How old are you?
To describe or identify someone, age is often a key virtue. Which is strange, given that it’s an attribute that changes every—hold on, let us check—365 days, according to the Gregorian calendar. The abstraction of time is what made it so interesting. It meanders through different phases, slipping us into a new skin at each stage: Son, husband, father. And at a certain point, all three simultaneously integrate into your persona. Not to get excessively metaphorical on you but that isn’t too far of a journey from The Macallan. While we will probably never get to be 200 years old (though at the rate science is going), you can imagine how many guises a bicentennial would have embodied in his lifetime. For The Macallan, its two centuries of storied malt and wood, gleaming copper stills and possibly tartan-covered marketing meetings.
Still, you don’t dominate the world’s single malt market by accident. The Macallan began in 1824 as a modest operation. It wasn’t until the 80s when whisky suffered through the “whisky loch” that The Macallan arose against the odds. Demand crashed, distilleries shuttered… but while others sang their swan songs, The Macallan leaned into the pivot.
With their ample stock of mature casks, they launched legendary bottles like the Anniversary Malts, shifting focus toward single malt production and embracing a distinct identity. The 25- and 50-year-old releases became instant collector items and by the early 2000s, the brand had set—and broken—several world records for the most expensive bottles of whisky. Its sheer dominance and stability anchor whisky investment indexes in present time. Unfazed by the volatile market, the mainstay is much like gold in the stock world—a sure bet that consistently upholds pure value.
Today, The Macallan’s 200th anniversary might just be its finest achievement. The infinity symbol a representation of many full-circle milestones. Because for a distillery with serious staying power, whisky is not just aged—it’s ageless.
The road to making great whisky may be a laborious process but it’s well-earned. And like the efforts that go into whisky-making, so does The Macallan’s relationship with the bars. For this endeavour, time and space is paramount: time spent to earning the bar’s trust and the space where the bartenders can work their magic with The Macallan’s whiskies.
As a topper to the year-long celebration of The Macallan’s 200th anniversary, 12 bars were chosen to give their take on the brand’s past, present and future. Visitors can patronise the bars and order a speciallycreated flight of three drinks, each made from The Macallan’s base whiskies.
We have highlighted a cocktail from each bar and talked about the inspiration for the cocktail. For the rest of the flights, we’ll leave it to you to discover when you pay them a visit.
After all, what’s a little mystery in one’s life?
Every flight at each bar consists of three base whiskies from The Macallan: The Classic Cut 2024; A Night on Earth in Jerez; Harmony IV Vibrant Oak.
You don’t have to be a whisky purist to know there are two ways to savour a dram: neat and on the rocks. Taste it full at cask strength for its unfiltered intensity and/or "cut" it with water to unlock its hidden facets. Two modes of enjoyment, if you will.
The eighth edition of this range nods heavily toward tradition. Aged in European Sherry-seasoned casks and ex-bourbon barrels, casks are selected under the holy gaze of Macallan’s Master of Wood. Crafted to exacting standards, the oak barrels infuse the spirit with natural hue and flavour; where the contrast between power and refinement allows for the experience to evolve with each unfolding layer.
Let the burst of vanilla, orchard fruits, and marzipan surprise in its unadulterated state. Watch it transform under the influence of water; your palette awashed with baked custard, milk chocolate, and sweet green apple, balanced by oak spice.
As is the purpose of most good liquors, celebration is always at the heart of it. At the threshold between the final chapter of a year and the start of a new one, “A Night On Earth” is The Macallan’s way of ringing in the well-wishes. The third release in this selection lands us in the heart of Spanish winemaking—Jerez de la Frontera. Not only is it the birthplace of the greatest single contributor to the house’s signature Sherry but it's also where New Year is more than just a countdown.
Capturing both Andalucían vineyards and festivities, this expression marks a moment where sun-soaked grapes destined to create wines ultimately season the oak casks that define The Macallan. The casks are more than vessels, they are time capsules that carry the whisky’s natural profile.
Each whiff smells like a kitchen filled with holiday treats and aromas: Honey-coated pestiños, sweet raisins, cinnamon, and a pop of citrus zest. On the palate: a crescendo of white grapes and honey-glazed almonds, dashed with vanilla and subtle rosemary. The finish recalls a warm buzz from an evening's party. A joy of shared moments and traditions.
No chronological passage is complete without the future. As individuals march forward in life, so does humanity move in contemplation for the next generation. This special line explores the potential The Macallan can embrace for the next 200 years.
The Harmony Collection’s fourth release is a statement beyond eco-conscious elegance. It proposes to be a whisky that's not simply consumed but an ode to beauty reproduced from waste. Previously a by-product of the brand's iconic oak casks, discarded oak chippings are reborn as packaging for the single malt.
On the nose, a blend of vanilla bean, sweet sherbet, and lime—an introduction that evolves into delicate pears nestled within creamy panna cotta. Tastewise: a buttery shortbread with a sprinkle of lightly toasted coconut is brought to the table, balanced with almond brittle and apple.
Hints of orchard and artisanal dessert are underpinned, of course, by sweet oak; your tasting journey ends on a note that feels both familiar and refined; a testament to the days to come.
161 Lavender Street, #01-12,
Singapore 338750
This reimagined Old Fashioned is the brainchild of Zack Lee, mixologist and founder of Lunì. Called Echoes of the Woods, this cocktail channels the essence of ancient forests. The Macallan Classic Cut 2024 provides a rich, oak-forward depth, balanced by the comforting sweetness of homemade vanilla syrup. Benzoin tincture adds resinous, aromatic intrigue, while the orange zest enhances the sensory experience, blending its bright, citrus scent with the benzoin’s earthy warmth. Each sip evokes the timeless allure of woodlands, warm and mysterious.
28Hongkong Street,
Singapore 059667
Lukas Kaufmann, general manager of the lauded 28 HongKong Street, returns to basics with this drink. Highlighting the flavour profile of The Macallan Classic Cut 2024, Kaufmann serves up an Old Fashioned—a perfect tribute to the nascent days of cocktail-making. Noting that The Macallan Classic Cut 2024 single malt was matured in a combination of sherryseasoned European and American oak, and ex-bourbon casks, Kaufmann adds PX sherry to bring out the nutty notes that are also complemented by chocolate bitters. For a finishing touch, this Old Fashioned is paired with a toasted butter wafer.
333 Orchard Road, Level 5,
Singapore 238867
Conceptualised as parts of a dinner course, Michael Mendoza, head mixologist of Ginger.Lily, meant for the “Starter” cocktail to be a simple and refined way to enjoy The Macallan Classic Cut 2024. A splash of water unlocks the subtle fruit and caramel spice notes; a dropper of soda draws from the classic Highball, enhancing the drink with refreshing fizz; a touch of cranberry levels out the sweetness and tartness: this is an encapsulation of the whisky’s bold character coupled with a satisfying kick.
1 Cuscaden Road, #01-02
Conrad Singapore,
Singapore 249715
“The inspiration [for my version of the Rob Roy] came from one of my favourite classics and also one of the first cocktails I learnt that sparked my interest when I started out in the bar.” – Mark Ng, bar manager
10 Claymore Road, Level 11
Garden Terrace,
Singapore 229540
“Sherry Cherry celebrates The Macallan’s A Night on Earth in Jerez. Blending its rich sherry-cask heritage with the vibrant sweetness of cherry purée. Fino sherry gives it a dry, nutty depth, while sumac provides a modern tang, creating an elevated and celebratory twist on a classic whisky sour.” – Leslie Kuzmenko, bar manager
16A Duxton Hill,
Singapore 089970
Putting a modern twist on the Godfather (a ’70s classic made from Scotch whisky and Amaretto), Jungle Ballroom’s bar manager, Adrian Besa sees this cocktail as an Old Fashioned with an attitude. Because why use sugar when you can use flavoursome liqueur or spirits? Replacing the Amaretto with peanut butter rum for that nutty element, Besa also added an Asian Salted Caramel Vodka and Chocolate bitters for structure and complexity to the drink. “In the present world where we are presented with the rise of boutique liqueurs and spirits from the Asian region, we now have the opportunity to explore new flavour combinations with classic spirits that have a new character like The Macallan [A Night on Earth in Jerez],” says Besa.
43 Tanjong Pagar Road, #01-02,
Singapore 088464
Playing with the idea of fleeting time, Night Hawk’s chief bartender and owner, Peter Chua, reimagines the Rob Roy. The Macallan A Night on Earth in Jerez is poured neat with an ice cube that’s made out of Pedro Ximinez and Fino sherry, raspberry puree, Angostura bitters, chocolate liqueur and a frozen raspberry fruit—ingredients that made up the Rob Roy component. As the ice melts, it slowly releases the flavours over time, allowing the drinker to taste The Macallan A Night on Earth in Jerez on its own before the rest of the flavours come in to complete the Rob Roy variation—the passing of time reveals another unexpected moment.
29 Tanglin Road, The St
Regis Singapore, Lobby Level,
Singapore 247912
This is Cleven Pacarat’s (Astor Bar’s bartender) reimagined take on the classic eggnog. Christened the AI Greek Eggnog, it uses The Macallan A Night on Earth in Jerez and is fat-washed with peanut butter to derive a nutty flavour to complement the Frangelico. Instead of heavy cream and milk, Pacarat uses yoghurt for that bit of tartness and maple syrup for the sweetness. Finally, this dessert cocktail gets a sprinkling of clove powder and garnished with candied raspberry leather.
8 Raffles Avenue, Level 4
Esplanade Mall,
Singapore 039802
The future is what you make of it. With that in mind, Baia’s bar manager, Adonis Reyes, chose a path of experimentation into sustainability that led to a delightful dessert. Inspired by the horchata drink (traditionally made with toasted rice, cinnamon sticks, and the optional cream or milk). Taking the base flavours of horchata, Reyes incorporates them into an ice-cream that’s added to the whisky, inviting guests to luxuriate in a new sensorial experience.
3 Neil Road, #01-01,
Singapore 088805
Named Philoso’Me, this drink is a true reflection of Side Door’s co-founder and head of beverage, Bannie Kang’s philosophy on cocktail crafting. Harmonising her unique perspective with the essence of The Macallan Harmony IV Vibrant Oak, Philoso’Me exemplifies simplicity while paying homage to the classic Rob Roy. Enhanced by an Asian twist of winter melon, it delivers a perfectly balanced, rounded, and elegant experience in every sip.
21 Carpenter Street,
Singapore 059984
It’s an eternal battle to maintain the give-and-take relationship of our time on the planet. As the future showcases possibilities, there needs to be efforts taken in trying to ensure that there is a future. Kee’s goal (like all the bars featured here) is to minimise wastage and use repurposed ingredients for their cocktails. Glynn Tay, Director of Food & Beverage explains that working with the culinary team is the first step towards any cocktail. This drink honours the earthy, coastal notes of shio kombu with the sherry-seasoned oak-aged richness of The Macallan Harmony IV Vibrant Oak. The result: an umami-forward cocktail with the briny kombu complementing the whisky’s vanilla, citrus and sweet oaky notes. To further the enjoyment of the journey, Tay suggests taking a sip before and after tasting the kombu cereal salt on the rim.
7 Raffles Boulevard, Level 1 Pan
Pacific Hotel, Marina Square,
Singapore 039595
Moving towards the future, with the ideology that “less is more”, PLUME’s head mixologist, Ong Jun Han crafts a drink that looks simple but, in its making, isn’t. Using avant-garde techniques to craft the mango soda, Ong, brings out the tropical notes of “Future Bloom” from The Macallan Harmony IV Vibrant Oak’s expression.
Text: Joy Ling and Wayne Cheong
Photography: Jaya Khidir
Art Direction: Joan Tai
Styling: Gregory Woo
Photography Assistants: Nowo Kasturi and Tawfiq Ismail
Styling Assistant: Justin Neo
Since its inception in a riverside warehouse on Jiak Kim Street, Zouk has been the epicentre of Singapore’s nightlife. Founded by Lincoln Cheng, the 35,000-square foot club thrived in an ever-evolving industry. Its success can be attributed to key figures like general manager Benny Heng, marketing manager Tracy Phillips, and later Sofie Chandra.
Also instrumental to Zouk’s legacy was Wayne Lee, who oversaw music and entertainment. Today, Lee is the general manager of HighHouse and NOVA, two dining concepts under OUE Restaurants. On a cloudy afternoon, we talk with Lee at HighHouse.
ESQUIRE: How is HighHouse different from Zouk?
WAYNE LEE: There’s the dining element, which is quite a big thing and that extends to the rooftop when we open up in July. The whole venue is OUE Sky: there’s HighHouse and NOVA—two concepts in one venue. What I used to deal with back at Zouk was more music- based. Here, there are four pillars, which are music, food, beverage and art.
We are into our fifth month and our dining has been quite stable; most of our meal services are filled out nicely; the menu direction is quite clear. We’ve been quite successful at stabilising that.
A lot more can be done about pushing out house and techno music that we believe in and getting it out there. Which is if you look at our programming, we have a couple of international DJs coming in. They are aligned to the kind of sounds that we’re doing and we want to do more collaborations with local music collectives. Building the local scene is quite important.
Back at Jiak Kim Street, the art was a little more intense, right? Lincoln [Cheng, founder of Zouk] had all these wild pieces like Keith Haring’s “Healing Hand” but when the club moved to Clarke Quay, there were space constraints so art wasn’t the main focus. But at HighHouse, my bosses are quite keen to get some relevant pieces on the ample wall space.
ESQ: Are you art savvy?
WL: I go to art fairs, I visit museums overseas. I wouldn’t say that I’m an art connoisseur but I do enjoy the medium.
ESQ: So, what’s the idea behind NOVA?
WL: We were inspired by festivals, right? Not just music festivals but festivals in general. That was a big inspiration for the space. Coachella, for example, some of the stages themselves are built around large installations. Burning Man [culminates in setting fire to a giant effigy]. Which explains the [10-metre] star structure at NOVA. We commissioned this artist Jun Ong from Penang—we saw his work at ART SG about two years ago. He’s great at installations, basically lighting installations.
ESQ: We heard the opening of NOVA was delayed.
WL: We are reworking the interior design to make it more futuristic. We were done but felt that it didn’t really measure up to the branding yet. I feel that once NOVA opens up, everything will fall into place; there’d be more opportunities for activities like yoga, your fitness stuff.
ESQ: You had started at the magazine, Juice.
WL: Back then the [Juice] office was at Scotts Road and that was one of the reasons why I wanted to work there. I was freelancing for them. Being quite keen to continue working for Juice, I took up a full-time position after I graduated.
I was very into electronic music, which helped. I was studying journalism in Melbourne and their rave culture was quite strong and that inspired me. So, when I returned to Singapore and there was quite an interesting underground electronic music scene between 2001 and 2004. This was the period where the government was more lax on people using venues and the neighbours weren’t complaining so much about the noise. I’d write about the scene. The process was so old school that I’d take pictures with this crappy DSLR and develop the photos.
ESQ: You had to shoot as well?
WL: Yeah, I took photos and wrote the reviews when I first started. I had to develop the film at Lucky Plaza. I remember that I had to pick five photos out of the 26.
That was what got me into Juice, the love of electronic music. Not so much the clubbing and partying—those were a byproduct. Juice started to change at that point because we needed the ad revenue, right? We were a free magazine and we needed to attract more advertisers. So we moved into the fashion space but we were not fashion people. The one thing that we could tap on was that the rave culture was connected to streetwear. We brought that element in. Me and the team were inspired by Japanese men’s magazines like Popeye. We had to go to Kinokuniya and buy it along with i-D and Dazed and Confused. That was quite a good time.
ESQ: How did you get to work at Zouk?
WL: It’s really a combination of circumstances. Because I worked at Juice, I was in close contact with Zouk’s marketing team and Lincoln as well. When they opened up a head of entertainment role, sort of a music director gig, in 2011, I was the first person they thought of and they approached me for it. I had been nine years in music publishing at the time, so I thought, since I’m already doing the theory portion of it, I might as well do the practical. That’s how I got to work for Zouk.
ESQ: What’s an average day for you at HighHouse?
WL: The office starts early. And meetings take up a large part of my afternoon all the way to about dinnertime. Then, from dinnertime onwards, I try to be on the ground [at HighHouse] just to make sure service is in order; to make sure our guests are settling in nicely. On certain nights—obviously, we do some late-night programming on Wednesday, Friday or Saturdays—I try to stay late. Again, just to see how things are going. Letting my presence be felt, I guess [laughs].
ESQ: This goes beyond your typical nine-to-five. Are the hours something that you took to easily?
WL: I came on board with OUE Restaurants in 2022 so I spent a good year-and-a-half being in a regular office working regular office hours; I enjoyed it. So now I’m back to those long, weird hours, but I’m used to it, because back at Zouk, it was the same thing, right? Daytime, I’d handle the corporate stuff and at night, I’d handle the nightlife.
ESQ: But is it easier now or harder?
WL: Harder. Back at Zouk, in my 30s, it was easier. It was also different because that environment had more high energy. We had a club that hosted 1,500, 2,000 people at any one time. That was intense. But now at HighHouse, the product is quite focused so we don’t have to bring in so many different demographics. We have a certain target audience and the music direction is clearer. The total capacity at HighHouse is about 400.
ESQ: Is social media important to what you do?
WL: I think it’s super important now, man. We’re always talking about Gen-Zs relating to TikTok and stuff. I was in Shanghai two months ago and... You know 小红书 [“Little Red Book” in Mandarin]? It’s big over there. I signed up for an account because I wanted to look for vintage shops in Shanghai but suddenly, I’m fed with other content like techwear, cycling...
So, yeah. social media is important. Especially when you’re running a business establishment, right? But, it’s important that you’re tapping onto the right platform. 小红 书started out as a place where people came to discover places of interest to go to but now it’s the equivalent of Instagram in China.
ESQ: China is ahead when it comes to connectivity.
WL: I’m really impressed by Shanghai. Everything is online for them. Lose your phone in China and you’re screwed.
ESQ: Do you think Singapore can get to that stage?
WL: It’s tough because we are not a super-huge city. We won’t get to where China is but what we have right now isn’t bad. Hopefully, Singapore will get there one day.
ESQ: What was your childhood like?
WL: It was good. I was quite blessed. Parents are mostly supportive. My dad was an engineer and my mom was a school English teacher. My dad was always urging me to take up mathematics, which I hated. And then I screwed up my A-Levels so badly that he gave up. But they gave me a very comfortable childhood, a good environment to grow up in.
ESQ: Are they still on your back about your life choices?
WL: My dad passed last year but he was ok with where I am today. My mom has, well, a lot to say, you know, because I’m still single so there’s that. If it happens, it happens, right?
ESQ: How was the pandemic for you?
WL: I don’t know about you guys but it was the worst. I mean, minus the pay cuts [at Zouk and the deaths] I think it was a reset button for a lot of people that I knew and a lot of efforts were taken to sustain the business.
ESQ: The pivots.
WL: Yeah. Back then, we put 50 bikes in the main room at Zouk and converted it into a spin cycle class. Capital [a whisky bar and cigar room] was turned into a restaurant. We even worked with Lazada to convert Phuture into a live-streaming studio... that lasted for a good three or four months before they decided to do their own studio. So that was challenging but it was nice. There was a sort of team spirit going on during the pivots. And I also enjoyed some normal hours, ending at 10:30pm instead of 4am, so that was quite nice.
ESQ: Was it worrying? Because, at the time, nobody knew when they could see the light at the end of the tunnel.
WL: It was frustrating because the first year when we pivoted, we thought by December 2020 it should be over, right? Everyone believed that myth that this was like SARS and the pandemic would soon be over. But it didn’t get better and then it got worse with the [COVID] variants popping up. We had to downsize the team quite a bit. It was painful to do but it had to be done.
That gave us a new thought process in how we run the business. If you look at Zouk, you see it is trying to expand overseas to Vegas, to Japan, by working towards F&B projects combined with nightlife concepts like fine dining with ultra lounges. Since COVID, operating solely on nightlife has shown its risks, hence diversification.
ESQ: What kind of manager are you?
WL: I think... I genuinely think I operate with empathy. I’m not the sort who goes like, “it’s my way or the highway”. I try to give the team a lot of room to run and grow in... but then again I am very blessed that to have quite an experienced team, both for the front and back of the house. Occasionally there will come a time to bring down the hammer, so I’ll do it. But as much as I can, I will try not to. I usually tell everyone that we are all adults, right?
ESQ: You also get to wear a suit and tie at HighHouse.
WL: [looks at his short-sleeved shirt and jeans] Yeah, sorry to let you down. [laughs]
ESQ: You don’t dress like that at Zouk.
WL: Because we operate a dining space, so out of respect for Steven, my manager, who is already in a blazer, I try to be in a suit and tie. It was a huge change from the Zouk days. Now I’m dressed up so that people can take me more seriously. [laughs]
ESQ: Any pet peeves?
WL: Sometimes people are not willing to change. It takes a while, of course. But, in our industry, change is the only constant; we always have to adapt and flip. When you are working with an older generation of managers and workers, it takes a while for them to be flexible. It’s frustrating but you still need to be patient to explain to them and get them on the same course.
ESQ: What’s your biggest fear?
WL: My biggest fear? That’s a really good one. So far all my work in Singapore has touched on culture, right? My fear is Singapore becoming stagnant culturally instead of moving forward. I’m talking about soft culture and things like that. Generally, things have been getting better. Singapore has always been a nation that’s built on finance, manufacturing and stuff like that. And obviously, what we call soft culture is super sub, right? Our generation did well but there are still purveyors pushing the scene in music, art, design, and stuff like that, and of course, aided by the government. Sometimes it helps, sometimes it doesn’t but I’m hoping the next generation can continue.
It has to be a generational effort. This generation sets the path and the next gen will come in and take it forward. Let’s talk about culture, right? Obviously, there are your Edison Chens, Shawn Yues, John Mayers, the Pharrells even. They have gone from being musicians to extend themselves into fashion, designing watches even. They have done their part. So the next generation has to take over. Tyler, the Creator, he’ll be the next wave, right? He’s going to be the next Pharrell.
Going back to your earlier question about what I’m afraid of is that: I know there are a lot of very good content creators on TikToks who are in their 20s. But can we name that many? Can we find another, for example, Tracy Phillips? I feel that it’s tough to find someone of that calibre. Maybe it’s because the scene is quite diluted as everybody is doing it so it’s hard to stand out.
ESQ: You struck me as someone who prefers to be behind the scenes.
WL: You’re right. I don’t go to events, I stay at the back of the room. Eleven years of the club scene and my social battery is at its lowest. But now with the OUE Sky project, HighHouse and NOVA, I do have to be at the forefront of things to help push the brand.
ESQ: Along with Lincoln and Tracy, your name pops up as one of the few architects of the way the club scene is.
WL: Thank you for saying that. I appreciate it. It’s nice that in the course of what I’ve done, at least, my efforts have amounted to something.
ESQ: What do you like to do in your free time?
WL: I used to skateboard when I was younger but I’ve stopped. I’m trying to get back to the board again. I [laughs] can’t do the ollies and stuff. Actually, I cleared one but these days, my risk appetite is a lot less. So I just cruise along East Coast Park. It’s that or running.
ESQ: Do you fear getting old?
WL: Definitely. I think it is on everyone’s mind but—and this is going to sound corny—it kind of pushes you to do more each day because you know time is limited.
ESQ: Was this a recent realisation?
WL: I’m 43 going 44 and I think when you hit your 40s, you tend to think a lot more about the time that’s left and how much more you can achieve. Sometimes I can’t believe I’m middle aged, but it is what it is so you have to make the best of it. [points to his tattoo] “Memento mori”. Remember that you’ll die so you’ll appreciate life. [laughs] This all sounds dark.
ESQ: What’s that one book you always go back to?
WL: One of my favourite authors is Paul Auster, who died recently...
ESQ: I love Auster’s metafiction.
WL: Power, right? He passed away a few days ago. Very sad. Lung cancer. [thinks for a while]. [Haruki] Murakami is another. I’d usually return to Kafka by the Shore.
ESQ: Was that an introduction to the rest of Murakami’s work?
WL: That would be Norwegian Wood. Another book would be JD Salinger, [The] Catcher in the Rye. These are the few books that I’d reread if I had the time.
ESQ: Do you have enough time to do so though?
WL: The funny thing is that if the book is on a Kindle, you don’t read it as much as when it was a paperback. But I still buy books on Kindle due to space constraints, right? And my concentration on a Kindle is so limited. Ten pages and I put the device down. When it comes to the tactility of it, paperbacks can’t be beat.
ESQ: I usually borrow from the library so the due date forces me to finish it.
WL: That’s amazing. And that brings me to this one habit that I feel all of us should adopt, and that is, before sleeping, instead of going through Instagram, we should read. It’s tempting to pick up the phone and scroll through our social media but I’m trying to return to flipping the pages in books.
This interview was edited for length and clarity.
Photography: Jaya Khidir
Art Direction: Joan Tai
Photography Assistants: Nowo Kasturi and Ng Kai Ming
You know an idea is so simple yet so great when immediate reactions sum up to, "Why didn't anyone think of this sooner?". Well, they did. Draft Land founder/bartender Angus Zou did, to be specific. Originally launched in ZhongXiao, Taiwan in 2018, the bar led the pioneering concept for cocktails on tap in Asia. The Draft System, created by beverage R&D company Drinks Lab, works by injecting N2 or CO2 into the tipples for a fast, high quality selection.
So why consider this approach clever? Firstly, you save on the wait time. If you can already get cocktails in a can, why not on tap? Sure, you don't get to witness the fancy shakes and distilled pours, but watching the 'draftenders' locate which of the identical taps—which aren't labelled or numbered—dispenses your order is itself a form of entertainment too.
Another undeniable benefit is the establishment's Sample Service, which allows you to try a shot of the cocktail before you commit to a full size. This was, in fact, an essential feedback the founders commonly received about bars that spurred the idea. The venture also comes as a collaboration with Nutmeg & Clove's Shelley Tai, so you can be assured that standards... are there.
With more standing spaces than seating, it's definitely a casual arrangement. There's nothing to complain about the industrial colour palette, cosy pub-style layout and straightforward overhead menu—unproblematic, if not for ingredients in a font size too small.
While accessibility and affordability are key here, going from SGD18 (SGD12 for non-alcoholic) a pop, the cocktails are surprisingly good. Perhaps the only giveaways in a hypothetical blind test would be the extremely smooth texture and lack of garnish. There are currently 20 mainstays, with savoury-sweet Popcorn & Coke marking the highest ABV on the board.
To commemorate The World's 50 Best Bars happening in Singapore for the first time, exclusive creations crafted by internationally-recognised bartenders are available throughout the month of October, highlighted in red on the menu board.
Oolong Tea Collins (Antonio Lai of Quinary, Hong Kong) is the first tea-infused attempt of several personally tried over the years that actually tastes like the perfect ratio of tea to alcohol; where both ingredients harmonised rather than kill each other in the fight for the spotlight. Peach & Coke (Demie Kim of Zest, Seoul) is a dream for those who love the flavours old school cough syrup. A safe choice for the unadventurous would be the Margarita Spritz (Matt Whiley of Re-, Sydney), while Soul of Osaka (Hidetsugu Ueno of High Five, Tokyo) would easily divide the room.
Fret not, you won't be drinking on an empty stomach. Taiwanese-inspired bites like the Braised Pork Arancini, Egg Pancake and duck-fat fries are amongst the yet-to-be expanded list of ideal companions.
Draft Land is located on 24 Purvis Street, Singapore 188601.
Okay so you're a snob who chases the stars and want only the international bars who made last year's inaugural list. There's no shame in that, we've got your snooty rear covered. As you know, the event is held outside Europe for the very first time. Not only is World's 50 Best Bars coming to Asia, but awards season will be kicked off in Singapore's very own Pasir Panjang power station on 17 October.
Starting the weekend leading up to it, do look out for 50 Best Signature Sessions that's newly introduced for the 2023 edition. Five of these collaborations will take place across some of the country's best bars. Here are some suggestions to make the most of the guest shifts when stars align.
15 October, 7 pm - 9 pm, 9 pm - 11 pm
16 October, 9 pm - 11 pm
It's tough to beat the current top dog in both World's Best Bars and Europe's Best Bars 2022 list. Known for its aesthetic drama, Barcelona's No. 1 bar is also the bar responsible for the literal Supercool Martini where a 'supercooled' gin mix is used to build an iceberg in the glass, and On Fire, which utilises laser to create a flame for smoking the Jerez wine.
Manhatta, Overstory
18 October, 8 pm - 12 am
16 October, 4 pm - 7 pm / 10 pm - 1 am
The Connaught Bar (No. 8) brings London's cocktail excellence through Director of Mixology Ago Perrone. Fun fact: Perrone used to work with Manhattan’s Bar Manager Rusty Cerven back when Cerven was at The Connaught Bar. Bar Manager Maura Milia and Mixologist Riccardo Lugano join in the cocktail artistry for signature concoctions such as the Connaught Martini, The Goodfellas, the Faraway Collins, and the Eclipse Code. This is followed by Blue Bar's distinctive offerings such as Raj by Night, Mirror Martini, the Roadrunner, and London to Singapore, all expertly crafted by Bar Manager Marcello Cauda and Head Bartender Giovanni Bruno.
50 Best Signature Session: Dark Spirits Brunch x Botanist Bar
15 October, 12 pm - 3 pm
Friends of Manhattan with DUKES Bar
18 October, 5 pm - 10 pm
16 October, 9 pm
To fully appreciate the Italian aperitif tradition, you ought to experience the bar that is best known as the Milanese institution that birthed the now globally-known Aperitivo ritual. Camparino in Galleria (No. 73) will be serving Italian classics such as the Negroni and Sbagliato in the capable hands of Bar Manager and Head of Mixology Tommaso Cecca for one night only.
Worlds’ 50 Best Bars Signature Session: Freni e Frizioni
18 October, 8 pm
16 October, 9 pm - 12 am
The man behind Sips (No. 3) will be visiting one of Singapore's fanciest bars, which will be specially open from 5 pm on a Monday for the event. This time in the stead of his recent purchase—the historical Boadas Cocktails, the oldest bar in Barcelona— Caporale will be expressing expertly crafted cocktails in full vintage charm.
Worlds’ 50 Best Bars Signature Session: Little Red Door, Southside Parlour
15 October, 7 pm - 12 am
16 October, 8 pm - 12 am
Leading the current Best Bar in Mexico, co-founders Eric Van Beek and Rodrigo Urraca of Handshake Speakeasy (No. 11) will be pouring out innovative tipples such as Roku Gin-based Tomato Is A Fruit and Big in Japan, a Chita Whisky cocktail with toasted barley and shiso.
50 Best Signature Session: Whisk(e)y Lovers' Night with Tjoget
14 October, 6 pm - 10 pm
Bar Benfiddich
15 October, 8 pm - 12 am
15 October, 8 pm - 12 am
Making its debut just last year (No. 23), the decade-old establishment has earned its moniker as London's bartender's bar. You know it's all class and no frills when it's launched by alumni of the former two-time World’s Best Bar, Milk & Honey.
Allegory
14 October, 8 pm - 10 pm
The Savory Project
16 October, 8 pm - 12 am
Atwater Cocktail Club
18 October, 8 pm - 12 am
15 October, 8 pm - 12 am
You're not mistaken if you find the guest bartender familiar because you may have seen him before at Tippling Club. Having returned to his home city Manchester, Joe Schofield has since opened a bar with his brother which is now No. 59 on the extended list. With homage to the 1930s, you get elegant numbers like Chicago Lightning, Woodfood Reserve Bourbon stirred-down with dry curacao, orange blossom water and chocolate bitters.
Soko Seoul
14 October, 8 pm - 10 pm
Martiny's
16 October, 8 pm - 12 am
16 October, 8 pm - 12 am
Savour the best of Africa with Front/Back representing Accra, Hero Bar (No. 68) from Nairobi, Kenya and Johannesburg's Sin+Tax (No. 100). Flavour profiles come in Hendrick's Gin-based Berbere that highlights the hot spice blend integral to Ethiopian cuisine, amongst a slew of culture-crafted cocktails.
Speak Low
14 October, 8 pm - 10 pm
The Cambridge Public House
15 October, 8 pm - 12 am
15 October, 8 pm
Bar Leone may not be considered an industry veteran, but its founder surely is. An established name in Asia’s bar circuit, Lorenzo Antinori previously helmed Caprice Bar, which peaked at No. 10 on Asia’s 50 Best Bars list, and ARGO, which made a debut at No. 3 and subsequently No. 28 on World’s 50 Best Bars 2022. Here, spotlighting Campari, expect modern cocktails with a strong Italian influence inspired by his upbringing in Rome.
15 October, 8 pm
Julio Cabrera from Café La Trova (No. 21 on The World’s 50 Best Bars 2022) will guest shift with Latino tunes by DJ AKA sounds. Nutmeg Collective will also be hosting esteemed mixologists from award-winning bars with special bar bites menu by LG Han of Labyrinth across its other bars. UK's Scarfes Bar will be taking to Last Word with live jazz performances by Soukma, while Japan's Bar High Five presents a Cocktail Omakase by the legendary Ueno San at Room 0202.
NoMad London Takeover at Writers Bar
15 October, 6 pm - 9 pm
Service Bar at Sago House
15 October, 7 pm
Caretakers Cottage at Offtrack
16 October, 8 pm
Danico x CMYK at Nighthawk
16 October, 9 pm
Aperitif Bar at Junior The Pocket Bar
18 October, 7 pm - 10 pm
The 15th edition of The World’s 50 Best Bars will be announced on Tuesday, 17th October.
