Smoking cigars, off-roading, shooting, and bear wrestling are just some of the incredibly manly things I do. However, scotch drinker I’m not.
When I was invited to a scotch tasting dinner by the good folks from The Macallan, I couldn’t pass on the opportunity. How could I say no to James Bond’s scotch of choice?
They brought down four of their whiskys from their 1824 Series, and paired them with 9 courses at Kirin Downtown, a Chinese New Year themed dinner with fairly traditional banquet style dishes.
The Macallan 1824 Series is what’s called a “no age statement” whisky. Instead of differentiating based on age, such as 8, 10, or 12 year-old whiskys, they are selected and differentiated by their taste profile.
Out of the four, Gold is the most affordable choice. Dan Volway, The Macallan’s brand ambassador, called it his 3PM whiskey. I too like a job where I’m having a scotch at 3PM. Perhaps I should rethink my career choices.
The first pairing was actually a cocktail made with the Macallan Gold, the Firecracker. It was made with 1.5oz of the Gold, 3 tangerine wedges (or 0.25oz of tangerine juice), 2 dash of rhubarb bitters, and 2oz of ginger beer. It had a great citrus flavour, along with a bit of spice from the ginger. This was paired with a classic Chinese cold meat platter with excellent crispy roasted pork (though I’d imagine it’s better when hot). Despite being quite strong, this was a very easy drinking cocktail with a nice balance of citrus, sweet, spice, and bitterness, which was also why it paired well with the meat.
The Macallan Gold itself was paired with another classic Chinese New Year dish, braised dried scallop, dried oysters, with mushrooms, black moss and garlic. (more…)
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