This summer, The Macallan collaborates with Epic Food Union to create limited-time dishes and cocktails infused with single malt Scotch whisky. Highlights include a Thai mango sticky rice-inspired cocktail with The Macallan Double Cask 12 Years Old, featuring clarified mango puree, coconut milk and kaffir lime, and charcoal-grilled pork jowl with gua bao paired with a rich sauce made with The Macallan Double Cask 15 Years Old. Available throughout October only at this Macao restaurant.
