Whisky Review: Macallan Double Cask 12 Year Scotch

Introduction

This week, we’re diving into one of the most iconic names in single malt Scotch—Macallan. And not just any Macallan, but their Double Cask 12 Year expression. If you’ve ever glanced at the Scotch section of a liquor store, you’ve seen the wall of Macallan bottles and age statements. It’s a lot. In fact, Brad counted 37 different entries when searching online here in Ohio.

Today, we’re focusing specifically on the Double Cask, aged in two types of ex-sherry barrels and bottled at 43% ABV (86 proof). It’s a smooth, approachable pour from the Speyside region—and this is our Macallan 12 review.

This bottle was actually sent in by one of our Discord followers, so shout-out to them for making this episode possible. We’ve reviewed other Speyside whiskies before—most notably Aberlour—but Macallan’s reputation precedes it. The most expensive bottle of whiskey ever sold was a Macallan. This Double Cask might be their entry-level, but it’s still from a legendary house.

Let’s get into it.

Nose

Brad:
I threw this thing up, took a whiff, and it was pure honey—just decadently sweet honey. There’s a decent amount of that malty kind of feel that’s very specific to Scotch, and on the back end I felt like I was getting a little citrus paired in. It’s a really impressive nose.
Score: 8/10

Bob:
I'm going to give you the single weirdest nosing note I’ve ever given on this podcast—because I agree with everything you’re saying. It is overwhelmingly sweet, but still definitely a Scotch. Very barley heavy.

But right when I was about to pull it away from my nose, I got this really strong savory note. I thought, what is that? Fried chicken. It literally reminded me of Campbell’s vegetable soup with the little pieces of barley in it. It smelled like vegetable broth and barley.

Honey and chicken stock. I’ll tell you what, man, there’s nothing better than vegetable broth and honey together. But seriously, I really like this nose. It’s a little more aggressively sweet than the Aberlour was. And I’m sure some people won’t like that—it smells like it might be a more inexpensive whisky. Honestly, I don’t care, because I don’t usually like Speyside Scotches that much. So I’m digging this.
Score: 8/10

Taste

Brad:
As I get into the flavor, it lets down a tiny bit. But overall, it’s an incredibly smooth whiskey. You definitely get that honey coming through strong. There’s some dried fruits in there, and a bit of orange citrus that I was getting on the nose.

Honestly, it’s a really solid pour. For me, the flavor just doesn’t pack enough of a punch. It feels like it’s missing a little oomph. Maybe a higher proof would help. But still, really solid.
Score: 7.5/10

Bob:
What I really like is that it isn’t taking on too much of the sherry character. We get that note in lots of Irish whiskeys and Scotches—it doesn’t have that brininess, and I like that it stays sweet.

Lots of honey. Very floral. It’s a light, bright whiskey on the palate. Right when you go to swallow, there’s a lot of oak, and it turns into a grain-heavy finish. Almost reminded me more of rye grain than barley.

Then I got a sparkling water or mineral water kind of sensation—really refreshing. I actually enjoy this more than the Aberlour 16 or 18. It’s much more pleasant and easier to drink. Like you said: smooth.
Score: 8/10

Finish

Brad:
If the palate was smooth, I’d describe the finish as clean. It’s a nice, clean finish that’s refreshing. That note of sweet honey really lingers.

If anything’s disappointing, it’s that the finish doesn’t last long enough. I wish there was a little more there, but it’s still a really nice finish.
Score: 8/10

Bob:
This has a more minerally taste left on your palate, and I like that. You're right—it’s a little shorter.

The last thing I get is really bitter dark cocoa or cocoa powder. I’m a huge fan of this. I wasn’t expecting to be, because of my general stance toward the Speyside region.

Even if it’s a slight letdown, it’s still right there with the rest of my scores.
Score: 8/10

Balance

Brad:
I’m going to give it a 7/10 on balance. Every part of this whiskey works well together—it just lacks a little chutzpah. I want it to give me more of what it’s offering. It’s just not complex enough for a higher score. But still, 7 is solid.

Bob:
Brad, I think if I’ve given all three categories so far an 8, that actually deserves a higher score for balance because it’s been such a consistently good experience for me.
Score: 8.5/10

Value

Bob:
I haven’t looked up the price yet. Brad, how much is a Macallan 12 Double Cask in Ohio?

Brad:
$99.99.

Bob:
So we’re talking a hundred bucks. That’s a little cheaper than the Aberlour 16. And honestly, the more I think back on those Aberlours—and I really want to like them because the people we worked with were great—I was just kind of underwhelmed by both.

This one, at 12 years, is more of a flavor explosion than the 16 and 18-year expressions. It’s not as complex, but I enjoy it more. That said, Quinta Ruban from Glenmorangie is still our favorite at $57 in Ohio, and that’s a ding here.
Score: 6.5/10

Brad:
I’m giving it a 6/10. Anytime you're paying $100 for a whisky, it needs to really deliver. This one is really good, but just misses a bit on the overall impact.

Final Scores

Brad’s Final Score: 36.5/50
Bob’s Final Score: 39/50
Average: 37.75/50

Conclusion

With an average of 37.75/50, the Macallan Double Cask 12 Year comfortably clears our 35-point benchmark—the line where we start recommending you try it at a bar or consider picking up a bottle. While it might not hit the heights of a truly excellent scotch (which for us starts around 40/50, and 45/50 being top-tier), this pour stands out as an approachable, well-crafted entry point into the world of Speyside.

We’d say: worth grabbing a bottle. Bob calls it his favorite Speyside we’ve had on the podcast, and Brad sees it as a perfect gateway scotch—especially for those wary of peat monsters like Laphroaig. If you’re scotch-curious or looking for something smooth, sweet, and just a bit refined, this is a solid place to start.