For its latest bottle of whisky, The Macallan explores the world of chocolate with Chef Jorda Roca of the three Michelin star restaurant, El Celler de Can Roca. Macallan Whisky Maker Polly Logan looked for specific chocolate notes in The Macallan's traditional sherry seasoned European oak casks and brought the vanilla notes from sherry seasoned American oak casks to sweeten the bitter chocolate notes. The end result is a whisky with chocolate fondant, honey, oak, lime, and ginger aromas with a palate of dark chocolate, honey, dates, vanilla, and cinnamon and a long finish of rich chocolate.
The Macallan's Exceptional Single Cask range unveils its latest expression, the 1950
The rare whisky will be limited to 336 bottles worldwide.
The Macallan adds a 1977 vintage to its Fine & Rare series
Only four of these bottles will be coming to the US.