Tipple Time is a monthly column where we spotlight the latest releases and news in the world of spirits, wine and cocktails.
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In collaboration with Finnish artist Santtu Mustonen, Glenfiddich has unveiled an exclusive gift bottle set which includes a vibrant-looking limited edition flask. The set showcases the brand’s royal stag icon amidst a vibrant landscape animated by the energy of the Robbie Dhu, the Highland spring that has been the sole water source for Speyside distillery since 1887.
The set is available in three variants. The 12 Year Old ($105), renowned as the world’s most awarded single malt, boasts a profile characterised by fresh pear notes and subtle oak undertones. The 15 Year Old ($169), aged in European Oak Sherry and New Oak casks, entices with warm spice and honey flavours. The 18 Year Old ($209) showcases a rich, intriguingly fruity and robust profile. Delighting the senses, this whisky reveals notes of baked apple and cinnamon.
Find out more here.
Apart from the gift bottle sets, Glenfiddich has partnered local bean-to-bar artisanal chocolatier Mr. Bucket to create Whisky-infused Chocolate Bon Bons. The handcrafted bon bons are made using cacao beans exclusively sourced from the region, infused with Glenfiddich’s renowned 12, 15 and 18 Year Old whiskies.
The set of six encompasses three flavours ($28). The Honey Oak bon bon is encased within a 64% Panchor dark chocolate ganache and infused with Glenfiddich 12 and honey. As for the Citrus Oak bon bon, it features an 80% Anaimalai Hills dark chocolate ganache infused with Glenfiddich 15 and enriched with orange peels. Lastly, the Spiced Oak bon bon is enveloped in a 72% Calinan dark chocolate ganache, skillfully blending Glenfiddich 18 with mild spices. Available until June 18.
Find out more here.
Come August and September, The House of Suntory Masters presents a series of dinners to commemorate their 100th anniversary of whisky innovation. The dinners will see eight esteemed chefs Michelin-starred outlets such as Summer Pavilion, Whitegrass and Canchita craft menus that are paired with Suntory’s finest spirits. These include the limited centennial editions of Yamazaki 18 Years Mizunara,and Hakushu 18 Year Old Peated Malt, which launches on August 21.
On September 1, Chef Cheung Siu Kong of one-Michelin-starred Summer Pavilion will showcase seven courses of Cantonese cuisine ($600) in a pairing with the 100th anniversary edition Yamazaki, which offers a palate of subtly spiced organette complemented by Japanese incense undertones. Revel in sauteed geoduck clam with asparagus and XO sauce as well as double-boiled abalone soup with fish maw.
On September 7, Chef Takuya Yamashita of Whitegrass will breathe new life into the realm of traditionally heavy French cuisine with a five-course dinner ($500). At the heart of this culinary experience lies the subtle smokiness of Hakushu whisky, which delights with its vibrant nose of sage and ripe green apple. The whisky’s soft peat intertwines with notes of sweet pear, mint, and kiwi, boldly accompanying both robust meats and delicate seafood with equal fervour.
Come June 16, travellers will have the opportunity to get an exclusive preview of these centennial whiskies at Changi Airport Terminal 1’s transit area. This multi-sensorial pop-up experience will feature a bar counter where guests can indulge in a selection of cocktails featuring The House of Suntory’s craft spirits such as Roku Gin and Haku Vodka, tactile elements highlighting the brand’s craftsmanship with materials like handmade washi paper and interactive videos on the unique flavour profiles of their fine spirits.
Visitors will also have the chance to bring home liquid treasures with bespoke gifting options that include limited-edition whisky bottle charms, perfect for sharing with family and friends. Available from June 16.
Find out more here.
Mixology Salon, Tokyo’s renowned craft cocktail bar originating by master mixologist Shuzo Nagumo, has opened its Singapore outpost. Heralded for blending the art of mixology with the essence of Japanese tea, Mixology Salon has garnered accolades as one of Asia’s 50 Best Bars. Overseeing the Singapore branch Kaoru Takii, Nagumo’s protégé.
Nestled in Robertson Quay, the bar welcomes guests into an intimate space, accommodating only 17 people at a time. The menu boasts an array of innovative drinks, including standout offerings like the Japanese Tea Espresso Martini (S$25), which showcases the umami flavours of gyokuro-infused vodka blended with sencha and vanilla syrup. Another intriguing option is the Iri-bancha & IPA (S$25), crafted with Grand Marnier, apricot liqueur and Martini Rosso Vermouth. This cocktail offers a tart and fruity experience with a distinct smoky flavour derived from the Kyoto tea roasting process. The Green Tea Old Fashioned (S$26) offers a twist on the classic by infusing matcha with a blend of chocolate and vanilla bitters, black sugar syrup and rye whisky.
Find out more here.
Who would have thought that the perfect pairing for a good whisky would be a graphic novel?
Diageo has unveiled the latest version of its annual Special Releases Collection, Elusive Expressions. As the name suggests, it is a collection of eight of Diageo’s rarest bottles, each handpicked by Master Blender Dr Craig Wilson from the company’s portfolio of more than 30 distilleries worldwide and from over 10 million casks.
Highlights include the Talisker 11 Year Old with maritime malt smoky notes, a rare expression of Cardhu finished in Jamaican rum casks for a touch of tropical sweetness, and the Cameronbridge 26 Year Old, which has been unveiled for the first time . The eight bottles offer an interesting variety of notes and finishes, yet share common traits of smokiness and being of the same cask strength.
Together with digital illustrator Ken Taylor, artist Kevin Tong has created Elusive Expressions Cocktails, which is accompanied by a graphic novel and recipe book. It portrays the people at helm behind the brands as heroic protagonists in a mystical land inhabited by imaginary creatures, exploring the legends behind whisky labels under the Diageo umbrella, which includes Mortlach, Lagavulin, and Talisker.
Elusive Expressions comprises Mortlach, Talisker 11 Year Old(S$200), Lagavulin 12 Year Old(S$240), The Singleton of Glen Ord 15 Year Old(S$215), Cardhu 16 Year Old(S$285), Oban 10 Year Old(S$190), Cameronbridge 26 Year Old(S$475), and Clynelish 12 Year Old(S$310).
Find out more here.
Fuji is a new Japanese whisky brand that was recently launched in Singapore.It takes the less-travelled route by spotlighting grain and blended whiskies besides its single malt counterparts.
Fuji, which is run by Japanese beverage group Kirin, hopes to capture the terroir of the emblematic Mount Fuji by distilling and ageing the whiskeys at the base of the famed mountain in Singapore. The whisky is also made with snowmelt water that has been naturally filtered underground for over 50 years,creating a grain whisky that is soft and precise. Four expressions are currently in Singapore – entry level Single Grain, Single Blended Japanese Whiskey as well as limited-edition Single Blend Japanese Whiskey FUJI 2022 Masterpiece and 30-year-old Single Grain.
Find out more here.
Champagne house Dom Perignon can always be relied on for a delicious bubbly. In 2011, the brand even chose not to declare a vintage if it meant releasing a subpar product.
Its newest champagne, the 2013 Vintage ($338), is a particularly balanced sparkling wine – equal parts acidic and full-bodied. The vintage has also been matured for a decade, which reveals a harmonious balance of flavours and aromas. The 2013 Vintage features notes of Irabelle plums, apricot and orange blossom, as well as pepper, cardamom and licorice sticks.
From now till 13 June, toast to your loved ones at one-Michelin-starred 28 Wilkie following its collaboration with Dom Pérignon, marking the launch of the exceptional Vintage 2013. The restaurant has introduced a five-course pairing menu (S$468++) that includes Intensity, a cauliflower-based dish paired with Dom Pérignon Vintage 2010, and Complexity, a spring lamb-based course, which is paired with the Vintage 2013.
Find out more here.