When you think of pairing food and beverage, wine and beer often come to mind, but it’s a little less frequently that you hear of a Scotch pairing menu. The Macallan is changing that with their Scotch Supper Club events which offer a delectable scotch and food pairing, along with education on the delicious pours.
My friend Catherine kindly invited us to the W Hotel in Boston for the supper club. and we met early for her recent favorite, a Macallan Manhattan.
I completely understand now why this is a favorite. This drink packed a powerful punch but was also so well-balanced and tasty.
After our cocktails in the lobby bar, we headed into the event space for the scotch dinner, where we were greeted with places set with Macallan scotch and menus that featured the pairings.
We launched into the meal with Macallan 12 and an amuse of a rich, smoky bacon lardon, which was delightful with slightly sweet notes of the scotch. It was the perfect bite and sip!
Our second pairing was Macallan 15 Fine Oak with an earthy posole, made hearty with marrow with nice crunchy vegetables for a flavor and texture contrast. The fine oak aging of the whisky gives it a lighter color and body, making it really go with the food rather than overpowering it.
The third course, beef cheek with a savory bread pudding, was out-of-this-world with Macallan 18, which was a bit fruitier and balanced out the meat, bread, and cheese.
And then there was heaven. I had been craving cake in the worst way, and this chipotle chocolate number was incredible. They paired it with Macallan Rare Cask which is a dessert in itself with its notes of cocoa, vanilla, and spice. The spice in the cake was really enhanced by the whisky. It was all just so good.
I was very glad that we had parked far away and that it was a nice night’’; I left so full of deliciousness that the walk really did me good. It was a night to remember!
