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Video: Launch of The Macallan Edition No 2 x Janice Wong

Last Tuesday, guests were treated to a sensory expedition at the launch of the Macallan Edition No 2. Local pastry chef, Janice Wong, took the reins at the National Museum, completely transforming the space into a gastronomical journey to complement the flavours of the Edition No 2 — a perfect pairing, given that the whisky was co-created by the Roca brothers of famed El Celler de Can Roca, alongside Bob Dalgarno, The Macallan’s Master Whisky Maker.

Toffee-filled white chocolate mushrooms dotted logs around the entrance, tastefully transitioning into ginger-syrup filled tubes that guests were invited to suck from the wall (sounds odd, yet too delicious to miss), before plucking whisky-soaked, chocolate-covered cherries  and yuzu gum balls off the ceiling. The last station featured a winter Wonderland-esque set-up, with chestnut cream-fulled choux pastries dipped in white chocolate dangling from the ceiling. Each bite brought new appreciation to the flavours behind the Edition No 2, and the revelry continued as the cocktails and drams kept on coming.

Here’s a peek at the highlights of the night.

Beatrice Bowers
Features Editor
Beatrice Bowers writes about beauty, drinks, and other nice things. When not bound to her keyboard, she moonlights as a Niffler for novels and can be found en route to bankruptcy at your nearest bookstore. Don't tell her boss.
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