Of course, we have long known that whiskies make a perfect combo with chocolate. The Macallan now takes this fact to a new level, by fusing both worlds in the Harmony Collection Rich Cocoa.
For this, The Macallan whisky maker Polly Logan travelled to Gerona, Spain, to spend a period working with world-renowned pastry chef Jordi Roca, the youngest of the Roca brothers of restaurant El Celler de Can Roca. The Macallan already had a long-standing relationship with the brothers and Jordi took Polly to visit his chocolate factory, Casa Cacao in Gerona.
She also spent a lot of time with master chocolatier Damian Allsop, from whom she learned about the craftsmanship, passion and creativity involved in making chocolate. This unique experience inspired Polly to create The Macallan Harmony Collection Rich Cacao. After all, making whisky and chocolate both require a lot of time, patience and exceptional focus. Whereby the smallest changes create different aromas and flavours.
Rich flavour sensation
European and American oak sherry casks were used to bring out the warm notes of chocolate. To soften the slightly bitter taste, The Macallan combined the vanilla notes produced by American oak sherry casks. The result is an exceptionally rich single malt whisky, with deep, dark chocolate notes, which pairs more than perfectly with full-bodied chocolate.
For aficionados, The Macallan also developed a whisky & bonbon combination together with chocolatier Mats Smit. This is temporarily available in the said restaurant as well as at the bar at Hotel TwentySeven and at the Conservatory hotel. While stocks last.
By the way, the latter also applies to the whisky itself: The Macallan Harmony Collection Rich Cocoa is available in limited editions from €130. More information at themacallan.com
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