Pairing wine with food is something everyone is familiar with, but drinking whisky with your dinner? That might seem a bit unusual, even to seasoned foodies. And yet Scotch, a handcrafted, meticulously produced spirit if ever there was one, makes a beautiful companion for a wide array of foods. Because every whisky has different aromas and flavour characteristics, one could even argue that there is a perfect whisky pairing for any kind of food.

To prove our point, and to celebrate the launch of The Macallan Edition No. 2 — a limited release that was designed by the famous Roca brothers of Spain’s El Cellar de Can Roca — we collaborated with chef Vicky Cheng and mixologists Kirill Runkov and Amanda Wan, of Michelin-starred VEA, to create three very special food and whisky pairings. Watch the video below to see exactly how this unique whisky works perfectly in a fine-dining setting.

Michael Alan Connelly
Head of Digital Content
A Chicagoan by birth and a New Yorker by habit, Michael has more than a decade of experience in digital publishing at leading titles in the U.S. and Asia. When he's not checking out Hong Kong's newest restaurants and bars or jet setting around the globe, you'll find him hanging out with his dog Buster and enjoying an Aperol Spritz.