The trees are then quarter cut into staves, and transported to Jerez de la Frontera, Spain where they are left to dry for another year. The moisture of the wood plays an important role when it comes time for the staves to be formed into casks, and ultimately how the whisky oxygenates as it matures. At this stage we wait until the staves have between 12-16 percent moisture content.
Once the wood is dry, it then becomes the key player in a revered and one-of-a-kind process known as ‘the standing of the casks’. It is here, under the pressure of heat and flame, they are shaped by hand into The Macallan casks.