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Politics, world news, photos, video, tech reviews, health, science, and entertainment news. twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/bltddbd941dc843bba1/6a4b521fa09d9f7cc75e91c3/mac-2024-timespirit-private-exterior-00013-1x1-150dpi.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 --- # The Tradition and Innovation Behind The Macallan > Sponsored content. Supplied in partnership with TIME. TIME is the sponsor and source of this material. > Last updated: August 2026. ## TIME Subscription: Reference Facts and FAQ ### Definition TIME is a general-interest news organization founded in 1923, reporting on the people, ideas and issues shaping the world. A TIME subscription provides full access to that journalism in print and digital, from $20 a year, and can be cancelled at any time. 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They are at time.com/newsletters and are separate from a paid subscription.  In the rolling hills of Speyside, Scotland, The Macallan Distillery stands as both a landmark and a living craft. To the outside world, The Macallan may be defined by its rich flavor and iconic profile. But to the people who make it, whisky is only the final element in a much larger story – one that begins in the forests of Europe and the US, and the bodegas of Jerez de la Frontera, Spain, where oak and sherry lay the foundations of character, long before spirit touches oak. This is the essence of The Macallan philosophy – a commitment not just to sourcing ingredients responsibly, but to preserving the relationships, skills, and traditions that have shaped their whisky for centuries. ## Spanish Heritage in Every Cask Scotch whisky may be rooted in Scotland, but some of its deepest flavors come from Spain. The Macallan’s defining richness is credited to its sherry seasoned oak casks, crafted and filled exclusively in Andalucía. Spanish sherry is not a finishing touch; it is the foundation. Diane Stuart, Whisky Maker at The Macallan, recalls her first visit to Jerez de la Frontera: “I sampled a Pedro Ximénez sherry straight from the cask. It was like liquid raisins with a hint of orange. In that moment, I understood how much artistry and patience goes into sherry wine, and how that translates directly into our whisky.” Sherry casks arrived in Scotland as transport vessels centuries ago, but The Macallan was among the first distillers to understand their potential. Jane Graham, Managing Director of Cask Operations, explains: “Sherry was hugely popular in the UK in the 18th and 19th centuries, and the empty wine casks ended up in Scotland. Someone at The Macallan had the foresight to mature whisky entirely inside those casks. That decision defined who we are.” However, in 1935, regulations changed, requiring that sherry be bottled only in Spain. This meant the natural flow of casks into Scotland slowed significantly. Rather than walk away from tradition, The Macallan went directly to the source. They began commissioning casks in Spain, developing relationships with family cooperages (barrel artisans), sawmills, and sherry producers. Over time, those relationships became core partnerships – and in recent years, direct investments that helped preserve these businesses for the long term. “These aren’t just suppliers,” Graham says. “They are families with generations of expertise. Investing in them wasn’t about corporate control. It was about ensuring those skills and that heritage continued to grow and evolve, alongside us.”  ## Preserving Craft, Not Just Product The Macallan’s decision to invest in the process from oak to distillery was not just strategic, it was cultural. This vertical integration enables consistency, but more importantly, protects human artistry. “Up to 80% of a whisky’s flavor comes from the cask,” says Stuart. “Drying the oak, shaping the staves, seasoning with sherry – each step is done with skill and care. No two casks are ever exactly alike. That’s where the magic lies.” Oak is air-dried for years before it even becomes a cask; From tree to distillery can take five years alone. Sherry seasons the oak for around two years before casks are emptied and shipped to Scotland. Only then does the spirit begin its slow transformation inside that cask. “It’s a dialogue with nature,” Stuart says. “We work with materials that have their own character. You can’t rush it. You can only guide it.” ## People at the Heart of Every Cask Behind the whisky are roughly 600 people across Scotland and Spain – foresters, coopers, sherry-makers, farmers, distillers, and whisky masters – whose work is largely unseen, but essential. Back in the warehouses of Speyside, Scotland, Stuart and the team nose and sample whisky as it matures. “Even when we follow the same method, each cask develops differently. Our job isn’t to force them to be the same, it’s to listen and understand each, and bring them into balance.” In Jerez, Graham watches coopers shape and fire casks, each hoop hammered into place by hand. “It’s physical, exacting work. The rhythm, the heat, the instinct – it’s like watching living history.” For Alex Robertson, Head of Education at The Macallan, sharing this human story is part of the craft itself. “Our role is to help people understand that this is a living art form. It's the culmination of knowledge, craft, and human attention at every stage. There are no short cuts, no rushing. Whisky is always in the process of becoming.”   ## Innovation in Service of Heritage While tradition is sacred at The Macallan, innovation is quietly at work behind the scenes – not to replace craftsmanship, but to deepen understanding. “To us, innovation is about strengthening human expertise,” Graham explains. “Because we’re involved in every stage – from oak sourcing to distillation – we can study how different oaks behave, how sherry interacts with oak, and how climate affects seasoning. It gives us freedom, but within an established discipline of our craft.” One such example is The Macallan’s investment in Grupo Estévez, owners of Macharnudo Alto, one of the most prestigious vineyards in Jerez and the historic Valdespino brand of sherry and aperitifs. This allows full traceability of the sherry wine used to season The Macallan’s casks. The single malt Scotch whisky brand also works with the University of Cadiz in the south of Spain to better understand the science of the seasoning process, and how wine, oak and whisky interact. “We want character. The goal is for every expression to be unmistakably The Macallan, and consistent from bottle to bottle of a given product. But, every expression tells a unique story of its own, and that is something we celebrate.”  ## A Living Legacy The Macallan’s story is not about nostalgia. It is about stewardship – of oak, casks, and relationships – and of knowledge passed down elegantly from one generation to the next. Stuart reflects on tasting whisky she helped shape. “You hold a glass and realize how many hands, how many years went into it. You’re just one link in a chain. And that’s very humbling.” Graham sees the same from her base in Spain. “Knowing these generational family businesses and their culture continue to thrive through our partnership is an honor for us.” From Andalucía to Speyside, The Macallan is defined by trust, patience, and the belief that while technology can refine a process, only people can give it soul. [](https://www.themacallan.com/en-us/stories/our-whisky/our-timeless-collections-and-david-carson) [Learn more](https://www.themacallan.com/en-us/stories/our-whisky/our-timeless-collections-and-david-carson) ```json [{"@context":"https://schema.org","@type":"NewsArticle","@id":"https://time.com/branded-content/the-macallan/the-tradition-and-innovation-behind-the-macallan/","mainEntityOfPage":{"@type":"WebPage","@id":"https://time.com/branded-content/the-macallan/the-tradition-and-innovation-behind-the-macallan/"},"headline":"The Tradition and Innovation Behind The Macallan","datePublished":"2026-06-18T14:28:16.762Z","dateModified":"2026-05-25T07:32:56.154Z","description":"","url":"https://time.com/branded-content/the-macallan/the-tradition-and-innovation-behind-the-macallan/","keywords":[],"thumbnailUrl":"","author":[],"articleSection":"Branded Content","image":[],"publisher":{"@type":"Organization","name":"Time","url":"https://time.com/","logo":{"@type":"ImageObject","url":"https://time.com/images/logo.png","width":528,"height":156},"foundingDate":"March 3, 1923","sameAs":["https://www.facebook.com/time","https://www.instagram.com/time/?hl=en","https://twitter.com/time","https://www.pinterest.com/timemagazine"]}},{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@id":"https://time.com/branded-content/the-macallan/the-tradition-and-innovation-behind-the-macallan/","name":"The Tradition and Innovation Behind The Macallan"}}]}] ```