Whisky fans were invited to Toast The Macallan at an exclusive pop-up dining experience in Sydney. ‘Toast The Macallan’ event series launched the brand’s latest single malt, The Macallan Double Cask 12 Years Old into the Australian market and took place at The Roslyn Packer Theatre in Sydney’s Walsh Bay on 1 and 3 June 2017.
Toast the Macallan
The evening showcased The Macallan range along with signature cocktails and a matching three course menu curated by James Viles of Bowral’s two hatted Biota Dining.
Fine Oak 12 Copa
Two cocktails were served on arrival, the Fine Oak 12 Copa, with The Macallan Fine Oak 12 yo, Oloroso Sherry, Tonic and Lemon Thyme, a lighter style drink that reflected the versatility of the whisky as an aperitif.
Double Cask 12 Old Fashioned
Next was the Double Cask 12 Old Fashioned with The Macallan Double Cask 12 yo, Brown Sugar, Angostura and Orange Bitters.
Charcoal and Whipped Roe
Delightful canapés included Pear and Sheeps Milk Blue, Fermented Garlic and Clay Cooked Beetroot Tartare and Duck Ham with endive and goats cheese, and the excellent Charcoal and Whipped Roe.
Inside the Richard Wherrett Studio, the space was elegantly transformed with long tables, candlelight and a stage resembling The Macallan barrel.
Sietse Offringa, The Macallan Brand Ambassador
The Macallan Brand Ambassador Sietse Offringa took guests on a an engaging story and a taste journey showcasing three Macallan expressions.
The Macallan Fine Oak 12 yo
The Macallan Fine Oak 12 yo is matured in three type of casks, seasoned sherry casks, both European and American along with American ex-Bourbon casks. Fruity on the nose with honeyed sweetness, the palate beautifully balances fruit with oak and spice and ends in a soft but lingering and balanced finish. The single malt was paired with the three dishes below.
Smoked Kingfish Loin with finger lime, white radish and kelp oil
Corn Cooked Over Coals
Citrus and Fennel Salad
Next was The Macallan 12 yo Double Cask which pairs sherry seasoned European and American oak casks. The American oak travels to Spain where it is seasoned with Oloroso Sherry alongside the European cask then both are transported back to Scotland where they are filled with the new make spirit. After maturation the whisky is blended by Bob Dalgarno, Master Whisky Maker to create the 12 yo expression.
The nose shows complexity with candied orange, vanilla, butterscotch and oak while the palate is rich with warm spices such as nutmeg, ginger along with citrus note, raisins and caramel. The oaky finish lingers on the palate with warm spices.
Chef James Viles of Biota Dining
Glazed Beef Rib with Chestnut Creme and Rappe Stem
The whisky was expertly paired with Glazed Beef Rib with Chestnut Creme and Rappe Stem,
Gathered Wild Mushrooms from the Local Southern Highlands Forest
and Gathered Wild Mushrooms from the Local Southern Highlands Forest – both complementing the rich palate of the single malt.
A most intriguing dessert followed, Honey Creme with Toasted Rye and J Choke Ice Cream. The honey was obtained from Biota’s bee hives, the rye was dried, puffed and rolled in sugar, the ice cream was made of Jerusalem artichokes and the bar is the water left over from cooking the rye and malt which has been crisped in the oven.
Toast The Macallan
The final pairing was exquisite and one of the best pairings we’ve experienced. The Macallan Rare Cask uses 16 different cask styles hand-selected to give the spirit its Macallan character. Some of these casks are so rare that they are not used again. Less than 1% of casks maturing in the distillery are deemed worthy to be used for the Rare Cask expression.
The nose is rich and opulent with vanilla, citrus, orchard fruit and warm spices which translate to the palate with a richness and oakiness with a hint of citrus and a full, long and warming finish.
Toast the Macallan was held at Roslyn Packer Theatre, Walsh Bay, Sydney on 1 & 3 June.
Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.
Originally published 17 May 2017. Updated 5 June 2017.
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