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

Prestige Indonesia - - Prestigereport -

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,

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