Macallan Harmony 70cl

Macallan Harmony 70cl

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Please Note: We source our products on the secondary market which can result in occasional and minor marks and creases to the packaging, we are happy to provide further photographs of our products if required before shipping/purchase as returns will not be accepted for this reason.


Released in October 2021, Rich Cacao is the first in an annual series from Macallan titled The Harmony Collection. The project is spearheaded by the distilleries efforts to focus on sustainability.

It may be hard to imagine today, but for much of the 20th century, Macallan was primarily a constituent malt in blends. It was not until the 1980s downturn in the market that the distillery decided to focus on its single malt brand. Fortuitously, this coincided with the crest of a wave of enthusiasm for the high quality releases that the distillery had licensed to Campbell, Hope & King and Gordon & MacPhail in the 1960s and 1970s. These remain some of the most collectible on the market. While global single malt sales volume is still lead by Speyside neighbours, Glenfiddich and Glenlivet, Macallan is easily the most sought after. So much so in fact, that they had to open a brand new distillery in 2018, a subterranean architectural masterpiece within the Easter Elchies estate, boasting 36 copper pot stills.

Rich Cacao is a collaboration between Macallan Whisky Maker Polly Logan and pastry chef Jordi Roca of three Michelin star restaurant El Celler de Can Roca. Jordi is also the owner of the famed chocolate boutique, Casa Cacao and in 2018 was voted "World's Best Pastry Chef" by Restaurant Magazine. Working alongside Jordi, Polly studied the techniques of chocolate making and would go on to create this whisky as a perfect pairing for high-quality chocolate. The whisky has been 100% aged in a ex-Sherry American and European oak casks. 

By focusing on sustainable packaging and in homage to its chocolate influence, Rich Cacao was presented in a 100% recyclable and biodegradable box which is made using natural by-products in the chocolate-making process. These include sustainably sourced husks from cacao pods which are usually sent to landfill or destroyed.