‹Macallan Classic Cut, Bourbon & Sherry Cask, 2025, 50.6%
Macallan

Macallan Classic Cut, Bourbon & Sherry Cask, 2025, 50.6%

Catalog product detail, market evidence, tasting notes, reviews, and collection actions.

TypeSingle Malt Whisky
MRI
MRI 13
Average Score
N.A
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Description

The 2025 Edition of The Macallan Classic Cut is an annual limited release matured in an exquisite union of sherry seasoned European and American oak casks along with ex-bourbon casks, bottled at the Whisky Mastery Team's preferred strength of 50.6% ABV.

Change+0.0%
LatestSGD 118
HighSGD 118
LowSGD 118
SGD 218SGD 151SGD 85SGD 18Price (SGD)Observed dateAug 9Aug 9 - SGD 118 - Unicorn Auctions - Aug 9, 2026

Recently Sold

Listed value is based on sold auction prices and inclusive of auction fees (not including tax and shipping).

Unicorn AuctionsAuction Sold Price - Aug 9, 2026SGD 117.84
View historical records and sources (1)

Historical source records, not current purchase offers or a guaranteed market value. Fees, taxes and condition may differ.

Historical market records for Macallan Classic Cut, Bourbon & Sherry Cask, 2025, 50.6%
DateAmountRecord typeSource
2026-08-09USD 80Auction resultUnicorn Auctions
Type
Single Malt Whisky
Region
Speyside
Age
N.A
Vintage
N.A
Bottled
2025
ABV
50.6%
Volume
75cl
Distillery
Macallan
Origin
Scotland
Cask type
Sherry & Bourbon
Bottling
Official Bottling
Peated
Unpeated
Single cask
No
Non-chill filtered
No
Cask origin
N.A
Cask no.
N.A
Batch
N.A
PPM
N.A
Barley
N.A
Fermentation
N.A
Master distiller (bottling)
N.A
Master distiller (distillation)
N.A
Limited edition
Yes
Bottle count
N.A
Has box
Yes
Closure
Cork
Presentation
Box
Series highlights
Classic Cut
Historical context
N.A
Special release
N.A
Allocation
N.A
Nose
Orange oil, barley sugar, velvety milk chocolate, caramel wafer, creamy vanilla panna cotta, and freshly baked apple turnover.
Palate
Icing sugar sweetness with grapefruit, mandarin, lemon-zested meringue, and caramelized almonds.
Finish
More grapefruit, melon, and a touch of warming oak spice.
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