The Macallan has long been a sought-after whisky by collectors. Last Friday night, on February 23, we had the opportunity to be a part of a private event by The Macallan, entitled “The Macallan 1824 Masters Series Dinner”, held at Almaluna Bar & Resto in Surabaya. The event highlighted The Macallan’s whisky collection, notably The Macallan Reflexion. Each dish on the five-course meal was paired with a special Macallan whisky that further enhanced the taste of the dish.
The course started with an amuse-bouche of cured foie gras, orange marmalade, and toasted brioche. The amuse-bouche received a taste boost with The Macallan Sherry Oak 12 YO, which has an aroma of vanilla with hint of ginger and wood smoke alongside a finish of sweet toffee and dried fruits.
For starter, we enjoyed chilled prawn and carb open ravioli with Sturia Vintage Caviar, basil oil, apple tomato, and micro herbs. The Macallan Fine Oak 12 YO accompanied the dish with its aroma of fruit and flavour of heather honey and dried fruits, with an oak finish.
After having our palates stimulated, we hopped on to our second course of seared Peking duck breast with green lentil du puy, beetroot, cress, mixed walnut salad, and natural jus. The dish was paired with The Macallan Rare Cask because of its soft notes of opulent vanilla and raisins, giving a finish that is both full and warm.
The main course, which we had been eagerly awaiting, was a filling dish of organic Australian beef short ribs, glazed potato, mushroom quenelle, and black truffle sauce. The meal was paired with the superstar of the night, The Macallan Reflexion, which boasts notes of orange, citrus, caramel toffee, and sweet oak, carrying medium and soft finish.
The Reflexion stands out thanks to its natural colours that are derived from the first-fill sherry seasoned oak casks. The casks are extraordinary because they allow a greater surface area of the wood which is derived from Spanish and American oak, to interact with the whiskey, that lend the drink a sophisticated character.
A dessert of beautiful dark chocolate marquis, raspberry, white meringue, almond touille, and raspberry sauce was paired with The Macallan Double Cask 12 YO, which ended the night perfectly.