MacRoys unveils the art of Scotch

On a laid-back Sunday evening, an air of quiet sophistication settled over an intimate gathering of whisky enthusiasts at The Mission Bay, Eldeco Centre in New Delhi, who arrived to experience MacRoys masterclass—a journey into the heart and soul of Scotch whisky craftsmanship.

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MacRoys unveils the art of Scotch

MacRoys unveils the art of Scotch

On a laid-back Sunday evening, an air of quiet sophistication settled over an intimate gathering of whisky enthusiasts at The Mission Bay, Eldeco Centre in New Delhi, who arrived to experience MacRoys masterclass—a journey into the heart and soul of Scotch whisky craftsmanship.

Iain Forteath Master BlenderLed by Iain Forteath, master blender at Angus Dundee Distillers in Scotland, the masterclass guided the journalists and whisky aficionados about the intricacies of MacRoys Scotch Whisky, distilled, aged and blended in Scotland, but specially made for the Indian palate. Crafted with a blend of 24 single malts, Iain has skillfully blended and aged them in the once-used American oak barrels holding only bourbon, infusing a distinct character into the whiskies.

 “The whiskies are generally first aged and then blended. But MacRoys Scotch whiskies are first blended with different single malts and then matured in different casks to attain the required flavours they are so famous for,” Iain informed.

MacRoysThe tasting session showcased three variants of MacRoys Scotch whiskies—Special Reserve, Sherry Finish and Extra Peat—each telling a story of time, tradition and terroir of Scotland.

The first to make the rounds of the tables was Special Reserve, matured in bourbon barrels, or BB1, as Iain explains is the bourbon barrel single fill cask. A light caramel and honey-flavoured whisky, Special Reserve was quite buttery and had a great mouthfeel.

The next on the table was Sherry-finished blended whisky, matured in sherry casks. A rich and treacly deep amber variant, it had a sweet hint with aromas of toasted almonds, dried fruits, cocoa powder and oat granola on the nose, giving it a warming and long finish. The tasting session concluded with Extra Peat, a smoky expression released by the peat fires used to dry malted barley. The deep amber offering had layers of treacle toffees, campfire smoke, cooked fruits and cake spices on the palate.

Each whisky was paired with small plates designed to enhance the tasting experience, creating a culinary journey that delighted every palate.

Following the tastings, the evening transitioned to guests’ interactions and photography sessions to preserve the moments. The warm and celebratory mood made it clear that the evening was more than a masterclass by MacRoys—it was a shared experience, uniting whisky enthusiasts through a shared love for the spirit, thus proving that good company and exceptional drinks can create moments to treasure forever.