“So far as we all know, there are solely two or three different distilleries on the planet utilizing columns for malt whiskey,” she says. She selected to provide a single malt due to the flexibility of the bottom grain (barley) and the big selection of flavors—fruity, spicy, smokey, and peaty—it may well elicit.
To assist produce her treasured potion, Macklowe introduced on Scotland’s acclaimed Ian MacMillan, former grasp blender for Burn Stewart, makers of famend labels Bunnahabhain, Tobermory, and Deanston. Collectively, they selected to provide her spirit in Kentucky at an undisclosed distillery that Macklowe describes as, “the Ferrari of American whiskey distilleries,” utilizing 100% locally-grown, non-GMO, USDA grade 1 Kentucky barley––the very best grade available on the market. “Our philosophy is that in the event you use the best high quality elements and casks, you’ll make the very best product,” Macklowe says.
Whereas that product is maturing, Macklowe’s first bottle launch comprises liquor from her private cask assortment. MacMillan chosen Cask 61 out of a handful of others, crammed with a whiskey distilled in 2014 from non-GMO malted barley, matured in a heavy char (later releases will probably be housed in barrels with much less char) new American oak barrel, and bottled in Kentucky.
With notes of vanilla and hazelnuts on the nostril, The Macklowe is a silky, full-bodied affair marked by flavors of espresso and leather-based, and lingering spice. Macklowe likes to sip her spirit neat with a couple of drops of water, however she additionally advises, “Drink what you want, not what you’re advised to love.”
Whereas Macklowe’s first version launch is offered out, whiskey fanatics can register on-line for the launch of her second batch, which ought to roll out subsequent spring.