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Julie Macklowe’s latest adventure? An American single malt whiskey

Decades ago, when Macklowe was traveling for her career in finance, she took trips to Speyside, Paris and Kentucky, in search of bottle shops and duty-free stands where she would pack her bags for the return trip. One bottle leads to another, and today Macklowe has a collection of over 1,000 whiskeys that she packs into three large bars and all the empty cupboards in her midtown Manhattan apartment. His most prized bottles – beyond his own, of course – range from a 1982 Port Ellen Signatory to Loch Lomond 50 Year Old, to Hanyu 2000 Single Cask #359.

Macklowe has collected over 1,000 bottles of whiskey over the years.

Photo: Courtesy of Mckenzie Compton

Over her years of collecting and tasting, Macklowe has identified what she believes is a hole in the market: the world is missing a premium American single malt. So she decided to make one.

Today, single malt whiskeys – those distilled from 100% malted barley at a single distillery – are nothing new in the United States. Single malts are most commonly associated with Scotland, where the majority are produced. But today, when the whiskey industry is booming, they are made all over the world.

In terms of production, the Scotch Whiskey Regulations 2009, which govern the making of Scotch whiskey in the UK, state that single malts must be distilled using pot stills. However, since Macklowe produces an American spirit that isn’t controlled by the Scottish word, she and her team decided to defy the norm by distilling her single malt in Kentucky the traditional bourbon way, using a column still. and a copper doubler.