This summer, The Macallan is collaborating with five independent Macao restaurants to create exclusive dishes and drinks featuring the single malt. At Justindia, we discover how The Macallan pairs with Chef Justin Paul’s Indian cuisine. The August menu highlights two creations: the Tianzhu Highball mixes The Macallan Double Cask 12 Years Old while the Mallard Duck Breast features a glaze made with The Macallan Double Cask 15 Years Old. This pairing is available only through August 2025.
In partnership with The Macallan
