Serves

The Macallan Grove

Rooted in tradition. Reimagined for today.

The Macallan invites you to explore new ways to savour our single malt whisky, through exceptional serves and enticing pairings, created in collaboration with El Celler de Can Roca.

Crafted to be enjoyed confidently, every element, from flavour to garnish and glassware, is chosen to enhance the character of the whisky within.

This serve celebrates the complexity, smoothness and distinct character of the Double Cask Collection, shaped by the perfect combination of sherry seasoned American and European oak casks crafted in Jerez de la Frontera, Spain.

featuring

The Macallan Double Cask 15 Years Old

This serve pays homage to our Exceptional Oak Casks and the balance of European and American Oak found in the Double Cask Collection. It highlights one distinct spice associated with each cask type, vanilla for American oak and nutmeg for European oak.

Green apples enhance this key tasting note in the whisky, which in turn evokes the notion of woodlands and forests, the origins of our oak casks.

Make the serve

Step 1

Gently warm 250 ml of apple juice. Infuse with one vanilla pod and two nutmegs for ten minutes.

Step 2

Add Double Cask 15 Years Old, infused apple juice and Pedro Ximénez to a mixing glass with ice. Stir to chill, strain into glass and serve over ice.

Start

Apple · Almond · Toffee

CARAMELISED APPLE ROSE

For the Caramel powder

Ingredient
500 g sugar

Method:
Gradually melt sugar in layers over low heat until caramelised at 170°C. Pour onto a silicone-lined tray and cool. Once hardened, grind to a fine powder and store in 50% vacuum-sealed bags with silica packets.

For the Caramelised Apple

Ingredients:
500 g Granny Smith apples
150 g caramel powder

Method:
Line a baking tray with a silicone mat and place greased baking rings on top. Slice the apples lengthways to 2mm, soak briefly in cold water with ascorbic acid, then dry. Dust with caramel powder, roll into rose shapes and trim the base. Place into the rings and bake at 180°C in a dry oven for 30 minutes, until evenly browned. Chill, then carefully remove from the rings.

For the Almond Crumble

Ingredients:
100 g plain flour
100 g ground almonds
100 g sugar
100 g butter
2 g salt

Method:
Combine the flour, ground almonds and salt, then sieve. Stir in the sugar and blend with the cold butter in a food processor. Shape into a disc, roll to 4mm thickness and freeze until firm. Cut into small cubes and place on a lined tray. Bake at 150°C for 25 minutes, stirring halfway through. Cool crumble if needed and store in an airtight container.

For the Toffee

Ingredients:
150 g caramel powder
50 g invert sugar
300 g cream

Method:
Combine all ingredients in a pan and bring to the boil. Reduce heat and cook until it reaches 103°C, then cool immediately. Store in squeeze bottle in the fridge.

Complete the pairing

Put a spoonful of toffee on the plate, another of crumble on top and top with the apple rose, brushed with toffee.

DISCOVER MORE