The Macklowe Whiskey

Process

Unparalleled process, Unparalleled results

DEFINING AMERICAN SINGLE MALT

GRAIN

Locally sourced, ultra-premium ingredients

We use 100% non-GMO 2 row, USDA Grade 1 malted barley + proprietary fast-starting, high-yield yeast

DISTILLATION

Made the Kentucky way, column to pot, farm to table

The Macklowe forgoes traditional pot stills for column stills with copper doublers, a specific combination and technique completely unique to our process

BLENDING

Hand selected by Master Blender Ian McMillan & Julie Macklowe

Two of the whiskey world’s most experienced, refined palates

MATURATION

AGED IN NEW AMERICAN WHITE OAK BARRELS

Aging our whiskey in cooper select 36 month-air-aged ISC barrels produces more active vanillin and less tannin

PRODUCT

Unparalleled process, unparalleled results

Our process leaves us with America’s first luxury single malt, yielding an ideal flavor profile, impossible to replicate

view taste notes

Process diagram

Breaking the rules:
Defining American Single Malt

  • New American oak barrels are cooper select 36 month-air-aged ISC barrels
  • 3 years of air drying creates more active vanillin and less tannin
  • Forgoes traditional heavy char, enhancing complexity, eliminating
    woodiness
  • Process ensures more sugars released from wood, heightening notes of caramel & spicy vanilla for the most decadent farm to table spirit

The Macklowe American Single Malt Whiskey?

DEFINING AMERICAN SINGLE MALT

DEFINING AMERICAN SINGLE MALT

WE START WITH THE GRAIN.

WE START WITH THE GRAIN.

We use 100% NON-GMO, 2 row, USDA grade 1 malted barley that is sourced from farms in Kentucky.

The Macklowe Whiskey Cask No63

WE CHALLENGE THE NORMS.

WE CHALLENGE THE NORMS.

The Macklowe forgoes traditional pot stills and is instead made in column stills with copper doublers. As far as we know, there are only 2 or 3 other distilleries in the world using columns for malt whiskey [Miyagikyu in Japan and Loch Lomond in Scotland) and none utilize this specific combination. Our proprietary yeast is fast starting with high yield and flavor production that highlights vanilla tones.

WE WORK WITH THE BEST.

WE WORK WITH THE BEST.

Master Blender Ian MacMillan has been in the business for close to 50 years and was the Master Blender for Burn Stewart (makers of Bunnahabhain, Tobermory and Deanston). He most recently brought the Bladnoch Distillery in the Lowlands back to life.

Macklowe casks

WE AGE TO PERFECTION.

WE AGE TO PERFECTION.

Our new American oak barrels are Cooper Select, 36 month-air-aged ISC barrels, their highest grade. 3 years of air drying produces a barrel with more active vanillin and less tannin, which yields an ideal flavor profile. The Macklowe forgoes the traditional heavy char levels of 3 and 4 that crushes the life out of barley and instead uses a blend of premium heavy toast and char level 1 to enhance the complexity and tampen down woodiness.