The Macallan Echo
Serves
The Macallan Echo
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 30 Years Old
The mastery required to achieve the perfect balance of European and American Oak is showcased in this ritual.
Enhancing the aromas synonymous with each distinct cask type and layering them on to the whisky, highlights the skill and attention to detail that goes into the selection of each hand-picked cask for this expression.
Make the serve
Step 1
Place the spices around the edge of the cloche
Step 2
Close the cloche and allow the spice aromas to expand in the space inside the bell for 30 seconds
Step 3
Then open, serve the measure of Double Cask 30 Years Old.
Step 4
Wait another 30 seconds, open the cloche, breathe and taste
Start
Pigeon · Blackberry
PIGEON WITH BLACKBERRIES AND CHOCOLATE
For the Pigeon breast
Ingredients
2 pigeon breasts
Salt and pepper to taste
Olive oil to taste
Method:
Season the breasts and sear on both sides in a frying pan with olive oil for 3 minutes.
For the Blackberry sauce
Ingredients:
125g fresh blackberries
50g Kuhri Mûre liqueur
25g Kuhri Mûre liqueur
Method:
Cook the blackberries in 50g of liqueur for 5 minutes then liquidise, strain and cool. When cooled, add the remaining 25g of liqueur.
Complete the pairing
Ingredients
Fresh blackberries
70% cocoa chocolate
Method:
Slice the pigeon breast and place on the plate. Pour over the blackberry sauce and top with two pieces of blackberry and some grated chocolate.
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