Serves

The Macallan Maestro

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 30 Years Old

The Macallan Maestro symbolises the maturation journey experienced by both whisky and wine.

This ritual unites The Macallan Sherry Oak 30 Years Old with Valdespino Pedro Ximénez Niños VORS, one ageing on The Macallan Estate whilst the other simultaneously matured in Jerez de la Frontera - representing the mastery involved in the maturation and bottling process of both The Macallan and Valdespino.

Make the serve

Step 1

Pour 50 ml of The Macallan Sherry Oak 30 Years old into a glass

Step 2

Add three drops of Valdespino Pedro Ximénez Niños VORS

Step 3

Swirl the glass three times (one for each decade of the whisky) before each sip to release the aromas of the whisky

Start

Langoustine · Kumquat · Pecan Nut

LANGOUSTINE WITH KUMQUAT, LYCHEE AND PECAN NUT

For the Langoustines

Ingredients:
2 langoustines

Method:
Clean the langoustine, removing the roe from the head and the shell from the tail. Keep both.

For the Langoustine sauce

Ingredients:
200g onion
150g grated tomato
50g amontillado sherry
1kg langoustine heads
300g cream
4 l water
30g extra virgin olive oil

Method:
Sauté the finely diced onion, add the grated tomato and gently fry together. Add the langoustine heads, turn the heat to high, add the amontillado and crush the langoustine heads. Add the water and simmer for 90 minutes. Liquidise and strain. Add the cream and cook over a low heat until you have 500g of sauce.

For the Confit kumquat & Pecan nut

Ingredients
500g kumquat

250g sugar

500ml water

Pecan nut as required

Method
Thinly slice the pecan nut and set aside. Wash the kumquats thoroughly and use a brush to remove any dirt if necessary. Cut in half and remove the pips. Heat the water in a pan, add the sugar and stir until it dissolves and turns to syrup. Add the kumquats and simmer over a medium heat for about 45 minutes, stirring occasionally. Remove from the heat and leave to cool at room temperature.

To complete the pairing:

Ingredients
Fresh grapefruit segments

Method
Sear the langoustines in a frying pan. Put one spoonful of langoustine sauce on a deep plate, followed by the langoustine and top with two slices of kumquat, two segments of grapefruit and thinly sliced pecan nut.

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