Serves

The Macallan Alba

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 rich and complex character of the Colour Collection, shaped by our sherry seasoned European oak casks and brought to life through vibrant flavour and thoughtful detail.

Featuring

The Colour Collection 12 Years Old

The Colour Collection is a celebration of our sherry journey beginning in our vineyards in Jerez. The sherry wine that we use as the seasoner in our exceptional oak casks and the spectrum of natural colour derived from the interaction with the sherry seasoned oak.

The Macallan Alba reveals fresh notes of vanilla and lemon, layered with the complexity of sherry vinegar - a nod to the traditional cuisine and culture of Jerez, where the provenance of our sherry seasoned oak casks stems from. Its pale yellow hue mirrors both the lighter tones of the whisky and the striking terroir of Jerez de la Frontera.

Make the serve

Step 1

Pour the ingredients: Colour Collection 12 Years Old, vanilla syrup, lemon juice and egg white, into a shaker and dry shake to combine.

Step 2

Add ice and shake again.

Step 3

Double strain into the glass.

Step 4

Finish by adding the 6 drops of Valdespino Sherry vinegar.

Start

Mackerel · Garlic · Bottarga

WHITE GAZPACHO (WHITE GARLIC) WITH OAT MILK, CURED MACKEREL, ORANGE, MANDARIN AND BOTTARGA

For the White garlic

Ingredients:
250 g oat milk
30 g olive oil
Salt to taste
3 g blanched garlic

Method:
Blanch the garlic three times with cold water. Liquidise with the oat milk in a blender, incorporate the olive oil and season to taste.

For the Cured Mackerel:

Ingredients:
2 mackerel fillets
250 g salt
250 g sugar

Method:
Combine the salt and the sugar. Put the deboned mackerel fillets into the salt and sugar mixture. Leave for 45 minutes. Remove, rinse and dry the fillets, then slice thinly.