A curated dining experience where you take your whiskey neat
Wine pairings may be the norm, but Macallan Whiskey gives new meaning on how to best enjoy food and drink.
A flight of Macallan Scotch Whiskey — ranging from 12, 15 and 18 years — are ready to be paired with culinary creations, or expressions, by the chefs at Uma Nota.
Kervin Luy
When one thinks of Scotch whiskey, the first question that often comes to mind is “Neat or on the rocks?” The Macallan ups the ante on this by posing yet one more question — one that piques epicurean interest. How about pairing those smoky savory notes in your whiskey with some creative plates of food. Course after course, the result was a curated dining experience, held at Uma Nota, that was a beautiful medley of flavors complementing each whiskey’s distinct characteristics. As Hans Eckstein, The Macallan brand ambassador, gave notes for every sip, it was an evening of exceptional whiskey, engaging conversations and delicious food.
MACALLAN Scotch Whisky Brand advocate Hans Eckstein.
PHOTOGRAPHS COURTESY OF macallan whiskey
Conversations were jovial all around. Everyone was feeling the warmth from the whiskey-based welcome cocktails — Grove, fresh with a splash of apple juice, and Robur, with a hint of spice. As everyone gathered around the table, a flight of The Macallan 12-year, 15-year and 18-year whiskey from their Double Cask and Sherry Oak collections at each place set the tone for the evening’s meal. Alongside, the chefs at Uma Nota served up a menu that was subtle in its presentation yet far from shy on the flavor front.
WAGYU Cassava Puff which picks up on the savory notes of the Macallan Double Cask 15 years old.
The first two courses of the evening opened a conversation on the Double Cask collection, which features nuances of fresh fruits, toffee and soft spices. The 12-year-old’s bright notes played well with the Creamy Edamame and the Hamachi Sushi, while the Charcoal Pao de Alho and the Wagyu Cassava Puff brought out the hint of spice in the 15-year-old blend. The Sherry Oak collection became the focal point for the Robalo Em Moqueca, sea bass poached in a rich broth with crispy rice and garlic-cassava farofa, and the Tiramisu with Coffee Caviar, with both dishes enhancing the hints of dried fruit, ginger and wood spice in the whiskey. Perhaps the piece de resistance was the Yakiniku-Marinated Lamb. Umami-forward, with deep smoky flavor, and fork tender, it stood up well to The Macallan 18-year-old. Perhaps the revelation here is that when it comes to food and drink, there is indeed room for out-of-the-box pairings like whiskey and some really delicious food.
