The Macallan Harmony Rich Cacao
A collaboration with renowned pastry chef Jordi Roca of three Michelin star restaurant El Celler de Can Roca, this release brings the worlds of chocolate and whisky to life. To create the first limited edition whisky in a new annual release series, The Macallan Whisky Maker Polly Logan embarked on a unique journey to Girona, Spain, where she immersed herself in the world of chocolate, exploring the chocolate-making process and uncovering the distinctive flavour profiles at Casa Cacao.
Tasting Notes
Decidedly un-gimmicky. Downright delicious, actually. The aroma shows that classic, sherried Macallan core with new leather, dried citrus, honey, and almond paste, but atop all that sits a unique wood-driven layer that does indeed evoke chocolate, err cacao, although not in an incredibly obvious way. It’s more subtle than the name implies with well-balanced notes of cocoa nibs, dry baking chocolate, and a bit of milky coffee. The palate is where the confections really show off with deeper, darker notes of chocolate that become almost fudgy into the finish. There’s a creaminess here, as well, which works beautifully to complement notes of dark vanilla bean, juicy dates, and baking spice. It’s reminiscent of a holiday fruit cake, if that fruit cake had chunks of chocolate in it — which may sound a bit strange but not in this dram. Elaborate backstory aside, this is one to put on the shelf.