It’s wild to think that 10 years ago, Compendium Spirits was just Simon Zhao tinkering away on his own, and now it’s grown into Rachelle the Rabbit Distillery. What started as a one-man pursuit has turned into Singapore’s largest distillery, and it now lives in a massive 23,000 square foot space that feels as much like a playground for spirits as it does a production site.
Inside, warm grain wafts through the air before the shine of copper stills even comes into view. The space feels both industrial and warm, almost like a nexus where tradition sits comfortably next to experimentations. Tucked in the corner is a makeshift bar where visitors can sip alcohol or create cocktails with professional bartenders during their workshop programmes.
With that, the tasting of “The Fermentation Journey” had started. We began with the presentation of four small pours designed to show how fermentation can shape flavour in completely different directions. The rice liquor is the lightest of the group, with a clean finish hinting at the Hom Mali Rice Whiskey it would eventually become. It's followed by honey with a mellow, floral sweetness that softened the palate and then we move to the sugarcane, which brought a deeper, earthier richness balanced by a gentle sweetness. The last one—coconut—is bright and tropical, the kind of sip that makes you think of summer even if you’re sitting indoors.
However, their whiskeys make a stronger statement. The Hom Mali Rice Whiskey stands out, not because it’s the first whiskey distilled locally, but because you can taste the floral lift of jasmine rice wrapped in the barrel’s heat. Our tropical climate speeds up ageing too. It pulls more complexity from the wood in a way you don’t often get elsewhere. Kenji Hariu, who used to work at Japan’s famous Karuizawa Distillery, now leads the whiskey programme here, and they’ve started laying down malt whiskey casks since 2021; in rows of private casks awaiting their turn.
Not everything was whiskey though. We had a Rojak Gin that opens with a sharp and zesty kick before it settles into a spice and herb aftertaste (the namesake is inspired by the hawker dish). The Kopi-O Liqueur will feel distinctly familiar to local kopi lovers, with roasted depth and a hint of bitterness, mimicking the comfort of a morning cup. The playful side of the distillery comes through with the Coju Bunnies: Ondeh Ondeh brings a creamy coconut flavour and pandan nostalgia, while Bandung balances rose sweetness with enough freshness to keep it light.
What’s more impressive is how much of the process they keep within their own walls. From the choice of raw ingredients to the final bottling, control never leaves their hands. Rice, honey, and coconut are not only flavours but symbols of what Southeast Asia can contribute to the wider spirits world. Even the bottles reflect that thinking, with Peranakan and Asian influences woven into the design.
Looking at where they began and where they are now, the distillery feels like it has come full circle. It's been a decade and Rachelle the Rabbit isn't just celebrating its past, it is also setting the stage for a new era of flavours.
