Situated on a ridge above the banks of the River Spey, the Easter Elchies House has been the spiritual home of The Macallan for over three centuries. In 1820, Alexander Reid began renting the home from Sir Lewis Grant of Grant. Reid was a farmer, and soon after he sowed the fields surrounding the home with barley, Reid established the first licensed distillery on the estate, which he named Macallan, after an ancient church that had been destroyed by fire during the 15th century.
Today, the Macallan Estate encompasses 370 acres, 95 of which are devoted to the production of the Macallan Estates Minstrel barley. After the barley is harvested in late August and early September, it is malted before being mashed in one of The Macallans two mash tuns, a process that takes between four and eight hours. Then, the barley is fermented with a specially-cultured yeast before being distilled twice through The Macallans copper-pot stills.