Marketing and distribution company Spirits Platform hosted a series of 'Toast The Macallan' dining events in Sydney last week to mark the entrance of The Macallan Double Cask 12 Years Old whisky to Australia.
On Friday 2 June, at Roslyn Packer Theatre in Sydney, in a room softly lit to match the honeyed tones of the whisky on offer, Macallan Brand Ambassador Sietse Offringa introduced the newly released Macallan Single Malt Double Cask 12 year old whisky to an attentive and appreciative Australian audience.
Offringa’s well-conceived and passionately delivered whisky tasting experience – in which The Macallan Fine Oak 12 Years Old, The Macallan Rare Cask and, of course, The Macallan Double Cask 12 Years Old were showcased – was accompanied by a three-course menu curated by one of Australia’s most acclaimed chefs, James Viles of Bowral’s two hatted Biota Dining.
The expertly paired meal, anchored by a glazed beef shortrib with chestnut creme, fully complemented the vanilla, citrus, and rich fruit flavours of The Macallan’s signature whiskies, and was preceded by a tantalising selection of starters and whisky cocktails.
Offringa also gave diners an insight into the role played by casks in the production process. At Macallan, exceptional American and European oak casks play a vital role in the creation of its double cask whisky.
As wood contributes at least 80% of the final character and flavour to The Macallan whisky, it is imperative that the wood is prepared to the brand’s exacting standards.
Toasted or charred, then assembled into casks and soaked with only the finest dry sherry for 18 months, the prepared oak plays an integral part in the production of this exclusive and celebrated product.
The Macallan Single Malt Double Cask 12 year old whisky is available at Dan Murphy’s stores throughout Australia.
