Six Pillars in a Glass
    Category: Forbes Life By : Justin Doebele and Natasha Steven Read : 494 Date : Thursday, March 01, 2018 - 23:30:30

    Ahmad Zamroni for Forbes Indonesia

    In early December last year, Macallan whisky hosted an exclusive dinner at the French restaurant Amuz. The event was dubbed the “1824 Masters Series Dinner” named for the date of the founding of Macallan. The dinner featured tasting from four of Macallan’s best—and rarest—whiskies: a Macallan Rare Cask, Macallan Reflexion, Macallan No. 6 and Macallan M Decanter. To accompany the tasting, Amuz Chef Gilles Marx prepared and personally curated a special six-course dinner that included Canadian lobster, duck liver foie gras, wagyu beef sirloin and a chocolate truffle dessert. A small group of whisky connoisseurs were invited, as well as Forbes Indonesia as the exclusive media to attend.

    To help the group understand and appreciate the whiskies, two senior figures from Macallan’s parent company, Edrington, were on hand—Senior Brand Manager Ardian Asmari from Jakarta, and Brand Trainer James Ting from Singapore. They led the group through the dinner, giving introductions to each of the bottles that were paired with the various courses. All the bottles were also on sale at the event at a special price available only that night for the invite-only guests. They noted that Macallan can be enjoyed in any way by its drinker—neat, on ice, with water, or even some water and ice.

    An example of Macallan’s dedication to its craft can be found in its wood management program. Macallan claims to spend more on wood management than any other distillery in the world, about $30 million a year. Macallan uses only casks from the Galicia forest in Spain, and is one of the last companies allowed to source trees from this forest. Macallan then oversees the entire process including the making of the barrels, all the way up to final delivery in Scotland.

    What was extraordinary about the dinner is that each bottle, on its own, would be considered the highlight of any event, and often are given their own showcase. The opportunity to taste all four side-by-side in one dinner was an exceptionally rare occurrence—hence the name “master series.” It was the whisky equivalent of a sport team made up of only all-star athletes. The whiskies, the hosts noted, were all in the category of “rarely opened” bottles.

    Read full version of the article