I'm sure most of us were taught the "3Rs" when we were younger. To refresh your memory, it's Reduce, Reuse, Recycle (such a nerd, I know). With so many sustainable companies trying their best to be eco-friendly, or 'saving the world one step at a time,' they sometimes forget to get creative. Rarely do we have something innovative yet exciting, which brings me to Discarded Spirits Co.
Housed under the esteemed William Grant & Sons, the freshly launched spirits brand reimagines waste-products from the food and beverage industry by transforming them into alcohol. The result comes as three award-winning liquids; Discarded Sweet Cascara Vermouth, Discarded Banana Peel Rum, and Discarded Grape Skin Vodka.
"We live in an age where single use is increasingly untenable. What others have wasted we have welcomed and made the distinguishing feature in Discarded," says William Grant & Sons' Global Innovative Director Tom Stannard.
The great news for cocktail enthusiasts in Singapore is the brand will debut with a six-hands menu at sustainability-led bar Analogue Initiative. Accompanying dishes are designed by zero-waste restaurant SEM, all the way from Lisbon, while—we can't miss the most important part—cocktails are crafted by the bar's own stellar bartenders alongside Samuel Thornhill from experimental Melbourne bar BYRDI.
Ugly Tomatoes, Husk, Apricot & Mushroom respectively.
(DISCARDED SPIRITS CO.)
Let me give you a run-down on the cocktail menu. Inspired by the brand's philosophy of reusing creatively, Ugly Tomatoes is not as ugly as you think, promise. It uses Discarded Cascara Sweet Vermouth and home-made Distilled Tomato Honey, creating a sweet and savoury concoction.
Right onto the next is Discarded Grape Skin Vodka in Husk, featuring Victorian White Port, Wattyl Wine and Banana Nectar. Or if you're feeling experimental, try Apricot & Mushroom for a umami punch with Harcourt Apricot, fermented Mushroom Garum and Black Citric Koji.
If you're feeling peckish, accompanying dishes are designed in collaboration with zero-waste restaurant SEM, all the way from Lisbon.
The menu runs until 15 September at Analogue Initiative. Cocktails are priced from SGD26 and dishes from SGD9.
