The Macallan Tasting Event @ Kent Rathbun’s New Pad
The Macallan Single Highland Malt Scotch Whisky and Kent Rathbun's Abacus are all in cahoots these days – spurring a tasteful pursuit. (Look for a Macallan Dinner at Abacus in the near future.) Last night we moved along Central and on up to Chef Kent's new penthouse apartment in the sky – to partake in some of the shenanigans.
The spacious patio (and a break in the weather) provided a beautiful setting to enjoy a ridiculous slate of The Macallan's offerings.
The Macallan brand ambassador Jay Liddell conceived a brilliant arc to the Whisky tasting, starting with the excellent entry level pours. I, of course, went with the Fine Oak offering – not my first rodeo. Meanwhile: in the kitchen…
Some of the guys from Abacus and Jasper's started us off with some nosh. Then: BAM!
^ No screwing around. Right to the Mac 25; and some Kobe Sliders. Damn, this is a pretty good event…
Oh, crap! The 1841 Replica Macallan, a less Sherried, delicious offering. ^ Rathbun checks on the kitchen.
^ We enjoy some soy glazed Salmon and look around the new digs…
^ A little Lamb Shanks on Risotto… and…
The Macallan Fine Oak 30 – sheer Heaven. My orgasmic response draws a chuckle from the peanut gallery. Next was the featured event: The Perfect Serve. This is The Macallan 18 served over the cleverly produced ice sphere that I discuss here – check it out. Rathbun has locked down The Macallan's ice ball producing device exclusively for Abacus through the first of the year – so head over to the bar if you want to experience it for yourself. Of course, the Mac 18 brilliantly begins our denouement.
^ Duck Confit pan-fried Ravioli.
Might as well sample some Fine Oak 21 and 17 for good measure… hey, a pan of unattended Kobe Sliders… perfect!
As a Macallan aficionado, this event sent me over the moon. My personal (non-insanely-priced) favorite has been the Fine Oak 17 for some time – drinking the sublime Fine Oak 30 was torture. Sweet, sweet, $900 torture. I'll be back to Zen and some Chivas tomorrow – this will be quite the adjustment.
And "Cheers" to Jay for hitting us with the remarkable stuff early, while we could still remember, taste and enjoy it – then continuing the evening with other, excellent selections – outstanding.