THE MACALLAN REFLEXION: A DISTINCTIVE EXPRESSION

The Macallan 1824 Masters Series Dinner in Surabaya brought out the best flavours in both the food and the single malts, writes Riga Ramadhan

attended a private event hosted by The Macallan, entitled “The Macallan 1824 Masters Series Dinner.” Named to commemorate the year The Macallan was established, the 1824 Masters Series celebrates whiskies that are increasingly richer and darker through the range, in terms of flavour. As an exclusive luxury range within The Macallan portfolio that charts a path through the supreme quality of The Macallan’s unique sherry casks, increasing in scarcity and rarity through each expression. Held at Almaluna Bar & Resto in Surabaya, the event highlighted The Macallan’s latest simgle malts, particularly The Macallan Reflexion. The elegant surroundings of Almaluna were filled with shadowy colours for VIP guests and friends of The Macallan. Guests began their journey with a cocktail in hand as the distinctive aromas of The Macallan were brought to life before their eyes. The evening started with a toast. James Ting of Edrington Singapore and Ardian Asmari of Edrington Indonesia, shared tasting notes for guests to discover and appreciate the whiskies, as they savoured the pairing dinner. They introduced each of the blends that were paired with the various courses. Each dish in the five-course meal was paired with Macallan whiskies, from The Macallan Sherry Oak 12 YO, The Macallan Fine Oak 12 YO, The Macallan Rare Cask, The Macallan Reflexion, to The Macallan Double Cask 12 YO. The five-course meal started with an amuse-bouche of toasted brioche, orange marmalade, and cured foie gras. The amuse-bouche itself received an additional taste with The Macallan Sherry Oak 12 YO, which has an aroma of vanilla with hint of dried fruits and sherry sweetness alongside a finish of wood smoke and spice with sweet toffee. Moving on to the starter, the carb open ravioli and chilled prawn with micro herbs, sturia vintage caviar, basil oil and apple tomato served to us. The Macallan Fine Oak 12 YO accompanied the dish with a hint of fruit and heather honey next to a finish of oak and spice. Going forward to the second course, the seared Peking duck breast with natural jus, roasted beetroot,