Toast the Macallan comes back to Hong Kong for round two. By Joyce Yip
THROUGHOUT ITS MANY studious collaborations in the past – whether it’s the Master of Photography projects with acclaimed partners like Annie Leibovitz and Mario Testino or the sough-after Lalique decanters made to represent each pillar behind the tipple – The Macallan has been generous in giving connoisseurs a glimpse of what makes the label an apogee in whisky making decade after decade.
Demystifying its cask and colour this March 16-19 in Hong Kong is the highly anticipated Toast The Macallan at Midtown POP Causeway Bay, an exclusive tasting co-hosted by wine and spirits expert Stephen Mack and Vincent Lam.
A celebration of two of its greatest strengths, the four-day masters classes will reveal the heritage, traditions and vital elements behind the whisky; it’ll be a journey that forays all the way down to the acorn that makes the trees to produce the bark which comprises the handcrafted casks responsible for The Macallan’s luscious shades of gold.
The odysseys will end with a tasting of The Rare Cask as well as The Macallan No. 1, which is drawn from eight European and American oak cask styles selected by Master Whisky Maker Bob Dalgarno – a selection that he not only believes to be the pinnacle of whisky-making at its finest, but also one that best espouses the brand’s many storylines and characters.
“Around 80% of the character of The Macallan is derived from the oak cask in which it ages,” Dalgarno explains. “Each individual cask and cask style imparts a specific influence on the whisky; each bringing a different and distinctive character. So the idea was to explore more intricately how each cask style could influence the whisky and yet work well together in harmony.”