It's interesting to taste Macallan unwreathed of all that sherry. Occaisonally, an unsherried merchant's version shows up on the market, i.e., Macallan whisky sold young to an independent whisky broker and aged in the latter's warehouse in ex-bourbon or other barrels not showing sherry influence. Some of these merchant's bottlings are also from sherry wood aging and that version approximates closely The Macallan - Macallan sold by the distillery which always is aged in ex-sherry wood. But the non-sherry Macallan is a chance to see what Macallan is like without the sherry. It is good, but not nearly as good as the official sherried version. It tastes (in my experience) rather thin, showing distillery character but not much complexity. The sherry is what really makes The Macallan, in my view.

In word, unsherried Macallan, or any whisky not too peated or sherried, does tend to resemble the palate of some rye whiskeys (notably Old Overholt).

Gary