Whisky can often run the full spectrum of flavours, from fruity and floral to peaty, woody and sulphuric. However, The Macallan’s whisky maker Polly Logan had one particular flavour in mind when the historic house explored the crafting of the Harmony Collection Rich Cacao, a new and innovative series of single malts that will see The Macallan move into the world of sustainable packaging.
In order to achieve the elusive dark chocolate note that Logan was seeking, she had to travel to Spain, where The Macallan has a long-standing relationship with the Roca brothers of El Celler de Can Roca (twice voted the number one restaurant in The World’s 50 Best). In particular, Logan sought out Jordi Roca (World’s Best Pastry Chef 2014, Restaurant magazine) who welcomed her for an immersion at his famed Casa Cacao chocolate factory in Girona.
Whisky achieves much of its flavours from natural wood barrel ageing over time, and an experienced whisky maker can use different casks as tools for selecting the perfect profile. “For this expression, I sought out a specific chocolate note in The Macallan’s traditional sherry seasoned European oak casks and combined this with a vanilla note imparted by sherry seasoned American oak casks to sweeten the slightly bitter chocolate note I had found,” Logan explains.
The result is the first annual edition of The Macallan Harmony Collection, dubbed Rich Cacao. It is not just reminiscent of toasted cacao beans from nose to finish, but also perfect to pair with chocolate. The palate is further enrobed with notes of sticky date, honey and cinnamon; flavours that are as inviting as a warm embrace.
The Harmony Collection is a first for The Macallan for another reason mentioned earlier—it is inspired by a deep-rooted connection to nature to explore sustainability through its packaging. Rich Cacao comes in an innovative gift box which is made using husks from cacao pods, a by-product of the chocolate making process that is usually discarded. The Macallan delved into new technologies to ensure that the outer box wrap, bottle labels and box ribbon use as much recycled and sustainable materials as possible, making these fully recyclable.
To celebrate the launch of the Rich Cacao edition in Singapore, a series of tasting events have been planned. The first, at Ion Sky from 4 to 5 December, is fully sold out and features a chocolate pairing experience by pastry chef and chocolatier Janice Wong. However, a second and more extensive tasting is ongoing.
The Macallan Harmony Collection Private Dining Experience
Just three sessions of the Private Dining Experience ($304.95), scheduled for 13, 16 and 23 December, has been released for a very select audience. Held at The Macallan dining room at Raffles Hotel, the menu is elaborated by Osteria BBR by Alain Ducasse, bringing the warm flavours of the
Italian Riviera together with The Macallan.
The dinner begins with antipasti, including luscious slices of marinated seabream with the perfume of Amalfi lemons. This is an opportunity to savour the nutty tones of The Macallan with signatures of capellini di Gragnano, served with Maine lobster and roasted eggplant, and red chicory marinated dry-aged beef tenderloin from the Irish John Stone butchery.
Janice Wong, a longtime collaborator with The Macallan, rounds up the meal with a journey of the cacao fruit. Gain an appreciation of fresh cacao pulp, roasted and unroasted cacao beans, and freshly conched bean to bar Colombian chocolate mousse. Discover how The Macallan Harmony Rich Cocoa pairs with the complimentary flavours and textures of the almond sponge, citrus jelly and cacao pulp for a fitting end to the immersion.
Reserve your table here.
The Macallan Harmony Collection Rich Cacao debuted in Singapore on 22 November with a recommended retail price of $212, and is available at The Macallan Online Boutique and The Macallan at Raffles Hotel Singapore.
