What better place to do a sophisticated whisky tasting than the grand Westcliff Hotel, perched atop Jozi’s most prestigious ridge?

On 5 August the Westcliff’s elegant ballroom will be transformed into three ‘maturation zones’ where guests will learn the art and appreciation of the Macallan single-malt whiskies, both in the traditional sherry oak style and the recently released fine oak range. Traditionally, the Macallan whiskies are matured in Oloroso sherry oak from Jerez de la Frontera in Spain, which creates a rich, spicy, intense, ‘big’ whisky.

In contrast, the newly released fine oak range undergoes a triple cask maturation process, which includes bourbon cask maturation using American oak. This produces a whisky that is lighter in style, more citrusy and malty with vanilla tones. It doesn’t end at the whisky tasting though. The Westcliff’s executive chef, Nicky Gibbs, has created a superb fork dinner menu, which will perfectly complement the captivating flavours and aromas of these fine whiskies.

The menu will include dishes such as loin of kudu with Calibaut sauce, oak-smoked salmon with Madagascan pepper sauce, king crab and daikon rolls, peppadew and sundried raisin tomato ice cream and date cigars with lemon cream, and more.

If you don’t mind spending R295 per person to enjoy an evening of top-notch drink and food in luxurious surroundings with fabulous Jozi views, then make a reservation.