Sip the six bold creations from The Macallan Reimagined 2025 and vote for the finalists

By Aaron Lo

Pillar: The Estate

Evoking the picturesque river and farms of Speyside – home to The Macallan Estate, Aaron Lo from Avoca crafts a cocktail that echoes the spirit of The Macallan Estate through handpicked ingredients from nature. Raspberries and bush berries add a vibrant zest to the sweet vermouth, while an infusion of oak chips imparts smoky depth, enhancing the rich legacy embodied by The Macallan Double Cask 12 Years Old. Crystal-clear Scottish water, drawn from the River Spey, delivers a refreshing balance to this nature-inspired tribute.

By Thapa Raman

Pillar: Mastery

Hands That Hold Time is a handshake between two crafts – Hong Kong’s silk-stocking milk tea and The Macallan’s meticulous distilling expertise. Mastery is woven through Oloroso sherry, linking Speyside’s casks with Hong Kong’s street culture. A cold‑brew blend of Ceylon and Assam teas balances the tannins, lifted by The Macallan Double Cask 12 Years Old and a mist of black pepper. To perfect the harmony of this approachable milk‑free creation, Thapa Raman from Gossip adds a touch of saline, smoothing the tannins to let the whisky truly speak.

By Ronald Lam   

Pillar: Curiously Small Stills

Inspired by the gleaming copper pot stills of The Macallan distillery, Speyside Copper speaks to a steadfast commitment to quality. Built on the rich, balanced foundation of The Macallan Double Cask 12 Years Old, the cocktail layers in a sweet orange oleo‑saccharum to brighten the whisky’s dried‑fruit notes, while a hint of hibiscus lends a gentle tartness for contrast. The result is a drink of perfect poise, where citrus and floral accents harmonise with the single malt’s smooth depth – an elegant expression of craftsmanship born from copper.

By Wesley Lui

Pillar: Natural Colour

The Amber Encounter bridges two traditions of time-honed artistry, integrating the heritage of Scotland’s whisky-making with the ancient craft of Eastern fermentation. Built on the vanilla and dried fruit notes of The Macallan Double Cask 12 Years Old, the cocktail gains depth from fermented legumes and a rich umami profile. Valdespino Tio Diego Amontillado Sherry adds delicate nuttiness, while a soy sauce tincture introduces savoury complexity. Served in classic Chinese stoneware, this layered creation is unexpected yet harmonious, with an aftertaste that echoes masterful dedication.

By Sumir Jung Gurung

Pillar: Sherry Wine Seasoning

The parallel aging journeys of whisky and pu’er tea now converge in one glass. Reimagined New-Fashioned spotlights The Macallan Double Cask 12 Years Old, aged in sherry-seasoned European and American oak. Its caramelised orchard sweetness and rich vanilla-toffee notes are amplified by an equally sophisticated infusion: pu’er from Mount Jingmai, harvested in 2013 and aged for 12 years. Inspired by Hong Kong’s tea culture and The Macallan’s iconic roofline, the handcrafted glass chosen by Lobster Bar’s Sumir Jung Gurung features a wave motif and dots symbolising its dual cask heritage. This cocktail is a masterclass in tradition and inventive storytelling.

By James Miller

Pillar: Exceptional Oak Casks

This whisky sour-inspired cocktail, anchored by The Macallan Double Cask 12 Years, transports you to the heart of Hong Kong’s bustling markets through local elements like tie guan yin tea and mandarin juice. The whisky’s richness is lifted by bright, nuanced citrus notes, while the tie guan yin syrup adds delicate floral sweetness and subtle smokiness. A layer of coffee foam introduces creamy texture and a touch of bitterness, complementing the whisky’s natural depth. Visually striking, the cocktail is served in a treasure chest, evoking the thrill of uncovering hidden gems.

Drop into the six bars to try these special cocktails, then visit The Macallan Reimagined 2025’s webpage and follow us on Instagram for the latest campaign updates.