Off the bat, let me be honest – I haven’t fully appreciated whiskey. I’m more of a bourbon girl – but as one adds years to your age, one also moves to improve and expand your palate. I’m hoping that the Macallan Rare Cask dinner would educate me with all things scotch whiskey and maybe by the end of the night, I’ll have a new preference.
The Macallan, the world-renowned name of unrivaled craftsmanship and unparalleled quality since 1824, introduces The Macallan Rare Cask to augment its core range of expressions. Created from The Macallan’s obsession with wood, this exquisite masterpiece – which is amongst the most precious and scarce in the world of single malt whiskey, is specially crafted by The Macallan’s Master Whiskey Maker from a small proportion of maturing casks at The Macallan distillery.
We started the night with a nice cocktail, with Macallan as the base. It was nicely presented and I love the spherical ice. It was a cocktail of Macallan with a hint of orange and maple syrup. Interesting, refreshing and it does make a statement.
After that, we were taken upstairs at the Blackbird for a short tasting lesson. Our host, Kevin, flew in from Singapore just for the event. I like Kevin. It’s not an easy task talking in front of writers, bloggers and some of the country’s most influential and wealthy individuals.
The Macallan Rare Cask captures a true decadence, with an absolute rarity underscored by the fact that some of the casks selected in the creation of this whiskey will never be used again, with less than 1% of the casks maturing at The Macallan distillery identified by the Master Whiskey Maker as fitting to bestow the Rare Cask name. It is a single malt of great diversity and intricacy, a reinterpretation of the classic profile achieved through the widest palette of cask styles. Wood defines the flavour of The Macallan, with over 60% of the character coming from the cask it is aged in. Rare Cask draws from the broadest spectrum of cask profiles, with a total of 16 different cask styles. The range of casks cover different wood species – handmade Spanish and American oak casks which are the best in the business, from different cask manufacturers including Tevasa, Vasyma and Hudosa, and established bodegas such as Gonzalez Byass and Williams & Humbert, and incorporating different cask sizes including puncheons, butts and hogsheads. These factors come together to redefine diversity in the single malt.
Bob Dalgarno, the Master Whiskey Maker, is responsible for creating Rare Cask, putting his knowledge and skill to the fullest to create a whiskey worthy of The Macallan name. “Rare Cask is about firstly identifying a selection of casks which can truly be called rare. Each of the cask styles result in different character, so each imparts its own distinct influence on the final whiskey.”
The Macallan Rare Cask showcases two of The Macallan’s greatest strengths and prides: exceptional sherry seasoned oak casks and beautiful natural colour. Drawing inspiration from The Macallan’s iconic triangle with the intention to showcase the whiskeys rich natural colour in a resplendent mahogany hue, Rare Cask comes in a stunningly sculpted, heavy glass decanter, reflecting the peerless spirit that defines The Macallan.
“The Rare Cask represents the gateway to our highly prestigious and inspirational range – The Macallan 1824 Master Series. This new release mirrors the solid foundations that make up The Macallan, with our exceptional mastery of wood reflected through the outstanding quality of our casks and our range of natural colour,” says Geoff Kirk, Managing Director, South East Asia – Edrington.
As we sat for dinner, we were informed that the dinner would be paired with different Macallan whiskeys. This would be interesting. I’ve never been to a whiskey pairing dinner before. I’ve never had whiskey for dinner before! I guess there is a first time for everything.
I was terrified, to tell you frankly. I was worried that my less than sosyal palate would scream and beg for soda to pair with my meal. However, the meals were absolutely divine and the flavours did come out when I took a sip of the whiskey. The main course of deer was just…oh…mmm!
Whiskey whisked me
The night ended with an after party at the al fresco area of the Blackbird. My belly was filled with opulent food and my head was heady with different ages of whiskey – I was in a very very beautiful place.
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