The Macallan’s lead whisky maker, Euan Kennedy, takes us through the distillery’s “generational whiskies”
It has taken over a quarter of a century to reach fruition, but the 2025 releases of The Macallan’s Sherry Oak 25 Years Old and 30 Years Old are, shall we say, worth every second of the wait.
These two whiskies, matured exclusively in handpicked sherry-seasoned oak casks from Jerez, embody a philosophy honed over centuries: that greatness is something nurtured, guarded, and passed from one generation to the next. Indeed, The Macallan’s lead whisky maker, Euan Kennedy, describes both expressions as “generational”.
Tasting the Sherry Oak 25 Years Old is to appreciate the virtues of patience. The whisky opens with richness straight from the cask—citrus oils mingling with dark dried fruits, the warmth of toasted oak and a trace of wood smoke. Yet for all its depth, it remains superbly structured.
On the palate, the flavours unfurl in layers: sultanas, figs, orange peel and cocoa, each note deepened by the subtle embrace of European oak. That touch of smoke does not dominate, while the finish is sustained—lingering with dried fruits and a gentle sweetness.
The Sherry Oak 30 Years Old, the oldest expression in the Sherry Oak Collection, carries that promise even further, revealing what three decades in sherry-seasoned oak can achieve when guided with restraint and intuition. Its nose is immediately expansive: polished wood spice, stem ginger, the brightness of orange zest, and the richness of mature European oak. As you sip, the whisky evolves, offering new aromatic details.
A sip of the 30 Years Old reveals a commanding yet elegant personality. Fruitcake, clove, honeyed warmth and a hint of leather appear first, followed by ginger and subtle citrus that lift the richness. There is cohesion in the way the flavours meld and the texture is velvety despite the concentration of flavours.
The Macallan is known for its heritage, but the Sherry Oak 25- and 30-Year-Old expressions feel like they carry extra weight.
I think for me what’s so special about whiskies like these is that they can be about more than flavour—they can be about emotions and ideas. We know for certain that there is indescribable quality, amazing complexity, and concentration of flavours coming through. And we should not forget that number on the bottles means these are whiskies were laid down in the last millennium. A lot of time has passed for us to be able to enjoy these whiskies and it can be a very reflective experience.
You are obviously very fastidious with what you do. But I imagine that you paid extra reverence with the creation of these whiskies.
Oh, 100 per cent. These are generational whiskies. There have been different whisky makers and crafts people working at The Macallan who had the patience and the ability to nurture these casks. For me, I have a responsibility to do the same for the next generation.
Is there a way that we can best enjoy these whiskies?
I think the best way to approach these whiskies is to come back to the idea of time. If you give them due consideration, you will be rewarded. These whiskies have such a diversity of flavour and characteristics, you can come back to that glass time and time again to explore different nuances, and complexities of flavour. And if you are trying a whisky like this for the first time, take your time with it, and approach it gently. Take the tiniest little sip, and let the whisky sit with you.
You’ve been called a “guardian” of The Macallan DNA. What does that actually mean?
For me, it represents a privilege and an opportunity. One aspect of the job is to create these whiskies and be a guardian of The Macallan’s legacy. The other is to tell stories and to start conversations about the company and our craft. I think that is one of my most favourite aspects of the job.
