Little did local barley farmer and school teacher Alexander Reid know, when he took out a licence for what was to become The Macallan distillery in 1824, that almost two centuries later the brand of whisky still made on that site would be celebrated as one of the world’s greatest malts. Nor could he have envisaged that his modest two-still enterprise would have been transformed into what is arguably the most distinctive whisky distillery of them all.
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