In the food and beverage world, waste is a common occurrence. Fruit skins get discarded, unwanted cuts of meat are thrown away, and perfectly usable parts of vegetables are tossed into the bin. Yet, organic material like these can often be repurposed and given a second life: all it takes is the will to do so.
Championing this notion, and harkening their deeply rooted connection with nature, is a new series of limited-edition whiskies by The Macallan. Aptly named the Harmony Collection, the range has just made its debut in Singapore, with the first of its line being The Macallan Harmony Collection Rich Cacao.
As can be gleaned from its name, this inaugural bottling seeks to bring the worlds of whisky and chocolate together, resulting in one harmonious product. While no actual chocolate goes into the whisky, waste cacao husks were given renewed purpose and used in the making of the Rich Cacao’s packaging.
The Macallan’s whisky maker Polly Logan also collaborated with world-renowned pastry chef, Jordi Roca, of El Celler de Can Roca, to explore the chocolate making process and to inform how she eventually plays around with her casks to identify the chocolate-forward notes she wants in the Rich Cacao.
“As I immersed myself in this world, I uncovered a great synergy between the whisky-making process and that of chocolate. Both take time and exceptional attention to detail, with even the slightest changes to the process encouraging different aromas and flavours to emerge,” says Logan.
She goes on to explain. “For this expression, I sought out a specific chocolate note in The Macallan’s traditional sherry seasoned European oak casks and combined this with a vanilla note imparted by sherry seasoned American oak casks to sweeten the slightly bitter chocolate note I had found.”
“This exquisite single malt offers a delightful whisky and chocolate pairing experience and the chance to elevate The Macallan experience to a new dimension.”
Facilitating that very pairing experience that Logan espouses is a selection of public activations happening around town to mark the launch of The Macallan Harmony Collection Rich Cacao in Singapore.
On the weekend of 4 and 5 December, none other than award-winning local chocolatier and pastry chef Janice Wong will be featuring an exclusive showcase at ION Sky, where guests can experience her signature bean-to-bar single origin Ecuador and Colombian chocolate Bon Bons, created exclusively to pair with the limited-edition whisky. The ticketed event comes inclusive of a dram of The Harmony Collection Rich Cacao whisky accompanied with a canapé pairing, and a set of the exclusive chocolate Bon Bons created by Wong.
Those looking for more should mark their calendars for the 13, 16, and 23 December, where The Macallan at Raffles Hotel Singapore will be offering a private dining experience on those selected evenings only.
The exclusive course menu by Osteria BBR by Alain Ducasse, pairs fine Italian cuisine and a special chocolate dessert created by Wong, together with three drams of whiskies from Macallan’s double cask range and a dram of the Rich Cacao.
The Macallan Harmony Collection Rich Cacao is available for retail at The Macallan at Raffles Hotel Singapore and on The Macallan Online Boutique.