Been slowly working my way through my samples. Having poured myself the standard Mac12 this weekend, I was eager to compare the two whiskies; how much are they similar or varied? Is one better than the other? A sherry-based whisk, no doubt, as you nose with the tell-tale aroma of raisins and walnuts and roasted almonds, immediately. Allow it open and the tropical fruits of pineapple and toasted coconut arrive. Further along, orange bitters, cinnamon, vanilla and milk chocolate can be found. All notes that are unmistakably Macallan. The first sip is soft and rich with a zing on the tongue. As you adjust to the spice/burn, this is a sweet whisky with brown sugar and/or maple syrup, coconut and dried pineapple. The cinnamon spice keeps the sweetness somewhat counterbalanced keeping the sweetness somewhat in check. As it starts to fade dark chocolate and the woody oak profile may their way into the fade. Finishing medium in length, this is less sweet than the nose or palate. Orange rind bitterness and ginger spice linger with a bit of oak drying tannins. This is a spicier and sweeter version of the more subtle Mac12. Be patient with this one to allow the sweetness to work its way forward. A pleasant dram with a shorter finish. This works well after a rich meal or to counter a mild cigar (ala Romeo & Juileta). [Dry Glass: Toffee and vanilla][87/100][Tasted: 8/13/17]