Serves

The Macallan Meridian

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 12 Years Old

The balance of flavours in this serve places The Macallan Double Cask 12 Years Old in the centre of the citrus spectrum. This interpretation of a classic Old Fashioned cocktail features light clean notes from Manzanilla sherry wine, representative of our American sherry seasoned oak, and richer characters more associated with our European sherry seasoned oak from sweet orange.

The result is a harmonious drink celebrating the perfect balance of our American and European oak casks.

Make the serve

Step 1

Add all ingredients to a mixing glass with ice and stir to combine.

Step 2

Strain into the rocks glass with ice sphere, add the garnish and serve.

Start

Celeriac · Citrus · Apple

CELERIAC SALAD WITH CAVIAR, CITRUS CURD AND APPLE WITH MAPLE SYRUP

For the Celeriac salad

Ingredients:
200g celeriac
20g olive oil
10g soy
1g orange zest

Method:
Peel and julienne the celeriac. Combine with the other ingredients and set aside.

For the Apple with Maple Syrup

Ingredients:
100g Granny Smith apple
10g maple syrup
Olive oil to taste
Salt to taste

Method:
Put a little olive oil into a frying pan. Peel and cut the apple into 2cm slices. Place in the frying pan, brown on both sides and glaze with the maple syrup. Cut further into 2cm dices.

For the Citrus Curd

Ingredients:
100g orange juice
100g grapefruit juice
100g vegetable oil
50g egg yolk
25g honey
5g lemon juice
Salt to taste

Method:
Juice the citrus fruits and strain to remove any pulp or seeds. Set aside 200g of juice. In a bowl, beat the egg yolks and sugar until light and pale in colour. If you are using it, add the lemon juice to the egg and sugar mixture. Slowly pour in the oil, whisking constantly with a manual or electric whisk on a low speed.

The oil must be poured in slowly and continuously for the curd to thicken. If using an electric whisk, do not whisk too quickly or it will split. When the oil and yolks are fully combined, gradually add the citrus juices, whisking constantly. You can add a pinch of salt at this stage. Keep whisking until creamy and uniform. If it is too thick, you can loosen with a little more fruit juice. If it is too runny, add a little more egg yolk.