Serves

The Macallan Robur

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

Sherry Oak 12 Years Old

Matured for a minimum of 12 years on The Macallan Estate in the heart of Speyside, The Macallan Sherry Oak 12 Years Old is revered as a classic example of The Macallan, showcasing the rich influence of sherry seasoned European oak casks.

With The Macallan Robur, expect a flavour journey led by ginger and oak spice, delivering the unmistakable richness and intensity that comes from a high inclusion of European oak.

Make the serve

Step 1

Make the infusion:

1. Toast the spices and sauté them in a hot pan
2. Add water and leave to infuse for no less than 5 minutes
3. When the infusion is still hot, add in a teaspoon of hibiscus flowers
4. Using a teaspoon, stir until you reach The Macallan red colour

Step 2

Strain and pour the infusion into a glass with The Macallan Sherry Oak 12 Years Old and Valdespino Pedro Ximénez El Candado.

Step 3

Add the ice spear and top with ginger ale.

Start

Mushroom · Sweet Potato · Vanilla

MUSHROOM SOUFFLE WITH SWEET POTATO AND VANILLA MASH AND MUSHROOM SALAD

For the Mushroom souffle

Ingredients:
150 g confit mushrooms
130 g cream
70 g milk
15 g egg yolk
70 g egg white
0.5 g salt
Black pepper to taste

Method:
Liquidise the ingredients and strain through a fine mesh sieve. Put the mixture into ramekins and cover with cling film. Put a little water into a Gastro and add the ramekins. Cook at 95° for 15 minutes. Take out of the oven and leave to cool.

For the Sweet potato and Vanilla Mash

Ingredients:
500 g sweet potato
40 g butter
1 vanilla pod
Salt to taste

Method:
Wash the sweet potatoes and roast in an ovenproof dish at 175° for 1 hour. Remove and peel. Mash with the butter, vanilla and salt to taste and set aside.