Amongst one of the best things that arrived to Mexico during this past 2015, Into The Rare stands out; a unique experience where the artistry of El Celler de Can Roca -best restaurant in the world- and the perfection of The Macallan Rare Cask by The 1824 Master Series are combined.
With a splendid ambiance, guests were invited into imposing wooden structures, getting to know a bit more the complexity and care in the process of elaboration of The Macallan Rare Cask, a simulation of the journey of the main asset of the Rare Cask is the definition of“Into The Rare”, from the cultivation of the tree oaks that grand life to the berrics, to the culmination of the product and it’s enjoyable palette as one of the best whiskies in the world.
To be able to enjoy cocktails such as The Macallan Amber, Rare Cask Martini and The Macallan Ruby with thyme and lemon, created by Josep Roca, is one of the most elevated experiences of good taste in Mexico, who has had the honor of enjoying this venture thanks to The Macallan. The pairing consisted in a whisky taste with small wooden edible pieces with note of Rare Cask, such as pear, cinnamon, chocolate and ginger or mahogany.
As main course, White Mole was chose, Para el plato fuerte, se eligió Mole Blanco, burnt parsnip and stomach pork -perfect for the notes of dry fruit, spices, complex aromas and smoky tastes of The Macallan 12 Years. Chef Elena Reygadas of Restaurante Rosseta, designed a Mini Berlinese stuffed with cream of The Macallan 12 Years, paired with infusions of arabic coffee from Zongolica, Veracruz.
The final touch was the introduction of Rare Cask, which was achieved through an edible piece of wood with a note of the whisky tasting; it was developed with cream made of pure cuban cigar smoke, inspired in one of the most recognized desserts of Jordi Roca, 'Voyage to Habana'.