Macallan x Whisky Samba curate limited edition pairing menu
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Arushi Sakhuja- 6 minutes read
Payel Majumdar Upreti
If there was a month that symbolised eating, drinking and making merry in Delhi, then it couldn’t do better than to pick December to represent it.
It is fair to say Macallan’s new collaboration with Gurugram’s popular restaurant Whisky Samba is here right amid the festive season. It is the single malt brand’s first special full-menu pairing in the country, and they chose the restaurant’s food-forward approach to best to represent the single malt. The four-course, limited edition pairing menu included four portions of the Macallan 12, 15 and 18-year-old. The 200-year-old time-honoured craft of whisky-making is reminiscent in the four-course menu which includes Norwegian Salmon served with a side of hiyashe wakame, Organic broccoli marinated with kasundi mustard, New Zealand lamb chops – charred to evoke the smoky notes of The Macallan, a rich dark chocolate cremeux reimagined with hazelnut micro-sponge, berry crumble and a luscious toffee sauce to compliment the sweeter notes of the single malt. The chef on occasion played with the notes of Indian food, experimenting with local ingredients to create a palate of flavours that had a global appeal. The best was saved for the last, as
Jodie Marriott, Brand Education Manager for the brand, presented for a tasting preview at the restaurant. spoke to LuxeBook about the whole experience.
Tell us more about why Whisky Samba was your first choice for the collaboration.
The Macallan’s four-course limited-edition pairing menu through an association with the most sought-after restaurant and bar – Whisky Samba is a one of a kind collaboration, and it will be great interacting first-hand with whisky consumers. Whisky Samba is the epitome of Indian sensibilities and global versatility and is representative of a new wave of single malt enthusiasts who are looking to explore bespoke experiences that open their eyes to the world of luxury and the finer things in life! For our first interaction with the Delhi NCR consumers, we were keen to associate with an entity that embodies and reflects The Macallan’s values of creativity, craftsmanship and dedication to the continuous pursuit of excellence, making Whisky Samba the most natural fit.
How does The Macallan pair with modern Indian cuisine?
Indian cuisine is one of the most diverse and complex cuisines in the world with a unique flavour profile and vibrant complexities. Usually, as a rule of thumb, spicier food is paired with heavier full-bodied whiskies. For example, the rich, meaty mains ranging from seekh kebabs to biryanis and tandoori chicken are complemented by rich and peaty whiskies such as The Macallan Double Cask 18 Years Old, whose warm oaky finish elevates the spices One of the courses served as part of the limited-edition pairing menu at Whisky Samba is the New Zealand Lamb Chops which is flavoured with a delightful spiced saffron sauce that beautifully awakens the notes of vanilla, toffee and dried fruit which is characteristic of The Macallan Double Cask 15 Years Old.
Are there more collaborations planned in the future?
While The Macallan X Whisky Samba pairing menu is a one-of-a-kind association, we have collaborated with renowned Michelin star chef Vineet Bhatia in the past to curate a bespoke pairing menu. There has been a significant rise in popularity amongst discerning consumers, especially in India around exclusive whisky experiences. We would like to keep the momentum going and curate similar collaborations in the future that brings together the best of both worlds.
How would you describe The Macallan consumer?
The Macallan patron is a discerning consumer who not only appreciates the flavour profile of a good whisky but is cognizant of the art of whisky making. Our consumer is one who has impeccable taste while also understanding the heritage and passion that goes behind creating each dram.
