The Peninsula is set to celebrate its 95th anniversary and the festivities include the exhibition of The Reach, Macallan’s oldest whisky to date.
One of Asia’s most iconic hotels, The Peninsula Hong Kong first opened its doors on 11 December 1928 and has since invited guests to take part in extraordinary and memorable experiences. Now, as the hotel celebrates its 95th anniversary, The Peninsula Hong Kong presents The Reach, a sublime, 81-year-old single-malt whisky from The Macallan.
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This exceptional single-malt masterpiece was originally distilled in 1940 and its bottling was strictly limited to 288 decanters worldwide, with only ten sent to Hong Kong. The one bottle secured by The Peninsula – the only bottle not in private hands – will be exhibited to coincide with the launch of a stunning selection of Macallan cocktails at The Bar.
A Legacy of Exceptional Spirits
Crafted during one of the most challenging times in modern history, The Reach is a testament to The Macallan’s perseverance and ingenuity. The collaborative effort of master distillers, the single-malt whisky has aged for more than eight decades in a single, sherry-seasoned oak cask – making it the oldest expression released by The Macallan to date.
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The whisky is housed in an exquisite mouth-blown glass decanter, which is cradled by three sculptural bronze hands from Scottish artist Saskia Robinson. These represent the “many hands” whose combined efforts allowed for The Reach’s creation: The first hand commemorates the distillery workers who originally crafted the spirit in 1940; the second symbolises former Macallan Managing Director Allan Shiach; and the third nods to current Master Whisky Maker Kirsteen Campbell.
The serial number of the decanter on display at The Bar at The Peninsula Hong Kong is 95 (95/288), which marks the hotel’s 95th year of excellence.
A Toast to Tradition with Modern Cocktails
In honour of The Reach’s release at The Peninsula Hong Kong, head mixologist François Cavelier has devised a line-up of creative, seasonal new concoctions.
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Two of these special cocktails, which feature whiskies from The Macallan, include The Highlander at the Beach (above), a tropical-inspired tipple made with The Macallan Sherry Oak 12 Years, banana liqueur, and coconut water; and the earthier and savoury Fungi Old Fashioned, which incorporates The Macallan Double Cask 12 Years and different types of fungus including black truffles, Matsutake and cep mushrooms, and Japanese Koji rice yeast.
Also look out for non-whisky concoctions Pyroclast’s Fruit, a cold-brewed riff on the classic Old Fashioned cocktail that comprises three different rum varieties, Dieseldorff Microlots coffee beans, tobacco bitters and raw sugar cane; and the Paradise Lost (above), a savoury Mai Tai-style refreshing cocktail, is made with mezcal, Habanero Agave liqueur, ginger-galangal-ginseng-agave nectar and fresh lime.
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