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
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.
In a symphony of flavour and tradition, Whisky Journey 2023 was held at the iconic Marina Bay Sands Jasmine Ballroom. This year's programme superseded last year's event with a staggering 2,500 attendees and played host to 30 distinguished brands.
Curated by The Whisky Store, Whisky Journey started as Singapore’s paramount whisky exhibition in 2019. Then, the pandemic forced it to pivot into an island-wide bar and restaurant whisky trail that ran over 10 days. In its fourth year, Whisky Journey offers patrons an exclusive portal into the world of spirits. With esteemed distilleries and brands hailing from Japan, Scotland and beyond.
In 2023, Whisky Journey didn't disappoint. Showcasing a curated selection of over 300 whiskies and expressions, the event goes beyond mere tastings. There's also an immersion into the expertise of industry stalwarts via masterclasses hosted by luminaries from Bruichladdich, Kanosuke, Tomatin and more.
The 2023 edition not only boasted the title of Singapore's largest Japanese whisky showcase, with more than six eminent Japanese brands to be showcased; there was a new digital wallet feature that streamlined the attendee experience like seamless purchases, exploration of exhibitors and whiskies and the redemption of free samples. All these and more, all within a single platform.
But there was also a celebration of the future of whisky. For whisky culture to succeed in the coming years, newer brands needed to be introduced. Boutique local brands like Sing Sing Whisky and Compendium Spirits were featured among other international luminaries like The M&H (Milk & Honey). Other brand owners and distillers included Ken Usami, the Distillery Owner and Master Distiller of Shinobu and Iain Forteath, the Master Blender at Angus Dundee Distillers.
Attendees were the first to taste the newly launched Currach Single Malt Irish Whiskey, the Atlantic Kombu Cask. This libation is finished in Killahora Orchards Apple Ice Wine Cask and was only available exclusively at the event. Founder Patrick Shelley shared the intricate craft behind this groundbreaking creation, adding an extra layer of excitement to the array of exclusive Whisky Journey bottlings.
For more info, visit Whisky Journey 2023
Whisky is great. I may not know enough about its complicated manufacturing processes, nor of the distinction between the numerous Scottish distilleries that pepper Speyside, but I know that each creation can be very individually nuanced.
As most fellow enjoyers of the smooth liquor, I am generally familiar with William Grant & Sons' widely-popular Glenfiddich, but lesser of its specialised sibling The Balvenie. Coming to learn of the small size yet longstanding tenure of its workforce—many of which spend their lifetimes tending their role—, it's clear that dedication to craft is a priority.
Besides one of a handful of distilleries in Scotland that grows its own barley and upholds traditional floor malting, The Balvenie was also pioneer to cask finishing at the helm of Malt Master David C. Stewart (MBE). Cask finishing, maturing whisky in a second cask previously housing another liquor type to create further palate complexity, is just one of the interesting tales to unfurl during the 130 year legacy.
So it's clever, regardless of possible marketing-driven motives, that the brand has a collection of these anecdotes bottled up. Originating from suggestions on a whim, or even pure accident, production volume of these creative expressions is highly limited.
Take, for instance, 'A Day of Dark Barley 26'; derived from a delivery error of dark roasted malted barley, commonly used for stout, that arrived at the Distillery in 1992.
The new expression, the mouthful ‘A Revelation of Cask and Character’, is the first in the range to be matured entirely in 100 percent European Oak sherry cask. It's a neat manifestation of the precious relationship the distillery has with its coopers, being among the few that keep cooperage on site. Fruit and nut naturally become the distinct notes, which make it an easy pairing for food.
And since 'A Day of Dark Barley 26' is no longer available, ‘A Rare Discovery from Distant Shores’ is an equally heady addition with 27 years of aging in Caroni rum casks. The signature honeyed taste gives way to richer and darker layers here. With the 48% ABV, do let it air longer before consumption.
Just as how every whisky has a unique hue (hold it up to the light; it's not half as pretentious as you think it is), storing and sharing their peculiar stories certainly makes each moment of savouring one of greater depth in significance and enjoyment.
The Macallan has partnered with Bentley, collaborated with Christopher Kane, has an entire experience at the The Macallan House. A lifestyle collection with Stella and Mary McCartney, though, was not on our bingo list. The limited edition series, TOGETHER, marks the first creative union of the McCartney sisters.
The McCartney sisters' emotional ties to Scotland have inspired the designs crafted with master artisans and craftspeople. The complete set includes vibrant handmade glassware, an ombre ceramic flask encased in an apple leather alternative sleeve, brass ice stamps with hand-painted ceramic handles, and a brass napkin weight shaped like an acorn—a tribute to the oak casks maturing The Macallan whisky.
The curated selection draw inspiration from the natural beauty of the forests, the sea, and the River Spey. The green hues represent The Macallan Estate, amber tones nod to the whisky's natural color, and the color red symbolises the brand's deep respect for tradition, craftsmanship, and nature—a core value of The Macallan for almost 200 years.
The McCartney sisters have also collaborated on the third edition of The Harmony Collection, which feature two distinctive expressions: Amber Meadow and Green Meadow. Packaging is made from discarded meadow cuttings, showcasing a commitment to sustainability, with Mary McCartney's photography of The Macallan Estate.
“This range wouldn’t be what it is if we weren’t able to spend that time with The Macallan," says Mary McCartney, who has previously worked with the brand. "I felt really proud to bring my little sister with me to The Macallan Estate on Speyside, as I knew Stella would fall in love with this just as much as I did."
“We feel really lucky to be launching our first collaboration and making this range of pieces with The Macallan,” Stella McCartney added. “The Macallan, Mary and I wanted to create a collection that celebrated the highest quality of materials and incredible craftmanship that would be fitting of the shared values between us all. We envisaged pieces that were limited, yet would work together as a family. The idea was to have it live in your home, stand out, and of course be of the highest quality.”
TOGETHER: A Collection for The Macallan by Stella and Mary McCartney.
