and the sweetness of a fruit glaze mirror the sherry-cask influence perfectly.

2. Cheese

• Aged Gruyère or Challerhocker: These firm, nutty, and slightly salty alpine cheeses provide a savory contrast to the whisky's honeyed sweetness.
• Stilton or Roquefort: The creamy, pungent "funk" of blue cheese is a classic "power pairing" for high-proof sherried malts.

3. Sweets & Snacks

• 70% Dark Chocolate: A piece of high-quality dark chocolate will bring out the mocha and espresso notes in the finish.
• Ginger Snaps or Sticky Toffee Pudding: The ginger in the cookies echoes the "stem ginger" note in the whisky, while the dates in the pudding match the nose perfectly.
• Marcona Almonds: These oily, salty Spanish almonds are the ideal simple snack to bridge the gap between the oak spice and the sherry sweetness.