The Macallan reveals Masters of Taste collaboration

The Macallan has collaborated with Spanish restaurant El Celler de Can Roca combining whisky making and craft cuisine for the “ultimate taste experience” – The Macallan Masters of Taste.

The Macallan’s whisky maker Bob Dalgarno with the Roca Brothers, Jordi, Josep and Joan Roca.

The Masters of Taste will join the culinary skills of the Roca brothers who run the three Michelin-starred El Celler de Can Roca – Joan, Josep and Jordi Roca – with single malt whisky brand The Macallan, bringing together craft and innovation.

Spain will be a focal point in the collaboration due to the restaurant’s location in Girona and The Macallan’s use of Spanish oak sherry seasoned casks.

“We are truly excited and honoured to be collaborating with the Roca Brothers to launch this major new initiative,” said Ken Grier, director of The Macallan. “Joan, Josep and Jordi are not only inspirational; they are world-class innovators whose commitment to their craft is exceptional.

“Whisky and cuisines have a long-standing connection but never have any two partners come together to really explore what this could, and should, mean.

“Our collaboration is set to break down classic perceptions of food pairing and enter into a whole new, awe-inspiring world of taste and flavour experience.”

A combination of gastronomy and whisky making, The Ultimate Dinner with The Macallan and Roca will be the first offering from the partnership, which will see six prestigious charity dinners take place at El Celler de Can Roca throughout June and July this year.

Open to a limited number of people from around the world, the dinners will cost US$10,000 per person with all net proceeds from the dinners, as well as further contributions from The Macallan being donated to charity.

Speaking about the collaboration, Josep Roca said: “It is both a pleasure and an exciting challenge to work with The Macallan team.

“We combine knowledge, effort and hard work to improve in areas that individually we could have never imagined we could achieve and all that with a strong commitment to innovation.”