How a journey to Spain, a Michelin chef and a few secrets from the world of chocolate making led to a very special edition of The Macallan
- The brand’s whisky maker, Polly Logan, collaborated with chef Jordi Roca and chocolatier Damian Allsop on The Macallan Harmony Collection Rich Cacao
- An immersive experience to celebrate this first release in the new Harmony Collection of single-malt whiskies is being held at K11 Musea
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It was a journey to Spain’s medieval city of Girona that sparked a fascinating fusion between the worlds of whisky and chocolate – an adventure in taste that led to the creation of The Macallan Harmony Collection Rich Cacao.
The Macallan whisky maker Polly Logan headed to the city – home to distinguished chocolatiers – to learn about the complexities of chocolate flavours and how they could inspire a limited-release, single-malt whisky.
“It was important for Polly to go to the source and immerse herself in the world of chocolate, exploring the chocolate-making process and uncovering distinct flavour profiles,” says Patricia Byott, brand ambassador of The Macallan in Hong Kong and Macau.
Logan collaborated with world-renowned pastry chef Jordi Roca, visiting his famed “bean-to-bar” chocolate factory, Casa Cacao, and immersing herself in the chocolate-making process. He is the youngest of the acclaimed Roca brothers from the three-Michelin-starred El Celler de Can Roca restaurant, and with whom The Macallan has a long-standing relationship.
Logan also spent time in Girona with master chocolatier Damian Allsop. Logan found Allsop and Roca’s skill in getting the most out of natural ingredients to be an inspiration: “I uncovered a great synergy between the whisky-making process and that of chocolate. Both take time and exceptional attention to detail, with even the slightest changes to the process encouraging different aromas and flavours to emerge.”
This compelling journey into the world of chocolate led back to Scotland and a search through The Macallan’s warehouse for a specific chocolate note in the traditional, sherry-seasoned European oak casks. Logan then combined it with a vanilla note, imparted by sherry-seasoned American oak casks, to sweeten the slightly bitter hint of chocolate.
The resulting collection is a complex whisky full of intricate layers and the flavours of chocolate, vanilla, dark fruits and cinnamon spices that, according to Byott, “hit the nose and palate at different times, presenting the drinker with a real complex, full-rounded tasting experience”. She adds that the natural viscosity of The Macallan makes it a unique pairing with chocolate – one which elevates the savouring experience.
A special immersive experience to celebrate the new whisky collection – including a sensory exploration into the mindset of Roca, the creative process behind the collection, and the playfulness that goes into making chocolate – is anchored at K11 Musea in Tsim Sha Tsui until December 12.
The connection with the world of chocolate doesn’t just stop with the velvety chocolate notes of the new series.
Nature has inspired The Macallan since it was first crafted in 1824; now, nature is inspiring progress in its journey towards sustainable packaging. The biodegradable presentation box for The Macallan Harmony Collection Rich Cacao was made using discarded husks from cacao pods – a by-product of the chocolate-making process – that would normally end up in the landfill.
“We want to show that innovation and inspiration can come from anywhere,” Byott says. “The art of making whisky and chocolate is playful in itself; it is about thinking out of the box and out of this world into surrealism. This concept flows through the Harmony Collection, right down to the recyclable packaging.”
The Macallan Harmony Collection Rich Cacao experience runs until December 12 at Level 5, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui. It is open from 11am to 9pm daily.