In a world's first, Tiger Beer roped in Izzy Du for a puffer jacket... that can keep you cool in the tropics. On paper, the idea reads like a madman's manifesto but the result... well, take a look at it. It stands out, no doubt. A voluminous bright traffic cone orange marshmallow. And to wear it in Singapore? Think of the whiplashes from all of the turned heads.
So, what's the secret? How can you stay cool in an item like that? Two words: cooling system. There's a series of tubes in the puffer jacket. And it's cooled by Tiger Beer (I mean, you can also use water but this is a Tiger Beer thing). Contents of ice-cold Tiger Beer cans are pumped throughout the suit, which lowers the temperature. [A correction: according to the presser, it's a "beer-powered cooling system" and it works by "using the cold beer to chill water which is then pumped around the wearer’s body via a network of tubes. These tubes make contact with key points where the arteries are closest to the skin, cooling the body down by up to 5° Celsius in the sun".] Putting their money where their mouths are, this outfit will be worn during this year's ZoukOut.
We talked to the TIGER Summer Puffer designer, Izzy Du, about what goes into creating this and whether it can stand the test of gyrating with other sweaty bodies during ZoukOut.
How long did it take to conceptualise and create the outfit, especially when you’re working with Whatever Co.?
We were in the development and testing phase for a couple of months. Excellent workflow with Whatever Co. which helped the process along smoothly. Two weeks for toiling, fitting, and pattern development, and one week to stitch and finish the final prototype.
You've always had some sort of sustainability effort with your clothing; in what manner does this collab reflect that?
The TIGER Summer Puffer fabrics are made from excess manufacturer stock and is recycled, PVC-free nylon. This reduces the manufacturing of new textiles and additional chemical processing and diverts otherwise waste products from landfills. This collaboration for me is also a trial; a first step, towards imbuing additional functions to increase a garment's shelf life. I believe by embedding garments with wearable technology, we can eliminate the built-in obsolescence within the nature of clothing and slow down the industry’s fast-paced cycle.
What are the other considerations when you’re marrying a third-party’s technicality with your design? Were there any obstacles?
As communication is key for a cohesive process, our discourse was smooth and natural. An obstacle was the placement of the beer pouch. Initially, it was preferred to be in the front, however, there would be a weight imbalance due to the front opening. After some testing, we made it in the back. We created an additional pouch on the front to keep a spare beer at hand.
Your creations veered towards the voluminous, can this outfit really measure up against the crowded shores of ZoukOut?
Absolutely, my designs often gravitate towards shape and volume; and while keeping that in mind, the TIGER Summer Puffer was much more. When conceiving this statement jacket, my goal was to ensure it would stand out and make a statement no matter where you choose to wear it, even amid the vibrant energy of ZoukOut.
The TIGER Summer Puffer merges fashion and function, it represents a harmonious blend of style and innovation. Crafted to be both chic and practical, it's the ideal choice for navigating the tropical heat of ZoukOut. The striking orange hue, drawn from the vibrant spirit of Tiger Beer, exudes confidence, while the groundbreaking beer-powered cooling system elevates it to another level. This ingenious system harnesses the cold beer to chill water, which is then delicately circulated throughout the wearer's body, providing a refreshing temperature reduction of up to 5° Celsius in the sun.
Without a doubt, it can hold its own amidst the bustling shores of ZoukOut. It offers festival goers a comfortable and fashion-forward way to revel in the event's vibrant atmosphere.
What’s next for Izzy Du?
It’s been super fun collaborating with Tiger Beer for the TIGER Summer Puffer. Right now, I am focused on building out the IZZY DU as a brand with accessible, wearable garments that people can enjoy while sprinkling in my conceptual work along the way. The brand’s first Spring/Summer collection comes out January 2024. And the next IZZY DU pop-up store will be at Printemps in Paris opening this November 16th. Come by if you’re in Paris!
From the Orkney Islands, comes the Highland Park’s 54 Year Old single malt scotch whisky. If you think “54” is a very specific number, there’s a reason for that: Highland Park never expected to produce a whisky that old. As one of Orkney's most esteemed distilleries, Highland Park kept a careful eye on the rare few casks that would flourish during the maturation process.
In 1968, several casks were stored away. And since 2008, Highland Park Master Whisky Maker, Gordon Motion chose 10 refill casks—four butts and six hogsheads—and transferred them to first-fill European sherry butts. Add another 14 more years for the maturation process and the final result is a robust natural hue and rich complexity in palate.
After 54 years in the ageing, the single malt scotch whisky is ready for Highland Park's 225th anniversary. Factoring in the angel's share (the longer the maturation period, the more whisky is lost to evaporation), the 54 Year Old is divvied into 225 bottles; each bottle representing the year that the distillery has been in existence.
“Representing a quarter of Highland Park’s life,” Motion said, “we felt it was a fitting way to mark our 225th anniversary; born and crafted in the heart of Orkney.”
Time and space are the immutable constants in whisky-making. For the 54 Year Old, its maturation is balanced out by the Orkney Islands’ environment. Located 16km north of mainland Scotland, salt-tinged sea winds lashed at the coasts of this isolated archipelago. Reaching speeds of over 100mph, the moorland peat is bereft of any standing foliage but they are heather-rich.
For over 220 years, this 4,000 year-old peat is hand-cut from Hobbister Moor and is used to smoke their barley. The peat's slow-burn imbues a complex floral aroma; a smokey sweetness that's unique to Highland Park. Thanks to the Gulf Stream, the Orkney climate is temperate. This an ideal situation for the island warehouses to mature the whisky.
Highland Park's Senior Brand Ambassador, Martin Markvardsen, was in Singapore to introduce the Highland Park 54 Year Old at a luncheon held at Burnt Ends.
At the end of the dining table, there the 54 Year Old awaits. Taking cues from the plains of Orkney, the vessel for the 54 Year Old bottle is an example of craftsmanship. Michael Rudak, senior designer of Stoelzle Flaconnage fashions the embossed bottle. There's a conical 'push' at the base; an homage to the mash tuns at Highland Park's distillery.
The box, sculpted to represent the Yesnaby cliffs in Orkney, cradles the bottle. Hand-blasted, each piece of Scottish oak will be unique due to its colour variations. Led by John Galvin, who designed the presentation box, the Highland Park 54 Year Old retails for SG$71,500.
It's a princely sum but such is exclusivity. A deep autumnal russet swirls within the belly of the bottle. On the nose, one can pick out lychee, camphor, vintage oak and delicate peat. On the palate: warm spices; crushed cumin, coriander seeds, summer rose and jasmine. A ghost of kiwi and pistachio lingers in the mouth. Sweet and spicy notes linger at the finish.
Out of the 225 bottles, only six are available in Singapore. Limited exclusively to selected private clients and the 54 Year Old is available upon request only.
"Please enjoy Highland Park responsibly."
Prepare to get your whistles wet with the return of Whisky Live Singapore. Organised by La Maison Du Whisky, this grand celebration of exceptional tipples—once held at Andaz—will now grace a new scenic location—the Singapore Flyer. Over two days (18-19 November), the event will feature a gamut of spirits, masterclasses and new highlights. But how do you expand on what is an already-successful alcohol festival? We got Arthur Morbois, Managing Director of La Maison du Whisky, to spill the beans on that and more.
What can we expect from the 2023 Whisky Live Singapore (WLS)?
We expect higher attendance from both consumers and trade partners. There are also more masterclasses to help our guests discover more about their favourite spirits.
With a strong focus on education and information, Whisky Live Singapore will showcase a diverse lineup of booths, exhibits, masterclasses and tasting sessions. Over 800 members of the trade and 100 participating brands will provide unprecedented insights into the drinks industry.
We understand that WLS will be hosted at the Singapore Flyer.
While this is our first time setting up Whisky Live Singapore 2023 at the Singapore Flyer, it will be a triumph as it will be our festival's 12th edition. I anticipate that this move will solidify its position as the authoritative spirits show in the region.
Is that your biggest challenge for this 2023 edition?
Our biggest challenge had been the logistics and planning of moving to the Singapore Flyer—a challenge we wholeheartedly embraced.
After 11 years of pioneering the way for whiskies and fine spirits in Singapore and Southeast Asia, it was time for Whisky Live Singapore to step out of its comfort zone. We want to firmly establish it as a fixture on local, regional, and international calendars.
The move to the Singapore Flyer will open doors like never before. Whatever challenges will soon transformed into opportunities that we fully intend to maximise. We've also added Cocktail and Food Street next to the venue as the cherry on top. Hosting the event at such a prominent local landmark gives Whisky Live Singapore a prestigious and significant association.
Cocktail and Food Street?
Cocktail and Food Street fully takes advantage of the Singapore Flyer as a venue. It'll serve as an additional platform to engage with an anticipated attendance of over 3,000 visitors.
Bringing together bartenders with curated food partners, we were inspired in part by similar themes our sister show, Whisky Live Paris. Non-ticketed and open to the general public, Cocktail and Food Street embodies what Whisky Live Singapore 2023's move to the Singapore Flyer is. That this is for everyone, regardless of their level of interest.
How do you plan to use the Singapore Flyer as part of the Whisky Live event?
The move from the Andaz Hotel, where previous editions were held, to the Singapore Flyer has proven to be almost as big of an attraction as Whisky Live Singapore itself! It’s a fresh and original avenue to welcome the friends we’ve made over a decade. It's to celebrate how Whisky Live Singapore has gone from strength to strength.
The association of the Singapore Flyer with Whisky Live Singapore is significant. As the venue, the Singapore Flyer has the potential to make Whisky Live Singapore 2023 the most memorable edition to date. Imagine looking out over the iconic Singapore skyline and waterfront with your best friends and favourite brands. That can only lead to breathtaking moments.
Are there more masterclasses for Whisky Live Singapore?
Our focus for each Whisky Live Singapore event has always been to serve as a reference point for information and education in the whisky and spirits industry. Each edition provides a fantastic opportunity to connect the wider public with passionate members of the trade. That's when the magic happens.
Whisky Live Singapore 2023 will feature more than 20 masterclasses, doubling the number from 2022. They will be held in two dedicated meeting rooms. By increasing the number of expert voices in additional seminars, we hope to provide valuable insights and ignite passion that will have an impact on both our public and trade guests.
Why is Singapore the ideal location to host Whisky Live?
The passion exhibited by Singaporeans towards whisky and fine spirits is truly inspiring. Especially when it comes to their enthusiasm for welcoming new expressions, bottlings, labels and distillers. As well as their openness to acquiring knowledge about the practices and methods involved in crafting such works of art.
Geographically, Singapore's importance to the Southeast Asian region as a gateway cannot be overstated. Firstly, it serves as an entry point for brands from established regions seeking to enter Asia via Whisky Live Singapore. Secondly, it provides a launchpad for the rapidly growing distilling culture of Singapore's neighbours. Countries like Cambodia, Australia and India, to help them gain prominence outside of Asia.
Whisky Live Singapore is the perfect platform for brands and connoisseurs to come together under a single roof. It's where important conversations and interactions occur, furthering the growth of the Southeast Asian spirits industry. We see Singapore taking on an increasingly significant role in this regard as time goes on.
Who are the major partners for Whisky Live?
Luminaries such as Amrut’s Ashok Chokalingam; Velier CEO Luca Gargano; Foursquare’s Richard Seale; Neisson’s Grégory Vernant and Waterford Founder Mark Reynier will be present. Whisky Live Singapore is all about public education, and there’s no better opportunity than together with the makers.
Registration and ticketing for Whisky Live Singapore is now open. Buy tickets with any of our codes for SG$30 off (ESQ_WLSSAT23; ESQ_WLSSUN23). VIP and Connoisseur Passes are still available.
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?”
Baby steps.
