Whisky is not my poison, but after discovering one of the finest of premium liquors during a special visit to Singapore, I am now a fan.
Gosh, who knew that The Macallan Rare Cask could be so tempting? Praised as one of the world’s most luxurious whisky brands, The Macallan introduced its Rare Cask to members of Asian media. The event was held at The White House along Scotts Road, a prestigious setting for a whisky of this caliber.
Master whisky maker Bob Dalgarno treated our group to “The Rare Cask Experience,” a multisensorial adventure designed to fully appreciate the meticulous and exquisite craft behind the creation of the Rare Cask. The exhibition showcased the whisky’s incredible journey, from the planting of every acorn right up to the handcrafting of the exquisite casks.
We also met Stuart MacPherson, The Macallan’s Master of Wood. He told us that “wood sits at the very heart of what we do at The Macallan, and Rare Cask embodies our unquestionable commitment to exceptional wood management, demonstrating the vital role of our casks in the production of superb whiskies.”
Okay, so it’s a real job.
Since its founding in 1824, The Macallan has been making whisky in the same location, and has built a reputation as one of the world’s leading single malt whiskies. To create Rare Cask, specially handpicked Spanish and American oak, sherry-seasoned casks were selected to age the liquor. Less than one percent of casks maturing at the distillery are deemed fit to bestow the Rare Cask label.
The result is a whisky with a rich, ruby-red, natural color, with a taste that is equally imbued with history and flavor. Such a liquid is befittingly showcased in a stunning sculpted, heavy glass decanter created for Rare Cask alone.
David Cox, The Macallan’s director of Fine and Rare Whiskies, also met us for lunch at Justin Quek’s Sky on 57 at the Marina Bay Sands. The effusive Scot gushed about the Rare Cask’s “soft notes of vanilla and raisin that pique the nose, giving way to a sweet ensemble of apple, lemon and orange, all balanced by a spicy quartet of root ginger, cinnamon, nutmeg and clove, as oak resonates with vanilla and chocolate to lead the finale along with a light citrus zest.”
Gosh, who knew that a whisky could have so many flavors?
Check out where to get your Rare Cask at www.themacallan.com.
Gala night
My travel partner Pepper Teehankee and the rest of The Macallan press gang from the Philippines reunited at the gala night of “Singin’ in the Rain” last week at The Theatre at Solaire. It was wonderful to see the entire cast of 27 actors all there at gala night, especially the lead stars, Duane Alexander, Bethany Dickson and Taryn-Lee Hudson.
My girls, Annika and Athena, really enjoyed sitting at the splash zone, probably since The Theatre provides raincoats, which all adds to the fun. In the splash zone, theatergoers literally experience the spatter of rain when the artists dance as liters of water rain onto the stage. It is a smashing musical for all ages.
At the musical’s Manila season opening, a full house and standing ovation prompted the producers to add one more week to the run. The show will now play until Sept. 13. The Manila season is co-presented by Visa Entertainment, in cooperation with The Theatre at Solaire, Diamond Hotel and its various media partners. Makeup is provided by MAC Cosmetics.
“Singin’ in the Rain” is presented in Manila by Lunchbox Theatrical Productions, Concertus Manila, Michael Cassel Group, David Atkins Enterprises and Pieter Toerien Productions. The show is produced by Stage Entertainment and Chichester Festival Theatre.
Tickets are available at TicketWorld, tel. 8919999; or www.ticketworld.com.ph.
Crispy chicken
After the show, we were craving for super crispy chicken so we went straight to BonChon. The kids wanted to try the Crunchy Garlic glaze, a harmonious medley of zesty sweet and salty flavors. The light, moist, nongreasy meat comes with loads of garlic chips sprinkled on top for lip-smacking delight and satisfaction.
Gosh, who knew that BonChon now has 88 branches around the country?
Annika likes the Sweet & Spicy glaze, while Athena prefers Soy Garlic. My niece Anatori goes for Honey Citrus, but the new Crunchy Garlic is sure to win over some of the girls. BonChon is a truly cool fusion of American and Korean flavors.
First venture
While on the quick-service food, I am so happy that my eldest son, Bryan, has teamed up with some partners to start their first entrepreneurial venture, Ricing Bowl. Their first branch is at Inquirer Academy Building near the Inquirer building itself on Chino Roces Ave., Makati.
Ricing Bowl features four toppings with a choice of three veggies and three sauces, all of which can be mixed and matched to create 36 different variants.
Gosh, who knew that young people could come up with such cool ideas and have the gumption to actually get it going?
And on the subject of entrepreneurial ventures, check out MaArte Fair this weekend at The Rockwell Tent. Officially known as “MaArte 2015: Craft, Art, Food & Design Fair,” the event is on until 10 p.m. today, Aug. 30.
Now on its seventh year, this annual fundraiser of the Museum Foundation of the Philippines focuses on the creative reinterpretation of Pinoy traditional techniques imbued with substance and flair.
More than 70 different artisans are displaying their wares at the MaArte fair. As such, it is sure to be a discerning shopper’s dream, with many art pieces to choose from.
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