Macallan whisky took over the gorgeous Two Temple Place 2nd and 3rd June – dubbed The Macallan Residence, visitors received a walk through the Macallan 1824 line, along with cocktails and a whisky/chocolate pairing hosted by Artisan du Chocolat.
Between sessions on being taught to make Macallan twists on Old Fashioned, and chats over carefully selected chocolates, Esquire provided tailoring, monogramming, shoeshining – that is, when you’re not busy at the photobooth.
And why wouldn’t you be? Two Temple Place is a spectacular venue, between the library, lounge, study and VIP room, it’s difficult to choose where to spend most of your time.
The Gold Rush and keys to the Residence
The evening begins with a Gold Rush cocktail – Macallan Gold, Galliano and ginger beer – a simple, but very effective, refresher for the summer, paired with a Scotch Egg, as one walks down an exhibition on the preparation of Macallan whisky.
Wayne Collins’ Old Gold masterclass
While sipping a Macallan Rare, with its richer and thicker palate of raisins, orange and ginger, Wayne Collins runs us through preparing the Old Gold.
The Old Gold twists an Old Fashioned into using Macallan Gold, ginger syrup, and chocolate bitters. The palest of the 1824 range, the Macallan Gold’s toffee and cinnamon follows the initial ginger kick, with the chocolate bitters bringing out the whisky’s natural cocoa notes.
More of the Old Golds
We taste more of the Macallan Gold when it is paired with Artisan du Chocolat’s Basil and Lime Dark Chocolate. The beautifully herbaceous chocolate first brings out the Gold’s savoury flavours, and the lime lifts it up after, for a wonderfully summery pairing.
Next, the Macallan Amber, the oilier whisky, buttery with notes of winter fruits and lemon, rich, with a somewhat earthy and cinnamon finish – is paired with Dark Chocolate Sea-Salted Caramel. The Amber’s more forceful notes are heightened, and the heat in the whisky is brought out strongly by the salty-sweet caramel.
The next of the 1824 range, the Sienna instantly hits the nose with Demerara sugar, orange and something floral. The palate is similarly warming and sweet, very autumnal. Paired with Dark Chocolate Ganache infused with Tazmanian Honey, the floral sweetness of the honey immediately brings out all those floral notes in the Sienna, a very uplifting combination.
Finally, the spectacularly coloured Macallan Ruby struts onto the stage with major spice and glacé cherry nose, a palate that is deep and warm like an evening at the fireplace – oaky, raisin, leather, char, dates and winter sweetness, a candied orange peel finish. Paired with Tobacco infused Dark Chocolate Ganache, caramel, coffee and vanilla hit you and take you to that leather Chesterfield armchair at the fireplace.
This Speyside whisky knows how to throw a party. And will be back on the 8th and 9th of June, participating in The Telegraph Whisky Experience, alongside many popular whiskies. Information on the Telegraph Whisky Experience can be found here: CLICK!
Highball Hoodoo 