The Macallan Harmony JING Collaboration Inspired By Phoenix Honey Orchid Tea Single Malt Scotch Whisky (700ml)

Originally a travel retail exclusive as part of the Harmony Collection, this expression is inspired by Organic Cherrywood Lapsang Tea, drawing on flavours found in the Jing tea which is smoked over cherrywood. The whisky was primarily matured in sherry-seasoned European oak casks, with a selection of sherry-seasoned x-Bourbon oak. The Phoenix Honey Orchid tea is an oolong tea grown in the Phoenix Mountain range of Guangdong in China, which is said to have dessert wine and exotic fruit aromas. Jaume Ferras, creative director at the Macallan, commented, “Our collaboration with JING is a celebration of the parallels between whisky and tea — two crafts deeply rooted in nature, tradition and time. Working with JING has allowed us to explore new dimensions of flavour and storytelling, creating two whiskies that are both innovative and deeply connected to the land.” The presentation box has been made using repurposed tea leaves, in line with the Harmony Collection's tradition of using organic materials at the end of their natural lives in its packaging. 43.9% Alc./Vol.

Other reviews... An expression drawn from American and European oak casks seasoned with sherry and ex-bourbon, inspired by Phoenix Honey Orchid Tea, a Chinese oolong offered by tea merchants called ‘Jing’ (whom we didn’t know, mind you). We’re supposed to find notes of peach, orchid and honey, or so they say, although figuratively of course. We had rather enjoyed ‘Vibrant Oak’, while the other ‘Harmony’ offerings left us a little more indifferent. Colour: gold. Nose: the oak is a little prominent at first, as is often the case with many contemporary official malts, but the marmalade and maltiness quickly come through. Then lots of damsons and stewed cherries. There is indeed also a faint touch of rose petal, which may well be the aforementioned orchid. Mouth: nothing to complain about here, it’s good, initially on honey, citrus zest and ginger, then comes the speculoos and quite simply cinnamon. And I can’t help but detect a little tea, somewhat drying as well, though that’s quite common with malts matured in fairly active casks. Finish: fairly long, rather on bitter oranges, candied cherries, chocolate and dried raisins. A hint of coffee at the end, that must be from the casks too. Comments: I find this really quite good and will now start taking more interest in ‘Jing’. 85 points - whiskyfun.com