Crave catches up with Eden Algie, The Macallan’s US Ambassador, who has the answers to all our whisky questions.
Clad in tartan pants and surrounded by bottles of The Macallan whisky, Algie certainly made for an entertaining addition to a Friday morning spent at the Chin Chin Bar at the Hyatt Regency Hong Kong, Tsim Sha Tsui. His information, however, leant itself to an even more entertaining weekend of whisky indulgence.
1. What whisky do you recommend for a “beginner”?
The Macallan. Why waste time? Ladies may enjoy the 12 Years Old Fine Oak, which is a great entry-level Mac, while men could try the 12 Years Old Sherry Oak. The 12 is a perfect way to start your Macallan drinking experience. It’s not smoky – instead, it’s smooth and almost chocolatey, with a finish reminiscent of dried fruits.
2. When tasting whisky, what should we be looking for?
When drinking whisky, don’t take it too seriously. There shouldn’t be any snobbery, I’ve never liked that. Drink it any which way you like! Register the colour, aroma and taste of what you are drinking. It’s all about the adventure, just enjoy it.
3. What’s your favourite way to enjoy whisky?
With both hands so I don’t spill anything. In all seriousness, it depends what I’m drinking. The 12 Fine Oak is great in summer with ginger ale or soda for a refreshing experience. I’ll add a splash of water to The Macallan Fine Oak 15. Anything above 18 years I always drink neat. At this point, the spirit is becoming more viscous, and if you break it apart by adding anything, you’ll lose some of the flavours.
4. Do you feel that the “old world” ambience at The Macallan Whisky Bar in the Galaxy Macau enhances your drinking experience?
Absolutely. Scotland has such a rich history, and there is a particular reverence for its past at the bar in the Galaxy Macau – with a slight contemporary feel. It is decorated with The Macallan tartan, antlers and has one of the largest whisky collections in the world. In an atmosphere like this, it’s almost as if you become a part of the story. It’s a thematic feel that increases your sense of “belonging” to the whisky tradition.
5. What are some of your ideal whisky and food pairings?
That’s a hard question because I like whisky with everything. I cook with whisky too. Lately, I’ve started to see an increase in whisky-pairing dinners. Top chefs are gaining interest in using whisky owing to the diverse range it offers. The Macallan 18 goes great with steak, whereas the Macallan Fine Oak series pairs well with fish, zesty chicken or anything with hints of citrus. The Duty Free ranges (such as the 1824 Macallan) goes wonderfully with dark chocolate.
6. How has your taste for whisky evolved?
When I started I tried dozens, until I found The Macallan and never looked back. It’s a lifelong partnership for me, with no divorce in sight!
7. Are single malts always better than blended whiskies?
Single malt whiskies are unique. They are rarer with a higher degree of craftsmanship as they come from one distillery only. Because blended whiskies can include 10 to 30 different whiskies from around Scotland, it’s harder to know where it comes from and what exactly you are drinking.
8. What is the proper ice-to-whisky ratio for a scotch on the rocks?
It’s to taste, depending on temperature and your preference. Ice ball machines create the perfect amount of ice to chill whisky without over-diluting it because of the circular shape of the ice.
9. Is there a particular age of whisky you find the most appealing?
I enjoy the Macallan 12 Years Old range for “everyday” but on weekends I like to indulge in something more special – a Mac 18 Year Old or a Fine Oak 21 work well for me.
10. What is the best whisky you have ever had?
If I had one day left to live, I would choose The Macallan 57 Years old. This is available at the Galaxy Macau. It’s a fine example of what a vintage Macallan should represent. I appreciate the time taken with this whisky – it truly works a little bit of magic on its drinker.
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