To peat or not to peat? For some whisky lovers, that is at least a question, if not the question, when deciding what to drink. Peat, which is measured in PPM, can be a very divisive flavour component in the world of whisky because of the smoky character that it gives the liquid. Some describe it as tasting acrid or medicinal—kind of like a tar and iodine smoothie—while others can’t get enough of it.
Peat is most commonly found in Scottish single malts, although it’s also present in whisky from Japan, Ireland, and even here in American states like Washington and Texas. By the way, don’t listen to people who tell you that all scotch is smoky–in fact, peated whisky represents a relatively small amount of the whisky made in Scotland.
There is a wide range of smoky whisky to enjoy, from light and crisp to assertive and heavy to whisky with some of the highest PPMs you can find. If you think you don’t like peated whisky, perhaps you just haven’t tried the right one yet (or maybe you just really don’t like it, which is also fine). Here’s a list of some recent additions and longstanding classics in the smoky, peated whisky category to hunt down and savour all year long.
The Octomore series from Islay distillery Bruichladdich is known for including some of the most heavily peated whiskies in the world. This might sound like overkill, but the distillery manages to bring subtle flavour nuances into the mix. Yes, the whisky is assertive, strong, and smoky, but it’s no one trick pony. On the contrary, the Octomore range provides this already innovative distillery a chance to use a wide variety of cask types and maturation times to explore how the flavours are affected. The first in the series is always a control whisky–15.1 was aged for five years in first-fill and re-charred bourbon barrels, and the peat level comes in at a relatively tame 108.2 PPM (at least for these whiskies). 15.2 was also matured for five years and has the same PPM, but in wine and bourbon barrels before being finished in cognac casks to give it fruity, spicy notes. Finally, 15.3 is a single-farm expression, meaning it’s made from barley from one particular farm. It was matured in bourbon and sherry casks, and clocks in at 307.2 PPM–the second highest in the series’ history. Once again, Bruichladdich head distiller Adam Hannett has shown how whisky can be intensely smoky yet still complex and engaging.
Laphroaig is one of the best-known distilleries on Islay, the Scottish island famous for its peated whisky. There are many different expressions to choose from, and the core 10-year-old is a classic for a reason. The distillery is quite proud of its assertive and sometimes divisive flavours, with iodine and seaweed often at the top of the list of tasting notes. These are softened a bit in the excellent new Elements 2.0. As indicated in the name, this is the second release in this series. What makes this whisky different is that instead of the usual 55-hour fermentation, the mash (mix of grains and water) was subjected to a total of 115 hours of fermentation. Without getting too technical, the goal was to create a fruitier version of Laphroaig that still has all of the signature peat, and in that the distillery succeeded. This is a strong whisky at nearly 60 percent ABV, so go ahead and add some water to open up the palate and bring down the proof a bit if you prefer.
Ardbeg is another excellent Islay distillery that focuses on heavily peated whisky. There are several new releases we could include here, including The Abyss (an expensive 34-year-old whisky) and a 17-year-old expression, but we’re going to focus on Traigh Bhan Batch 6. This is the sixth release of the distillery’s 19-year-old whisky, which sits in that sweet spot of maturation that brings out tropical fruit notes to complement the lovely smoke and vanilla of the whisky. The whisky was aged in bourbon and sherry casks, and while the proportions vary depending on the release, this one had more refill bourbon barrels in the mix resulting in a nice balance of spice, vanilla, citrus, and of course smoke. This is another single malt that will cost you a few hundred bucks, but is well worth the expenditure. By the way, if you’re really feeling flush, consider picking up a bottle of the 25-year-old expression–it’s one of the best peated whiskies you can find.
Westland is a Seattle distillery that is really a leader in the American single malt category. There are always interesting expressions coming out of this Pacific NW operation, including the beloved Garryana series. But if you’re looking for a smoky whisky from this side of the Atlantic, Solum is one you should try. Instead of importing peated barley from Scotland, the barley used to make this whisky was malted in Washington using local peat. The single malt was then aged in a combination of new American oak and ex-bourbon barrels for a minimum of four years and bottled at 100 proof. It’s smoky but in an interesting earthy and vegetal way, and is really unlike any peated scotch whisky you’ve ever tried.
Benriach might not be the most familiar distillery to whisky fans here in the US (although that is certainly changing over the past few years), but it is one of the most interesting. So many different styles of whisky are produced there and aged in virtually every type of cask you can think of. And though it’s located in Speyside, a region not normally known for smoky whisky, Benriach does indeed have a few peated expressions in its lineup. These include The Smoky Twelve, part of the core range which relaunched a few years ago. This is actually a blend of peated and unpeated whisky that was matured in three different types of casks: bourbon, sherry, and marsala wine, which brings a range of flavours to the smoky core including dried fruit, spice, and oaky tannin. There are some other peated whiskies to try from Benriach as well, but this is a great introduction to the distillery.
When you think of smoky whisky, you’re probably not thinking about Irish whisky, but historically there have been some peated expressions from the Emerald Isle. Dublin distillery Teeling resurrected this relatively uncommon method of making whisky in Ireland with Blackpitts. According to the distillery, the fact that the whisky is triple distilled softens this single malt’s smoke a bit, although maturation likely has something to do with this as well–the whiskey is aged in bourbon and Sauternes white wine casks. If the only Irish whisky you’ve been drinking is Jameson, that’s completely and totally fine. But consider giving this peated expression a try to see how it compares.
Lagavulin is another Islay favourite that has introduced several new expressions over the past few years. These include a nine-year-old Game of Thrones tie-in named after the House Lannister, a travel retail exclusive 10-year-old, and a couple of collaborations with actor Nick Offerman called Offerman Edition (the last was finished in Caribbean rum barrels). One of the best new releases from the distillery was part of this year’s Diageo Special Releases, a collection of one-off whiskies from familiar distilleries. Fireside Tales brings a sweetness to the whisky’s smoky core after aging for 12 years in ex-bourbon barrels and a combination of American and European oak. If you’re a fan of classic Lagavulin, give this whisky a try to see how it compares to your favourite from the core lineup.
There are a lot of really, really expensive ultra-aged single malts from Bowmore, a distillery located on–you guessed it–the Scottish island of Islay. One prominent example from the past few years was the ARC-52 collaboration with Aston Martin, a $75,000 whisky aged for more than half a century and bottled in the most futuristic decanter you’ve ever seen. But really, you can’t go wrong with a bottle of Bowmore 15, a lovely peated whisky that falls squarely between the 12 and 18-year-olds in terms of price and flavour. It’s initially aged in bourbon barrels before being put into sherry casks for a time, and the result is a smoky but not overpowering whisky that you can sip or even make a cocktail with if you’re feeling fancy. If you’re a luxury car fan, check out the last release in the distillery’s ongoing collaboration with Aston Martin, a 21-year-old single malt aged in port and sherry barrels.
Compass Box has been in the business of sourcing and blending scotch for more than 20 years now, and the whisky world is better off for it. The brand’s “whiskymakers” (the preferred title of the Compass Box team) continue to hunt down and even mature their own whisky from various distilleries to blend into their impressive core range and limited releases. One standout on the smoky side of the flavour spectrum is appropriately called The Peat Monster, a blend of whisky from Caol Ila and Laphroaig with just a splash of liquid from an unnamed Highlands distillery thrown in for good measure (there is no grain whisky in the mix, so this is a blended malt and not a blended scotch). A limited-edition cask-strength version of this whisky came out last year, partially finished in special American oak barrels and bottled at 56.7 percent ABV. That one might be hard to find, but the core Peat Monster is readily available.
Viking imagery and themes are abundant at this Orkney Islands distillery located in the far, rugged, northern region of Scotland. There are some fantastic, younger, much more affordable bottles in the range, with the 18-year-old standing out in particular. But if you are in the mood to splurge, this 30-year-old single malt is worth the expense. The 2024 release is made up of whisky from just eight casks filled in 1990, 1991, and 1992, including four sherry-seasoned oak hogsheads (three European oak, one American oak) and one ex-bourbon barrel for balance. After three decades, the smoke is tempered a bit in this whisky, but it still makes its presence known as a subtle note curling underneath flavours of tropical fruit, citrus, vanilla, oak, toasted nuts, and some spice. Also of note–Highland Park does not add colour to its whisky, so that lovely golden hue is entirely from the cask.
Let’s finish things off with a classic peated scotch whisky. Talisker, a distillery that is owned by Diageo, is located on the Isle of Skye, which is one of the most beautiful regions in the country. For many years it was the only distillery on the island making whisky, but Torabaigh became the second when it opened a few years back and started making single malt in 2017. Talisker’s 10-year-old expression is a tried and true smoky single malt, with a healthy dose of peat that doesn’t overwhelm, a bit of salinity that might be the result of its proximity to the ocean, and equal parts sweetness, spice, citrus, and vanilla on the palate. If you are new to smoky whisky, this bottle is a great place to start.
Originally published on Esquire US
What is the world’s finest bourbon whiskey? Woodford Reserve lays claim to that title. But what accolades do they have to back it up? Let’s dig into their trophy cabinet.
For decades, from San Francisco to New York and LA, their bourbon has collected gold and silver medals at prestigious spirits competitions. The coveted Liquid Gold Award from Jim Murray's Whisky Bible? Check—with an impressive 96 points. Ultimate Spirits Challenge gold medals in back-to-back years? They got those too. If your curiosity has been piqued, you’re not alone. You can procure a bottle for yourself to judge here.
Now, that legendary bourbon is put to work in Woodford Reserve's annual The Wonderful Race, in honour of Old Fashioned Month in November. In what seems like a creative battlefield for bartenders, the challengers are required to reinvent the classic Old Fashioned using the brand's bourbon.
The Singapore leg of the competition occurred 3 November at Side Door. Ten bartenders, from bars like Stay Gold Flamingo and Night Hawk, showcased their artistry and innovation to judges for their claim for the title of national champion. And who emerged victorious? It's Kelvin Saquilayan from Republic Bar.
Saquilayan chose "Umami Wildwood" as his theme. Infusing Hojicha tea leaves into a bitter reduction before mixing it with Woodford Reserve Rye, Saquilayan paired it with a slice of beetroot coated in maple syrup with shaved roasted pines.
Colton Payne, the Asia marketing director at Brown-Forman said that this year's finalists have met the bar raised in last year's race. "The level of creativity was beyond our wildest imagination, and we had a hard time picking a champion. Every finalist brought something unique to the table. Ultimately, it was Kelvin's ingenuity of exploring the boundaries yet being able to stay rooted to the core elements of Old Fashioned that clinched the title."
Not only do Saquilayan get bragging rights, he will fly down to the Woodford Reserve Distillery in Kentucky and have a chance to guest shift in the region.
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
It's Chinese New Year and, of course, the brands will capitalise on the Year of the Dragon. We compiled several dragon-themed fashion pieces before and this time, we are showcasing spirits. From Martell to Asahi, here are some of our favourites.
In this collaborative effort, Martell worked with Vincent Darré. Known for his flamboyant creations Darré brings a contemporary vision to this exclusive release.
Darré delved into Martell's archival illustrations and accounts to immerse himself in the alchemy of the distillery. He evoked the grace of doves of peace; weaving an allegory where the Martell Swift becomes a universal messenger of warmth and generosity. The blue ribbon of Martell Cordon Bleu serves as the thread connecting the swifts, mirroring the cognac's ability to unite people with its generous taste. In Darré's vision, the Martell Swift is a cognac ambassador, traversing land and sea to deliver a message of hospitality to all corners of the world. The gift box is a cut-away masterpiece that tells the story of the bottle: the swifts, the globe and the blue ribbon create a portrayal of the Swift's voyage and the globally acclaimed Martell Cordon Bleu. True to Darré's signature style, both the box and the bottle exhibit a watercolour effect.
Another bottle that Vincent Darré tackled is the Martell Noblige. His animal of choice? The stately dragon. As this Lunar New Year's latest zodiac representative, the dragon pays tribute to the meeting of two cultures, represented by a magnificent, dazzling dragon and an elegant, stylised Swift, symbolising Maison Martell’s spirit of freedom. It also highlights the historic connection between China and Martell, thanks of their first shipment to the country in 1858.
The bottle and gift box depict ships laden with precious cognac are guided on their voyage. From France, its marked by flying swifts, while twin dragons welcome them on their arrival in China.
Royal Salute, the blended aged Scotch whisky brand unveils a special edition gift pack. The artwork is courtesy of Chinese-born creator Yunshu Li. Echoing the festivity's vibrancy, it cradles the regal elixir—the Royal Salute 21 Year Old Signature Blend.
With a dazzling swirl of details, Li weaves figurative cues, unleashing a cascade of colour that captures the spirit of celebration. The iconic "gun salute" is a shot fired from the Tower of London; the bouquets symbolises wishes of happiness, growth, prosperity and love. At its core, the 21 Year Old Signature Blend, is a sophisticated and opulent character. With notes of ripened fruits and delicate spice notes, making it the choice for the elevation of celebratory moments.
Glenfiddich's celebrates with "A Gift For Blossoming Futures." Collaborating with Raku Inoue, this limited edition collection symbolises the anticipation of new starts and a life in full bloom. Inspired by nature, Inoue's artistry breathes life into the fusion of the iconic Glenfiddich stag and the mythical Wood Dragon.
This limited edition series extends throughout Glenfiddich's core range— the Reserva Rum Cask 21 Year Old pack, the 12, 15 and 18 Year Old variants. Each gift pack comes with Glenfiddich-branded whisky glasses.
(Find an immersive Glenfiddich experience at the CNY Pop-Up at Suntec City Atrium Tower 3 & 4 until February 4, 2024.)
Macallan's "A Night on Earth," a single malt Scotch whisky that transcends the ordinary. It's about reuniting with a loved one and this limited-edition bottle is the product after the maturation in sherry-seasoned European and American oak casks with American ex-bourbon barrels.
Working with mixed-media artist Nini Sum from Shanghai, each layer of the pack becomes a canvas of meaning. Sum's vibrant illustrations adorn each "A Night on Earth" package. From the first glimpse to the final pour, every moment with "A Night on Earth" is designed to invoke a sense of awe.
Artist James Jean can do no wrong and he gives the Johnnie Walker Blue Label bottle a lovely festive facelift. In his reinterpretation of the Wood Dragon, the serpentine beast "springs from bountiful flora
and fauna, and bursts to life with auspicious ambition". Composed of flora elements, the dragon sits in a layered artwork that has nods to Johnnie Walker like the chrysanthemums that represents the liquid gold. "I want the viewer to peel back the layers and discover more about the image," Jean says. "I want my work to function from far away but reveal more details the more closely you explore the imagery.”
Roping in the talents of Chinese multimedia artist, Yang Yongliang, the "Dragon's Odyssey" collection takes the traditional dragon and breathes new life into it via a digital reworking. Hennessy has its bottles—Hennessy V.S.O.P; Paradis and Hennessy X.O—given a makeover that's inspired by Yang's "Dragon's Odyssey" piece. The V.S.O.P is a vibrant red hue to usher in CNY and the Paradis the porcelain decanter features hand-painted gold dragon motifs and is crafted by Bernardaud, a 160 year-old French heritage porcelain maker. The Paradis is limited in 485 numbered pieces. Lastly, the X.O is another limited edition that comes in a gold colourway.
From Speyside, Scotland, Benriach puts out its 2020 relaunch of its 12 year olds. Called The Twelve, the single malt was overseen by Master Blender Rachel Barrie as it mature in a troika of casks—sherry, bourbon, and Port. The results are dried fruit notes, coffee and spices. This limited edition is made even special thanks to the dragon edition; the taste is the same but the design gets a CNY treatment.
Asahi gives their Super Dry beer the pixelated once-over. Japanese pixel artist, Hermippe, gives his own spin of the dragon. Hermippe’s intricate design uses something called a “mixel”, which is a technique that combines several types of dot sizes to create the illustration. The final result is the dragon that reflects a future full of possibilities and with the collaboration, it gives the vibrancy of modern Japan.
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.
