Last weekend, we spent an otherwise lazy Saturday afternoon catching up with our beloved readers over top-notch The Macallan Scotch whiskies and Japanese tapas. The two-hour edutainment workshop was held at Changi City Point’s Five Izakaya Bar and it was heartwarming seeing everyone have a great time indulging in premium whiskies and bar nosh.
Yes, whisky and Saturday afternoon is a splendid idea.
The Whisky Pairing Workshop at Changi City Point was conducted by The Macallan Brand Ambassador Randall Tan and Praelum Wine Bistro Head Sommelier Gerald Lu. We were taken through an informative session on the taste profiles of four splendid single malt whiskies.
Great thanks to Changi City Point for making Ladyironchef Whisky Pairing Workshop happen, and to Five Izakaya Bar for the venue and great tapas!
For those who have never visited this east side outlet mall before, the watering hole is actually located within The Oasis; a tranquil sanctuary surrounded by lush greenery tucked away at an unassuming corner of Changi City Point’s first level.
We were all treated to tasting portions of four different types of The Macallan whiskies – namely The Macallan Fine Oak 12 Years Old, Macallan Sherry Oak 12 Years Old, The Macallan Double Cask 12 Years Old and The Macallan Rare Cask.
For the uninitiated, The Macallan – founded in 1824 – is a highly sought-after single malt Scotch whisky brand. As the reputable Forbes Magazine once said, “If there is royalty in the whisky world, it belongs to Scotland, and if there is a king of Scotch whisky, it’s The Macallan”.
Yes, The Macallan is indeed the mother of all Scotch whiskies.
It honestly did not matter if you are a whisky expert or never had whisky before prior to this event. The primary purpose of this workshop was for everybody to come together and learn to appreciate whiskies on a fun-filled afternoon. Remember, taste is relative and there is no right or wrong when it comes to your preferred choice of The Macallan whisky.
The Macallan Fine Oak 12 Years Old is the lightest of the showcased collection and hence the easiest to drink for first-timers. The fruity medium-bodied whisky has a hint of vanilla and a lingering oak taste. We would recommend this to those who only just started drinking whisky.
The revered Macallan Rare Cask – characterised by its mahogany reddish colour and distinctively spicy notes – is no ordinary liqueur. Crafted from 16 different types of casks, this complex whisky has successfully encapsulated the ultimate craftsmanship and extreme dedication of The Macallan.
We were one of the very first few in Singapore to try The Macallan Double Cask 12 Years Old – a well-balanced, smooth whisky that smells like creamy butterscotch and has a warm, oaky finish.
A mouthwatering selection of Japanese tapas were served by the team at Five Izakaya Bar alongside the high-end whiskies and they were perfect pairing dishes – Tsukune Chicken Meatballs, Surame Ika Squid, Salmon Fillets on Skewers and Contemporary Sushi.
Everyone had fun eating and drinking, and we couldn’t be happier to meet our readers and to know each other better!
Once again, a big thank you to the two wine connoisseurs Randall and Gerald, Five Izakaya Bar, The Macallan and of course, our 40 readers for making Ladyironchef x The Macallan Whisky Pairing Workshop happen.
We hope to see you guys again in the near future for more food workshops.
This post is brought to you by Changi City Point.