What happens when whisky, art, and global influences come together? A sensory journey that’s hard to beat.

Truth time: I’m not usually the first to reach for an amber spirit, but for The Macallan? You bet I’ll make an exception. The Macallan, Reimagined media launch at Uma Nota Manila wasn’t just a whisky tasting, it was a full-on sensory experience that redefined what I thought I knew about whisky.

Now, I’m no whisky newbie. I get that The Macallan is one of the world’s top single malts, and I’ve had my share of drams. But it’s not exactly my go-to drink. I walked in expecting a casual evening of sipping whisky, but by the end of the night, I was struck by how much more The Macallan is than just a drink. It’s about legacy, artistry, and, surprisingly, a pretty impressive multicultural experience.

A whisky journey with Hans Eckstein

We started the evening off with a guided flight through The Macallan’s Timeless Collection, led by the ever-passionate Hans Eckstein, The Macallan Philippines Brand Advocate. If you want to know what it’s like to take a whisky flight with a true whisky expert, Hans is the guy to do it with. He didn’t just walk us through the whisky; he told a story with every pour from the Timeless Collection’s Double Cask and Sherry Oak. Each whisky was carefully curated and charismatically celebrated, highlighting the distinct notes and craftsmanship behind each bottle. No turbulence here—just smooth, flavorful flights from start to finish.

A reimagined design: David Carson nails it

But it wasn’t just about the whisky. The design of The Macallan’s Timeless Collection was also the talk of the evening. If you haven’t seen the new bottle and box designs yet, get ready to be wowed. Created by legendary American graphic designer David Carson, the reimagined visual identity brings together history and modernity in a way that feels fresh but deeply rooted in the legacy of The Macallan. Carson took inspiration from the sweeping silhouette of The Macallan Distillery’s roof and translated it into the bottle design, giving it an unmistakable, bold new look.

“Like whisky, design is all about balance,” Carson points out. “With The Macallan, I wanted to create a visual identity that respects its rich history and encapsulates its forward-thinking spirit.”

I couldn’t agree more. From the striking red tones that nod to the “Red Enders” on the sherry-seasoned oak casks to the deep blue that evokes the River Spey (that runs through the heart of The Macallan Estate), every detail in the new design tells a story. This bottle doesn’t just look good; it feels significant. A work of design art — but one you can drink from.

Whisky + food = an unforgettable pairing

Now, let’s talk about the food. If you’ve ever thought whisky couldn’t pair with food in a way that blew your mind, let me set you straight. The folks at Uma Nota Manila absolutely nailed it with their thoughtfully executed Japanese Brazilian menu — and I say “thoughtfully” because they crafted a vegetarian menu for me, every dish of which paired gorgeously with the whisky. This wasn’t your run-of-the-mill whisky-and-food-pairing event; it was an exploration of flavors that tied together multiple cultures. From the get-go, I was impressed by how well the dishes complemented the whisky — something that can be a bit challenging to achieve, give the inherently robust qualities of single malt whisky.

_{Uma Nota’s expertly crafted Japanese-Brazilian menu elevated the experience, with standout dishes like the Charcoal Pão de Alho paired with Double Cask 15 Years Old, Miso Kabocha with Sherry Oak 12 Years Old, and Uma Nota Udon matched with Double Cask 18 Years Old.}

One standout was the Charcoal Pao de Alho, which is Brazilian cheese bread that’s actually black (seriously cool and seriously tasty). Paired with Double Cask 15 Years Old, the fluffy, creamy texture of the cheese bread worked wonders with the whisky’s balance of sweetness and spice. It was the kind of pairing that made me wonder why I haven’t been doing this more often.

Then there was the Miso Kabocha — flavorful, perfectly baked pumpkin with sweet miso. This dish was paired with the Sherry Oak 12 Years Old, and the sweet and savory contrast between the pumpkin and the whisky’s dried fruit and wood spice notes was chef’s kiss.

But my personal favorite? The Uma Nota Udon with Double Cask 18 Years Old. The earthy umami from the velvety peanut sauce and mushrooms, combined with the sweetness of the cashews, just elevated the whisky’s deep, complex flavors. This pairing was just meant to be — indulgent, comforting, and absolutely satisfying in every way.

A multicultural masterpiece

What blew me away was the global aspect of the evening: the fusion of Japanese Brazilian food (a nod to the storied Nikkei community in Sao Paulo’s Liberdade Distinct), Filipino hospitality, and the unmistakable cultural craftsmanship behind The Macallan — all coming together in ways that highlighted the richness of each culture. The Macallan itself is a perfect reflection of this multicultural mix: rooted in Scottish heritage, with deep connections to Spain (where the sherry used to season the European oak casks comes from, specifically Jerez) and North America (thanks to the American oak casks).

I couldn’t help but be awed by how seamlessly all these elements came together. It was a true fusion of flavors, histories, and cultures.

At the launch, as I chatted with him for Bridges, Hans Eckstein spoke to the shared love of whisky culture between the Scots and the Japanese, noting: “Whisky culture, whether in Scotland or Japan, is all about respect for the craft. For example, Yamazaki whisky was inspired by traditional Scottish whisky-making techniques, and that respect for quality and craftsmanship has carried over to both cultures. The Japanese have such deep admiration for the traditions of whisky-making, like the Scots, and they also make it their own, with specific techniques and terroir. That passion comes through in every bottle.”

A legacy of innovation

So here’s to whisky, design, and cultural fusion. If you’ve ever thought whisky was just whisky, The Macallan will make you think again. As Jaume Ferras, Creative Director at The Macallan, said: “The Macallan has never stood still and never will. This distinctive new identity offers a multitude of visual cues to tell our story.”

It’s a drink that spans time and culture, from the lauded Spanish sherry of Jerez and the oak from Europe and North America to the artistry of David Carson’s design, grounded in the Scottish estate and whisky itself. And even for someone who doesn’t typically reach for whisky, I left that evening with a new respect for it, not just as a drink but as a cultural experience. Cheers to 200 years of mastery and innovation—and to the next 200 years.