Early last year, The Macallan revealed Edition No. 1, the first in a series of (relatively) pocket-friendly limited editions that seek to prove how good wood matters more than how long the whisky has been in it. And just last month, it released Edition No. 2, this time made in collaboration with the best chefs in the world.
El Celler de Can Roca, named Best Restaurant in the World by Restaurant magazine in 2013 and again in 2015, is run by the Roca brothers Joan, Josep and Jordi. Combining their individual specialities as head chef, sommelier and pastry chef respectively, they have offered Macallan master blender Bob Dalgarno their keen culinary insights.
The result is a spirit made from seven handpicked cask types from four different Spanish bodegas. Each brother selected a cask for specific flavour and aroma profiles: Green wood and toffee from Joan, allspice and ginger from Josep, and citrus and vanilla from Jordi. Tying it all together are characteristic notes of dried fruit – a Dalgarno signature. All in all, a fine whisky that goes especially well with foie gras and dessert.