Serves

The Macallan Solera

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 Macallan Colour Collection 15 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.

This serve reimagines the whisky experience with an unexpected presentation - served in a ceramic cup. The peach has been carefully selected to highlight the whisky’s delicate stone fruit notes, while Manzanilla sherry wine introduces a bright, saline touch.

Make the serve

Step 1

Add the slices of tinned peach to a shaking tin.

Step 2

Add the Manzanilla Deliciosa and muddle together with a muddler.

Step 3

Add the whisky and ice.

Step 4

Shake.

Step 5

Double stain into the cup.

Start

Filo pastry · Egg · Apricot

CONFIT EGG YOLK WITH SAFFRON, DRIED APRICOT PURÉE, AND DEHYDRATED POLLEN

For the Caramelised filo pastry

Ingredients:
200g filo pastry (about 1 packet)
100g melted butter
150g brown sugar
50g icing sugar
50g honey
Salt to taste

Method:
Preheat oven to 180°C (350°F). Grease a 20x30 cm ovenproof dish with butter. Brush each filo pastry sheet with melted butter and icing sugar, layering them in the dish to cover the bottom.
Bake for 15-20 minutes until golden and crispy. Cool completely before cutting into squares or rectangles.

For the Confit Egg Yolk with Saffron

Ingredients:
100g egg yolk
100g sugar
0.5g saffron

Method:
Lightly toast saffron in a pan. Whisk saffron with other ingredients in a pan over medium heat, stirring until thickened.Immediately cool by placing the pan in a bowl of ice water. Set aside.

For the Dried Apricot Purée

Ingredients:
200g dried apricots
400g water

Method:
Wash the dried apricots in cold water. Put them in a pan with the 400g of water and bring to the boil over medium heat. When it reaches boiling point put a lid on the pan, reduce the heat and simmer for 15-20 minutes, or until the apricots are very soft. Stir occasionally to prevent them sticking together. When cooked, remove from the heat and leave to cool. Mash the apricots with a fork, blender or liquidiser to the desired consistency.

To complete the pairing:

Ingredients:
Dehydrated pollen

Method:
Put two drops of dried apricot purée and two dots of confit egg yolk on a flat plate. Finish with pieces of filo pastry and the dehydrated pollen.

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