High Spir­its

The Ma­callan’s new Edi­tion No. 2 is the re­sult of a per­fect pair­ing with famed restau­ra­teurs the Roca broth­ers

Hong Kong Tatler - - Tatler Focus | The Macallan -

When a gi­ant of the whisky world teams up with the Span­ish broth­ers be­hind one of the world’s best restau­rants you know you’re in for a treat. Sin­gle malt Scotch whisky dis­tiller The Ma­callan de­cided to try some­thing new when it came to choos­ing the casks that would shape the flavour of its Edi­tion No. 2. Mas­ter whisky maker Bob Dal­garno col­lab­o­rated with the Ro­cas—joan, Josep and Jordi, of famed restau­rant El Celler de Can Roca—to choose the seven cask types that would be used to make the lat­est re­lease in The Ma­callan’s Edi­tion Se­ries.

El Celler de Can Roca, who topped the World’s 50 Best Restau­rants list in 2015, is lo­cated in Spain—the source of the whisky dis­tiller’s casks. These casks are par­tic­u­larly im­por­tant to the Edi­tion Se­ries, which is all about the com­plex­ity of the whisky-mak­ing process. The choice of wood con­trib­utes up to 80 per cent of a whisky’s flavour and for The Ma­callan, the qual­ity of its casks is ev­ery­thing— from the prove­nance of the oak to sea­son­ing and size.

Dal­garno and the Roca broth­ers chose casks from four dif­fer­ent bode­gas in Spain in three dif­fer­ent sizes—butts, pun­cheons and hogsheads. Some of them were new and some sec­ond-hand, some Euro­pean and some Amer­i­can.

It’s pos­si­ble to see some­thing of the men’s char­ac­ters in their di­verse choices. Dal­garno chose Euro­pean oak Tevasa casks, which give Edi­tion No. 2 its rich, dried fruit and sherry notes. Com­ple­men­tary flavours of green wood and tof­fee come from the Diego Martin casks, in both Euro­pean and Amer­i­can oak, se­lected by head chef Joan Roca. The Euro­pean oak Jose Miguel Martin casks cho­sen by som­me­lier Josep Roca add notes of ginger and all­spice. And the Amer­i­can oak Vasyma casks se­lected by pas­try chef Jordi Roca con­trib­ute light vanilla and citrus flavours.

The re­sult­ing whisky, with a punchy ABV of 48.2 per cent, is the colour of golden syrup and has a com­plex aroma and flavour pro­file led by ap­ples, or­anges, tof­fee, dried fruit and vanilla. There’s also trea­cle, ginger and trop­i­cal fruit on the nose, while the palate is spicier, fea­tur­ing black pep­per, cloves, choco­late, brown sugar, oak, nuts and liquorice.

Knock­ing on the door of El Celler de Can Roca has paid off for The Ma­callan in the com­plex flavours of Edi­tion No. 2. The restau­rant in Cat­alo­nia has three Miche­lin stars and a stel­lar rep­u­ta­tion based on its highly cre­ative cui­sine that draws on the rich food tra­di­tions of the north­east­ern re­gion. It’s this heady mix of tra­di­tion and in­no­va­tion that has made the Roca broth­ers and The Ma­callan such a per­fect pair­ing.

sweet and spicy The Ma­callan Edi­tion No. 2 has an in­trigu­ing flavour pro­file that in­cludes notes of ap­ples, or­anges, tof­fee, dried fruit, vanilla, ginger, choco­late and more

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