The ultimate indulgence in the form of the new The Macallan Double Cask 12 Years Old joins two distinctive The Macallan classics to form the trilogy collection.
Created through slow maturation in sherry seasoned European and American oak casks, the single malt is honeyed yet has the signature Macallan taste profile of rich fruit, sherry, wood and spice.
This new interpretation of the signature 12 Years Old Macallan joins The Macallan Sherry Oak 12 Years Old and re-introduction of The Macallan Fine Oak 12 Years Old to form a trilogy collection of the same age statement. A fitting addition, says Bob Dalgarno, The Macallan’s Master Whisky Maker: “This is a single malt which celebrates the union of two styles to create a fully rounded and distinctive flavour.”
A masterful creation
Esta historia es de la edición Issue 18 de The Peak Selections: Gourmet & Travel.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición Issue 18 de The Peak Selections: Gourmet & Travel.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
The Greatest Wildlife Show on Earth
The migration of wildebeest herds through East Africa is truly a sight to behold. Now, you can experience this spectacle in style.
Legacy in a Bowl
Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.
Celebrating Gardens
Raymond Blanc, one of the UK’s most respected chefs, is known for his passion for edible heritage gardens and sustainability. He tells us what he thinks of Singapore’s local produce.
Sweet Nostalgia
One man’s admirable dedication to keeping his craft alive.
Another Side Of Bali
Away from crowds and well-worn tourist destinations, three smaller villages on the island recharge the senses.
Pleasure in Pressure
With the number of awards Kirk Westaway has picked up, it looks like Jaan just might get three times lucky.
A Measure Of Goodness
Tiong Bahru Galicier Pastry turns out a hundred types of local cakes, including the steamed putu ayu treat.
Baker's Paradise
This nondescript shop tucked away in Seah Street is one of the best places to shop for baking supplies.
Paying Homage
Antoinette chef-owner Pang Kok Keong has been researching and experimenting with traditional Hakka recipes for the past few years. We find out why he’s going back to his roots.
Comfort In A Bowl
Mui Kee, a popular Cantonese porridge concept from Hong Kong, has made its foray into Singapore.