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    The Macallan Encounter

    Serves

    The Macallan Encounter

    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 Sherry Oak Collection, shaped by our sherry seasoned European oak casks and brought to life through vibrant flavour and thoughtful detail.

    Featuring

    The Macallan Sherry Oak Collection 25 Years Old

    Taking on a naturally-derived red colour, this simple creation tells the story of the impact of time. Aged tea acts as the base for the spice infusion, reiterating the importance of maturation. 

    The hot infusion adds warmth and steam, reminiscent of the distillation process in our Curiously Small Stills, whilst introducing rich wood spices extracted from the casks as they lie undisturbed on The Estate for decades. 

     

    Make the serve

    Step 1

    To prepare the infusion:
    1. 5 gr Pu-Erh tea
    2. 1.5 gr cinnamon stick
    3. 2 Cloves
    4. 200 ml of hot water 
    5. Leave to infuse for 7/8 minutes
    6. Heat and flavour the glass with the infusion

    Step 2

    While still warm, add infusion to glass and swirl – seasoning and heating the glass.

    Step 3

    Discard the infusion from the glass

    Step 4

    Serve the whisky

    Start

    Filo Pastry Tartlet · Chicken · Honey

    CHICKEN TARTLET WITH CANE HONEY TOFFEE

    For the Filo pastry tartlet

    Ingredients:
    Filo pastry as required
    Melted butter as required

    Method:
    Lightly grease as many tartlet moulds as required (alternatively use muffin tins). Cut the pastry into squares large enough to cover the base of your moulds. Brush each square of filo pastry with a little melted butter. Place the squares in the moulds, lightly pressing them into the sides. For a stronger pastry base use two squares of filo per mould, lightly overlaying them. Bake for 8-10 minutes or until the pastry is crisp and golden. Keep a close watch to make sure it does not burn. Leave the tartlets to cool completely before filling them.

    For the Chicken pâté

    Ingredients:
    200g chicken liver
    100g chicken breast
    75g brandy
    120g butter
    1g lecithin
    30g water
    Salt to taste
    Black pepper to taste

    Method:

    Put the free-range chicken livers in a bowl with water and ice to extract excess blood and leave for at least 12 hours, changing the water every 3 hours. Remove and dry thoroughly. Dice the chicken breast. Sear the livers in a hot frying pan, season and deglaze with the brandy. Repeat with the chicken breast. Liquidise the chicken livers and breast with the juices, butter and lecithin. Set aside.

    For the Cane honey toffee

    Ingredients:
    400g cane honey
    250g brown sugar
    200g butter
    2g ground cinnamon


    Method:
    Put all the ingredients in a pan and 
    heat until the sugar is dissolved. 
    When it turns to a liquid syrup, 
    remove from the heat and leave to 
    cool naturally.

    To serve:

    Ingredients:
    Vinegar spheres (purchased)


    Method:
    Fill the tartlet with the chicken pâté and honey cane sugar and finish with the vinegar spheres