The Daily Telegraph - Telegraph Magazine - - The Cut | Food -

The Ma­callan’s global suc­cess is in part thanks to its un­usu­ally small cop­per stills, which give a re­mark­ably ro­bust spirit char­ac­ter, of­ten de­scribed as heavy and oily. When ma­tured in Amer­i­can oak casks that have been sea­soned with sherry, the com­bi­na­tion is full of com­plex, dark, dried fruit, vanilla and honey flavours, cin­na­mon and clove notes, along­side a heavy, bit­ter­sweet, rich co­coa af­ter­taste.

A sim­ple serve, ei­ther neat or over a large ice cube, is the best way to ex­pe­ri­ence Ma­callan. If you’re feel­ing re­bel­lious (purists look away now), use it as the base for an Old Fash­ioned: 50ml whisky, 10ml mus­co­v­ado sugar syrup and two dashes of An­gos­tura bit­ters, stirred down and gar­nished with or­ange zest.

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