The Macallan and Emirates One&Only Wolgan Valley have come together to create a sensorial whisky experience in a bushland setting, allowing guests to experience The Macallan range like never before.
Running until May 2026, the whisky tastings will explore the legacy and rich history of The Macallan, giving guests access to some of the world’s most exclusive single malts.
Lai-Ching Kok, Managing Director of Edrington Southeast Asia & Pacific, said the partnership is a natural fit, designed to bring the heritage of both bands to life.
“Given the natural synergy and shared values between the two brands in unrivaled craftsmanship, exceptional hospitality, rich culture, and our stand in sustainability, we believe this is the perfect pairing for the sophisticated Australian audience to discover,” he said.
Kok added that Australia is a large market for prestige malt scotch, making it a place with “substantial opportunities for The Macallan,” he said.
The experience offers whisky connoisseurs access to limited editions, new releases, rare expressions, and archival products from the resort’s exclusive ‘vault’, including the celebrated M Decanter and the James Bond 60th Anniversary Release marking six decades of James Bond.
Tim Stanhope, General Manager, Emirates One&Only Wolgan Valley, said the unique collaboration is based on a shared vision of sustainable luxury.
“We are committed to the same values of craftsmanship, innovation, and preserving our environment for future generations. Together we have created an exciting new experience for resort guests and a place to experience The Macallan’s collection of some of the world’s finest single malt whiskies in a stunning Australian bushland setting,” he said.
To top off the experience, Emirates One&Only Wolgan Valley’s resident chef, Pitam Gurung, will curate a series of seasonal menus throughout the year to pair with the whisky selection on offer. The one-of-a-kind menu series will feature seasonal produce grown in the Emirates One&Only Wolgan Valley chef’s garden, foraged from the reserve, and sourced from local farmers and producers.
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