The Fourth Elixir

The Macallan launched its latest Edition No. 4 with a bang in Singapore. Umesh Bhagchandani reports

For the launch of something very special in Singapore by The Macallan, on arrival we were driven to a large studio at Infinite Studios Singapore, where that night’s event was to take place. Upon entering the arena, we were handed an acorn chip to be exchanged with a glass of The Macallan’s latest masterpiece, Edition No. 4, later that evening.

The event space had been magically transformed to mimic the lush Speyside landscape in Scotland—where The Macallan is based—with black drapes dividing the studio into three large areas. The first room featured a display of The Macallan’s Distillery placed in centre stage, while frames of the brand’s history hung behind the diorama. However, what really caught our eyes besides this intriguing ensemble was the recreated model of The Macallan’s architectural structure placed by tall vertical plant walls. Meanwhile, twinkling lights signified that something exciting was about to happen.

Waiting with a glass of The Macallan’s Edition No. 4 among the 500 handpicked guests, we were then ushered into the second room, where a large screen stretched over 15 metres onto which panoramic videos of The Macallan’s new distillery in Scotland were projected. We learned that the new distillery in Easter Elchies estate, which has stood since 1824, was the first distillery on Speyside to be designed by an internationally acclaimed architect Rogers Stirk Harbour + Partners, and was opened to public on June 2.

Meanwhile, Elgin-based Robertson Construction built the complex architectural design, working with contractors to bring the vision of the new distillery to life. Of course, the cherry on top of the cake is the undulating timber roof structure, comprising 380,000 individual components. We learned that it’s perhaps the most complicated timber roof structure in the world.

Greeted by a hanging curved roof, the last room boasts myriad attractions in every nook and cranny.

Here was our chance to exchange our acorn chip with a dram of The Macallan’s Edition No. 4. To our left, two large glass frames adorned with amber-toned whisky gum—part of Singapore pastry chef Janice Wong’s art installation—left us with sweet sensations. However, the main highlight lay to our right, where an ascending display of seven American and European oak casks formed a photographic treat.

And how does The Macallan’s new Edition No. 4 taste? A zesty, heady, vibrant, and invigorating single malt blended with notes of rounded honey, sweet toffee and citrus fruit. In short, it is heavenly!