Macallan is to Scottish single malts what Petrus is to French grand crus - a monument! In 2023, a bottle of 1926 Valerio Adami collection for £2.2 million.
Macallan owes this renown to the excellence of its production methods and its sherry-cask maturation, as well as the business acumen of its owners who, in the early 20th century, set out to conquer numerous markets, and the aptness of their vision of the distillery and its single malt, which they recognized as being akin to a château and grand cru. This led to the whisky adopting practices from the world of wine, including vintage bottlings for all versions aged 15 years and older, with the help up until the late 1960s of companies such as Campbell, Hope & King and Gordon & MacPhail, who bottled and distributed the malt on The Macallan's behalf. The 1990s saw the appearance of elegant 25 and 30 year olds, including those presented in the Tudor Crystal Decanters range, presaging the change in direction The Macallan would take in the new millennium. In 1999, an outstanding copper-adorned curved crystal decanter was released for a 50 Year Old edition distilled in 1949.

This second bottling in the Edition range was released in 2016. It was matured in seven different types of casks from four bodegas. The casks were selected by Macallan’’s whisky maker Bob Dalgarno and the Roca brothers, owners of the famous El Celler de Can Roca restaurant in Girona, Catalonia. Opened in 1986, El Cellar de Can Roca has received three Michelin stars since 2009 and was named Best Restaurant in the World in the World by British magazine Restaurant. The three brothers share the roles between themselves: Joan is the chef, Josep manages the sommellerie and Jordi pastries and desserts.