Tuesday, January 20 @ 7:30 p.m.
The amazing Steven Long will be hosting and guiding us through the delicious flavors of Macallan.
We will have the pleasure of tasting:
Macallan 10yr Fine Oak,
Macallan 12yr Sherry Cask,
Macallan 15yr Fine Oak,
Macallan Fine Oak Master’s Edition
Macallan Director’s Edition.
All for $42. Seating is limited so please RSVP to firstname.lastname@example.org.
We look forward to seeing you!
Slainte, Mac McGee
The Macallan Fine Oak Whisky Maker’s Selection Highland Single Malt Scotch Whisky
42.8% ABV/85.6 Proof
$75 to $90 for 1 liter
Duty Free/Travel Retail Exclusive
What the Distillery Says:
The 1824 Collection
The 1824 Collection is a definitive range of Single Malts exclusive to Travel Retail. Crafted by those at its heart, these personal whiskies tell a particular story about The Macallan and draw on its long history, rich traditions and legendary dedication to quality.
Whisky Maker’s Edition
Containing rare whisky distilled from barley grown on The Macallan’s Estate, Whisky Maker’s Edition is personally crafted by The Macallan’s Whisky Maker, Bob Dalgarno and bottled at his preferred strength of 42.8% ABV. This Macallan is exceptionally elegant with a lingering finish.
What Richard Says:
Nose: This one is very green and cereal in nature. Bread, grains, breakfast cereal, and also a not altogether pleasant malty note.
Palate: It’s very viscous and there’s a sweet and bitter interplay that seem at odds with each other. It’s nutty with notes of honey. The palate is also very cereal-like in flavor.
Finish: Dry, hot, and a little bitter.
Comments: Let me start by saying I like Macallan scotch. I have for a long time. At the risk of being one of “those guys” I’ll say that I liked it before it was cool. I also like the Fine Oak Range. When it was released Macallan got a lot of flack for it but I enjoy it almost as much as the Sherry Range. All that said, I don’t like this. If you see the 1824 Collection on your next trip through duty free you might want to pick up one of the other expressions.
Rating: Probably Pass
It’s been a while since Macallan did a public tasting in Atlanta. They have a new Ambassador for Georgia. Randy Adams came over from Glenlivet to represent Macallan in the Southeast. You can check out Randy’s thoughts on The Macallan Sherry Oak range over at The Macallan Blog. Randy is a great guy and will be hosting a tasting Octboer 25th at Mac McGee Irish Pub.
Here are the details.
Who: Mac McGee Irish Pub
When: Tuesday, October 25th at 7:30 PM
Where: 111 Sycmore St, Decatur, GA 30030
Pour: Famous Grouse, Macallan 10 Yr Fine Oak, Macallan 12 Yr, Macallan 15 Yr Fine Oak, Macallan 18 Yr
Drink wisely my friends,
A couple of weeks ago I mentioned to my buddy Sam that there was going to be a Macallan dinner at New York Prime in Atlanta. I read him the menu, whisky pairings, and cigars included in this event. His response to me was that it “sounded like sin” and he was game if I was. This little event also coincided with Father’s Day and I just happen to be the relatively new father of a beautiful 10 month old little girl. So we decided to go and Sam’s lovely wife Sandra was even kind enough to drive us as she was having dinner out with friends last night too. This is one of those moments where the stars all kind of aligned.
Neither Sam or I had ever been to New York Prime before. I do love and appreciate good steak and I’ve killed a cow or two at most of the steakhouses in Atlanta but for some reason I’d never been to New York Prime. I’ll be honest and say that when we arrived I was not expecting too much. There was a line out the door and it was not moving very fast. There was no direction about what to do if you were there for the event or just dinner. We arrived promptly at 7:00PM and didn’t get up to the front of the line until almost 7:30 PM. By then I was already seeing salads coming out and thought that we might have missed the the first two courses. I was also a little taken aback that they were just sitting people around the restaurant and bar instead of a separate room. However, when we were guided to our seats everything changed for the better.
Despite everyone sitting down at different times your “clock” didn’t start until you sat down. That meant that even though others were getting their steak already Sam and I were greeted by our outstanding server and brought two perfectly cut Ashton cigars and a nice measure of Macallan Fine Oak 15 (a personal favorite). She told us to just let her know when we wanted to move on to salad and that would tell them when to start our steaks. The event was very crowded and (in my opinion) overbooked but our server was great every step of the way. One great scotch and food course led to another one. All the scotches were great but I’d peg the Macallan 18 as my favorite of the bunch and Sam concurred.
From the cigars and scotch to the 22 ounce rib steak and biggest effing piece of cheesecake I’ve ever seen this night was all about decadence and indulgence. This is a “manly” event in the old sense of the word. There were women there but it was mostly men eating big steaks with big scotch in a room full of cigar smoking. This is dinner Sinatra style. This was living!
Out of curiousity, Sam and I did a rough estimate of what the food, scotch, and cigars would run you retail and it was well over $150. That made the $59.99 price tag almost criminally low. Kudos to New York Prime for these great events. That said, there were a few things off putting. I think they really needed make the event smaller. Given the space constraints it was way too crowded. Going hand-in-hand with that they need to work check in and seating better. This is also not a led tasting of scotches. The atmosphere and cigar smoke make that very difficult. It’s more a great dinner event with scotch. There is a brand ambassador there who comes around but given the size of the event it was difficult to really spend much time talking to him. There were also a number of very pretty young ladies in very tight and very very short black dresses talking to everyone. I’m not sure if they were employeed by the restaurant or Macallan but they didn’t seem to serve any purpose other than eye candy. They weren’t even Pour Bunnies.
I’ll also say that New York Prime is not a quiet dinner for two kind of place. It’s loud, boistrous, and very heavy on cigar smoke. Basically, the ultimate place for a serious guys night out. All in all, we had a terrific time and I’ll be anxiously awaiting their next dinner. I started the day with a wonderful Father’s Day gift of two great bottles of whisk(e)y and finished with this great evening. I must be living right. I hope to see some of you at the next one.
Drink wisely my friends,
In case you may not know it…whiskey is popular. People like it. A lot of people like it. It’s even kind of hip and cool again…for the time being. As a very popular item it is subject to the inundation of gimmicks. I like gimmicks. I don’t personally buy into most of them but I find them amusing. I tend to have a cheeky sense of humor about things like that. Usually, I have my chuckle and then put them out of mind.
However, one thing that just keeps coming up like a bad penny are rocks. Whiskey on the rocks? Yes…literally. If you Google “whisky stones” you’ll get about 782,000 results. Throw in an “e” and it jumps to 989,000 (apparently us Yanks and the Irish think this is a somewhat better idea). What are they you ask? Little soapstone cubes that you can freeze and then throw in your whiskey. Not to sink the whiskey to the bottom of a lake but rather to keep it cold without watering it down. And it makes your drink look so appealing.
Mmmm…doesn’t that look good? I first saw these babies about a year or two ago. A friend of mine asked me about them. Just so you know, I’m kind of a whiskey guy. As such, most of my friends know me to be a whiskey guy and I’ve kind of become their go-to whiskey guy. (Except Matt, the SOB dares to have his own opinions about whiskey separate from mine. The nerve!) As their go-to, my friends send me all sorts of things whiskey related to opine on. When whiskey stones were first brought to my attention I found them kind of funny. I didn’t really take them too seriously but they keep coming up. Another friend of mine asked me about them last week because they were in a magazine that he reads.
I find the whiskey stone thing to be a little silly but some people think it’s a pretty good idea. I get what they are driving at. It’s the same kind of thing The Macallan has been talking about with their ice ball serve. But even that I find a little silly. Basically they are all saying that people want their whiskey cold instead of watered down. Why? The general answer I get when I ask people is that it’s a flavor thing. Really? You actually lose a lot more flavor characteristics chilling whiskey than you do adding a little water. Don’t believe me? Try it at home. Take your favor dram and pour three glasses. Drink one straight, drink one with no ice but chilled in the freezer, and drink the last with a splash or two of water.
If you like the cold because it mellows out flavor that you don’t like then you might want to get a different bottle of whiskey. If however, you just like your whiskey over ice then I’m all for it. I believe that you should drink it how you like. The question isn’t about that. It’s about paying $20 so you can throw rocks in your glass. I think that’s just silly but I guess that’s an easier sell than $20 bottles of special “whiskey water”.
Drink wisely my friends,