Elevating dining experience with whiskey and chocolate (Sabong News)

If there is another food and drink pairing people must try, it is whiskey and chocolate. Both are bold and complement each other so well that once people had a taste of it, they’ll always ask for their whiskey on the rocks with a side of dark chocolate. Needless to say, this pairing is the perfect nightcap. That fusion is what The Macallan’s latest collection is all about, the merging of its renowned whiskey with distinct cacao flavors. Last February, the luxury single malt Scotch whisky label launched The Macallan Harmony Collection Rich Cacao, the first limited-edition whisky in an innovative new series of single malts that will see the brand progress its journey towards sustainable packaging, which fuses innovative techniques with materials from the natural world at the end of their life to see them reborn with a renewed purpose. The brain behind its new expression is the brand’s whiskey master Polly Logan as she collaborated with world-renowned pastry chef, Jordi Roca, in exploring the chocolate-making process and infusing the whiskey with chocolate flavor notes. “The Macallan Harmony Collection Rich Cacao is a wonderful expression that brings together the world of whisky with the fascinating world of chocolate. Working in collaboration with Jordi Roca, acknowledged as one of the best and most creative pastry chefs in the world, and with exceptional chocolatier, Damian Allsop, I went on a journey of discovery, learning of the craftsmanship, passion, and creativity which goes into making chocolate,” Polly said. “For this expression, I sought out a specific chocolate note in The Macallan’s traditional sherry-seasoned European oak casks and combined this with a vanilla note imparted by sherry seasoned American oak casks to sweeten the slightly bitter chocolate note I had found,” she continued. “This exquisite single malt offers a delightful whisky and chocolate pairing experience and the chance to elevate The Macallan experience to a new dimension.” “Our collaboration with The Macallan allows us to challenge our own creativity, and in this project, we have been allowed to play with cacao, which is one of my passions,” Jordi added. “Being able to inspire a whisky and to create a unique tasting experience has been wonderful.” To introduce it to the Philippines, The Macallan hosted an intimate event for the media and Filipino culinary masters featuring an exciting five-course dinner at the Gallery By Chele. Chef Chele Gonzalez and his culinary team crafted the best feast that also celebrates sustainability and Filipino flavors and matching them cocktails made of The Macallan’s expressions. The dinner began with ceviche served in a cacao shell and a cacao-dusted oyster with coffee, coconut, and diced apples paired with a glass of Whiskey Sour made of The Macallan Double Cask 12 Years Old. The cocktail brought zing in every sip that complemented the fresh seafood enveloped with creamy coconut milk. Continuing the flavor feast were the main dishes, Iberico with mushroom rice risotto and grilled tenderloin. The latter came with an Old Fashioned made with the same The Macallan expression. For dessert, a taste of traditional and classic courtesy of the restaurant’s signature cheesecake and chocolate souffle. Wrapping the dinner is the nosing and tasting of The Macallan Harmony Collection Rich Cacao. To highlight more of the expression’s sustainability purpose and chocolate taste, the brand partnered with internationally-awarded tree-to-bar Filipino chocolate company Auro Chocolate, who served chocolate bonbon, a dark chocolate treat with white chocolate ganache with citrus elements inside, for the whiskey ritual. Smelling the expression alone, one could get hints of chocolate, honey, oak, ginger, and lime. On the palate, the chocolate experience continued with notes of dates, vanilla, and cinnamon lingering on the taste buds.