How old are you?
To describe or identify someone, age is often a key virtue. Which is strange, given that it’s an attribute that changes every—hold on, let us check—365 days, according to the Gregorian calendar. The abstraction of time is what made it so interesting. It meanders through different phases, slipping us into a new skin at each stage: Son, husband, father. And at a certain point, all three simultaneously integrate into your persona. Not to get excessively metaphorical on you but that isn’t too far of a journey from The Macallan. While we will probably never get to be 200 years old (though at the rate science is going), you can imagine how many guises a bicentennial would have embodied in his lifetime. For The Macallan, its two centuries of storied malt and wood, gleaming copper stills and possibly tartan-covered marketing meetings.
Still, you don’t dominate the world’s single malt market by accident. The Macallan began in 1824 as a modest operation. It wasn’t until the 80s when whisky suffered through the “whisky loch” that The Macallan arose against the odds. Demand crashed, distilleries shuttered… but while others sang their swan songs, The Macallan leaned into the pivot.
With their ample stock of mature casks, they launched legendary bottles like the Anniversary Malts, shifting focus toward single malt production and embracing a distinct identity. The 25- and 50-year-old releases became instant collector items and by the early 2000s, the brand had set—and broken—several world records for the most expensive bottles of whisky. Its sheer dominance and stability anchor whisky investment indexes in present time. Unfazed by the volatile market, the mainstay is much like gold in the stock world—a sure bet that consistently upholds pure value.
Today, The Macallan’s 200th anniversary might just be its finest achievement. The infinity symbol a representation of many full-circle milestones. Because for a distillery with serious staying power, whisky is not just aged—it’s ageless.
The road to making great whisky may be a laborious process but it’s well-earned. And like the efforts that go into whisky-making, so does The Macallan’s relationship with the bars. For this endeavour, time and space is paramount: time spent to earning the bar’s trust and the space where the bartenders can work their magic with The Macallan’s whiskies.
As a topper to the year-long celebration of The Macallan’s 200th anniversary, 12 bars were chosen to give their take on the brand’s past, present and future. Visitors can patronise the bars and order a speciallycreated flight of three drinks, each made from The Macallan’s base whiskies.
We have highlighted a cocktail from each bar and talked about the inspiration for the cocktail. For the rest of the flights, we’ll leave it to you to discover when you pay them a visit.
After all, what’s a little mystery in one’s life?
Every flight at each bar consists of three base whiskies from The Macallan: The Classic Cut 2024; A Night on Earth in Jerez; Harmony IV Vibrant Oak.
You don’t have to be a whisky purist to know there are two ways to savour a dram: neat and on the rocks. Taste it full at cask strength for its unfiltered intensity and/or "cut" it with water to unlock its hidden facets. Two modes of enjoyment, if you will.
The eighth edition of this range nods heavily toward tradition. Aged in European Sherry-seasoned casks and ex-bourbon barrels, casks are selected under the holy gaze of Macallan’s Master of Wood. Crafted to exacting standards, the oak barrels infuse the spirit with natural hue and flavour; where the contrast between power and refinement allows for the experience to evolve with each unfolding layer.
Let the burst of vanilla, orchard fruits, and marzipan surprise in its unadulterated state. Watch it transform under the influence of water; your palette awashed with baked custard, milk chocolate, and sweet green apple, balanced by oak spice.
As is the purpose of most good liquors, celebration is always at the heart of it. At the threshold between the final chapter of a year and the start of a new one, “A Night On Earth” is The Macallan’s way of ringing in the well-wishes. The third release in this selection lands us in the heart of Spanish winemaking—Jerez de la Frontera. Not only is it the birthplace of the greatest single contributor to the house’s signature Sherry but it's also where New Year is more than just a countdown.
Capturing both Andalucían vineyards and festivities, this expression marks a moment where sun-soaked grapes destined to create wines ultimately season the oak casks that define The Macallan. The casks are more than vessels, they are time capsules that carry the whisky’s natural profile.
Each whiff smells like a kitchen filled with holiday treats and aromas: Honey-coated pestiños, sweet raisins, cinnamon, and a pop of citrus zest. On the palate: a crescendo of white grapes and honey-glazed almonds, dashed with vanilla and subtle rosemary. The finish recalls a warm buzz from an evening's party. A joy of shared moments and traditions.
No chronological passage is complete without the future. As individuals march forward in life, so does humanity move in contemplation for the next generation. This special line explores the potential The Macallan can embrace for the next 200 years.
The Harmony Collection’s fourth release is a statement beyond eco-conscious elegance. It proposes to be a whisky that's not simply consumed but an ode to beauty reproduced from waste. Previously a by-product of the brand's iconic oak casks, discarded oak chippings are reborn as packaging for the single malt.
On the nose, a blend of vanilla bean, sweet sherbet, and lime—an introduction that evolves into delicate pears nestled within creamy panna cotta. Tastewise: a buttery shortbread with a sprinkle of lightly toasted coconut is brought to the table, balanced with almond brittle and apple.
Hints of orchard and artisanal dessert are underpinned, of course, by sweet oak; your tasting journey ends on a note that feels both familiar and refined; a testament to the days to come.
161 Lavender Street, #01-12,
Singapore 338750
This reimagined Old Fashioned is the brainchild of Zack Lee, mixologist and founder of Lunì. Called Echoes of the Woods, this cocktail channels the essence of ancient forests. The Macallan Classic Cut 2024 provides a rich, oak-forward depth, balanced by the comforting sweetness of homemade vanilla syrup. Benzoin tincture adds resinous, aromatic intrigue, while the orange zest enhances the sensory experience, blending its bright, citrus scent with the benzoin’s earthy warmth. Each sip evokes the timeless allure of woodlands, warm and mysterious.
28Hongkong Street,
Singapore 059667
Lukas Kaufmann, general manager of the lauded 28 HongKong Street, returns to basics with this drink. Highlighting the flavour profile of The Macallan Classic Cut 2024, Kaufmann serves up an Old Fashioned—a perfect tribute to the nascent days of cocktail-making. Noting that The Macallan Classic Cut 2024 single malt was matured in a combination of sherryseasoned European and American oak, and ex-bourbon casks, Kaufmann adds PX sherry to bring out the nutty notes that are also complemented by chocolate bitters. For a finishing touch, this Old Fashioned is paired with a toasted butter wafer.
333 Orchard Road, Level 5,
Singapore 238867
Conceptualised as parts of a dinner course, Michael Mendoza, head mixologist of Ginger.Lily, meant for the “Starter” cocktail to be a simple and refined way to enjoy The Macallan Classic Cut 2024. A splash of water unlocks the subtle fruit and caramel spice notes; a dropper of soda draws from the classic Highball, enhancing the drink with refreshing fizz; a touch of cranberry levels out the sweetness and tartness: this is an encapsulation of the whisky’s bold character coupled with a satisfying kick.
1 Cuscaden Road, #01-02
Conrad Singapore,
Singapore 249715
“The inspiration [for my version of the Rob Roy] came from one of my favourite classics and also one of the first cocktails I learnt that sparked my interest when I started out in the bar.” – Mark Ng, bar manager
10 Claymore Road, Level 11
Garden Terrace,
Singapore 229540
“Sherry Cherry celebrates The Macallan’s A Night on Earth in Jerez. Blending its rich sherry-cask heritage with the vibrant sweetness of cherry purée. Fino sherry gives it a dry, nutty depth, while sumac provides a modern tang, creating an elevated and celebratory twist on a classic whisky sour.” – Leslie Kuzmenko, bar manager
16A Duxton Hill,
Singapore 089970
Putting a modern twist on the Godfather (a ’70s classic made from Scotch whisky and Amaretto), Jungle Ballroom’s bar manager, Adrian Besa sees this cocktail as an Old Fashioned with an attitude. Because why use sugar when you can use flavoursome liqueur or spirits? Replacing the Amaretto with peanut butter rum for that nutty element, Besa also added an Asian Salted Caramel Vodka and Chocolate bitters for structure and complexity to the drink. “In the present world where we are presented with the rise of boutique liqueurs and spirits from the Asian region, we now have the opportunity to explore new flavour combinations with classic spirits that have a new character like The Macallan [A Night on Earth in Jerez],” says Besa.
43 Tanjong Pagar Road, #01-02,
Singapore 088464
Playing with the idea of fleeting time, Night Hawk’s chief bartender and owner, Peter Chua, reimagines the Rob Roy. The Macallan A Night on Earth in Jerez is poured neat with an ice cube that’s made out of Pedro Ximinez and Fino sherry, raspberry puree, Angostura bitters, chocolate liqueur and a frozen raspberry fruit—ingredients that made up the Rob Roy component. As the ice melts, it slowly releases the flavours over time, allowing the drinker to taste The Macallan A Night on Earth in Jerez on its own before the rest of the flavours come in to complete the Rob Roy variation—the passing of time reveals another unexpected moment.
29 Tanglin Road, The St
Regis Singapore, Lobby Level,
Singapore 247912
This is Cleven Pacarat’s (Astor Bar’s bartender) reimagined take on the classic eggnog. Christened the AI Greek Eggnog, it uses The Macallan A Night on Earth in Jerez and is fat-washed with peanut butter to derive a nutty flavour to complement the Frangelico. Instead of heavy cream and milk, Pacarat uses yoghurt for that bit of tartness and maple syrup for the sweetness. Finally, this dessert cocktail gets a sprinkling of clove powder and garnished with candied raspberry leather.
8 Raffles Avenue, Level 4
Esplanade Mall,
Singapore 039802
The future is what you make of it. With that in mind, Baia’s bar manager, Adonis Reyes, chose a path of experimentation into sustainability that led to a delightful dessert. Inspired by the horchata drink (traditionally made with toasted rice, cinnamon sticks, and the optional cream or milk). Taking the base flavours of horchata, Reyes incorporates them into an ice-cream that’s added to the whisky, inviting guests to luxuriate in a new sensorial experience.
3 Neil Road, #01-01,
Singapore 088805
Named Philoso’Me, this drink is a true reflection of Side Door’s co-founder and head of beverage, Bannie Kang’s philosophy on cocktail crafting. Harmonising her unique perspective with the essence of The Macallan Harmony IV Vibrant Oak, Philoso’Me exemplifies simplicity while paying homage to the classic Rob Roy. Enhanced by an Asian twist of winter melon, it delivers a perfectly balanced, rounded, and elegant experience in every sip.
21 Carpenter Street,
Singapore 059984
It’s an eternal battle to maintain the give-and-take relationship of our time on the planet. As the future showcases possibilities, there needs to be efforts taken in trying to ensure that there is a future. Kee’s goal (like all the bars featured here) is to minimise wastage and use repurposed ingredients for their cocktails. Glynn Tay, Director of Food & Beverage explains that working with the culinary team is the first step towards any cocktail. This drink honours the earthy, coastal notes of shio kombu with the sherry-seasoned oak-aged richness of The Macallan Harmony IV Vibrant Oak. The result: an umami-forward cocktail with the briny kombu complementing the whisky’s vanilla, citrus and sweet oaky notes. To further the enjoyment of the journey, Tay suggests taking a sip before and after tasting the kombu cereal salt on the rim.
7 Raffles Boulevard, Level 1 Pan
Pacific Hotel, Marina Square,
Singapore 039595
Moving towards the future, with the ideology that “less is more”, PLUME’s head mixologist, Ong Jun Han crafts a drink that looks simple but, in its making, isn’t. Using avant-garde techniques to craft the mango soda, Ong, brings out the tropical notes of “Future Bloom” from The Macallan Harmony IV Vibrant Oak’s expression.
Text: Joy Ling and Wayne Cheong
Photography: Jaya Khidir
Art Direction: Joan Tai
Styling: Gregory Woo
Photography Assistants: Nowo Kasturi and Tawfiq Ismail
Styling Assistant: Justin Neo
