Macallan The Harmony Collection Rich Cacao
Highland Scotch Single Malt Whisky
Max 1fl / Pers
Published in October 2021, Rich Cacao is the first in an annual series from Macallan entitled Harmony Collection. The project is speared by the efforts of distilles to focus on sustainability.
It can be difficult to imagine today, but too much of the 20th century, Macallan was primarily a component in mixtures. It was only in the 1980s decline in the market that the distillery decided to focus on his single maltress. FortUitously, this coincided with the comb of a wave of enthusiasm for the high quality releases to be licensed to Campbell, Hope & King and Gordon & MacPhail in the 1960s and 1970s. These remain some of the most collectible on the market. While global single malt sales volume is still led by Speyside neighbors, Glenfiddich and Glenlivet, Macallan is easily the most sought after. So much so that they had to open a brand new distillery in 2018, an underground architectural masterpiece within Easter Elchies Estate, boast of 36 copper pot still images.
Rich Cacao is a collaboration between Macallan Whiskey Maker Polly Logan and Pastry Chef Jordi Roca of Three Michelin Star Restaurant El Cells de Can Roca. Jordi is also the owner of the famous chocolate shop, Casa Cacao and in 2018 was voted “the world’s best pastry kok” by Restaurant Magazine. Work together with Jordi, Polly studied the chocolate making techniques and would continue to create this whiskey as a perfect mating for high quality chocolate. Whiskey has been 100% in an ex-sherry American and European oak vessels.
“This exquisite single malt offers a nice whiskey and chocolate couple experience and the chance to raise the Macalan experience to a new dimension,” – the Makalan Whiskey Maker, Polly Logan
By focusing on sustainable packaging and tribute to its chocolate influence, Rich Cacao is presented in a 100% recyclable and biodegradable box produced using natural by-products in the chocolate manufacturing process. These include sustainably reminiscent of cocoa pods, which are normally sent for depositing or destroyed.
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