The Macallan and Mario Sandoval present at Coque the second edition of their most intimate and personal collaboration. A 17-course tasting menu in which each dish is inspired by The Macallan Estate – the grounds and distillery where the world’s most exclusive and unique whiskies are matured.
This menu is the result of a collaboration that has been ongoing for two years and is steadily becoming a key part of The Macallan’s commitment to haute cuisine. It also strengthens its local presence, aiming to highlight the work of Spain’s top chefs – their craft, their passion, and their relentless pursuit of excellence and quality.
In May, Mario travelled to Scotland – specifically to The Macallan distillery – in search of inspiration for the development and creation of his new 2025 Macallan pairing menu. A journey of discovery, immersing himself in the very heart of the distillery: from the barley fields and the banks of the River Spey – the source of water used in the production of whisky for over two centuries – to the cask room where The Macallan’s precious whiskies lie in slumber.
A forward-looking collaboration
Mario and The Macallan have been working together for two years to develop meaningful ideas and projects that offer lovers of The Macallan whiskies an experience beyond the conventional – one deeply rooted in tradition, craftsmanship, attention to detail, and the forward-thinking spirit that defines both houses.
For Mario Sandoval, “this collaboration is very special for many reasons. Above all, because Coque and The Macallan share values that make us feel comfortable and confident on this journey. Quality, legacy, and mastery are part of the DNA of both our approaches to gastronomy and the consumer experience. In the case of The Macallan, it’s their unique and personal way of crafting whiskies; in ours, it’s about captivating our guests through a one-of-a-kind sensory journey. Both brands are united by a passion for what we do – a meticulous care in our processes, the pursuit of excellence, an obsession with working with the finest ingredients, and a constant drive for innovation, all while staying true to our roots, our traditions, and our heritage.”
The Macallan Experience by Mario Sandoval
This year’s offering is inspired by the journey, by discovery, and by the mastery of doing things differently. A 17-course menu in which each whisky paired with each dish has been meticulously selected by the teams at The Macallan and Coque to create a gastronomic experience that transcends the table and goes beyond cuisine itself. It is a menu that transports the diner on a journey to the Scottish Highlands and the banks of the River Spey.
A menu inspired by a journey – by emotions, sensations, and the soul behind The Macallan and its unique way of ageing the finest single malt whiskies in the world.
This initiatory journey begins in The Macallan Room, at the heart of Coque, where guests are introduced to the spirit of the distillery. From there, the second course is served in the wine cellar, followed by another in the sacristy. Finally, before entering the main dining room, Mario leads guests into the kitchen, where a final appetiser prepares the palate for a truly unique gastronomic experience – one in which the whiskies of The Macallan reveal all their nuances, notes, and complexity through the culinary vision created by Mario.
An exceptional whisky selection in perfect harmony with a singular menu
The pairing features some of The Macallan’s most personal and exceptional whiskies, including The Macallan A Night on Earth – The Journey, The Macallan Amber Meadow, The Macallan Rare Cask 2024, The Macallan 18 Years Double Cask, The Macallan 25 Years Sherry Oak, The Macallan 30 Years Double Cask, and The Macallan M Decanter 2019.
These whiskies have been carefully selected to pair perfectly with a series of exquisite dishes such as: almond ajoblanco ice cream with young almonds and pine nut vinegar; corn and black sesame crisp with chickpea miso, avocado, and shavings of foie gras; Iberian acorn-fed ham cane gelée from 5 Jotas; cured Iberian ham marrow with Osetra caviar and sea urchin; traditional chanfaina de duelos y quebrantos on unleavened bread with Pedro Ximénez grape – crisp, liquid, and tangy; smoked Motril shrimp; roasted corn soup with ají, trout roe; green curry shots with crab soup granita; and succulent suckling pig with crisp skin…
The Macallan Pairing Menu has been available since 15 July and is priced at €1,800 per person.
