The Macallan Brand Ambassador, Randy Adams, in all his tartan glory.
As mentioned yesterday, executive pastry chef Hedy Goldsmith did a dessert tasting last Wednesday with The Macallan brand of single malt Scotch whisky. The evening was led by Randy Adams, its Brand Ambassador to the southeast region. Randy joined the company in February 2011, and enjoys a long history with the spirit, sharing his knowledge as Bar Manager/Whisky Specialist Upstairs Private Reserve at The Gator Club in Sarasota, Florida, his home base.
According to The Macallan’s website, in order to be classed as a ‘Scotch’ Whisky, the spirit, made from a mash of cereals, must have been matured in an oak cask in Scotland for a minimum of three years. It must also be bottled at a minimum strength of 40 percent alcohol by volume. ’Blended’ Scotch Whisky is Scotch Whisky distilled at more than one distillery from a combination of malted barley and other cereals. Blended ‘Malt’ Scotch Whisky is Scotch Whisky distilled at more than one distillery entirely from malted barley. And ‘Single’ Malt Scotch Whisky is Scotch Whisky distilled at a single distillery entirely from malted barley. Nothing lost in translation here (for a laugh, here’s the translation of the fictional Suntory Whisky commercial scene from Sophia Coppola’s 2003 oscar-nominated film.)
So what does a brand ambassador actually do, and what’s with that haggis stuff? Find out in Randy’s QA below, and start your day with an unhealthy dose of Scotch-laden dessert porn on our Flickr.
