Serves

The Macallan Sphere

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 21 Years Old

The Macallan Sphere allows the depth of flavour and warm natural colour to take centre stage.

The whisky is encased in an ice sphere representing the cask where it has spent 21 years maturing. Cracking the ice sphere ‘releases the whisky from it’s cask’ to be enjoyed, celebrating the moment when each of The Macallan’s whiskies is deemed ready for release by the Whisky Mastery team.

Make the serve

Step 1

Fill spherical ice moulds and place them in the freezer for 3 hours until the outside of the ball has frozen.

Step 2

Make a small hole in the ice sphere and pour the water out, leaving a hollow ball.

Step 3

Fill the ice ball with whisky and a thin orange peel and serve in a rocks glass.

Step 4

To enjoy, break the ice sphere with a bar spoon to release the whisky.

Start

Chocolate · Earl Grey · Orange · Spice Bread

CHOCOLATE AND EARL GREY GANACHE

For the Chocolate and Earl Grey ganache

Ingredients:
450g cream
25g sugar
10g Earl Grey tea
140g Chocolate Barry 70.1% chocolate
35g Blanc Satin Barry 29% chocolate

Method:
Bring the cream and sugar to the boil. Remove from the heat, add the Earl Grey tea and cover with cling film. Leave to infuse for 10 minutes before straining. Reheat to 80ºC and pour over the chopped chocolate. Leave for 2 minutes then blend to an emulsion. Cover with cling film touching the surface of the ganache and refrigerate for at least 12 hours.

For the Confit orange

Ingredients
500g orange
250g sugar

Method
Wash and cut the whole orange brunoise-style. Place in a pan with the sugar and bring to the boil stirring constantly. When it reaches 107ºC, pour into a gastronorm tray and cover with cling film touching the surface. Leave to rest in the fridge for at least 12 hours.

For the Spiced bread tuile

Ingredient:
1 frozen spiced bread

Method
Remove the crusts from the spiced bread and cut into 1 mm slices in a meat slicer. Bake in the oven at 120ºC for 2 hours. Once the bread has dried out, place in dry boxes with separators covered with silica gel and store in the drying cabinet.

Plating and serving:

Ingredients
Maldon salt to taste

Method
Make a small quenelle with the orange confit using a teaspoon. Top with a spiced bread tuile, a quenelle of the chocolate and Earl Grey ganache (twice the size) and another spiced bread tuile. Sprinkle a few flakes of Maldon salt on the ganache.

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