The Macallan Scotch Dinner
Saybrook Inn, Conneticut
February 18, 2017
With Macallan Brand Ambassodor Jeremy Fonicello and an exceptional five course meal prepared by the renowned chef Gese Rodriguez from Fresh Salt at the Saybrook Inn.
Taste First Course
Big Eye Tuna Tartar, Toasted Coconut, Dry Cranberry, Mango Saisa
Macallan 10 Year Fine Oak
The scotch is light yellow in appearance. The nose presents light hints of oak and wood and perhaps some hints of pear and citrus. At first taste, the scotch burned on the way down. There was not enough flavor or dimension to this scotch as compared with other Macallans that I have had. This scotch was hotter than it was flavorful in my view, clearly this is the low-end of the line. It tastes more like a Dewars than a Macallan. The flavor was enhanced with a touch of water, but why should I pay $50 per bottle only to have to water it down to open it up?
Big Eye Tuna Tartar, Toasted Coconut, Dry Cranberry, Mango Saisa
Macallan 10 Year Fine Oak
The scotch is light yellow in appearance. The nose presents light hints of oak and wood and perhaps some hints of pear and citrus. At first taste, the scotch burned on the way down. There was not enough flavor or dimension to this scotch as compared with other Macallans that I have had. This scotch was hotter than it was flavorful in my view, clearly this is the low-end of the line. It tastes more like a Dewars than a Macallan. The flavor was enhanced with a touch of water, but why should I pay $50 per bottle only to have to water it down to open it up?
Second Course
Scotch Braised Short Rib
Smoked-Potato Pure, Crispy Brussels Sprouts, Short Rib Reduction
Macallan 12 Year Sherry Cask
Perhaps a touch darker than the 10 year, with a bit more sherry and hints of oak. Still it had a hard time standing up to the short ribs, which were especially tender and flavorful. This scotch was much more creamy in its expression of oak, sherry and sweetness. But not enough.
Scotch Braised Short Rib
Smoked-Potato Pure, Crispy Brussels Sprouts, Short Rib Reduction
Macallan 12 Year Sherry Cask
Perhaps a touch darker than the 10 year, with a bit more sherry and hints of oak. Still it had a hard time standing up to the short ribs, which were especially tender and flavorful. This scotch was much more creamy in its expression of oak, sherry and sweetness. But not enough.
Third Course
Black Pearl Salmon
Fregola Sarda, Fava Bean, Roasted Red Pepper Coulis
Macallan Fine Oak 15 Year
A touch lighter in appearance, a smoother nose with light hints of oak. The flavor is much more pronounced such that the alcohol did not take over the scotch, which often presents as a burning flavor. The oak was a much more supple and complex, not unlike a very well structured fine wine. The scotch was also much smoother and sweeter than previous scotches and easier. This scotch had a long finish. It is triple distilled in American oak, which brings out rich, bourbon flavors.
Fourth Course
Herb-crusted Wild Boar Rack
Apple-potato Dauphinoise, Bacon-wrapped Green Bean, Vanilla-Hazelnut Sauce
The Macallan 12 Year Double Cask
A bit darker in appearance, with a thicker and sweeter nose. The scotch has a much more supple flavor that perhaps is a reflection of the double distillation process, likely the American aggressive sherry balanced against the Spanish casks. I think this scotch is thicker than some of the others, but not as flavorful, perhaps this is giving away my preference for sherry cask fermentation in the scotch that I drink. This scotch is distilled in American and Spanish casks, both 100% sherry.
Herb-crusted Wild Boar Rack
Apple-potato Dauphinoise, Bacon-wrapped Green Bean, Vanilla-Hazelnut Sauce
The Macallan 12 Year Double Cask
A bit darker in appearance, with a thicker and sweeter nose. The scotch has a much more supple flavor that perhaps is a reflection of the double distillation process, likely the American aggressive sherry balanced against the Spanish casks. I think this scotch is thicker than some of the others, but not as flavorful, perhaps this is giving away my preference for sherry cask fermentation in the scotch that I drink. This scotch is distilled in American and Spanish casks, both 100% sherry.
Fifth Course
Tiramisu Entremets
Amaretto Truffle, Carmel Espresso, Vanilla Sauce
The Macallan Edition #2
The appearance was much darker than all of the other scotches in the tasting. The nose presents much more supple oak and slight fruit finds. This scotch first tasted hot, but on the second taste was much fuller with more developed oak flavors that are a bit sweet. The flavors of this scotch are very complex and thicker than any of the others. Some of this thickness presents slight hints of honey or caramel, but clearly a very complex Macallan that is not to be missed. It has a very good after taste that will also develop on the back pallet for some time. This scotch is blended in a joint venture between the chef's of the worlds #1 rated restaurant and Macallan. It is made in 100% sherry casks, some much smaller than a normal cask. So since this is a blended scotch, the real question is will people pay $100/bottle? After having had this scotch post-tasting I think its complexities are interesting, so I guess you can count me in.
Tiramisu Entremets
Amaretto Truffle, Carmel Espresso, Vanilla Sauce
The Macallan Edition #2
The appearance was much darker than all of the other scotches in the tasting. The nose presents much more supple oak and slight fruit finds. This scotch first tasted hot, but on the second taste was much fuller with more developed oak flavors that are a bit sweet. The flavors of this scotch are very complex and thicker than any of the others. Some of this thickness presents slight hints of honey or caramel, but clearly a very complex Macallan that is not to be missed. It has a very good after taste that will also develop on the back pallet for some time. This scotch is blended in a joint venture between the chef's of the worlds #1 rated restaurant and Macallan. It is made in 100% sherry casks, some much smaller than a normal cask. So since this is a blended scotch, the real question is will people pay $100/bottle? After having had this scotch post-tasting I think its complexities are interesting, so I guess you can count me in.
The Hilt Pinot
the old guard Pinot noir - 2011
The wine presents very dark in appearance and has a pleasant earthy fruit on the nose. We did not decant this wine, so I expect it will get better with time. Initially this Pinot Noir does not have the same over-fruit characteristics as most California wine, likely this is a reflection of central California vs. the much richer soil conditions in Napa Valley.
Day 2: You can almost smell the earthy sandstone along with some restrained fruit. The wine is over powered by the earth tones that emanate from the terroir, with the fruit seamlessly intertwining to present a pleasant Pinot noir. While this is not as dominant a wine that i had expected from Jonata it was very enjoyable.
the old guard Pinot noir - 2011
The wine presents very dark in appearance and has a pleasant earthy fruit on the nose. We did not decant this wine, so I expect it will get better with time. Initially this Pinot Noir does not have the same over-fruit characteristics as most California wine, likely this is a reflection of central California vs. the much richer soil conditions in Napa Valley.
Day 2: You can almost smell the earthy sandstone along with some restrained fruit. The wine is over powered by the earth tones that emanate from the terroir, with the fruit seamlessly intertwining to present a pleasant Pinot noir. While this is not as dominant a wine that i had expected from Jonata it was very enjoyable.