Serves

The Macallan Embers

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 30 Years Old

The Macallan Embers represents maturity, focussing on the sweet wood spice notes that characterise this 30-Year-Old whisky.

The smoke evokes the essence of cask maturation as well as the heat of the Jerez de la Frontera cooperages where our casks are created and seasoned with our sherry wine.

Make the serve

Step 1

Burn the tip of a cinnamon stick and place it on a plate

Step 2

Turn the glass upside-down and place it over the cinnamon stick, so that the smoke can enter the glass and flavour it

Step 3

Return the glass to an upright position and leave the smoke to dissipate for 30 seconds.

Step 4

Pour the whisky into the glass

Step 5

Wait 30 seconds more and enjoy

Start

Tuna · Sesame · Passion Fruit

CURED TUNA BELLY WITH SESAME CRACKER AND PASSION FRUIT CURD

For the Tuna belly

Ingredients:
200g tuna belly
100g salt
100g sugar

Method:
Combine the salt and sugar. Put the tuna belly into the salt and sugar mixture and leave for 45 minutes. Then remove, rinse and dry thoroughly. Slice thinly.

For the Sesame cracker

Ingredients:
120g unsalted butter at room temperature
50g brown sugar
1 large egg
250g wheat flour
1 tsp yeast powder
½ tsp salt
100g toasted black sesame seeds (lightly toasted in a frying pan to enhance the flavour)

Method:
Preheat the oven to 180°C (350°F). Line a baking tray with foil. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and whisk in thoroughly. In another bowl, combine the flour, yeast and salt. Gradually add the dry ingredients to the wet ingredients, stirring until combined. Do not over stir. Mix in the toasted sesame seeds. Shape into balls of 2-3 cm diameter and place on the baking tray a few centimetres apart. Lightly press a fork onto each ball to create a more rustic texture. Bake for 12-15 minutes or until the edges are golden. Remove from the oven and leave in the tray for a few minutes before transferring to a wire tray to cool fully.