Esquire Singapore brought sneaker enthusiasts and culture aficionados together for an intimate evening. Namely Dexter Tan and Jonathan Fong, the visionary founders of Sole Superior, who have been instrumental in shaping the region's sneaker landscape over the past decade.
Under the warm glow of Singapore EDITION’s comfortable salon, the duo shared candid anecdotes about their decade-long journey building Southeast Asia's most influential sneaker convention, spanning industry insights and the evolution of sneaker culture in Southeast Asia. Their storytelling not unlike a live podcast, with guests quietly seated around as servers offered a thoughtfully curated selection of savoury and sweet canapés.
Auchentoshan, the evening's distinguished spirits partner, elevated the experience with three bespoke cocktails keenly crafted to resonate with the sneakerhead crowd. The Auchen Three Wood stood out with its rich and smooth profile, showcasing the complexities of double sherry cask maturation.
In contrast, the Auchen Autonomy challenged traditional norms by delivering a fizzy reimagination of the classic old fashioned. This drink epitomises the spirit of being self-made—a philosophy that not only fueled Sole Superior’s rise to being Singapore’s first sneaker convention, but also mirrors Auchentoshan’s commitment to standing apart. As one of the few distilleries employing a triple distillation process (scotch whiskies are typically double distilled), Auchentoshan has forged a unique identity for itself, boldly reflected in the cocktail.
The crowd favourite, however, was the Auchen Tì—a name cleverly playing on the Gaelic word for "tea". With a perfect balance of oaky depth and fruity brightness, it’s no wonder why it’s been crowned the brand’s signature long serve. A cold drink in hand and tongues loosened by the Scottish whisky's signature smoothness, conversations came easily—touching on everything from rare releases to the future of sneaker conventions in Singapore.
As the evening progressed, the salon became a microcosm for what Sole Superior represents—a space to celebrate community, creativity, and the cultural appreciation of streetwear. Guests left not just with new connections, but with a deeper appreciation for the artistry and community fuelling the local sneaker scene.
Purchase the Auchentoshan Threewood here.
A year is a long time and it's even longer when you break it down like the cast of Rent ("Five hundred twenty-five thousand, six hundred minutes", anyone?). Now, put that in terms and it might seem like a very wordy beginning of "Seasons of Love" but that's nothing for Nikka Whisky, who rolls out the fruit of their long labour: the Nikka Nine Decades.
Since its founding by This limited-edition release screams excellence and exclusivity. Only 4,000 bottles of the Nikka Nine Decades are crafted and are made from a blend of the whiskies of Nikka's 90-year history. From Nikka’s six storied distilleries—Yoichi, Nishinomiya, Miyagikyo, Moji, Satsumatsukasa and Scotland's Ben Nevis distillery—this is the culmination of a very comprehensive expression of Nikka's legacy.
(Although, give it another 10 years and we are willing to bet good money that Nikka willrelease a Nikka Ten Decades bottle.)
Made of over 50 whisky batches, from the oldest malt reserves from Yoichi and Miyagikyoto the newer grain whiskies from Moji and Satsumastukasa, the Nikka Nine Decades is non-chill filtered (this fully preserved the smell and texture) and bottled at 48 per cent ABV.
On the nose, you get the sweetness of raisins and apples that evolve into a slight smokiness of aged wood. At first sip, you get a hit of oak, followed by spicy cinnamon, roasted nuts, and a dark chocolate profile before that well-deserved finish of a pleasant acid.
Matching its divine content, we have an exterior that deft hands had worked on. A Nikka emblem is etched onto the decanter via “Edo-bori”; which in our research is a Tokyo (the former name of "Edo")-styled version of sandblast carving. Each bottle comes in an elegant wooden box signed by the eight Nikka master blenders—from founder Masataka Taketsuruto the present-day maestros. As you open the box, inside mirrors reflect the back of the bottle, giving it an austere presentation.
Released in July for Nikka’s 90th anniversary, there are 140 bottles of the Nine Decades in the Southeast Asia region. Retailing at SGD3,300, it's a small substantial price to pay for whisky history.
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
The year 1823 is where we lay our scene. That was when an “interalia” distillery plant was established in the Dunbartonshire estate of Auchentoshan in Scotland. The name, “Auchentoshan”, is Gaelic, which means “corner of the field”. The distillery would exchange hands before World War II halted its production. But out from the ruins came new life as Eadie Cairns, a hospitality company, restored the distillery to its former glory and it ultimately came under the purview of Suntory.
Auchentoshan’s modus operandi is its distinctive triple distillation process.(Scotch whiskies are typically double distilled.) Malted optic barley goes through a wash still, then the intermediate sill before ending off at the spirit still; the triple distillation can bring the final product up to 81 per cent. After that, the spirit is matured in selected barrels to give that distinctive character of the wood. Sure, it may be expensive and time-consuming, but that's how one can stand out from all the rest.
In 2002, Auchentoshan Three Wood was born. After its triple distillation, this award-winner undergoes maturation in three different casks—American Bourbon, Spanish Oloroso Sherry andPedro Ximenez Sherry. Each cask adds a unique character to the final product.To the eye, you have a rich golden liquid in the bottle; to the nose, you get brown sugar, a slight citrus whiff. Then comes the taste: a whirlwind of fruit and syrup, that butterscotch sweetness that coats the tongue and a fine finish with an oaky sweetness. Whether neat or on ice or in a cocktail, this is a complex whisky, and yet the easiest to imbibe—an experience worth reaching for; definitely worth repeating.
There's contentment and there's stagnation. For The Glendronach, it's not satisfied with being content or remaining still. So, onwards and upwards, as they say with the label redefining expectations with a new look and the launch of its “Raise Expectations” campaign.
Primarily targeted at the new generation of whisky lovers, the robust Highland spirit and its influence of the Spanish sherry casks they are matured in, The Glendronach has always been about tradition with flair.
The revamped packaging is a clean, pared-down look with subtle bespoke patterns that feature brambles and rooks; an homage to The Glendronach's appellation ("valley of the brambles" in Gaelic). With a sleek aesthetic, the appearance cuts to the quick at its contents—the unchanged core collection. Its continual maturation in Pedro Ximénez and Oloroso casks from Andalucia, The Glendorach's 12, 15 and 18-year-old single malts are consistent in their flavours and qualities. Later in the year, The Glendronach will unveil its Master’s Anthology that will showcase three new expressions—alongside ultra-premium additions—that include a 21, 30 and 40-year-old release.
Consumers can try The Glendronach at various restaurants and bars as part of a special collab that's only available for a limited time only. Said restaurants and bars include The Lobby Lounge at InterContinental Singapore (80 Middle Rd, Singapore 188966); Nook Nowhere (11 Craig Rd, Singapore 089671) and Wallich Manor (9 Wallich St, Level 6 Sofitel Singapore City Centre, Singapore 078885).
Scottish-born photog and director, Rankin, is roped in to handle the visuals of The Glendroach's new campaign. Working with Spanish flamenco dancer Rocio Dusmet Orellana, Rankin created an arresting imagery of The Glendronach's duality—the dance of Highland whisky maturing in Spanish casks.
Reflecting on the project, Rankin shared, "I loved the idea from the start. I’m familiar with the whisky world, and this felt different and exciting. The mix of cultures, bringing flamenco to the Highlands, really struck a chord with me as a Scot. It’s a beautiful collision of tradition and passion."
Dr Rachel Barrie, The Glendronach’s Master Blender, adds that Rankin's work captures the brand perfectly."The Glendronach is all about exceeding expectations. From the first taste, there’s a richness and depth that go beyond what you’d expect from a single malt. With the reimagined visuals, we’re elevating the brand to match the exceptional quality of the whisky itself."
It takes huevos to change. For The Glendronach’s reimagined identity; change is a given. While tradition is deep-rooted, there still exists virgin fields for innovation.
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
Nestled in the heart of Forres, Scotland, Benromach Distillery released a highly limited 50 Years Old single malt. As always, Benromach prides itself with whiskies that are crafted by hand and overseen by the expert eyes honed by years of experience.
Bottled at 54.6 per cent ABV, the whisky offers a medley of aromas and flavours. On the nose, expect a burst of lemon zest with a whisper of subtle smoke. The palate is greeted by layers of stewed fruit, orange zest, and a hint of aged leather, all coming together for a long, full finish marked by cracked black pepper and lingering smoke.
Stephen Rankin, Director of Prestige at Gordon & MacPhail, said that it's the human element that plays a major role in the whisky's 50-year maturation. "We have our distilling team watching the process of the whisky play out. They are just learning and evolving, developing these whiskies and looking back on how they would ultimately turn out. Keith [Cruickshank, Benromach's Distillery Manager] takes great pride in this project, having had a hand in the maturation of all the whiskies at the distillery."
“I’m incredibly proud to oversee this release,” Cruickshank says. "The Benromach 50 Years Old is a true celebration of our heritage and craft, created entirely by hand. It’s a whisky that reflects the spirit of our distillery, and the decanter captures that same passion.”
In true Benromach fashion, the liquid is presented in exquisite handcrafted glass decanters, designed by renowned artisans at Glasstorm, a hot glass studio in Ross-shire. These decanters were sculpted using the delicate "battuto" technique, where the molten glass is beaten into the bottle shape.
Brodie Nairn, Glasstorm’s owner, says that "there’s a beautiful synergy between glassblowing and whisky-making." "Both crafts require years of honing, often passed down from master to apprentice. The battuto technique used for these decanters is a tradition I learned in Italy 25 years ago, and I knew this project was the perfect way to showcase it.” There are only 248 bottles available worldwide and, like the whisky, great care and expertise are lavished on each bottle that's handmade.
Given that there needs to be some substantial groundwork to be laid out, will Benromach be able to put out another far-older expression?
"That's a really good question. A tough question to ask. Will [a] Benromach [whisky] reach the dizzy heights of 70 or 80 years?" Rankin muses for a beat. "The chances are slimmer. A lot slimmer. We've casks from that period of time but there's less certainty around it; it all boils down to the quality team.
"Benromach has the Heritage collection, which are from the casks [already maturing] before [Gordon & MacPhail] took over the distillery. These whiskies are absolutely beautiful but the character for those are a bit lighter than what we currently have today. Our current whiskies have more tropical notes and have a reasonable body to them. Only the most exceptional cask will make it. So, can we get a 70-year-old? There are not many left [casks] from the 1960s or the early 70s. We have casks right through to '83—so at the moment, I would say there's maybe the odd cask but it would probably be from the 80s. Which means when it comes out, it'll be in 2050.
"We'll have to meet then and talk about it," Rankin says with a laugh.
The Benromach 50 YO retails for SGD31,500 and is available now
If you've ever found yourself midway through an omakase thinking some Japanese whisky would go well with that polished piece of sushi before you, you are far from alone. Wine, whisky and cocktail pairings are common in our accoladed bar scene, but a tailored lineup of the Japanese blended spirit to complement the famously bespoke dining practice? Surprisingly less so.
Most, if not all, of our first encounters with Japanese whisky originate from The House of Suntory. This year, the acclaimed brand follows up on its Tsukuriwake Selection from two years ago, and a big centennial anniversary last year.
This limited edition release is simply unabashedly showing off what it does best; with Tsukuriwake ("artisanship through a diversity of making") coining the approach. Whether the spotlight falls on cask maturation, barrel choice (some 1.2 million), or other elemental diversification, each series rightfully has its thing. 2024 is all about that raw material.
The respect for core ingredients in both premium alcohol and cuisine is no different. Just as you'll see only reinterpretation or deconstruction in traditional omakase dishes, you'll rarely see an unconventional cask finish in these whiskies. So pairing the shared Japanese reverence for craft makes perfect sense.
Named after the special barley cultivated in Scotland in the 1960s, the Yamazaki Golden Promise harkens back to an era of solid whiskies. The premium grain was eventually switched out with cost-effective alternatives (in terms of crop yield) for most whiskies, at a compromise of quality. So reviving the OG goodness and high standards in a bottle here is indeed special.
Notes: You don't need decades of experience nosing and swishing whiskies to tell the difference—the sweeter, maltier profile is obvious. With a longer finish, we'd best describe it as a creamier and fuller-bodied version of the 12 Year Old.
Islay peat needs no introduction to those who are fond its charred character, but remember, this is Japanese whisky. The malt is treated to the softer waters of Yamazaki (allegedly half the hardness of Evian), as well as a meticulous maturation process.
Notes: The difference in dimension is just as pronounced in the first sip. It is distinctively lighter on the tongue than typical peated whiskies, where the smoke serves more as an undertone. There's a touch of sea-salt savoury and smooth texture which makes it easier for the peat-aversed.
Mizunara (literally translating to 'water oak') is a variant that's native to Hokkaido, and to add on to its rarity, is protected by the government. Not only do Japanese carpenters prize it for luxury furniture, it's also a sign of luxury in the whisky world thanks to the higher skill required to turn them into casks.
Notes: There's no subtlety on the trademark incense aromas here when the porous wood allows the liquid to soak it all in. The spice of sandalwood rounds off a rich texture, alongside a tropical hint amidst the peppery palate.
A peated expression cut from a different cloth, the low-profile blend of the lot is unique for its forest distillery roots. The distillery is also one of the highest in elevation globally, and why Hakushu whiskies gain fame for use of pristine water from the alps constantly filtering through ancient granite.
Notes: This is pretty great on the nose, and the bright scent gives way to a layered reading on the tongue. Not a whisky expert clearly, but its complexity can be divisive. Many hardcore fans of the Hakushu range enjoy the herbaceous base, but it really comes down to a matter of preference.
Just picture a refreshing Highball of Yamazaki Distiller’s Reserve with snow crab and uni in yuzu jelly. Or velvety foie gras wrapped in monaka wafer between sips of lightly-smoked Yamazaki Islay Peated Malt. Or a tender slab of Wagyu beef in sukiyaki-style, complete with a runny Japanese egg and chased down with a bodied Yamazaki Mizunara 18. You get the gist.
This year marks a first for the Tsukuriwake series where the tasting experiences are arranged with Japanese chefs. The House of Suntory handpicks these distinguished partners for their sensory-mindedness to pair the four expressions to signature creations. And like we said; perfect pairing.
Shinji by Kanesaka
15 - 16 August, from SGD650.
Takayama
20 - 22 August, from SGD520.
Sushi Ryujiro Singapore
23 August, from SGD588.
Wakuda
Until 29 August, from SGD328.
Hamamoto
Until 31 August, from SGD288.
For more information or to reserve your seat at Tsukuriwake Tastings, visit The House Of Suntory.
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
From the dramatic landscapes of contemporary Scotland, William Grant & Sons proudly introduces WILDMOOR, an exquisite collection of high-aged rare blended Scotch whiskies. Embodying the untamed beauty of Scotland, WILDMOOR invites whisky enthusiasts on a journey through ancient moorlands, rugged coastlines, dense forests, unspoiled mountain ranges, and imposing lochs.
It started 60 years prior when William Grant & Sons went on a quest to acquire a vast reserve of rare, high-aged malt and grain whiskies from every corner of Scotland. WILDMOOR is one such acquisition. Selected for its unique character, much like the ever-evolving Scottish landscape, these whiskies have matured over decades resulting in a phenomenal depth and complexity.
Further honed under the keening eye of Master Blender Brian Kinsman, WILDMOOR's catalogue can be seen as a "flavour map" of Scotland. Within each glass of WILDMOOR, you're transported to the Scottish territories beyond the confines of a single distillery style. WILDMOOR's core range is recognisable by its dark hue—a unique profile to its whiskies—thanks to the sherry cask maturation.
All WILDMOOR bottle exteriors are designed with the rugged, elemental textures and forms of the Scottish landscape. From rural lowlands to unspoiled uplands, coastlines, rivers, and lochs; each bottle acts as a physical panorama of Scotland's epic beauty.
A blend of Highland and Speyside malts combined with Lowland grain whisky. Matured in both American and European oak, this whisky evokes the windswept moorlands of Scotland, its rich flavour further enhanced by an Oloroso Sherry cask finish.
Drawing inspiration from Scotland's rugged western coastline, you get notes of peat, sea air and crashing waves. This bold whisky blends smoke with rich stone fruit, culminating in a lingering finish. The Oloroso Sherry cask finish adds an extra layer of complexity.
The Travel Retail exclusives include the WILDMOOR Waking Forest: 23 Year Old, WILDMOOR Tropical Coast: 30 Year Old and the WILDMOOR Black Mountain: 40 Year Old (the Black Mountain is also available for domestic sale).
Waking Forest marries virgin oak and sherry oak that results in smooth vanilla flavours with a rich sweetness. While, the Tropical Coast captures the essence of Scotland’s northwestern coastline in summer. Finished in a Caribbean Rum cask, it is smooth, fruity, and sweet with a touch of rum spice. Lastly, the Black Mountain is an extraordinary blend that features rare grain and Highland malts, enriched with Ghosted Distillery stock. Finished in a Pedro Ximenez cask, it delivers an intense, deep, and elegant experience.
WILDMOOR Travel Retail range is available at an exclusive pop-up. Located in Terminal 1 Departures (Transit), this immersive space invites visitors for a multi-sensory adventure through Scotland’s rugged lands. culminating in curated whisky and food pairings at the pop-up bar. Exclusive gifting and complimentary personalisation are available with every purchase.
The WILDMOOR Travel Retail range, including the 23 Year Old Waking Forest and 30 Year Old Tropical Coast, will be available at Singapore Changi Airport Lotte Duty Free shops until 23 May, 2024, and in selected Travel Retail markets from 24 May, 2024. The rest of the WILDMOOR range will be available at selected retailers and online.
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.
The move to Sofitel Singapore Sentosa Resort & Spa marked a new milestone for Maduro. Formerly located at Dempsey, the move to the luxury resort on Sentosa Island aligns with Maduro’s vision. Keeping to its goal as a lifestyle destination, providing an unparalleled experience for whisky and music enthusiasts in the region.
The beautiful new venue is filled with globally sourced artwork. Curated by Maduro’s culture-loving founder Peter Ng, the pieces add to its eclectic interior. Guests may spot a Banksy or two when exploring their new space. It is a haven of the arts for patrons looking for a respite from the relentless buzz of city life.
Since its opening, Maduro has managed to build an identity and brand with patrons and the community through the gift of music, cementing itself within the local live music scene. Live music is held on most Friday and Saturday evenings, and it sure does know how to attract a crowd. Music takes precedence at Maduro, whether it's classical music, contemporary, fusion, pop or jazz. Unlike in other bars, when the music starts playing, the crowd goes silent as they listen attentively. No one talks over the music.
(Editor: Look, we really wanna to highlight the negative effects of smoking. We don't endorse smoking but you're an adult with excellent reading comprehension so you can make your own decision, natch.)
With a special private room meant for cigar smoking, Maduro provides a wide selection of Cuban, Dominican and Nicaraguan blends. There is a 24-hour temperature and humidity-controlled walk-in humidor, creating a sublime smoking experience. Additionally, a cosy retail corner offers a range of Davidoff accessories including humidors, cases, cutters, and Maduro merch.
At the whisky bar, a key highlight is Maduro’s focus in sourcing non-mainstream labels for their bespoke whisky selection, presenting a curated range of premium whiskies from Independent Bottlers (IBs). Regular masterclasses and tasting sessions are organised to unpack these gems, where guests are taken on a sensorial journey of smell, taste and storytelling led by a whisky connoisseur. Unlike mainstream whiskies, IB whiskies are bottled at cask strength, displaying the full flavour of the barrel and elements of the environment they were produced in.
Exclusive bottles include: Cask of Distinction Lagavulin 200th Anniversary Special Collector’s Edition Aged 15 years, Isabella’s Islay Aged 30 years, and Eidolon Port Ellen 1983 Aged 36 years Sherry Butt, to name a few. Besides whisky, Maduro offers a range of other beverages such as rum, cocktails, champagne and wines.
“We are excited to present these new and choice selections and experiences to our clientele, many of whom are our loyal regulars who have grown with us since our early beginnings,” said Ng. “We look forward to welcoming new guests to Maduro and hope that they too will find comfort, inspiration and joy in our space.”
Maduro is located at 2 Bukit Manis Rd, Singapore 099891 Lower Lobby of Sofitel Singapore Sentosa Resort & Spa
