The Macallan, distributed by Beam Global Australia, this week hosted an elegant and memorable event to launch its innovative 1824 Series in Australia. Approximately 100 guests attended the anticipated event at BluBar on 36, Shangri-La Hotel, including drinks and lifestyle media, trade representatives and whisky enthusiasts. Set against breathtaking views of the Sydney Harbour, The Macallan unveiled three unique and outstanding expressions including Amber, Sienna and Ruby. Bob Dalgarno, The Macallan Whisky Maker, created The 1824 Series by selecting single malt aged in the very best sherry oak casks, identifying natural colours which have formed during maturation delivering full bodied aromas and flavours.
On arrival, guests were treated to a delicious cocktail created and inspired by the flavours and aromas of The Amber expression. The cocktail included the perfect balance of flavours to compliment this expression, including Creme de Gingembre, Homemade Vanilla Syrup, Grapefruit bitters and Lime. Served with soda and crushed ice, the refreshing aperitif was the perfect start to the evening. The Macallan Brand Manager, Cheryl Tang, welcomed guests and introduced the innovative and exciting release of the unique range. “The 1824 Series showcases its signature style of The Macallan, embracing the defining elements of natural colour and exceptional sherry casks which have made it one of the world’s truly great single malts” states Tang.
Andrew Derbidge, Director of the Scotch Malt Whisky Society and Cellarmaster for the Society, introduced each of the three expressions to guests. In only a few words, he had captured the attention of all, educating the crowd on each expression’s flavour and enlightening them on the graduation of colour from light to dark and describing their character and style. His larger than life personality and passion for whisky shone through when communicating the new Macallan 1824 Series, which was an evident sign of the love he has for the brand.
The exquisite canapés were specially created by award-winning Head Chef Matthew McCool from Altitude Restaurant at Shangri-La Hotel to match the flavours and aromas of each expression. The canapés included Citrus Cured Salmon with Pickled Ginger and Stuffed Wagyu Bresaola with Apple (paired with Amber); Duck Breast with Coconut and Pork Belly, Abalone and Lemon Curd (paired with Sienna); Seared Venison, Roasted Beetroot and Chocolate, and Lamb Loin, Celeriac (paired with Ruby), with Whisky-Scented Dark Chocolate Truffle served for dessert, infused with The Macallan Ruby.
The introduction of The Macallan Ice Ball Machine was a crowd favour and a unique way to engage with guests, who were able to sample the whisky in Macallan’s signature serve. This ingenious contraption uses the weight and ambient heat of its metal construction to melt large ice cubes into a perfect sphere. Whilst adding an entertaining and theatrical element to the event, the spherical nature of the ice balls also served the practical purpose of slowing down the melting process, cooling at a rate that preserves the integrity of the single malt.
The Macallan 1824 Series has been one of the most anticipated new releases in whisky times and a true inspiration, making it one of the world’s truly great single malts. The decadent and sophisticated affair was the perfect way to celebrate the launch of the 1824 Series in Australia delighting guests and whisky connoisseurs. The Macallan 1824 Series will be available at all quality liquor stores from November 2013. RRP for the 700ml series are; The Macallan 1824 Amber, $105 per bottle, The Macallan 1824 Sienna, $160 per bottle and The Macallan 1824 Ruby, $220 per bottle.