After months of renovation, The Macallan House reveals its stunningly transformed space. Housed at Raffles Singapore, the experiential retail space showcases The Macallan Estate in Scotland. Following the success of The Macallan Experience in 2020 and the strong relationships built through the boutique, The Macallan built the concept of "Nature Culture" to exemplify the brand's commune with nature and time through multi-sensory touch points. Designed by renowned architect Jamie Fobert, visitors will traipse through the 3,000 square area and experience nature through "sight, scent, touch and taste".
No detail is too small for the construction of The Macallan House Singapore. Each aspect of the different spaces showcases key elements of our six pillars making up the storied history of the brand and the mastery that plays into every drop of The Macallan. Like the copper walls (represents The Macallan's curiously small stills); the colour red (associated with Alexander Reid, The Macallan's founding father); Albariza stone (celebrates the fertile soil from Jerez la Fronter, Spain, home to the sherry wine cask that The Macallan is aged in); waved walls (illustrates the River Spey and the beauty of the Scottish county) and oak flooring (denotes use of the sherry seasoned casks that gives our whiskies its unique flavour profile and natural colour).
The exquisite design of The Macallan House Singapore brings together unique references from the brand. Embodying the spirit of innovation and creativity, it strengthens the profound connection to nature that defines The Macallan.
Collaborating with Singaporean artists like Nathan Yong and Tiffany Loy adds a local specialness to the occasion. Yong's sculpture "The Estate" and Tiffany Loy's woven fabric mural, "Natural Colour," are inspired by The Macallan’s commitment towards the natural colour of its whiskies and its amber hues. To round up the sensory aspect of the experience, Mimi Xu Studio provides an original ambient score—"The Macallan Ballad" which is a field recording of the surrounding nature sounds from The Macallan Estate.
Walking through The Macallan House adds on to the chapters in the ongoing story of The Macallan. Be transported to the grounds of Speyside, Scotland. Where you're privy to the rich biodiversity that nature affords in The Macallan's ethos. Via the sight, scents, sound and even touch, experience the four micro-climates of The Macallan Estate: the fields of barley; the River Spey; the woodland and Easter Elchies House.
The Macallan House will host various seasonal programmes and menus from 13 September. Other offerings like the daily gift wrapping and bottle engraving are available every Saturday. To celebrate the Mid-Autumn Festival, from 14-30 September, a complimentary Raffles Singapore signature mooncake will accompany every dram ordered.
Click here for more information and/or to book a guided tour.
"Crafted without compromise. Please savour The Macallan responsibly."
My recollections from 1993 were the introduction of Beanie Babies and a very awkward time in secondary school. (For a good number of you, back then, you were probably just a twinkle in your dad’s eye.) From the year 2002, the only takeaways were the addition of new countries to the EU and awkwardness in the army. Given enough time, things can age poorly (anyone wanna buy a dozen Princess Diana bears?) But inversely, given enough time, it can yield something magical. Case in point: the 1993 and 2002 rums added to Appleton Estate’s Hearts Collection.
As the sixth and seventh additions to the Hearts Collection, 1993 and 2002 were selected from 13 and 20 barrels, respectively. Appleton Estate’s master blender Joy Spence chose from close to 200,000 barrels ageing in the estate’s warehouses in Jamaica. Rum connoisseur Luca Gargano further narrows the selection.
Ageing plays a huge part in a rum’s final product. Aged in a tropical climate, you get richer and rounder flavours more quickly than spirits aged in cooler climates. According to Spence, when you sample rum that’s aged for more than 20 years, it’s a “really extraordinary experience”.
“I had long dreamt of releasing single vintage selections from Appleton Estate,” Spence says. “So, it’s been amazing to see the warm reception the Hearts Collection releases receive year after year, all around the world.”
From a meeting at Appleton Estate’s distillery between Joy Spence and Luca Gargano, grew a germ of an idea: to commemorate the distillery’s rebranding by paying homage to Appleton Estate’s craftmanship of over 265 years. Appleton Estate is one of the few distilleries in the world that can claim “terroir” in its production in Nassau Valley. After its distilled in a 100 per cent copper forsyth pot still, the rum is aged in Number One Select American Oak Barrels—all made on-site.
Given the long ageing processes, the two vintage expressions are something else: 1993 has a nutmeg and cinnamon aroma and offers a warm butterscotch, a touch of mint and toasted oak and honeyed vanilla to the tongue. For the 2002 version, there are orange blossoms and coffee notes. On the palate, a full and smooth taste of honey. These limited-edition vintages come with unique bottle designs, blue closures and a new blue palette.
The 1993 and 2002 expressions from Appleton Estate’s Hearts Collection retail for SGD560 and SGD460 respectively. They are solely available at Campari Group’s RARE Division. For purchase and enquiries, contact Cathy Sun at Cathy.Sun@campari.com
There are many ways to describe wine other than the palate. One could pontificate about the colour of the grape or how the light hits the glass to give that blood-red hue. You could comment about the presence of sediments or how bright it is, which speaks about the filtration process. But in a rare moment, Penfolds decided to get people talking about the label design. Cue NIGO.
Penfolds ropes in street style doyen NIGO as the brand’s inaugural creative partner. This year-long appointment will lead the creative vision for selected Penfolds projects. A veteran in the fashion, art and music world, NIGO is also a wine collector. When asked about his affiliation with Penfolds, NIGO says, “I have always loved and enjoyed wine, and Penfolds has always been one of my favourites. My creative partnership with Penfolds is a dream project. I am grateful for the opportunity.”
And what is NIGO’s first labour? It’s the One by Penfolds.
One by Penfolds celebrates “oneness”. You know, that old saw about how different and unique people are and the things that bind all of us together. But that expression holds true for Penfolds as its wine is the product of diverse perspectives and regional nuances of each winemaking region.
In his signature style, NIGO designed four animal motifs for the wine labels. Like something out of an alt-Sanrio sketchbook, each animal (crocodile; rooster; panda; bear) represents the four winemaking regions where One by Penfolds wines are sourced—Australia, France, China and America. Limited-edition T-shirts and jackets, courtesy of NIGO’s own Human Made label, accompanied the global launch of One by Penfolds. Alas, those were quickly sold out. But the One by Penfolds range is still available online and at selected restaurants and bars.
With the way things are going, years down the line, our culinary scene might be transformed out of necessity. Known for its innovation, Johnnie Walker Blue Label collaborated with several forward-thinking chefs about the future of dining. To kick things off, the label got chefs Andrew Walsh (CURE), Mickael Viljanen (Chapter One) and Mark Moriarty (Diageo)to create a menu centred around the theme: "Air. Land. Sea." Here's how it went:
Taking place at CURE, the six-course dinner utilised AI-inspired digital artwork and 2D and 3D animations throughout the evening. Served on a table with projections exploring "sky, ocean and land", the entire endeavour reminds us of Le Petit Chef but this time, it is a more sombre affair.
Diners were proffered the question: what will the future be like in an era of global warming, overfishing and overfarming? What will the dining experience be like when certain ingredients are scarce? With this in mind, alternative elements were used for the dishes served. (Steak was replaced with red-earth cabbage!)
As diners contemplate the import of heirloom ingredients in a shifting industry and environment, the dishes were paired with exclusive Johnnie Walker Blue Label cocktails. While the menu was created solely for the evening's experience, the dessert, Velvet Cloud Yoghurt 2223, along with a Johnnie Walker Blue Label pairing, were made available to the public at CURE… albeit for a limited time.
In a world that's ravaged by corporations' greed, it's a sobering look at how we will eat. Especially, around the time of CURE's 8th anniversary. But it is Chef Andrew Walsh's hope that this menu would cultivate conversation. And that conversation would lead to acts, which would lead to positive change. It is a perfect alignment with Johnnie Walker Blue Label's commitment to sustainability and innovation. One that will be the stepping stone to a better culinary and spirited future.
Dive into 100 years of whisky innovation. At the ArtScience Museum, you'll meet with an immersive exhibition about the humble beginnings of Suntory, the process of its storied whisky and where it is heading.
Called, The Legacy Continues: 100 Years of Suntory Whisky Innovation, visitors can revisit key moments of the whisky house. Running until 17 July, not only do you get to witness history being made but you can also sit in on an exquisite tasting of Suntory's rare and iconic whiskies.
Entering the exhibit and it feels like you've stepped into the past. Inspired by Suntory's legendary Yamazaki distillery, the exhibit showcases the sights, scents and sounds of the place. With interactive displays that guide you through the taste profiles of each of Suntory's iconic whiskies, you'll also appreciate the work and artistry that went into making Suntory a global sensation.
Don't miss out on the exclusive showing of the docuseries, The Nature and Spirit of Japan. Directed by Roman Coppola and starring Keanu Reeves, discover Suntory via its pillars of nature, spirit and the essence of Japan.
And finally, the journey reaches its crescendo at The Bar. Sit at the counter, where you'll go through three distinct eras of Japanese culture. You'll be privy to curated visual projections, carefully selected playlists and a refined selection of whisky flights and cocktails. The drinks feature Suntory's coveted limited-edition Yamazaki, Hakushu and Ao whiskies.
If fate isn't kind to you and you missed the exhibition, there's still a reprieve. At Changi Airport Terminal 1, there's a global travel retail launch outpost at the transit area. It'll feature animmersive exhibition, interactive video elements and, of course, a moment to sample the finest of Japanese whiskies... unless you're the pilot. We suggest holding off the drink unless you're returning from landing a plane.
Sitting at H Bar, in the Post Oak Marriott Hotel in Houston, Texas, my face gradually becoming beet red from the hops in the beer that was slowly, but surely, revealing my Asian body’s inability to effectively process the alcohol, I started to ponder.
Why was I having a beer anyway, knowing full well that I lack the enzyme in my body to properly breakdown the alcohol in this specific class of intoxicant?
It’s not like I very much like the taste of beer, but perhaps I’ve been conditioned to believe the golden elixir is the "proper" inebriant for a "real man." Where a "real man", especially one who drinks, but may not necessarily enjoy beer, fits in the modern context is perhaps an increasingly unclear proposition.
There was a time when a "real man" worked with his hands, his sweaty body requiring the refreshment of a nice-cold beer after a hard day’s work, typically outdoors and exposed to the elements. Today, most men work with their hands still, in anonymous open-plan offices or shared workspaces, hammering away not at nails, but keyboards.
In centuries past, the liberalisation of women could arguably have been the focus, but the past several decades could possibly be seen as the "liberalisation of men". Whereas women were deservedly breaking out of their gender-specific roles, that sea change also afforded men the opportunity to redefine what it means to be a modern man.
For men, giving up their careers to dedicate themselves to domestic roles as the key caretaker of home and offspring is no longer seen as something to be concealed but celebrated. And many of the stereotypical qualities associated with so-called “toxic” masculinity have started to be chipped away at, replaced with more fluid concepts that appear increasingly tolerant of various interpretations of what being a man is.
Yet despite the progress made in redefining the modern man in virtually every area of life, one area which appears to remain “Old Fashioned” is at the bar—there’s even a drink named after it!
Disagree? Attempt a first date by ordering a lychee martini for yourself from the mixologist and look out for the noticeable flinch from your date. That tropical cocktail with the little umbrella? You might not be looking at a second date.
As much as it ought not be the case, we can’t help but at least form an impression of each other by what we wear, do for a living, and of course, order at the bar.
Scotch and soda? Safe, staid, if not a little bit boring.
Blue Curacao? A Pandora’s box.
The same way a man in the eighties and nineties could have been judged for ordering a salad on a first date, similarly, would a date not judge a man based on what he orders from the bartender today?
To be sure, change is afoot, as evidenced in the advertising of the liquor companies, with a subtle shift towards more “friendly” beverages, many of them mixed. But one can’t help recognising the predominant message is of a certain brand of masculinity when it comes to most male-targeted spirits. Backdrops of hunting and the Scottish countryside certainly seem to suggest the beverage was intended to be imbibed by men, sans mixers of any sort.
Yet there seems one representation of a man who is partial to a cocktail—Ian Fleming’s creation of James Bond. While Bond may have preferred white spirits, his cocktail of choice, a vodka martini, shaken, not stirred wasn’t always served in the most “manly looking” stemware. Which brings us down to the question of glassware—does the vessel imbue its beverage with so-called “manliness” or lack thereof? In a lineup of various glasses to serve drinks, would one argue that a whiskey glass is decidedly more manly than say, a martini glass?
A wine glass possesses more machismo than say a champagne flute? But if so, who became the judge of what manly glassware is?
Yet somehow, and at least this is something I know I am certainly guilty of, in the back of our minds, there is an unwritten hierarchy to glassware for drinks and a beer mug must certainly rank quite high on the testosterone scale. And if it’s not the glassware that matters, surely the colour of the cocktail makes a difference too?
Is a blue curacao necessarily less manly than a whiskey sour? I would think there are more than a few who would believe so.
A Midori cocktail, more effeminate than a vodka tonic?
Unwittingly, there are so many of us, myself included, who pull up to a bar and especially if we’re getting a drink alone, would scarcely dare to order some cocktail in a neon green or blue hue.
If we as a society are to break gender stereotypes wherever they exist, then this must surely extend to the cocktail bar as well.
So as my mind drifted to these thoughts at the H Bar that summer afternoon, I gulped down what remained of my beer and motioned for the barkeep, not for the bill, but to whisper, somewhat conspiratorially, “I’ll have a mai tai please, and oh, if it’s not too much trouble, could you put an umbrella in it?”