It was a night of exclusivity and grandeur, with fitting food and wonderful drinks. I had the opportunity to attend launch of The Macallan Rare Cask at Ruyi & Lyn, Bangsar Shopping Center, which was hosted by Nadia Heng together with the presense of Edrington’s Brand Trainer, Keith Nair. Great night out, paired with equally great food.
|The Macallan Rare Cask, Highland Single Malt Scotch Whisky|
Positioned as a modern, rare and luxurious whisky, crafted to showcase the complexity and depth, The Macallan Rare Cask was handpicked by The Macallan whisky maker where it is drawn from the broadest spectrum of casks, 16 different types, ever identified by the Master Whisky Maker, Bob Dalgarno.
Far less than 1% of those casks maturing at the distillery have been identified as fitting to bestow the Rare Cask name. With rarity at its core, this is a whisky crafted from casks so rare they will never again be used in any Macallan whisky. Combining Spanish and American sherry seasoned oak casks, a high proportion of them first fill, gives rise to an exquisite whisky with a splendidly rich hue, and an unmistakably woody whisky.
|Food pairing in progress during the launch|
Soft notes of opulent vanilla and raisin on the nose, give way to apple, lemon, and orange. Balanced by a spicy quartet of root ginger, cinnamon, nutmeg and clove. Oak resonates, timeless, polished and rich. Vanilla and chocolate lead the finale along with a light citrus zest. The finish is full, warming and woody.
|Truffle Soon Hock with Olive Fried Rice|
We had the four-course whisky pairing dinner prepared by the culinary team at Ruyi & Lyn in a truly captivated dining setting, while enjoying the soothing Jazz Quartet performances on stage.
the macallan rare cask ruyi and lyn bangsar shopping center guests
Our first was the Truffle Soon Hock with Olive Fried Rice, paired with deliciously smooth The Macallan Sherry Oak 12 Years Old, had rich dried fruits and sherry balanced with wood smoke and spice taste on palate.
|Pan Seared Lamb Chop in Thai Green Curry Sauce|
Next we were served with the Pan Seared Lamb Chop in Thai Green Curry Sauce, paired with The Macallan Fine Oak 15 Years Old, came with intense rich chocolate with hint of orange and raisin taste on palate.
|River Prawn with Foie Gras Asparagus Salad|
|Chocolate Lava Cake|
The next course consisted of the River Prawn with Foie Gras Asparagus Salad, paired with full and warming The Macallan Rare Cask, tasted spices tempered with raisins, covered in oak with chocolate and vanilla, ending with a light citrus zest on palate.
We ended our delectable pairing with some delectable dessert in the form of warm Chocolate Lava Cake with sweet sourish fruity sauce on the side.
|Nadia Heng addressing the guests|
The Macallan Rare Cask Experience Gallery, where guests can experience themselves the meticulousness and exquisite craft that has gone into The Macallan’s creation, hailed as one of the world’s most luxurious whisky brands. Not only that, guests were able to go through the processes of making whisky right from the planting of acorns to the handcrafting of each oak cask.
|Macallan Rare Cask Experience Gallery|
Edrington’s Brand Trainer, Keith Nair, took the stage and brought us through the illustrations of food pairing between the cuisine and The Macallan whiskies.
The Macallan Rare Cask is currently available at selected outlets such as The Penthouse, Hyde53M, Monarchy 61, H20, Merchant Pub, Club De-Royale, Ojos Bar, Zouk, Avalon & Meja and Brussels Beer Café at a price of RM2,000 as well as hypermarkets at a retail price of RM1,600.