Great news to whisky lovers! The Macallan is bringing one of their signature events to our shores with their “Toast The Macallan” exhibition, masterclass and cocktail happening at the end of this month.
Toast The Macallan lands on our shores for the very first time, featuring a pop-up exhibition-styled event that will be taking place at the Ritz-Carlton Kuala Lumpur, from the 26 September to the 1 October 2016.
The event is a global circuit created by The Macallan that promises a unique experience for guests unlike any other. Toast The Macallan is an experiential stage where guests not only learn about the whisky and brand thru a lively and entertaining whisky tasting session, but also get to savour the range of The Macallan whisky including The Macallan’s newest series dubbed the Trilogy, which consists of, The Macallan Fine Oak 12 Years Old, The Macallan Sherry Oak 12 Years Old and its latest expression The Macallan Double Cask 12 Years Old.
“The Macallan has been the leading brand in the single malt category and we are very excited to introduce our newest range, The Macallan Trilogy. This platform would allow consumers to experience what The Macallan really stands for and why our whiskies are exceptional in its class” explains Chief Representative of Edrington Malaysia, Mr Edwin Yeo.
This prestigious experience will be held over six (6) consecutive days at the Ritz-Carlton Kuala Lumpur and will be hosted by The Macallan Brand Trainer, Keith Nair and Brand Advocate, Randall Tan.
So how can you attend this event?
This ticketed event is priced at a very affordable RM50 nett per person, which includes a whisky tasting flight of the brand’s range of signature single malts, entry passes to the exhibition area of The Macallan range display and The Macallan lounge where you get to enjoy some custom-made cocktails. Do keep in mind that this is not a “yum seng” event where the objective is to drink till you’re happy, but rather a more sophisticated whisky tasting masterclass where you savour each sip of the different variants, and enjoy some cocktails in the lounge.
Here’s a look at the Toast The Macallan event last year in Hong Kong.
I’m giving away a pair of tickets to the Toast The Macallan session on 1 October 2016 (Saturday) from 2.00pm – 3.00pm at the Ritz Carlton Kuala Lumpur.
To win, simply answer this very simple question:
Name the three (3) whiskies in Macallan’s newest series dubbed the Trilogy:
Send your answer along with your full name (as per NRIC), contact number and email address to email@example.com
Giveaway end on 22 September 2016. Winners will be notified by 24 September 2016. Winners must be age 21 years and above. Terms and conditions apply. Judge’s decision is final and no correspondence will be entertained.
So if you’re a whisky lover, don’t miss this opportunity to experience a one of a kind whisky masterclass and cocktail!
To book your tickets and find more information about Toast The Macallan:-
I did not discover my new liking for sake until earlier this year when I tried a really smooth bottle at a local Japanese restaurant. Premium sake is hard to find as not every Japanese restaurant offers them in their menu. Thankfully, I had the chance to taste a few bottles of really great sake during the Gekkeikan sake and food pairing dinner at Aoki-Tei in Sunway Damansara hosted by the principle from Gekkeikan Sake – Masahiro Nagata who hails from Kyoto, Japan.
Japan’s tradition of sake making began more than 2,000 years ago shortly after rice cultivation was introduced from China. The first few centuries yielded a beverage quite unlike that of today, however, years of experience perfected brewing techniques and increased sake’s overall appeal and popularity.
In 1637, Gekkeikan’s founder, Jiemon Okura established his sake brewery in the town of Fushimi, a location well-known for its high quality of water. Access to the ideal ingredients combined with a convenient location enabled Okura and his successors’ business to thrive in the years that followed.
In 1905, the brand name GEKKEIKAN (meaning “crown of laurel”) was adopted as the company’s formal pledge to excellence. Through this commitment, the company became a true leader in the industry and pioneered a number of research and development efforts, making Gekkeikan one of the most popular brands in Japan.
Masahiro Nagata of Gekkeikan Sake
Horin Junmai Daiginjo
The ultra-premium sake line in Gekkeikan Sake uses only Yamada-Nishiki and Gohyakumangoku rice milled to 50% ratio. This classic example of a Fushimi style Junmai Daiginjo has a delicately fruity nose, its subtle flavors are well-balanced, and it is exceptionally smooth with a long clean finish. Best to serve during chilled or room temperature. Paired best with fresh seafood such as sashimi or sushi.
Cho Tokusen Tokubetsu Honjozo
In Japan, sake with gold flakes is usually consumed during occasions such as new year or wedding party. This sake is full-bodied with hints of honeydew, papaya, anise and roasted nuts. Well balanced, long and smooth finishing. This luxurious sake be enjoyed warm, room temperature or chilled. Food pairing goes well with lightly-seasoned meat or seafood.
Most of all sake manufacturer in Japan produces Karakuchi (Dry type Sake), but Gekkeikan Josen Karakuchi has specific character of dryness with full-bodied taste and subtle fine aroma. It can be served hot, warm and cold. Pairs best with grilled or fried food such as yakitori, tempura, meat soup.
Black & Gold Junmai
Junmai-shu mostly are full-bodied and thick because it’s made only with rice & wate. Gekkeikan Black & Gold Junmai is crafted to be slightly mellow and buttery so consumers can enjoy this luxurious sake smoothly. The sake is best served either cold or hot, and is best paired with lightly grilled seafood such as salmon, scallops and charbroil meat.
Aoki-Tei Japanese Buffet Restaurant is a sister company of the Umai-Ya Japanese Restaurant Group. Currently they have outlets in Kota Damansara, Sunway Nexis and Pusat Bandar Puchong.