Daily TribuneWine pairings may be the norm, but Macallan Whiskey gives new meaning on how to best enjoy food and drink.
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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
MACALLAN Scotch Whisky Brand advocate Hans Eckstein.
PHOTOGRAPHS COURTESY OF macallan whiskey
WAGYU Cassava Puff which picks up on the savory notes of the Macallan Double Cask 15 years old.
CREAMY Edamame and Hamachi Sashimi complement the flavor notes of the Macallan Double Cask 12 years old.
AT first glance, the redesign of the Macallan bottle by acclaimed designer David Carson is destined to become iconic
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.
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.
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.
Macallan’s enduring legacy is one that carries with it over 200 years of a history built on the shoulders of master distillers. Their single malt Scotch whiskies, are imbued with the heart and soul of the land, the water and the hands that create them. Building on this tradition, they saw an opportunity to reimagine the brand as it enters a new age, with the help of acclaimed designer David Carson. The collaboration led to a new striking visual identity that delicately blends the rich heritage and artistry of The Macallan, but is also bold, refreshed and with a modern perspective.
The idea for a redesign first found its wings in 2023 when Carson, whose idiosyncratic design philosophy made him a frequent creative collaborator with The Macallan, provided visual direction for the Colour collection. For Timeless collection — which includes the Double Cask and Sherry Oak — he drew inspiration from a myriad of sources, the distinctive shape of their distillery to Spain’s Sherry Triangle, and even the sensorial affects of how the flavors all meld together. A witty touch is the use of a QR code that is not only anti-counterfeit technology, but also provides insights into the flavor expressions of every bottle.
As one of the world’s most renowned whiskey brands, Macallan’s legacy lies in delivering what they know best —premium scotch whiskey distilled as they have for over 200 years. Focusing on the complex taste and flavor profiles that goes into every bottle — balanced, elegant and refined. Yet the iconic label keeps its eye on the future, keeping in stride with the conversation on modern food and drink. Just like finding their place in a curated dining experience. “The Macallan has never stood still and never will,” says Macallan creative director Jaume Ferras. Carson’s reimagining of Macallan bottle is part of this story, which he says “creates a visual identity that respects its rich history and encapsulates the brand’s forward-thinking spirit.” For Eckstein, who himself was a fan before he even became a brand advocate, believes that Macallan will always have a place in the shifting waves of drinking culture. “There is no correct or one way to drink whiskey. I like having mine neat, but you can drink it in any way that you will enjoy it the most. That is the best way,” he points out. And yes, go ahead and sip it alongside some really tasty food.
