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.
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).
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.
"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."
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.
As with all commemorations, there comes the celebration. A cake accompanies a birthday; first place gets a gold medal... what of a bicentenary? In The Macallan's case, what do they draw from in their 200 years of existence that encapsulates everything that they have been, what they are and what they will be? Die antwoord? A multi-sensorial pop-up that threads the brand's animated past towards The Macallan's vision of the future. Meet The Macallan's The Heart of the Spirit.
Taking place at Clarke Quay Warehouse B, the pop-up acts as a portal into The Macallan's heritage. To start, guests will witness a tribute to The Macallan's founders and their respective trials and tribulations in setting The Macallan up and passing it into the hands of the next generation. From Alexander Reid to Janet Harbinson, the stories of these stalwarts of the brand come to life through the visuals of Javi Aznarez and the poetry of Jenni Fagan. Via an 18-minute visual narrative, guests will be mesmerised by The Macallan’s 200-year history and get to nurse The Macallan Sherry Oak 18 Years Old.
Other than the tactile exhibits and interactive storytelling, a limited-edition book—numbering in only 1,000 copies—will feature 200 original poems and illustrations from Fagan and Aznarez—will be released later this year. "It has been a deeply rewarding experience to explore the archives of The Macallan," says Fagan. "Giving poetic life to the people, places, and stories of this iconic brand has been a privilege and I can’t wait to share it with the world."
At the end of the immersive experience, guests can relax at the bar area and are rewarded with special cocktails crafted for this occasion. The cherries on top are the limited-edition The Macallan bottles that embody the brand's 200-year craft—the TIME:SPACE Collection. These limited dual-chamber vessels carry two kinds of whiskies—a 1940 vintage bottled at 43.6 per cent ABV and a 2018 vintage (the first whisky from The Macallan’s new Easter Elchies estate distillery) bottled at 54.9 per cent. Purchase of TIME:SPACE is through an invitation from The Macallan ("Don't call us, we'll call you" sorta deal).
For the rest of us, there's the TIME:SPACE Mastery a blend of 14 cask types for that many-layer complexity to both nose and palate. Housed in a circular vessel, with 200 shards (representative of nature's protectiveness of all things precious), the whisky is bottled at 43.6 per cent. Interested buyers can make their purchase here.
Jaume Ferràs, Creative Director of The Macallan, notes: "With The Heart of The Spirit, we’re offering an unparalleled voyage through time, immersing guests in our rich history, ethos and the remarkable people who have shaped The Macallan’s journey."
The Macallan's The Heart of the Spirit is held at Clarke Quay Warehouse B, until 22 September. Tickets are priced at SGD 48
The New York experience—it's a dream many of us share. From the iconic New York pizzas, to mesmerising city lights to a Central Park stroll, there's no denying the magic. But let's face it, the night life is the real star. After all, some of the world's most famous cocktails were born right in New York—Cosmopolitan, Appletini, Martini and, of course, the legendary Long Island Iced Tea. (I could go on but I'm not paid by the word.) If a travel to the Big Apple is a bridge too far, there's an easier way. You'll find that New York-ness at Manhattan Bar. But if you venture into the bar's back room, you'll find an experience that's reminiscent of Andy Warhol's Silver Factory; an intimate 12-seater gastro-cocktail bar called East47.
Don't think rack your brains around the whole "bar-within-a bar" concept, East47 (named after the street where Warhol's Silver Factory was held at), draws inspiration from the avant-garde culture of the 1960s. Step inside and you're instantly transported to another realm—it feels almost like entering a portal, think the shimmer in Annihilation.
The space is wrapped in silver foil-like wallpaper, with undulating stainless steel elements that echoes Warhol's studio. Bold colours, reflective materials and striking details like the black mirrored ceiling and sleek stainless steel bar.
To match the vibe, we naturally need the drinks—an ever-evolving menu that pushes the boundaries of mixology and cuisine. The cocktail and culinary program is expertly crafted by Head Bartender Antonio Donato, alongside newly appointed Assistant Bar Manager Riccardo Lugano, formerly of London's Connaught Bar, and Chef de Cuisine Carolyn Or. That's when you know there's some seriously good shit here.
Their debut menu, Volume 1: High Low, pays tribute to iconic figures, artworks, and rivalries of Warhol's world. But let's get to what's offered, the Cosmo Marilyn, a vibrant Cosmopolitan-inspired drink, blends Orientalist Vodka, Ocho Tequila, and milky oolong tea with passion fruit and pecan nuts, reflecting Warhol's "Marilyn Diptych". It's paired with Chawanmushi, a tea-infused egg custard topped with fresh Hokkaido uni.
Miss Brown is a sophisticated twist on the Espresso Martini (the drink pays homage to Warhol Superstar Tally Brown. It comes with duck, featuring a foie gras torchon glazed with sake balsamic on a brioche bun.
THE LAST OFFERINGGGG: SBAAAAAM!! mixes bourbon fat-washed with yoghurt and popcorn, inspired by Roy Lichtenstein’s comic strip-style pop art. This cocktail is paired with Wagyu, a rich combination of hanger steak, Béarnaise, and pickled onions, delivering a mix of savoury, smoky, sweet, and buttery flavours. All cocktails and dishes are available à la carte or as part of a tasting experience with three pairings.
For more information or to make a reservation, visit conradsingaporeorchard.com
Missing your Italian "Euro-summer"? Head to Basilico Bar, Singapore's premier vermouth-focused bar, and be transported to Italy. Savour unique vermouths paired with curated cheeses and indulge in their dedicated Negroni program.
Renowned for his cocktail mastery, Head Bartender Oliver Garcia O'Brien blends flavours and cultures with skill. Drawing inspiration from his global travels, he brings a unique touch to every cocktail. He aims to create a familiar destination for guests, where they feel a sense of belonging while enjoying their drinks and conversation.
Basilico Bar menu showcases innovative cocktails, each brimming with the essence of authentic Italian flavours. With a nod to Italy's heritage, familiar ingredients like tomatoes, lemons, grapes, coffee and even—*checks notes*, whoa, chilli?—are creatively reimagined.
Try the Caffé Freddo for your caffeine boost. This is where rich espresso harmonises with refreshing citrus notes from Lemon Grappa and Lemon tincture. For a spicy twist on a classic, their take on the Bloody Mary features a Chilli tincture, adding an exciting layer of heat to the familiar flavours.
And if you're feeling peckish, there are the surrounding restaurants to indulge in. With a seating capacity of 235, the restaurant features Chef de Cuisine Davide Del Gatto, who elevates beloved Italian classics to new heights. Meat lovers can enjoy "Steak Thursdays", indulging in unlimited prime steaks fresh off the grill every Thursday.
The best part, Basilico's unwavering commitment to Italian authenticity. They boast a cheese room featuring 50 varieties of artisanal cheeses sourced from all over Italy.
Don't miss the communal dining experience with Basilico Buffet, available for both lunch and dinner, and explore the ever-changing landscape of Italy's culinary treasures.
For more information or to make a reservation, visit conradsingaporeorchard.com
Aight, it's that time of the year again. Award season for the dens that can best impress with how they inebriate you. Sponsored by Perrier, the event was hosted in Hong Kong and listed bars from 18 cities across Asia, featuring 15 new entries.
Now, we're gonna dedicate two paragraphs to Bar Leone, not only for topping the list, but because it makes history for being the first time a new entrant does so. Thus also gaining the Disaronno Highest New Entry Award (duh), the one-year-old Central Hong Kong bar is all about "revived classics made with low-intervention, seasonal approach, and is complemented by minimalist garnishes".
Bar Leone is founded by Lorenzo Antinori from Argo and other top bars in Seoul and London not named. The neighbourhood bar carries the Italian ethos ‘cocktail popolari’ or ‘cocktails for the people’, which just means cocktails—besides being inspired by traditional Roman bars—are approachable and the space is fun? I guess? I haven't been there.
No.2: Seoul's low-waste bar Zest, therefore The Best Bar in Korea.
No.3: Homegrown Jigger & Pony, The Best Bar in Singapore for five consecutive years.
No.4: Hong Kong's Coa, last year's winner and first ever to achieve top dog thrice.
No.5: Tokyo’s Bar Benfiddich, hence The Best Bar in Japan.
In true kiasu spirit, Singapore clinches the highest number of spots with 11 bars.
Despite being second-last on the list, Atlas was honoured the Rémy Martin Legend of the List Award for *consistency* over close to a decade of operations. The signature 15m gin tower of 900 labels and stunning art deco design also earned it the new accolade Bareksten Best Bar Design Award in Asia.
Fura wins the Ketel One Sustainable Bar Award for its commitment to low-carbon footprint cocktails and circular ethos; exclusively using local ingredients in dedication to sustainable and low-waste practices.
For more information, visit Asia's 50 Best.
What defines the essence of being Singaporean? Is it the laksa and chicken rice we eat? Our kiasu nature? Maybe it's the way we speak. Whatever it is, I’d argue nothing encapsulates our cultural identity quite like secondary school. For every Singaporean, secondary school was a crucial rite of passage. It’s a time when we are thrust into a melting pot of local culture and self-discovery. These are our most formative and tender years, which harden to form some semblance of who we eventually grow into. In a setting that perfectly embodies the wistful nostalgia and vibrance of Singaporean culture (if you’ve ever revisited your alma mater, you’ll know what I’m talking about), The Lo & Behold group decided to launch New Bahru, a project in this exact place that brings together local businesses to form an artist’s collective.
Brought to you by the folks behind Odette and Tanjong Beach Club, New Bahru repurposes the skeleton of Nan Chiau High School to create a space spanning food and beverage, retail, wellness, entertainment, education, arts and culture. The project's goal is to capture the quintessential Singaporean spirit and unleash our city's untapped creative potential. Despite the easier path of demolishing and starting anew, The Lo & Behold Group chose the more challenging one. By preserving the original framework, they've retained that intangible magic of adolescence. This essence permeates every repurposed classroom-turned-store, echoes through the hallways, and lingers in the parade square.
Home to the infamous SGD18 Nasi Lemak, The Coconut Club resembles how we imagine a Singaporean diner to be. They serve elevated local fare like the Quail Goreng Berempah, made with livestock from Singapore’s oldest family-owned game bird farm. Another standout dish to look out for is the River Valley exclusive Wagyu Beef Roti John.
For everything bedroom, check out SOJAO, a local brand known for 100% ethically made organic cotton products. You’ll find anything from bedsheets, sleepwear and fragrances—one of which White Noise, a collaboration with stillgoods, caught my nose. It’ll have you sniffing the sample paper like an inhaler (in the best way possible) due to its calming effect. I hear they’re collaborating with 50 other local brands, embracing the kampung spirit we’ve grown so out of touch with.
Hearing Nujabes playing in the background of Soilboy told me everything I needed to know about the plant studio. The atmosphere evokes a Zen Japanese garden, with blends of textures—cork on metal, smooth and textured, soft but rugged. Soilboy curates a careful selection of plants that involve intensive research and propagation. The result is a catalogue of flora you probably expect to see in somewhere like Gardens by The Bay instead. Their collection of handmade ceramics is also available for sale in their first experience store, so rest assured your plants won’t go home unclothed.
To effectively sum up what MAKE is, one can only describe it as a kitchen for clothes. Launching as an experience-based concept store, they allow customers to customise a selection of materials and fabric (the seasoning stage as I like to call it) and quite literally, steam them in an “oven” once they’ve undergone the arduous process of this or that. What comes fresh out of the oven is a creation—either a garment or a bag—complete with a beautiful pattern of pleats, a signature design of the studio.
Chef Rishi Naleendra's homage to his Sri Lankan heritage, the restaurant used to be at Wanderlust Hotel but traded it for a bigger space and a thirstier clientele. Now with a bar and a new vigour to the menu, the joint has a new lease of life. Sure, Chef Naleendra may have to travel a little further from his other two establishments—Fool and the two Michelin-starred Cloud Street, both within the Tanjong Pagar district—but you can't really beat the vibe of New Bahru.
Once an online portal, MORNING has now succumbed to having a physical retail space. It's about time though. It's hard to experience the ease of making your own coffee with MORNING's signature Morning Machine. Drop in and the retail staff will walk you through the handling of the machine, as well as, recommend the different coffee profiles that might tickle your fancy. Expect future endeavours like sampling sessions, workshops and events.
What started as an Etsy side hustle has now blossomed into a third physical space at New Bahru. As the first to introduce permanent jewellery (where a custom-fitted piece is welded close without any clasp) in Singapore, Curious Creatures at New Bahru offers fine and demi-fine jewellery collections as well as the only outlet that has a bespoke service.
Located at the Big Block, Alma House's nomenclature is taken from "alma mater" as the building was once Nan Chiau High School. It's a new-to-market serviced apartment concept that's designed by local design studio FARM. With furnishings supplied by Commune, there are six room tiers to stay at; with the Deluxe Room (18sqm) that's fitting for a single traveller or the largest Alma Family Suite (55sqm) that... well, the whole family can enjoy.
If MAKE by Ginlee is a kitchen for clothes, it only makes sense to liken Crafune to a kitchen for leather handbags and accessories. Here, they offer a series of hands-on workshops focused on leather craftsmanship, but there’s also an emphasis on upcycling. That old leather bag you just can’t bear to part with? Under Crafune's guidance, your own hands can transform it into a stylish wallet, cardholder, or any number of creative accessories.
To understand what ÁTIPICO is, look no further than the name itself. Defined as “different from all others of the same type,” ÁTIPICO has had its background as a bakery and caterer for high-end fashion brands. At New Bahru, Room #15 will be its first foray into the restaurant industry, and it seems poised to make a splash in fine dining with a fresh perspective. Based on the tantalising samples I’ve tried, I have no doubt ÁTIPICO will transition just fine into the industry—albeit a little disruptive with how unique it promises to be.
Opening its doors as Singapore’s only Makkoli bar and restaurant, Odem takes pride in its curation of meticulously handcrafted makkoli that’s been brewed with local ingredients and free of preservatives—a far cry from your typical mass-produced rice wine. As someone who struggles to finish a pint of beer, I was pleasantly surprised to find myself enjoying a flight of five makkoli glasses without much resistance. Though we must admit, we’ve always had a soft spot for makkoli. Pairing each sip with a warm and comforting bite of their Soy Glazed Brioche and Gamtae Seaweed Butter hit every spot for us.
Traditional Korean dishes are refined using modern techniques, resulting in a menu featuring comfort food such as the Gulim Mandu and Barbequed Kalbi. The ambience is bathed in soft light, creating an intimate atmosphere that’s sure to get those long conversations going. If you do decide to visit, don’t leave out the Brioche, seriously.
No longer restricted to the whisky-making motherlands of Scotland and Ireland, it’s now possible to find a first-rate dram produced in just about all corners of the earth. Buoyed by the success of Japanese whisky, there’s a new wave of global producers taking experimentation in their stride.
Free from time-honoured tradition and strict regulations, distilleries from India to Australia are not only trialling new methods of maturation and blending, but celebrating local produce (such as Tasmanian peat or Himalayan barley) to create distinctive and unique drops.
Of course, the natural environment plays its part; whisky matured in hot, humid conditions will age much more quickly than the boreal Highlands, meaning a whisky aged for three years in Bangalore can taste every bit as oaky and complex as a 15-year-old single malt.
Our panel of experts and whisky veterans tested a range of world whiskies blind, tasting them neat and then diluted with a drop of water to soften the alcohol and allow the core flavours to shine through. They were seeking memorable drams that not only challenged the status quo, but offered complex aromatic profiles, well-integrated alcohol, and the versatility to sip straight up or stir into whisky-based cocktails.
These are the 12 bottles you’ll find on their bar cart.
BEST RYE WHISKEY
Made by the master distiller behind Maker’s Mark’s best-selling blends, we had high hopes for this 10-year-old rye – and it delivered. The distillery scoured the globe before settling on casks from Sauternes, Porto, and Madeira; a combination that results in unparalleled complexity, with flavours of orange peel, green pepper, star anise, muscovado sugar at the fore and a hint of barrel char to finish.
70cl, 50%
BEST IN A MANHATTAN
Our panel had nothing but high praise for the well-balanced aromas at play in this spicy sazerac by Buffalo Trace (think ginger, citrus oil, butterscotch and lingering smoke). The velvety mouthfeel makes this our new go-to for a manhattan, but it’s a surprisingly good sparring partner for native oysters, too. Trust us on that.
70cl, 45%
BEST SWEDISH WHISKY
Hailing from Arboga, Sweden, this single malt impressed our experts with its unique fruit-forward flavour profile (think: bright citrus, crisp red apple, and a hint of dried fruit, thanks to the sherry cask maturation). On the palate, there’s a kiss of smoke and sea salt, making this one to savour straight-up, over ice, or with a dash of distilled water to bring out the nuttier backnotes.
75cl, 43%
BEST FRENCH WHISKY
The clever folk at Domaine des Hautes Glaces (which holds claim to being the oldest organic whisky distillery in the world) have created a classic single malt that pays homage to the surrounding French landscape. Barley grown in the Alps is first distilled over wood fire, before a lengthy maturation in ex-Cognac, ex-Armagnac, and ex-wine casks. On the nose, there’s sweet vanilla, almond, buttery brioche and toasted oats, followed by warming cinnamon, clove, and a hint of citrus on the palate. No self-professed whisky enthusiast should be without a bottle on their bar cart.
50cl, 44%
BEST IN AN OLD FASHIONED
Distilled in Kentucky and matured at the White Peak Distillery in England, this rye whiskey from transatlantic brand Never Say Die is as complex on the palate as it is on the nose. The result is sweet and warming aromas of rich caramel, apple cake, coconut and warming spices. Just as rich and complex on the palate as on the nose, flavours of butterscotch, roasted vanilla pods, toasted wheat and biscuits are all paired with wonderfully rich and spicy back notes. Offering excellently balanced sweetness, this would make a delicious old fashioned.
70cl, 52.5%
BEST AUSTRALIAN WHISKY
Overlooked for too long, Australian whisky is beginning to make waves in the global market, with Port Melbourne’s Starward Distillery leading the way. Matured in red wine barrels, aromas of apricot jam, sultanas and toasted praline fill the nose, before richer flavours of stem ginger, dark chocolate and stewed apple join the party on the palate. If you’re after a sweeter sipping whisky, you won’t be disappointed.
70cl, 40%
Stauning is no stranger to experimentation, and Høst (meaning harvest) is a marriage of single malt sweetness and rye spice in one memorable dram. It’s matured in heavily-charred new American oak casks and first-fill port barriques, which results in a fruity, floral profile, with red berries, apple blossom, and honey taking centre stage, while the sultry smooth mouthfeel makes this a nightcap par excellence.
70cl, 40.50%
BEST CANADIAN WHISKY
If you gravitate towards sweeter bourbons, then get to know this Canadian whisky. Finished in rum barrels, the result is smooth and syrupy, with notes of dried orange, cooking spices, brown sugar and intense vanilla bean. Exceptionally versatile and food friendly, we’d opt for all-out indulgence and pair it with a post-roast sticky toffee pud.
70cl, 42%
BEST JAPANESE WHISKY
Grain whiskies are known for being lighter in flavour than malts, but this Japanese drop brings complexity in spades. Matured in a combination of sherry, bourbon and wine casks, you’ll find a mix of tropical fruits, caramel and vanilla with a hint of toasted rye-style grain. We’re confident you won’t find better.
70cl, 43%
BEST IN A MINT JULEP
Since its release in 2011, Bulleit 95 has earned its place on the shelves of leading bars across the globe – and it will work hard on your home bar, too. Exceptionally smooth with sweet notes of maple, oak and a light, woody finish laced with dried fruit and smoke, it’s versatile enough for all the classic cocktails, but brings something extra special to a mint julep.
70cl, 45%
BEST INDIAN WHISKY
Another stellar single malt from Rampur, this expression is matured in ex-bourbon casks and finished in European sherry casks, which creates a harmonious blend of sweetness (raisin, honey, tropical fruit, malt) and spice (pepper, oak, cinnamon, nutmeg). Savour on the rocks with an orange twist – this whisky will see you through every season.
70cl, 45%
RUNNER-UP INDIAN WHISKY
Made using barley from the foothills of the Himalayas and distilled in Goa, this unpeated Indian single malt makes for a very special sipper. There’s a clean core of barley, malt and apple skin on the nose, which is swiftly joined by aromas of roasted walnuts, bitter orange peel, vanilla and lively festive spices. It has a memorable finish, with the rye returning for the last hurrah.
70cl, 46%
Text By Millie West / 
Tested By Callum Black
Callum Black is our Food and Drink Testing Manager and has been part of the world of professional catering for 10 years, from cheffing to food manufacturing. While working in manufacturing he specialised in bespoke product and menu development for several start-ups and well-known brands such as Wrap It Up! and HOP Vietnamese. He holds the WSET Level 2 in wine, a Level 3 in spirits and has a particular interest in agave spirits.
Originally published on Esquire UK
Every EDITION hotel in the world has a Punch Room. As an EDITION staple, each Punch Room has its own identity. Ours is swathed in "Yves Klein blue". The interior hits you like a punch of the whimsy as you stay for the drinks. With a focus on punch (duh), the bar uses spices and teas that are unique to our litte red dot.
Believed to be the first "modern day cocktail", punch was originally infused with ingredients that were the go-to in 17th century sailors’ trade routes. As a homage, the Punch Room Singapore replicates said ingredients of the Southeast Asian region, which includes starfruit, butterfly pea and betel leaf.
But aside from alcohol, the bar also offers a unique afternoon tea experience. This tea time offers savoury and sweet delights inspired by the five main ingredients that make up punch—spirits, spices, citrus, teas and sugar.
Upon arrival, guests receive the signature Welcome Punch. Guests will also choose between organic Jing teas or free-flowing punch bowls and Ruinart champagne. Next comes the first course, a savoury marvel of Poached Lobster. Placed atop blackcurrant and hibiscus tea gélee and citrus cream cheese, it is the perfect fusion with the acidic notes of raspberries and vintage balsamic.
Then, the Signature Finger Sandwiches are dished out. They are available in two combinations—roast beef with blueberries and osetra caviar, and smoked salmon with lemon cream cheese and ocean trout roe. The black and white bite-sized sandwiches are accompanied with a hot and fragrant Black Truffle Cheese Donut. Lastly, the savoury courses end off with a Crispy Tart composed of duck foie gras and spiced spirit poached plum.
Enter the desserts. Firstly, a Frozen Punch is presented, a rendition of Daeng’s Punch from the main menu. It is a great palate cleanser, marking a refreshing transition from the savoury to the sweet courses. Afterwards, we have the Punch Inspired Desserts. These jewel-like pastries comes in the flavours of the various teas and spices found in punch. They include the Chamomile Mascarpone Kochi Yuzu Tart, Piedmont Hazelnut and Milk Chocolate Pleyel, Pink Peppercorn Chocolate Éclair and Matcha Green Tea Namelaka in a hojicha Cone.
Following up, Executive Pastry Chef Alex Chong’s Kusu Island Punch Semifreddo is a play on the Kusu Island Punch. No prizes for guessing that this was inspired by the local legend of Kusu Island. Resembling a blue sphere, the dessert is reminiscent of the sculptural blue ceiling pendant in Punch Room.
Finally, the menu ends with an afternoon tea classic, soft buttery scones. Served with house-made strawberry jam and yuzu lemon curd instead of the usual butter or cream, the yuzu's tangy notes gives a satisfying finish to the whole set.
Reserve a table for the Afternoon Tea experience is available from SGD75 per person, from 2pm to 5pm on Fridays and Saturdays.
We know what goes into the making of cognac. Terroir; ageing in casks; the oversight of a cellar master... these and more give you that Martell taste that you're familiar with. But when you go into the nitty-gritty of the expression? That, mon ami, is when you delve into the soul of the bottle. You'll taste the character from which the eaux-de-vie is sourced. A single cru of the Cognac region. This is Martell's Single Cru collection.
The Single Cru collection takes from these regions—Fins Bois, Petite Champagne, Borderies and Grande Champagne—in the Cognac region. So diverse are these lands, that the Ugni Blanc grapes harvested lend the cognac the unique profile of that cru. Keeping a watchful eye over the project is Cellar Master, Christophe Valtaud, who was behind the L'Or de Jean Martell—Réserve du Château. There are three tiers of the Single Cru collection; each line heralds a new chapter in Martell's history by offering a wide net for enthusiasts to traipse through the Cognac region.
These three cognacs are the Fin Bois, Petite Champagne and Borderies. Each cru lends itself to the profile of the cognacs. Fins Bois, characterised by its reddish clay and limestone soils, produces a light and airy eaux-de-vie. In contrast, Petite Champagne's greyish, chalky soils yield structured eaux-de-vie with robustness and linger on the palate. Renowned for its delicate and elegant eaux-de-vie, the Borderies cru exudes floral and fruity aromas.
The Grande Champagne and Borderies from this edition are our next stars. As the most esteemed Cognac terroirs handpicked by Jean Martell centuries ago, the Aged Edition comprises, not only the essence of the terroirs but also the ageing process. The XO Grande Champagne that's aged a minimum of 10 years as an XO and the XXO Borderies has been aged for at least a minimum of 14 years. Expect a blend of nutty, fruity and woody notes from the XO Grande Champagne and a complex offering of fruits from the XXO Borderies.
This tier is the pinnacle of Martell's mastery: the Borderies 1999. These are rare bottlings because the encounter between a specific vineyard and a specific year only happens once. Cellar Master Valtaud starts the process by selecting a Borderies eau-de-vie from the Gallienne estate. Produced in 1999, that was a challenging year as the climate resulted in lower volumes at harvest. But lower volumes meant an increased quality and rarity of the grapes. Immediately after distillation, the eau-de-vie was transferred to fine-grained oak barrels and aged for 23 years to attain its apex in expression. Meant for the connoisseur, the eau-de-vie is presented in individually numbered bottles.
The Discovery Edition retails for SGD200 each; the Aged Edition retails from SGD460 and the Vintage Edition retails from SGD3,000. The Discovery and Aged Editions are available at select retail stores and outlets; the Vintage Edition will be available from May 2024 at select retail stores and Le Cercle.
The sea speaks of salt tang and stories, of siren calls and shanties about sea-faring lovers lost to the briny depths. The Psalms talk about revelation, where ”the secret sources of ocean are exposed”. And over 20 years, hidden along Scotland’s northeast coastline, a Glenglassaugh warehouse accommodated numerous rare casks.
Laid down back in the 1970s, these casks were left nigh forgotten and left to mature through the years with the coastal environment shaping their contents. They were uncovered in 2008 and the rest of the maturation was overseen by Glenglassaugh’s master blender, Dr Rachel Barrie.
“It is extremely rare to find casks that have been left to mature in coastal locations for such a long period of time,” Dr Barrie says, “and our warehouses, perched on cliffs overlooking Sandend Bay, have acted as the custodians of this old and rare liquid for over five decades.
“These casks give a unique insight into the nature of whisky making at the distillery before it was closed and capture a moment in time like few other expressions can.”
Termed as the Serpentine Coastal Cask Collection, the range takes its name from the serpentine marble found in the surrounding cliffs of the distillery. For this collection, only three expressions were bottled. They are the 48 YO Aleatico Red Wine Barrique (distilled in 1974); the 49 YO Bourbon Barrel (distilled in 1973) and the 51 YO Oloroso Puncheon (distilled in 1972).
This liquid gold is contained in glass bottles inspired by the sand of Sandend Bay and sealed with a serpentine marble closure. The 48 YO has a pleasing blueberry and peach scent and tastes of blackberry, lychee and raspberry and a hint of sea salt. Whiffs of exotic fruit, like guava, emanate from the 49 YO, with dried fruit enveloping the palate. Finally, the 51 YO has blood orange preserve, spiced vetiver on the nose and tastes of salted treacle infused with a tempting orange and balsamic raisin.
Limited to a few hundred bottles worldwide, their scarcity is another reason to indulge in this serendipitous find of the year. Prices are available on request.
Mondrian Singapore Duxton has been knocking it out the park with its dining array. First there was Italian superstar Bottega di Carna, then Omakase delight Suzuki. Of the latest to join the expanding lineup is Modern Asian grill restaurant Tribal.
The first thing to note is how good it smells the moment you step in. Most culinary establishments specialising in fire-focused fare tend to waft smokey scents—which is personally nice too—, but here, the savoury fragrance of seasoned food is what effuses.
Seating is cave-y (sure, I could afford better adjective choices, but why not the most effective?), with earthy tones and intimate lighting. Wood for warmth, bricks for texture, and intentional Asian touches like the handwoven rattan by weaving atelier BYO Living are the elements you'll notice thanks to Indonesian architect and firm Andra Matin.
Besides the open kitchen counter centering the space, there's a connecting path to bar counterpart Slate. Together with tribal, it is among the three concepts stemmed from Ebb & Flow Group's online grocer Modern Provision. In other words, keep your eyes peeled.
Under Chinese, Filipino, Indonesian, Japanese and Thai influences, the communal-style dishes carry elements of these cuisines rather than directly lift and fuse preparation methods.
To get a sense of what Tribal has to offer, start with the classic Flatbread, a hearth-fired slab served with house-whipped bone marrow butter. One to open up the palate would be the Yellowtail Umai, cured slices in chickpea water dressing and kaffir lime, chilli and garlic accented oil, with sliced preserved tangerines and tomatoes. Think Ceviche, but Sarawakian.
The Fried Duck Neck come dusted in house spice blend, deep fried yet with no hint of grease, complementing perfectly with the dips. That, and the three variants of Indonesian-Malaysian Claypot Rice and Japanese Donabe hybrids which sport the same charred flair.
The menu is overall conscious, primarily organic or sourcing ethically from smaller scale farms. Sadly, we did not get to sample the beef, so let me know how that was when you do because that's purportedly the strength of the restaurant.
Of course beer would be the choice of beverage here but a cocktail that matches the vibe would be Yuz Want More. Essentially a High Ball crossed with a Bloody Mary, the spot of yuzu soy, togarashi and pickled tomato is lightly savoury.
