Macallan Whisky - Six Pillars, The Story of Macallan
£80.24
Macallan Whisky - Six Pillars, The Story of Macallan

Macallan Whisky - Six Pillars, The Story of Macallan

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Bourne & Hollingsworth Buildings

42 Northampton Road

London, United Kingdom

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An intimate evening of luxury with Macallan single malt scotch whisky and Bourne & Hollingsworth Buildings. Join us for a sumptuous five course dinner accompanied by six tailored pairings of Macallan’s award-winning whisky range, neat or crafted into exquisite cocktails.

One of the original farm distilleries of Speyside, Macallan became legal in 1824, beginning with two stills in a small wooden shed. For a distillery which has become synonymous with the growth of single malt, it is worth remembering that it wasn’t until the early 1980s that Macallan decided to focus more strongly on the then-new single malt category.

In recent years, a greater emphasis has been placed on the nascent luxury whisky market with bottlings of 50- and 60-year-old Macallan in Lalique decanters, the creation of the Fine & Rare vintage range dating back to 1926, and the Masters of Photography series. In 2010, the Macallan 64 years old in Lalique: Cire Perdue sold for $460,000, a new Guinness World Record, at Sotheby’s in New York, raising funds for charity.

On Tuesday 11th October join us for an intimate evening of luxury with Macallan single malt Scotch whisky and Bourne & Hollingsworth Buildings. Six tailored pairings of Macallan’s award-winning whisky range, neat or crafted into exquisite cocktails, together with specially created dishes from acclaimed chef Adam Gray. Michael Green of Macallan will take us on a journey exploring exactly why Macallan is so special, culminating in a tasting of the Macallan Rare Cask.

Dinner Menu:

• Amuse Bouche: Pearl barley, beetroot, Golden Cross aranchini. Paired with Macallan Gold Champagne Cocktail
• Starter: Smoked salmon broth, soft poached egg and watercress. Paired with Macallan 12yo Fine Oak
• Fish Course: Roasted halibut fillet, colcannon and wild mushrooms. Paired with Macallan FO
• Main Course: Roasted loin of venison, smoked bacon hash and buttered sprout tops. Paired with Macallan Double Cask
• Dessert: Blood orange syllabub, burnt orange salad, almond biscuit wafer. Paired with Macallan Sherry Cask
• Digestif: Home-made chocolates paired with Macallan Rare Cask

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Bourne & Hollingsworth Buildings

42 Northampton Road

London, United Kingdom

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