The Macallan The Harmony Collection Rich Cacao – 750ML

Released in October 2021,

Rich Cacao

is the first in an annual series from Macallan titled

The Harmony Collection. The project is spearheaded by the distilleries efforts to focus on sustainability.

It may be hard to imagine today, but for much of the 20th century, Macallan was primarily a constituent malt in blends. It was not until the 1980s downturn in the market that the distillery decided to focus on its single malt brand. Fortuitously, this coincided with the crest of a wave of enthusiasm for the high quality releases that the distillery had licensed to Campbell, Hope & King and Gordon & MacPhail in the 1960s and 1970s. These remain some of the most collectible on the market. While global single malt sales volume is still lead by Speyside neighbours, Glenfiddich and Glenlivet, Macallan is easily the most sought after. So much so in fact, that they had to open a brand new distillery in 2018, a subterranean architectural masterpiece within the Easter Elchies estate, boasting 36 copper pot stills.

Rich Cacao is a collaboration between Macallan Whisky Maker Polly Logan and pastry chef Jordi Roca of three Michelin star restaurant El Celler de Can Roca. Jordi is also the owner of the famed chocolate boutique, Casa Cacao and in 2018 was voted

“World’s Best Pastry Chef”

by Restaurant Magazine. Working alongside Jordi, Polly studied the techniques ofchocolate making andwould go on to create this whiskyas aperfect pairing forhigh-quality chocolate. The whisky has been 100% aged in aex-Sherry American and European oak casks.

This exquisite single malt offers a delightful whisky and chocolate pairing experience and the chance to elevate The Macallan experience to a new dimension,

– The Macallan Whisky maker, Polly Logan

By focusing onsustainable packaging and in homage to its chocolate influence, Rich Cacao is presented ina 100% recyclable and biodegradablebox which ismade using natural by-products in the chocolate-making process. These includesustainably sourced husks from cacao pods which are usuallysent to landfill or destroyed.