MACALLAN'S TRIPLE CASK 15 - AN OVERVIEW

In the slow Wintertime times, Reid would ferment and distill his surplus grains into whisky, which was often drunk straight within the still or sold to tourists passing from the city.I'm curious re: the 17y - I can not consider that two additional years would make that much of the variance - nevertheless the 15y is noticeably much better than the b