One of the world's leading single malt whisky, The Macallan, came all the way from Scotland for its very first event in India to collaborate with Michelin Star Chef Vineet Bhatia, transporting its guests on an exclusive journey of bringing two worlds together with the whisky from Scotland and the cuisine from India, pairing 3 whiskies of different years from the Double Cask range with 4 dishes. Curating a 12-course tasting experience, Chef Vineet Bhatia surely has a way of pairing the whisky with the perfect dish, bringing out a taste like never before when enjoyed together.
The event was a one of a kind, exclusive tasting, with only 30 guests. We were lucky enough to be a part of The Macallan's first-ever event, here in India in the presence of their regional brand ambassador Jodie Marriott (@themacallanjodie), and Michelin star Chef Vineet Bhatia (@chefvineet).
About the Double Cask:
Crafted with a rich depth of flavour, the Double Cask range of The Macallan is a marriage between the classic taste profile and the sweetness of American oak. This range houses different aged single malt blends from which we got our hands on tasting the 12 years, 15 years and 18 years Macallan Double Cask.
The aged malt was paired beautifully over a split of 4 courses each, prepared by Michelin star Chef Vineet as part of his 12-course meal collaboration with The Macallan. The chef said:
"Although I have tried The Macallan whisky before, it tastes different while looking through a chef's lense.
He also added:
"It's a journey of flavours that I found pairs perfectly with the single malt blend.
He experienced notes of caramel, honey and spice on his palate, that added warmth and flavours that he put into his dishes. It was also important to keep the colours of the whisky in mind while deciding what dishes could pair well. Few of the dishes also involved The Macallan mixed into it that one would recognize with how strong yet smooth it is as a whisky. He further explains that both the dishes and the whisky add value to each other, something he was looking to bring to the table for the guests.
Let's take a deeper look into each of the Double Cask flavours and what pairs well with each:
The colour described as Harvest Sun, this whisky that has a 40% ABV is like creamy butterscotch with a hint of toffee apple, candied orange, vanilla custard and newly felled oak to the nose. On the palate, it tastes like delicious honeyed, wood spices and citrus, balanced with raisins and caramel. Its finishing taste is a lingering oak, warm, sweet and drying taste.
Transcend into a visual journey of the dishes that Chef Vineet Bhatia paired with the Double Cask 12-year old.
Course 1: Beetroot ice cream, coconut moilee, Dahi kabab Course 2: Wheat chiffonade tofu bomb, roasted pepper-peanut chutney Course 3: Tamarind chicken chaat tokri, olive galati kabab Course 4: Varki lamb mince kheema, aubergine chutney
Golden butterscotch in colour, The 15-year-old Macallan Double Cask has dried fruit, toffee and vanilla with smooth oak and baked apple smell to it that is balanced with notes of honey and chocolate. On the palate, it has a sweet raisin and sultana build with hints of vanilla, wood spice and citrus, with a 43% ABV. It finishes off with a warm ginger turning to caramel and citrus, with a lingering and creamy mouth feel.
Transcend into a visual journey of the dishes that Chef Vineet Bhatia paired with the Double Cask 15-year old.
Course 5: Goan chorizo, purple potato mash Course 6: Charcoal smoked homemade pickle paneer, dill-cucumber raita Course 7: Edamame-sweet potato toss, soring onion uthappam, coconut chutney Course 8: The Macallan ginger granita, pomegranate jelly
With a 43% ABV and Amber honey in colour, The Double Cask 18-Year-Old is like a dried fruit with ginger and toffee to the nose, alongside a rich orange with hints of clove and nutmeg. To the palate, it has a rich raisin and sultana taste with notes of caramel, vanilla and ginger, balanced by wood spice and zesty citrus. The finish is a warm oak spice with ginger, turning to sweet orange.
Transcend into a visual journey of the dishes that Chef Vineet Bhatia paired with the Double Cask 18-year old.
Course 9: Patiala chicken flambe, cheese naan Course 10: Pistachio crusted lamb chop, cracked wheat with spinach & pine nuts sauce rogan josh Course 11: Saffron puchka with orange-milk crumble, The Macallan rabdi Course 12: Dark chocolate-tahina delice, black sesame kulfi, The Macallan jalebi
The event was indeed eventful, complete with scrumptious food and some good whisky that uplifted the mood and went beautifully together, completing each other.
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