Royal Salute is fancy, no doubt. Regality is in its name and heritage is in its blend. Perhaps it wasn’t enough to have a range dedicated to the esteemed equestrian sport of kings. Or an Asia-exclusive Cognac Cask Finish. Or a 52 Year Old gem for true collectors. No, a monarch is never satisfied until he conquers more.
The exceptionally aged Scotch whisky one-ups itself with a trinity that honours its sovereign ties like never before. Not only does the 62 Gun Salute collection pay homage to the most prestigious ceremony existing in United Kingdom history; each of the three bottles is a symbol of Crown Jewels.
See, 41 gun salutes mark royal occasions. An additional 21 firings when it’s held within the City of London could only mean the deal is very big indeed. The rare spectacle only witnesses a regent birth, ascension, or coronation.
The sound of cannons, the bright flares and drifting smoke are all sensations of this grandiose tradition that these blends evoke. Two new expressions, The American Oak Reserve and The Peated Reserve, join The Original Reserve to form this permanent trio.
The Original Reserve already counts receiving IWSC Gold Outstanding at 98 points twice amongst its accolades. It finds its latest, well-earned home in a magnificent blue decanter echoing the Stuart Sapphire. The modern silhouette, signalling that this isn’t your regular Royal Salute, is also adorned with a gold neck collar and bejewelled enclosure.
This major bling also carries onto The American Oak Reserve. The striking deep red flagon takes after the Black Prince’s Ruby set, encapsulating the raw power of the special salute with a higher proportion of whisky aged in the finest— obviously—American Oak. It has since scored Gold at ISC on debut last year.
Completion comes in a smoky rendition, The Peated Reserve. Its complexity is a result of including malts from lost distilleries like Caperdonich in its blend; a distinct profile earning a Double Gold at ISC 2024 as well. Here, the elegant green casing inherits the 11 emeralds’ splendour.
How apt for the very landmark that holds gun salutes to carve a space for Royal Salute. Up a short flight of narrow stairs in the 13th century Martin Tower resides the first brand in the world to settle within the iconic Tower of London. Access is by invitation only.
The cosy nook is anchored by two antique cabinets that once kept the Cullinan and Koh-i-Noor diamonds safe. Today, they host the eminent 62 Gun Salute collection and their array of key essences. The brand unveils the range through interactive storytelling that activates upon placing your dram on the table.
Treasures Collection, precious creations dating as far back to its inception in 1953, also sit ready for savouring. In humbly unanimous bottling bereft of bells and whistles, each is distinguished only by inscriptions on a leather tag.
While you may probably never get to experience this exclusive whisky library in your lifetime, this triple trove awaits to induct you into a whisky empire fit for a king.
The Royal Salute 62 Gun Salute Original Reserve and American Oak Reserve are available at select retailers including Grand Cru and The Whisky Distillery. The Peated Reserve is available as a global travel retail exclusive in duty free airports worldwide.
MOGĀ at Pullman Singapore Hill Street has never been about tradition. The name itself, is short for "modern girl" or modan gāru (モダンガール), which refers to the women who adopted Western stylings after WWI (a war that definitely does not deserve a sequel). In those days, these women were seen as defiant, going against the societal and gender norms of Japan’s Taisho era; which is the sort of spirit that MOGĀ wants to uphold, especially with its new menu, Breaking the Norm.
The brainchild behind the menu is bar manager, Gavin Teverasan, who has a decade's worth of experience working at many illustrious local bars like 28 HongKong Street, Neon Pigeon, Nutmeg & Clove. With the new menu, Teverasan wants to spark "curiosity and excitement among guests”.
The "Breaking the Norm" menu presents eight "Izakaya" cocktails that showcase a reimagining of the classic flavours of Japan. There's the Martini with a Japanese twist: the Dirty Saketini. This sake-shochu martini is laced with house-made pickling brine, which leans into its saltiness.
Then, there's the Frozen Drink, which wins no awards for originality for its name and looks like something from a '70s diner but will hold the interest of the adults thanks to its alcoholic properties. It's a whisky milkshake that blends taro liqueur, cream, azuki beans, and matcha; there's even a wafer biscuit and a Pocky stick to chew on. Speaking of munching…
Leon Quek, MOGĀ's head chef, complements the "Breaking the Norm" menu with some new bar snacks like the Spicy XL Clams that bring layered heat with chilli bean paste, saikyo miso, and coriander. There is the Crispy Squid, an unassuming dish; dusted with sansho-spiked fish sauce, kizami yuzu, and green chilli, it cuts straight through with its sharp profile.
(Aside from a new menu, expect guest shifts at MOGĀ as it hosts some of the biggest names in the region like Vender from Taichung and The Curator from Manila.)
We see what MOGĀ is doing with its menu. We don't know how much of the envelope the place pushes but it's a start. And besides, nothing like bucking conventions other than with a whisky milkshake in a bar setting.
MOGĀ is located at Pullman Singapore Hill Street, 1 Hill Street, Singapore 179949.
It started with White Lyan. When it first opened in 2013, Ryan Chetiyawardana revolutionised the cocktail scene by eschewing the use of perishables—no ice, fruits, and garnishes—all in the bid to prioritise sustainability.
His efforts proved fruitful; White Lyan garnered the Best New Bar in the World award from Tales of the Cocktail Foundation the following year. Chetiyawardana's innovations into sustainability further redefined his career. With accolades like Imbibe's Innovator of the Year(2014, 2016) and the launch of many bars, Chetiyawardana continues to be a fierce advocate for sustainability.
Recently, in town to promote Belvedere 10 via a masterclass (about luxury martinis, natch), we took the opportunity to talk to the multi-hyphenated award-winning bartender, author, and consultant.
How did your association with Belvedere Vodka come about?
I've been close to the brand for several years, but I have also been a passionate champion of the vodka category (and that of the evolution of luxury). I was super excited by Belvedere exploring a brand new showcase of the vodka world, and to really push into something that redefined the idea of a luxury vodka. I've been friends with the team for a long time, so hearing firsthand from Mike [Foster, Belvedere Vodka's global trade engagement & customer experience manager] and [others] about how the product came to life was super exciting.
You applied Belvedere 10’s historic 1910 recipe for your martinis.
I wanted to translate the story of the product into something delicious, and something that could really demonstrate the unique facets of Belvedere 10.
My focus was to talk about scarcity, luxury and provenance so combined it with other single-origin products, but also looked to lift both sides of the spirit. There's the rich weight and texture and cacao notes, as well as the cleaner, bright citrus aspects. Given the body of the vodka, a martini made perfect sense as a canvas to do this. I wanted something that balanced rich storytelling with something that pushed what a martini could behave like.
What’s something that didn’t work out but profoundly impacted your career?
We purposefully leave a lot of room in our work to allow for failure—it's a key part of R&D. From a business point of view, these failures are teachable moments. From being insensitive about how I told the team we were going to close/evolve Dandelyan, to launching products hoping the premise and flavour alone would carry them through to investing too much into a development before gauging the right return timelines.
A good idea is meaningless if you can't connect people to it, and trying to force the timing will inevitably end in failure.
What's an unexpected fact people don't know about you?
That the balance of arts and sciences has been a constant in my style. I have also been very open about my belief in learning from as wide a range of sources as possible. How everything from my time in the kitchens to how you run aseptic technique in a lab has influenced my movements behind the bar.
I didn't realise until it was pointed out by my siblings was the influence of music (how I hold things) and kung fu (the steps used to move between points) have shaped the way I bartend.
Who would you collaborate with outside the food and drink industry?
We always used Grace Jones as our inspirational character when we developed Lyaness (especially after having served her as a young bartender). And I always wanted to make a drink for David Bowie.
But I'm always fascinated by those in any field who look at the world differently, and there are many that fulfil these spots. I think there's scope for a truer collaboration when you have a sense of connection. Like Isamaya Ffrench, who is friends with my sisters and does some super cool, and very diverse work; it would be very fun to collaborate with her.
How do you create the ideal atmosphere in your bars?
It's all about the people. Of course, we spend so much working with Jacu Strauss from an interior design perspective, and with friends on the music and programming. We work on our graphic design with Magpie Studio but the part that really brings things to life is the team; we work hard to give them the structures and confidence to be themselves.
What was your first martini experience like?
I was so blown away by the sophistication, elegance and style of it. Even though I didn't understand it, I found it beautiful, nonetheless.
Are there any cocktail trends you see that are problematic to the industry?
There's a homogenisation where people are erasing their own personalities to chase what's popular, or what would get them awards or recognition. The brandification of all things in an "all things to all people" approach is not only boring, it's dangerous.
How would you create a drink menu if the budget, ingredient sources, and resources were limitless?
[We'll keep to] the same process that we currently do. But it would be amazing to give everyone—our graphic design partners, our teams, those who source ingredients, glassware, etcetera—free reign to really push their ideas.
I believe in creative restriction, but there's also something amazing that happens when you allow ideas to snowball (not just go for bling) and money alleviates pressures around this.
What’s the most unexpected or unconventional inspiration for a drink you’ve ever had?
The first time Dave Broom gave me ambergris. It was totally different to any ingredient that I'd ever encountered. It's magical and speaks to time, boundaries and connection in a totally unique manner.
In your opinion, what do you expect to see in the cocktail industry in 2025?
I'm hoping for more focus on a sense of locality—both in terms of ingredients and sense of place. But also in terms of outlook, culture and style.
What's a question you wished someone had asked you?
"Can I help you with that?"
We did a dragon-themed spirits post last year, didja think we would neglect the SEO gods and not do one for the Year of the Snake? Chinese New Year is a season for brands to come in with their own special editions; like Glenfiddich, who made its presence known in the Chinese market 17 years ago and is riding high on the Chinese's appreciation for Scotch whisky. From the exclusive to the beguiling packaging, we present the snake-themed spirits that tickled our fancies.
First up, we have Martell paying homage to the Year of the Snake. Continuing L’Or de Jean Martell Zodiac Edition series, the star of the hour (or the year) takes the limelight in a crystal decanter crafted by Baccarat. Limited to just 500 individually numbered bottles, this rare release captures the mysticism of the serpent with Martell Cellar Master Christophe Valtaud taking inspiration from the Chinese legend of Nüwa, the goddess who mended the heavens and shaped humanity.
Valtaud selected eaux-de-vie from past Years of the Snake editions and blended them with the original L’Or de Jean Martell, which consists of over 1,400 eaux-de-vie from Cognac’s finest terroirs. With light amber with mahogany undertones, the Assemblage du Serpent reveals itself in layers. The nose picks up citrus and soft spices, followed by the aromas of cedar, tobacco, and walnuts before it evolves into candied fruits, blackcurrant, and quince marmalade. On the palate, we have bold citrus and roasted wood.
The decanter is shaped like a single, pure drop of cognac. Crowned with a red crystal stopper sculpted into a serpent’s head, the neck is sheathed in 19-carat gold and engraved with a snakeskin motif (that's where the edition number is found). Resting on a gold-tone pedestal etched with tiny scales, the ensemble is a triumph of craftsmanship.
If you've SGD14,888 lying about, you can use that to get the L’Or de Jean Martell Zodiac Edition – Assemblage du Serpent. Purchase can be made at Pernod Ricard Singapore’s members club, Le Cercle or via e-mail at hello@le-cercle.sg
Once more, for this year, Glenfiddich, roped in another collaborator—contemporary ink artist Zhang Yu—for another round of exclusive gift sets. Titled A Gift for Great Encounters (福鹿双至), this series toasts the intersection of two storied cultures. Drawing inspiration from the imagined meeting of the Glenfiddich Stag and the mythical Nine-Coloured Deer (a legendary creature from Chinese lore), we get a stunning tableau of the encounter that's brought to life through Zhang Yu's brush strokes.
At the heart of this limited-edition series is the Glenfiddich Gran Reserva Rum Cask Finish 21-Year-Old, a whisky that embodies time, craft, and a touch of tropical indulgence. Complementing it are special gift packs featuring the core range—12-, 15-, and 18-Year-Old variants—each paired with whisky-nosing glasses. (If you're interested in the 21-Year-Old Gran Reserva, you can find it at Changi Airport’s Lotte Duty Free stores.)
Until 28 February, purchases of these gift packs come with Glenfiddich red packets. These limited-edition releases can be found at selected retailers like Paneco, and Changi Airport’s Lotte Duty Free stores. For more details, click here
Carlsberg trades in its usual visuals for something new to mark its 178th anniversary. This Chinese New Year, the iconic Danish brewer partners with creative duo 1983ASIA (Yao & Su Su) for a limited-edition packaging as part of its Carlsberg 一起發 campaign.
Yao and Su Su took Carlsberg’s iconic Hop Leaf motif and turned it into a symbol of vitality and good fortune—a golden snake crowned with hops, its body adorned with blossoming flowers; a vision of renewal, crowned with legacy.
The campaign, Carlsberg 一起發, carries a deeper meaning. In Chinese, the phrase sounds like "one," "seven," and "eight," a homonym for unity, success, and prosperity; a nod to Carlsberg’s milestone year, connecting nearly 200 years (okay, so we rounded up a bit) of brewing expertise to the promise of a flourishing future.
Carlsberg 一起發 is available at FairPrice, Sheng Siong, Giant and Cold Storage; each purchase can net a free limited-edition Prosperity Poker Set. For more information, click here.
Every Saint Patrick’s Day, we hear about the missionary who drove snakes out of Ireland. But while Ireland shunned reptiles, The GlenAllachie has embraced them with its first Chinese Zodiac-themed release: The Year of the Snake Edition—an 11-Year-Old Single Malt finished in Pedro Ximénez, Oloroso, and Virgin Oak casks.
Master Distiller Billy Walker, a true virtuoso of whisky, helms this release. This Zodiac-inspired whisky caters to Asia’s growing demand for Scotch. “Having travelled to numerous Asian countries this year,” Walker says, “I’ve witnessed first-hand the appreciation for Scotch whisky in the region. This expression is a toast to that moment.” At 48 per cent ABV, the whisky offers a symphony of flavours: orange peel, caramelised ginger, and brandied cherries on the nose; butterscotch, blood orange, and cinnamon butter on the palate. It’s a dram born from a triad of wood finishes—Pedro Ximénez and Oloroso sherry casks paired with charred Virgin Oak barrels.
Its presentation is equally striking. Wrapped in auspicious green, the packaging features hand-drawn illustrations and embossed gold accents, with a snake charm hanging from the neck—more talisman than ornament.
Purchase The GlenAllachie’s Year of the Snake Edition here
If you're a fan of Tamiya Racing cars, you might dig Asahi Super Dry's newest limited-edition cans. The Japanese beer company teamed with TERADAMOKEI for a limited-edition model kit-designed cans and packaging to elevate the season into a playground of creativity.
Founded in 2011 by architect and designer Naoki Terada, TERADAMOKEI began with small paper model kits for architectural dioramas. Soon, Terada and his team redefined the genre by swapping machinery motifs for intimate human scenes and replacing plastic with paper. It’s craft with character, as much about storytelling as it is about design.
For the Asahi Super Dry TERADAMOKEI editions, the cans are a 1:100 scale masterpiece—TERADAMOKEI's signature—with a design that captures a bustling Lunar New Year scene in miniature: tables set with Asahi Super Dry glassware, laughter in the air, and decorations lending a celebratory glow. Barley and hops take centre stage in vibrant yellow as speech bubbles dance across the design, symbolising the connections we make during this time of year. Wrapped in Lunar New Year red with Asahi’s iconic silver, the cans strike a perfect balance between tradition and modernity.
Asahi Super Dry TERADAMOKEI Edition is out now and comes with an exclusive red packet set. Each pack of six (330ml) cans also comes with a unique model kit sticker pack and is available at major supermarkets islandwide as well as online at RedMart and Shopee
"Hidden gems" is a phrase that needs to be killed by fire and yet, its very apropos for The GlenAllachie. Founded in 1967, the Speyside distillery found renewed vigour when it was bought over by whisky virtuoso Billy Walker, alongside partners Trisha Savage and Graham Stevenson. Nine months after acquisition, The GlenAllachie's core range of single malts was released. This was the start of a transformative era that would culminate in the recent unveiling of a refreshed visual identity and the oldest expression to date for the distillery: a 35-year-old single malt scotch whisky.
Far older than the 35-year-old is Billy Walker, a towering figure in the whisky world, who brings over five decades of expertise to The GlenAllachie. Walker’s career includes lauded tenures at BenRiach, GlenDronach, and Glenglassaugh, where his innovative approach redefined these brands. His contributions to the industry netted him an induction into Whisky Magazine’s Hall of Fame in 2021. With The GlenAllachie under Walker's keen stewardship, the single malt brand has flourished, even earning accolades like the World's Best Single Malt at the 2021 World Whiskies Awards.
The GlenAllachie's tagline is "Whisky in Good Hands", and how. Key innovations at the distillery include overhauling production speeds, optimising cask management, and lengthening the fermentation period to 160 hours. With these adjustments, you get a rich, ester-forward distillate brimming with depth and complexity. Aside from The GlenAllachie's core range, there's also Meikle Tòir in the brand's portfolio.
But enough of woolgathering, let's return to the 35-year-old single malt: crafted from six carefully selected casks like the Pedro Ximénez, Oloroso, and virgin oak. On the palate, you get a symphonic mix of mocha, tropical fruit, and warming spice. Presented in an opulent oak box with sustainable accents, the case echoes the meticulous care behind the whisky contents.
The GlenAllachie’s rebranded core range—10-, 12-, 15-, and 18-year-old expressions—and the 35-year-old is available through Asiaeuro’s platforms and select venues in Singapore.
As we contemplate the light-amber liquid in our long-stemmed tasting glasses, Shinji Fukuyo uses a surprising word to describe the delicate flavours in his latest creation: antique. Fukuyo is the chief blender for House of Suntory, the esteemed Japanese whisky producer perhaps best known to non-aficionados as the brand that brought Bill Murray to Tokyo as its pitchman in the 2003 movie Lost in Translation. Here in an elegant hotel dining room in midtown Manhattan, it is very much Suntory time again. And my lucky fellow tasters and I are about to sample a rare new bottle—with a price tag that’s hard to fathom.
Fukuyo has come to New York to introduce the Hibiki 40-Year, the oldest “expression” ever offered of Suntory’s premium blended-whisky brand. It combines five different whiskies from three separate distilleries. Just 400 bottles of the Hibiki 40-Year are being made available for sale globally at a retail price of SGD47,000 each.
While I inhale the fruity nose—do I detect notes of lychee and apricot?—I’m subconsciously trying to calculate the value of the thimbleful of spirit I’m about to sip. I take a taste. The finish is long, subtle, and warm. Fukuyo compares the Hibiki to golden cups made hundreds of years ago in Buddhist temples. “The gorgeous golden color has gone,” he says, “but it’s still very beautiful, with a very antique flavour.” I buzz with an appreciation of wabi-sabi, the evolution of beauty over time.
A quick confession: I’m no whisky expert. Do I enjoy savouring the occasional glass of good stuff? Sure. But as I glance around the room at others using their trained palates to parse out, say, hints of spice and sandalwood, I feel a little inadequate. Here’s what I can report: The Hibiki 40-Year is delicious. Worth the money? That’s tougher to say.
The SGD47,000 Hibiki is not a market anomaly but rather part of a marketing trend in which whisky makers are releasing very old limited-edition bottles at price points appealing to oligarchs and people who bought bitcoin in 2015. One extreme example: The Macallan recently introduced the Time:Space Collection, which pairs an 84-year-old single malt Scotch with a bottle of newer vintage—and retails for an eye-popping USD190,000.
“I think that these bottles are more of a marketing ploy than necessarily an enthusiast’s attraction, because obviously the target market is the ultrarich,” says Tim Fischer, a spirits expert who offers his insights online as the Whisky Influencer. “I’m sure the experience of drinking the whiskies is remarkable, but for the average consumer it’s unattainable. It grabs headlines, though. So it draws eyes to their brand.”
A couple days after tasting the Hibiki, I find myself in a suite on the 41st floor of the Ritz-Carlton NoMad to try another ultra-expensive whisky. In honour of its 200th anniversary, The Glenlivet has produced a 55-year-old single malt Scotch called The Glenlivet Eternal Collection, First Edition. Just 100 bottles would be for sale worldwide at a cost of USD55,000 each.
Our tasting guide is Sandy Hyslop, a voluble Scot who, as the master blender at Chivas Brothers, oversees The Glenlivet. He spent six years planning this expression, ordering special sherry casks for the project and nurturing the whisky carefully. “This word gets used far too much these days, but it was a bespoke process,” says Hyslop. “The sherry cask was bespoke, the testing, everything was hands-on. Myself and the team were all over it every month. We were making sure that we were just nursing it along this journey, because we knew that there was going to be a lot of chat about it being the oldest expression from the distillery. It was going to be a lot of scrutiny, and what we wanted was to make sure that everybody was just completely wowed with the flavour.”
As we sip and savor the 55-year-old, Hyslop’s enthusiasm is infectious. He points out notes of dates, pears, cloves, Seville orange, ginger, and bitter dark chocolate. “It’s sweet, it’s spicy, it’s dancing on the tongue,” he says delightedly. “For something that’s over half a century old, how amazing is that on the palate?”
Indeed, it’s hard to put a price on it.
Originally published on Esquire US
Nothing is simple in life. There has to be some snag or obstacle thrown in; the proverbial monkey wrench, the fly in the ointment. But if other people’s stories have taught us, at the end of the ordeal, the taste of victory tastes much sweeter than the bitterness of the trials preceding it. Or in Larry Peh’s case, it is his first-ever brewed sake with his creative collective, NORMAT.
Co-founded by the two-time President’s Design Award winner, NORMAT is about “marrying traditional craftsmanship with contemporary design in a truly unique way”. The collective name—NORMAT—is cribbed from “normative”; with the “ive” taken out to adhere to the “out-of-the-box” thinking.
For Peh, he wanted to create a sake that could “harmonise with the diverse range of local and international culinary experiences”. A bold jumping-off point as it took years to persuade a Japanese brewery to work with him. The result is three sakes that are versatile, that can pair effortlessly with a gamut of Asian cuisines. (The third sake, the Nakadori Junmai Daiginjo is a premium sake that’s made from the “middle press” method—a portion of the sake is collected after the first flow of the sake mash. This middle cut is considered as the “heart of the pressing process” and the Nakadori Junmai Daiginjo is limited to 120 bottles.)
It’s a bold claim, so we sampled the Tokubetsu Junmai and Junmai Daiginjo bottles with dishes from The Coconut Club. Brewed with a unique blend of Gohyakumangoku and Tsukiakaririce, tasted alone, the Tokubetsu Junmai is light on the palate with a refined finish. It goes great with the Gohu Ikan starter, which is a coconut dressing and kermagi oil drizzled over Hamachicrudo. The heavier body of the Junmai Daiginjo (brewed with Koshitanrei rice and Niigata mountain water) fits with the nasi lemak (ayam goreng berempah; chilli) and quite frankly, this writer was draining the glass of Junmai Daiginjo more quickly than the Tokubetsu Junmai.
So, yes. The tasting proves the compatibility of the Tokubetsu Junmai and Junmai Daiginjo and the menu at The Coconut Club. We can’t speak for other cuisines like chicken rice or char kway teow; dishes with wok hey or with the headiness of chicken curry. But we leave that conclusion to you. Experiment, do your own critical studies. Even without the pairing of dishes, the drinks stand on their own.
NORMAT’s “Against the Grain” sakes are sold online
Esquire Singapore brought sneaker enthusiasts and culture aficionados together for an intimate evening. Namely Dexter Tan and Jonathan Fong, the visionary founders of Sole Superior, who have been instrumental in shaping the region's sneaker landscape over the past decade.
Under the warm glow of Singapore EDITION’s comfortable salon, the duo shared candid anecdotes about their decade-long journey building Southeast Asia's most influential sneaker convention, spanning industry insights and the evolution of sneaker culture in Southeast Asia. Their storytelling not unlike a live podcast, with guests quietly seated around as servers offered a thoughtfully curated selection of savoury and sweet canapés.
Auchentoshan, the evening's distinguished spirits partner, elevated the experience with three bespoke cocktails keenly crafted to resonate with the sneakerhead crowd. The Auchen Three Wood stood out with its rich and smooth profile, showcasing the complexities of double sherry cask maturation.
In contrast, the Auchen Autonomy challenged traditional norms by delivering a fizzy reimagination of the classic old fashioned. This drink epitomises the spirit of being self-made—a philosophy that not only fueled Sole Superior’s rise to being Singapore’s first sneaker convention, but also mirrors Auchentoshan’s commitment to standing apart. As one of the few distilleries employing a triple distillation process (scotch whiskies are typically double distilled), Auchentoshan has forged a unique identity for itself, boldly reflected in the cocktail.
The crowd favourite, however, was the Auchen Tì—a name cleverly playing on the Gaelic word for "tea". With a perfect balance of oaky depth and fruity brightness, it’s no wonder why it’s been crowned the brand’s signature long serve. A cold drink in hand and tongues loosened by the Scottish whisky's signature smoothness, conversations came easily—touching on everything from rare releases to the future of sneaker conventions in Singapore.
As the evening progressed, the salon became a microcosm for what Sole Superior represents—a space to celebrate community, creativity, and the cultural appreciation of streetwear. Guests left not just with new connections, but with a deeper appreciation for the artistry and community fuelling the local sneaker scene.
Purchase the Auchentoshan Threewood here.
A year is a long time and it's even longer when you break it down like the cast of Rent ("Five hundred twenty-five thousand, six hundred minutes", anyone?). Now, put that in terms and it might seem like a very wordy beginning of "Seasons of Love" but that's nothing for Nikka Whisky, who rolls out the fruit of their long labour: the Nikka Nine Decades.
Since its founding by This limited-edition release screams excellence and exclusivity. Only 4,000 bottles of the Nikka Nine Decades are crafted and are made from a blend of the whiskies of Nikka's 90-year history. From Nikka’s six storied distilleries—Yoichi, Nishinomiya, Miyagikyo, Moji, Satsumatsukasa and Scotland's Ben Nevis distillery—this is the culmination of a very comprehensive expression of Nikka's legacy.
(Although, give it another 10 years and we are willing to bet good money that Nikka will release a Nikka Ten Decades bottle.)
Made of over 50 whisky batches, from the oldest malt reserves from Yoichi and Miyagikyoto the newer grain whiskies from Moji and Satsumastukasa, the Nikka Nine Decades is non-chill filtered (this fully preserved the smell and texture) and bottled at 48 per cent ABV.
On the nose, you get the sweetness of raisins and apples that evolve into a slight smokiness of aged wood. At first sip, you get a hit of oak, followed by spicy cinnamon, roasted nuts, and a dark chocolate profile before that well-deserved finish of a pleasant acid.
Matching its divine content, we have an exterior that deft hands had worked on. A Nikka emblem is etched onto the decanter via “Edo-bori”; which in our research is a Tokyo (the former name of "Edo")-styled version of sandblast carving. Each bottle comes in an elegant wooden box signed by the eight Nikka master blenders—from founder Masataka Taketsuruto the present-day maestros. As you open the box, inside mirrors reflect the back of the bottle, giving it an austere presentation.
Released in July for Nikka’s 90th anniversary, there are 140 bottles of the Nine Decades in the Southeast Asia region. Retailing at SGD3,300, it's a small substantial price to pay for whisky history.
What is the world’s finest bourbon whiskey? Woodford Reserve lays claim to that title. But what accolades do they have to back it up? Let’s dig into their trophy cabinet.
For decades, from San Francisco to New York and LA, their bourbon has collected gold and silver medals at prestigious spirits competitions. The coveted Liquid Gold Award from Jim Murray's Whisky Bible? Check—with an impressive 96 points. Ultimate Spirits Challenge gold medals in back-to-back years? They got those too. If your curiosity has been piqued, you’re not alone. You can procure a bottle for yourself to judge here.
Now, that legendary bourbon is put to work in Woodford Reserve's annual The Wonderful Race, in honour of Old Fashioned Month in November. In what seems like a creative battlefield for bartenders, the challengers are required to reinvent the classic Old Fashioned using the brand's bourbon.
The Singapore leg of the competition occurred 3 November at Side Door. Ten bartenders, from bars like Stay Gold Flamingo and Night Hawk, showcased their artistry and innovation to judges for their claim for the title of national champion. And who emerged victorious? It's Kelvin Saquilayan from Republic Bar.
Saquilayan chose "Umami Wildwood" as his theme. Infusing Hojicha tea leaves into a bitter reduction before mixing it with Woodford Reserve Rye, Saquilayan paired it with a slice of beetroot coated in maple syrup with shaved roasted pines.
Colton Payne, the Asia marketing director at Brown-Forman said that this year's finalists have met the bar raised in last year's race. "The level of creativity was beyond our wildest imagination, and we had a hard time picking a champion. Every finalist brought something unique to the table. Ultimately, it was Kelvin's ingenuity of exploring the boundaries yet being able to stay rooted to the core elements of Old Fashioned that clinched the title."
Not only do Saquilayan get bragging rights, he will fly down to the Woodford Reserve Distillery in Kentucky and have a chance to guest shift in the region.
Previously on the Stories Range...
We learned about the many traditions the 130 year-old Single Malt continues to uphold, but more importantly, the power of stories when it comes to whisky. Especially when the signature technique of cask finishing (allowing the whisky to mature in a second cask type) was pioneered within this very house.
As poetically penned in Pursuit, a specialised brand book: This is when the more complex flavours are created, as spirit and oak enter a dialogue. Besides embodying further nuances, each expression carries an anecdote of how they came to be. This could originate from suggestions on a whim, or even pure accident. Which also means production volume is highly limited.
Think of it this way. If previous collections of the series belonged to a Season 1 of sorts under esteemed former Malt Master David C. Stewart MBE, The Balvenie now introduces you to Season 2 Episode 1: A Collection of Curious Casks.
As new Malt Master Kelsey McKechnie steps into the spotlight, the latest range celebrates her working partnership with Warehouse Master George Paterson. Honestly, the term 'new' is only customary when both craftsmen have been with the brand for a decade, and young McKechnie closely shadowing David C. Stewart MBE up to this point.
Between her inherited instincts for selecting casks and Paterson's extensive knowledge come these great stories.
The first of the two we got to savour is the American Bourbon Barrel 14. Originally destined for Single Barrel 12, the 14-year dream in Bourbon cask was distilled just after peat week, resulting in a whisper of smoke. We say whisper because it reads more of deep vanilla, roasted malt and the familiar candied orange peel.
The French Pineau Cask 18 carries a complex profile with layers of rich sweetness that we wouldn't describe as creamy but certainly dark and smooth like chocolate. It was in fact David C. Stewart MBE who commissioned the experimental choice of French Pineau casks, which never quite reached a suitable maturity. Eight years later under his apprentice's keen watch, the result was a wait that paid off.
Alongside Hungarian Red Wine Cask 11 and New Spanish Oak Cask 17, these are stories that showcase the enduring influence of time, a spirit of innovation and how a collaboration of a new generation can spell out a great future beyond the classics.
On this side of the world miles away from Mexico, we can't confidently say we are excellent purveyors of this particular liquour. We know our way around whiskies, whether Scotch, Bourbon, or Japanese. Gin, we practically make our own. Vodka notoriously in party heydays, with tequila not too many shots behind. Don't look so guilty now.
Agavepura, on the other hand, would leave most with a confused expression. (Sounds like an island replete with Agave.) Fair, because it comes from this brand's own terminology. It refers to the pure spirit crafted from the wild Agave plant grown in India's Deccan Plateau.
Like most premium alcohols, Maya Pistola adheres to a meticulous selection process. Only the finest Agave Americana, aged between eight to 14 years, is harvested from the Chittoor district in Andhra Pradesh. Each plant is carefully monitored to ensure that the sugars have fully peaked. After distillation, the spirit takes on a character of its own in Goa, where it is matured with high respect for integrity.
The clean spirit has since earned an impressive 32 national and international accolades since its launch in 2022. Not only for taste and quality in this year's The Asian Spirits Masters but for its sustainability efforts as well.
Maya Pistola caters to every palate. The Pistola Joven, a blend of unaged and two-month-aged agave, bursts with the vibrant flavours of the raw plant, making it a refreshing choice for adventurous drinkers. Those seeking a little more depth will find Reposado a balanced complexity through ageing in a combination of Virgin American White Oak and ex-Bourbon casks.
The recently launched Añejo, matures for over 14 months and introduces a subtle smoky finish. For connoisseurs, the Extra Añejo goes extra, maturing more than 36 months in New American Oak barrels for a finish akin to a fine Cognac. Rosa, with a delicate rose hue, delivers a lush profile for wine enthusiasts from its time in ex-Cabernet Sauvignon casks.
Two limited-edition releases are based off the series with Rosa Select, a single cask bottling at 37.5 per cent ABV, and the Phoenix Añejo, aged for 20 months at 40 per cent ABV.
Maya Pistola stocks at Destination Beverage and online via Lazada, but you can try it with flair in cocktails at Smoke & Mirrors, Potato Head and Anti:Dote.
