The Macallan Shadow
Serves
The Macallan Shadow
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 18 Years Old
A sensory ritual that highlights the role of sherry seasoning in our exceptional oak casks. This striking serve brings together The Macallan Double Cask 18 Years Old and Vermouth, poured through a half ice sphere in a moment that echoes the cask sherry seasoning process itself.
As the elements combine, notes of dried fruits and warm spice are amplified, revealing the depth and complexity shaped over years of maturation.
Make the serve
Step 1
Create the half-sphere by pressing crushed ice into a metal citrus squeezer. Allow it to melt slightly and refreeze until solid. Carefully remove and set aside.
Step 2
Pour The Macallan Double Cask 18 Years Old into a highball glass and place the ice half-sphere on top of the glass.
Step 3
Gently pour the Vermouth over the ice, then tap the glass lightly on a flat surface to break the ice and combine the flavours.
Start
Apricot · Peach · Vanilla
DUCK HAM WITH DRIED APRICOT HOISIN, PEACH WITH VANILLA PURÉE AND CANDIED GINGER
For the Dried Apricot Hoisin
Ingredient
400 g dried apricot
27 g sesame oil
90 g soy sauce
93 g rice vinegar
9 g red curry
9 g ground curry
71 g white miso
135 g water
0.9 g green cardamom
0.9 g Sichuan pepper
0.9 g star anise
0.9 g black pepper
1.8 g ground cinnamon
45 g honey
13.5 g mirin
9 g tandoori spice
Method:
Mix the ingredients and blend in a food processor at 80°C on full speed. Strain and leave in the fridge.
For the Peach with Vanilla
Ingredients:
250 g peach (peeled)
1/2 vanilla pod
15 g olive oil
2.5 g fine salt
Method:
Peel the peach and dice. Split the vanilla pod in half and use a knife to scrape out the seeds. Mix with the diced peach, add the olive oil and salt and blend until you get a smooth texture. Set aside.
To complete the pairing:
Ingredients
2 slices of duck ham
2 cubes of candied ginger
Method:
Put half a teaspoon of hoisin sauce on a plate. In the middle of the plate, place a quenelle of peach with vanilla. Put a slice of duck ham on each side of the quenelle and top with a cube of ginger.