A RARE EVENING WITH MACALLAN

Every once in awhile, New York City lets you catch a glimpse of what life could be like if you had unlimited funds and access to the chicest of locales. Pancakes and Whiskey was fortunate enough to be invited to an event that cleverly mixed Scottish elegance with quintessential New York glamour when the Hotel Plaza Athenee hosted a tasting event with Macallan Single Malt Scotch Whisky.

Macallan Tasting

Our host for the evening, Macallan brand ambassador Craig Bridger, quietly mingled with the guests while we were served an array of hors d’oeuvres to compliment a signature cocktail created with citrus and Macallan 12 year. The round single cube of ice danced inside of the concoction that was refreshing in its simplicity.

Macallan Tasting

Guests were called in to dinner, seated at an elegant table for 30, and our host launched into his opening remarks about the history of Macallan and why this particular scotch should be revered above all others. The intricacies of creating a true scotch whisky are closely guarded within the distillery at Craigellachie, Moray but Craig divulged that most of the scotch on today’s market has been doctored with caramel coloring to give it the signature amber glow. Macallan is one of the few makers of scotch that allows their liquor to be colored by the sherry and oak casks. The color of the scotch is directly related to how long it has been casked in the barrels and what type of wood was used.

Macallan Tasting

As we were served the first variety, a 12 year Sherry Oak Macallan, alongside Chef Michael Trimarchi’s course of foie gras and fig, Craig asked us to roll the liquid inside of the glasses to release the ethanol and bring out the “nose” hidden within. The Macallan 12 year had notes of vanilla, a floral undertone and a creaminess that our host asked us to “chew on” to fully appreciate the body of it.

Macallan Tasting

The second course, a delightful scotch sorbet with Sweet Candy Meyer Lemon infusion which ably cleansed the palate before enjoying the Macallan 15 year Fine Oak, proved to be my favorite of the night. Much lighter in color than its 12 year predecessor, this varietal was casked in barrels using American wood giving it a blonder feel and enhanced notes of spice and citrus. As we chewed on it, our host invited us to add a bit of water to our glasses stating that, “Even the most die-hard scotch drinkers in the world find that a bit of water does not diminish the experience.”

Macallan Tasting

The third course was the much-celebrated Macallan 18 year Sherry Oak, which coincidentally is very difficult to track down. Hotels and bars all over the world have run out of the 18 year as each batch of the golden liquid is finite. Macallan only casks a certain number of barrels each year and when it’s gone, it’s gone. Lovers of the 18 year will have to wait until this Fall for the next round to hit the shelves. Craig joked that “if (he) had a Delorian (he) could travel back in time to 1997 and ask Macallan to cask a few more barrels.” An oaken crease hidden within a strong sense of vanilla and earth were the top notes to this tasting. It perfectly complimented the Waygu beef ribeye which Chef Michael Trimarchi had marinated overnight in Macallan scotch and then created a reduction of wild mushroom and scotch to pair along with the main course. It was his nod to a signature New York meal.

Macallan Tasting

Our final course was the Macallan Rare showcased in a Lalique crystal bottle. The Macallan master distiller nosed through hundreds of casks in order to determine the right batch. The depth and complexity of the Rare is evident in its leathery holiday spice notes and the smoothness with which it hits the palate is an unexpected delight. The triple chocolate mousse and the Macallan Rare waltzed in tandem with each other as the guests savored the last moments of the evening. Truly a special experience with impeccable service from the Hotel Plaza Athenee staff and one that will not soon be forgotten.