The Macallan’s Newly Released Edition No. 2 is Celebrated at New York City’s Chef Club
Whisky-lovers listen up! The Macallan has unveiled this year’s limited release in its annual collectible series. The latest is a collaboration between Bob Dalgarno, The Macallan’s master whiskey maker, and the three Roca brothers — Josep, Joan, and Jordi of Spain’s El Celler de Can Roca, twice named the best restaurant in the world. With such a pedigree, it’s no wonder the Edition No. 2 is such a highly coveted whiskey.
The flavors of this single malt are shaped by the seven distinct oak cask types sourced from four different wine cellars, and by the unique influences of the collaborators.
New York City’s Chef’s Club hosted Can Roca’s world-renowned sommelier, Josep Roca, for an exclusive dinner in honor of the launch. Roca oversaw a three-course meal with personalized touches. Dinner started off with a scallop crudo with assorted vinaigrettes and toppings based on the origin of each diner. Being from California, my starter came with fresh chunks of avocado, as well as my name engraved on the top of the scallop shell.
The second course was a duet de boeuf, a braised short rib and grilled rib eye combo with hay-smoked carrots, farro, and nuts. It was beautifully presented, tender, and rich.
Dinner wrapped up with a seven-layer cake inspired by the flavors of The Macallan Edition No. 2. Banana, chocolate, toffee, ginger, and more were packed in this decadent cake. We were able to top it off ourselves with a creamy caramel sauce, white chocolate shavings, and crunchy toffee bits.