The Macallan, the world’s most luxurious whisky brand, has something in common with Australia. The Macallan Estate started making whiskey in 1824, the same year Australia got its name. To celebrate this common beginning and to launch The Macallan Double Cask 12 Years Old in Australia, The Macallan hosted an exclusive pop-up dining experience called Toast the Macallan from 1 to 3 June 2017 at the Roslyn Packer Theatre, Walsh Bay, Sydney. I attended the event on Friday, 2 June 2017.
The Toast the Macallan dining experience included: signature cocktails served alongside perfectly matched canapes on arrival; a whisky-tasting masterclass featuring the Fine Oak 12 Years Old, the new Double Cask 12 Years Old, and The Macallan Rare Cask expertly guided by Brand Ambassador Sietse Offringa; and a perfectly paired three course menu, curated by one of Australia’s most acclaimed chefs – James Viles of Bowral’s two hatted Biota Dining – and designed to complement The Macallan’s rich, fruity, full bodied flavour characteristics. James Viles was present on the night to introduce every meal.
There were two canapes on arrival with matching cocktails consisting of: pear and sheep’s milk blue, charcoal and whipped roe which was matched with Fine Oak 12 Copa (made with The Macallan Fine Oak 12 Years Old, Oloroso Sherry, Tonic and lemon thyme); and fermented garlic and clay cooked beetroot tartare, duck ham, endives and goats cheese which was matched with a Double Cask 12 Old Fashioned (made with The Macallan Double Cask 12 Years Old, brown sugar, Angostura and orange bitters).
For the entrée guests were served: smoked kingfish loin, finger lime, white radish and kelp oil; corn cooked over coals; and citrus and wild fennel salad matched with The Macallan Fine Oak 12 Years Old. For the main, attendees enjoyed glazed beef rib, chestnut crème and and rappe stem; gathered wild mushrooms from the local Southern Highlands forest matched with The Macallan Double Cask 12 Years Old. For dessert, guests tucked into the honey crème, toasted rye and j choke ice-cream matched with The Macallan Rare Cask.
The Macallan 12 Years Old Double Cask is made by seasoning American and European casks with Oloroso Sherry for 18 months. The emptied casks are then filled with The Macallan to make the new spirit. Once it has matured, the whiskey in the two different cask types is blended together to make The Macallan 12 Years Old Double Cask.
The Macallan distillery makes Highland single malt Scotch whiskies. The Macallan 12 Years Old Double Cask has a creamy butterscotch, toffee apple, candied apple and vanilla custard aroma. On the palate, you can taste ginger and nutmeg, citrus, caramel, raisins and resinous. The finish is oaky, warm, sweet and drying.
The food was amazing and the whiskey was first-rate. Guests had a mixed preference between the The Macallan 12 Years Old Double Cask (which retails at approximately $100-$120 a bottle) and The Macallan Rare Cask (which had a Christmas cake aroma and retails for about $700-$800 a bottle). At the first Toast the Macallan dinner attended by industry on 1 June 2017, The Macallan Rare Cask (of which there is limited supply) almost sold out! The Macallan Rare Cask whiskey is a collector’s item and will increase in value over time 9as have their previous whiskeys).
Further, Toast the Macallan was an event open to the public on 2 and 3 June 2017 for the cost of $90. The food alone was worth so much more!
For more information about The Macallan, go to: https://www.themacallan.com/