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.

L'Or de Jean Martell Zodiac Edition "The Enigma of the Snake"

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

Glenfiddich "A Gift For Great Encounters" Edition

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 一起發

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.

The GlenAllacie Year of the Snake Edition

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

Asahi Super Dry TERADAMOKEI Edition

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.

The doyen of whisky, Billy Walker.

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.

The GlenAllachie 35 YO.

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

Larry Peh

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.

(NORMAT)

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.

Sole Superior founders Jonathan Fong (left) and Dexter Tan (right)

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's adventurous alchemy

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.

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.

The Nikka Nine Decades

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.

Woodford Reserve Bourbon Whiskey

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.

Malt Master Kelsey McKechnie. THE BALVENIE

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.

Warehouse Master George Paterson. THE BALVENIE

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 Balvenie: A Collection of Curious Casks

THE BALVENIE

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.

The Balvenie

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.

Seven distinct expressions

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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.

Where to try Agavepura in Singapore

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.

Pistola

The label synonymous for its association with the British Royal Family and mastery in blending, comes its first-ever cognac cask-finished whisky—aged at 24 years. Adding to the exclusivity of this expression, the Royal Salute 24-Year-Old Cognac Cask Finish is only available in Asia.

Royal Salute’s legacy dates back to 1953, named after the 21-gun salute that marked Queen Elizabeth II’s coronation. Based at Strathisla, Scotland’s oldest continuously operating distillery, the brand honours its roots by producing whiskies aged a minimum of 21 years, with a commitment to crafting bold, innovative expressions that blend regal grandeur with modern sophistication.

For the brand's "Enter A New Kingdom: Redefining Wonders" campaign, the 24-Year-Old Cognac Cask Finish was overseen by Master Blender Sandy Hyslop. To achieve the notes designed to appeal to Asian palates, Hyslop sourced for the finest first-fill French oak casks—a first for Royal Salute after their recent firsts with the 26-Year-Old Amarone Wine Cask Finish and 21-Year-Old Miami Polo Edition, first-fill bourbon and first-fill rye casks whisky respectively.

Then single malts from Strathisla and Longmorn were selected for the aging stage. After 24 years of maturation, the whisky gains a golden-copper hue; on the nose, one can pick up hints of dark cherries and toasted oak, followed by a saccharine mix of marzipan, caramelised figs and syrupy peaches. Each sip reveals a complex profile of summer berry compote, apricot jam and creamy caramel before it ends with a ghost of nutmeg for that long, rich finish.

To further appeal to the Asian market, Royal Salute's 24-Year-Old Cognac Cask Finish is encased in a limited-edition red flagon—red being the operative hue that symbolises success and prosperity. Within the packaging, you can find the journey from the Strathisla distillery to the Tower of London that culminates in an Asian-inspired garden. Animals fill the landscape—lions, pandas, cranes—and details like peonies and chrysanthemums are auspicious signs, which add a touch of elegance for collectors.

The Royal Salute 24-Year-Old Cognac Cask Finish retails for SGD350 and is available at select retailers like FairPrice Finest (Clarke Quay and Centrepoint), F&B establishments, including Paradise Group outlets and HighHouse, online channels such as Pernod Ricard's Shopee and Lazada stores, as well as on Pernod Ricard's VIP platform, Le Cercle.

Works by Lubaina Himid from the expectation-confounding exhibition

As I write this, Taylor Swift will be boarding one of her private aircraft and jetting off for Paris, bringing to an end the months of foolishness that culminated in her six sell-out Singapore stadium shows. Out of love for my daughters, I spent hours in front of the laptop unsuccessfully attempting to purchase tickets to those concerts. 'Twas a fool's errand. Matched only in silliness by the task of schlepping to the stadium this past weekend and standing in the midday sun for 90 minutes to secure the consolation prize of outrageously overpriced Swiftie merch.

While we missed Tay-Tay, earlier this year, my eldest and I were fortunate enough to catch the opening night of another artistic showcase. One possessing somewhat greater cultural merit than Ms Swift’s 3.5-hour performances of polished pop. (At least, that’s what I thought. My teenage daughter may beg to differ.) Held as part of Singapore Art Week, Translations: Afro-Asian Poetics was an exhibition staged by local non-profit The Institutum across several venues at Gillman Barracks. The exhibit collected the works of 100 noted artists of Asian or African background, including Ai Wei Wei, Yinka Shonibare CBE and Nick Cave (the American sculptor, performance artist, fashion designer and academic, not the moody Australian troubadour).

Works by Theaster Gates from the expectation-confounding exhibition

The exhibition’s curator, Zoe Whitley, director of the Chisenhale Gallery in East London, said it intended to highlight "the solidarity and synergies between cultures of the Asian and African diasporas." In conversation the day before the opening, Whitley told me beyond that goal, she hoped the art on the show would confound preconceptions of African or Asian art and defy more granular, national-level stereotypes. "People should come with an open mind," she advised.

"A lot of the artists in the exhibition have the lived experience of—certainly with institutional invitations— being asked to do something because they’re Korean, because they’re Malaysian, because they’re South African," or what have you, she said. Whitley felt the works she’d curated would surprise visitors carrying pre-conceived notions of what Asian or African art might look like. "The fact that by just looking at it, you wouldn't necessarily be able to identify which artwork came from which part of the world is kind of the point," she said.

"In thinking about what’s projected onto us, it’s important for us to not necessarily be tethered by expectations," she explained. "None of the artists in this exhibition are reducing themselves or their possibilities. You wouldn’t look at Bronwyn Katz, for example, and think, oh, that's quintessentially South African art. Every artist (featured in the exhibition) is thinking in new and exciting ways," she said.

Translations: Afro-Asian Poetics, curated by Zoey Whitley

"With this exhibition, what is crucial is the diasporic experience," Whitley noted. "That sense of what it means to spread, to migrate, to be from one place and to make a home somewhere else." She felt this common background of being a migrant or the descendant of migrants—an origin story shared by every one of us in Singapore—was what bound these works by artists of disparate racial, national, spiritual and cultural backgrounds.

"Once you've come from somewhere else, what does that mean for creating a new culture?" she pondered. When you’ve settled in a new country, "What does it mean to be Chinese? What does it mean to be Korean? What does it mean to be Ghanaian or Nigerian or African American?" Whitley asked. "So many of the artists, those who I know personally in this exhibition, have had that sense of not being X enough in one place, or being too X in another"—a foreigner in both the land of their origins and their adopted home.

As the surname suggests, winemaker Max Schubert’s family were of German background. Regardless, he didn't hesitate from enlisting with the Australian army and shipping off to fight the Nazis during WWII. After serving with distinction, Schubert resumed work at Penfolds Wines, where he'd started as a messenger boy in 1931. Appointed chief winemaker in 1948, aged just 33, Schubert journeyed back to Europe to see how things were done at legendary Bordeaux estates such as Château Lafite Rothschild and Château Margaux.

He returned to Australia with a vision for making a wine that would stand up against anything produced in the Old World; a robust red that would get better and better with age. Initially working in secret, Schubert created a bold yet nuanced shiraz he dubbed "Grange Hermitage". Some 70 years later, Grange is among the world's most respected and sought-after wines, described by uber-critic Robert Parker as "a leading candidate for the richest, most concentrated dry table wine on planet Earth."

Penfolds’ senior winemaker Steph Dutton says creative partnerships like the recent Grange x Nigo collab help her team of vino traditionalists keep their finger on the pulse

Several years ago, I sat at dinner next to a representative of a historic, highly respected French winery. They whispered in my ear as a glass of Grange was served, "Ah, mais non, we have nothing that can beat this." I recently related this story to Penfolds' senior winemaker Steph Dutton. I asked how she felt about being the guardian of what is probably Australia’s foremost luxury export.

"You feel excited and proud," she said. "And nervous. Australians have a huge affection for Penfolds. And obviously, they're incredibly proud about Penfolds Grange representing 'Brand Australia' to the rest of the world." As the market for Grange spans the globe, Dutton said, "Export markets are always going to be important to us as a brand. So making sure that we benchmark against the world's best of the best—that keeps us operating to a higher standard."

As a vigneron, you're always thinking about legacy. About leaving something for the next generation, preserving the brand's reputation for the long-term, Dutton said. "There’s this lovely reminder that as winemakers, every single time you put something to bottle, it will probably outlive you, with our flagships anyway: Grange, Bin 707, and so forth," she said, namechecking Penfolds' top-tier shiraz and cabernet sauvignon, respectively.

Bottles of Schubert’s inaugural 1951 vintage Grange are still being consumed. One was sold at auction in December 2021 for a record AUD157,624 (SGD138,630), the highest price ever paid for an Australian wine. This longevity means Penfolds' best wines preserve triumphs and failures for decades to come. "If there's something that's not right, you're probably going to have to face up to that literally for the rest of your life," as Dutton put it. "That is a good double-check we use when we're doing our work: if we're not proud of something, let's figure out what we need to change."

That's not to say Penfolds is mired in tradition. Don't forget that the very creation of Grange was an act of rebellion, and many of the house's signature bin-numbered labels began life as risky winemaking experiments. "Our winemakers do a really good job of respecting the work of their predecessors and looking at what tradition counts for," Dutton said. But she reckons the company’s design and marketing departments keep the traditionalists on their toes with moves like bringing Japanese street-style icon, A Bathing Ape founder Nigo, aboard for creative collabs. "They do a really good job of making sure that we’re always nudged forward." Looking to the future? Nothing foolish about that.

Peden + Munk

It just feels so wrong. you take a single, gorgeous amaro—which probably has a semi-secret recipe perfected and handed down through generations—and shake the absolute hell out of it with ice in a cocktail tin. Isn’t that a sin against the liqueur gods? These bittersweet liqueurs, primarily from Italy, should be sipped room temperature or slightly chilled following an epic dinner and used in fancy aperitivo cocktails, right?

The original shakerato, the caffè shakerato, has been a fixture in Italy for decades. A bit of coffee, sugar, and ice, shaken and strained, results in something like an NA precursor to the espresso martini. At the historic bar Camparino in Milan, this same technique is applied to the classic amaro Campari. The method has slowly taken off in the United States among cocktail nerds, and it coincides with the broader rise in popularity of amaros. It’s easy to see the appeal: They typically have a lower ABV than whiskey or tequila, and Gen-Z loves a less boozy or NA cocktail. Plus, they’re authentic. If White Claw is practically digital, nothing feels more analogue than an amaro. And amaro labels look cool, dude.

Can you really call an amaro shakerato a cocktail when a cocktail has, by most definitions, at least three ingredients? Well, when you think about the make-up of amaros— mixtures of various sweet, bitter, and herbaceous ingredients—that’s pretty much what cocktails are. They are, in many ways, the original bottled cocktails.

Peden + Munk

What happens when you shake an amaro is the same thing that occurs when you shake any drink with sugar content: You dilute and chill the drink while everything aerates, emulsifies and integrates. The most important aspect to making a successful shakerato is the aeration. You need to shake it harder than you’ve ever shaken anything before and with less ice (or no ice). That is what will give you your fluffy head.

The technique works differently with every amaro—generally speaking, the higher the sugar content, the foamier the crema. We’ve tested a bunch and picked a few of our favorite amaros to shake (at right). You can experiment with drinks that blend two amaros together, like, say, the Ferrari—a combination of Fernet- Branca and Campari, more commonly served as a shot but, we think, much better in shakerato form.

Perhaps you’ve never liked amaros. Some people find them syrupy, almost medicinal. Chances are, though, that you’ll be won over by the shakerato. The technique softens and lengthens the amaro’s flavours to create an altogether different taste profile—one that provides a refreshing surprise. Love Negronis and espresso martinis but want something different? Again, the shakerato is the answer. It may never be as popular as those drinks, it might never become a TikTok trend, but being an under-the-radar classic has more cachet anyway.

Make Your Shakerato Technique Impeccable

There is no one way to make a shakerato, but there are some guidelines you can use to get the aeration and emulsification right. I find that the simplest thing to do is to shake the amaro with just a few cubes. This makes it easier for the air to mix into the drink. Use a Boston shaker or a martini shaker. And shake it hard. Like as hard as you can, for about 10 seconds. Do it enough and you’ll know when it’s got the right consistency. Then strain it into a glass.

A lot of pros do something called a reverse dry shake, which will give you a more robust crema. After you strain, return the contents to the shaker, shake some more, and then pour it into a coupe. It’s a simple enough cocktail for your party guests to shake on their own, too.

Originally published on Esquire US

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