Microbial cellulose as leather alternative, flax fiber bridge, cacao pod waste for whiskey packaging, and more: The Digest’s Top 8 Innovations for the week of May 12th

#2 Whiskey Business: Macallan uses cacao pod waste for packaging

In Scotland, famed whiskey distiller Macallan has launched a limited edition Fine Cacao whiskey that uses cacao pod waste for its packaging. The single-malt is the second in Macallan’s cacao-inspired collection and boasts a mellower profile than the dark, bittersweet notes of its Rich Cacao predecessor.

The libation arose from a collaboration between Macallan Whiskey maker Polly Logan, Spanish pastry chef Jordi Roca, and master chocolatier Damian Allsop. Once the group had identified desirable flavor notes, Logan tracked down the appropriate casks to deliver the desired notes.

“With a natural color of toasted cacao beans, this exquisite single malt has a unique and elegant medium chocolate profile with raisin and toffee notes and offers a wonderful whisky and chocolate pairing experience,” Logan tells Lifestyle Asia. Other notes include raisins, dried apricot, and candied ginger.

So far, the whiskey is only available at a Singapore airport pop-up shop constructed from biodegradable and recycled materials, but it will soon launch worldwide. The bottle sells for $215.

More on the story, here.