Marks of Distinction
Setting the course: WWI and The Macallan’s refusal to compromise
Keeping the Standard
[Our] brewer’s report at the time was ‘Sour nasty smell, and not at all a nice sample’. It is now very evident - when it is being malted - that the barley is very bad indeed, and must affect the quality of our whisky injuriously.
So many of our men have joined the forces that our staff is very depleted at present, and it will, I fear, be difficult to replace those who have gone. However, we fully intend to work if it is at all possible. Our output will be smaller than the usual owing to the 30 per cent reduction, and also to the 5 years average affecting us unfavourably.