The Macallan’s Master of Colours: Whisky, Haute Cuisine and the Joy of Craft

The Macallan celebrates its distinctive natural colour and the Six Pillars of the brand with Master of Colours, an innovative dining experience that reimagines whisky through gastronomy. For the occasion, The Macallan has called on the top restaurateurs in the region to breathe new life into the craft of whisky.

This collaboration features three of Asia’s most celebrated chefs: Chef Kirk Westaway of Jaan by Kirk Westaway, Chef Pichaya “Pam” Soontornyanakij of Potong, and Chef Hoàng Tùng of Å by Tung. Each chef, chosen for their culinary mastery and precise vision, has translated the heritage of The Macallan onto the plate.

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The Macallan’s Six Pillars, six essential aspects of its identity and production, are The Estate, Curiously Small Stills, Exceptional Oak Casks, Sherry Seasoned, Natural Colour, and Mastery. This time, the spotlight is on “Natural Colour”: the distinctive colours that emerge from the interactions between spirit and sherry-seasoned oak casks.

Here in Singapore, The Macallan has partnered with Executive Chef Kirk Westaway of the two-Michelin starred restaurant Jaan by Kirk Westaway. Chef Westaway’s unique take on gastronomy is informed by both his English heritage and global culinary training, with a focus on seasonal ingredients.

The “Master of Colours” menu has six courses for six colours: Red, White, Green, Copper, Brown and Blue. These lush colours are derived from natural ingredients: they represent the stages of The Macallan’s distillation process and vivid scenes of its history. Each course also reflects The Pursuit of Mastery, a core principle of The Macallan, that guides every step of its production: the handcrafting of oak casks and stills and the immense effort that goes into creating each whisky experience.

Chef Westaway has created his dishes to complement whiskies from The Macallan Timeless Collection: some of the most celebrated blends from the distillery, recently given a bold new look. The Macallan Sherry Oak 18 Years Old is paired with “White”, a creamy Scottish Langoutine Cauliflower with aged Parmesan Royale, and “Green”, a vivid herb-crusted Wild Turbot Loin. The Macallan Sherry Oak 25 Years Old comes out with “Copper”, a rich broth-soaked Scottish Lobster Tail, and “Brown”, a buttery slice of Kagoshima Beef with Macallan-infused ketchup.

The final course, "Blue", departs from Chef Westaway's usual style of composition (which tends to be heavier and more comforting): the medley of fresh and fermented blueberry marmalade, clotted cream and blue flowers is tart, smooth and light as air.

The Macallan’s Master of Colours is another link between the art of distillery and that of fine dining: each course and each pour remain in conversation in seamless rhythm. In these collaborations, The Macallan continues to shape fine gastronomy in the region, support technical mastery and culinary innovation, and uphold lasting values of excellence.

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