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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.
Polly worked with Jordi Roca, owner of the famed chocolate boutique and hotel, Casa Cacao and the youngest of the acclaimed Roca brothers. As part of the exploration, she also spent time with master chocolatier of Casa Cacao, Damien Allsop.
Crafted from a harmonious combination of European and American oak casks, this rich single malt whisky pairs in perfect harmony with fine chocolates for an elevated tasting experience.
Toasted cacao beans
Chocolate fondant, honey, oak, zesty lime and ginger
Dark chocolate, honey, dates, vanilla and cinnamon.
Long with rich chocolate.