Exquisite Taste - - Contents - By Steven Jauw Waludin

For those who love fine whisky, we look around one of Scot­land’s old­est dis­til­leries, Sin­gle­ton, learn about its his­tory, its metic­u­lous brew­ing process and of course, we try the proud sig­na­ture blend of Sin­gle­ton’s Mas­ter of Malt, the Sin­gle­ton Sig­na­ture.

As one of the old­est dis­til­leries in Scot­land, the Sin­gle­ton dis­tillery has weath­ered its fair share of good for­tune and hard­ships, ac­cru­ing char­ac­ter and maturing mar­vel­lously like fine whisky.

Founded in 1838 by Thomas Macken­zie, the Sin­gle­ton of Glen Ord was the first of the three Sin­gle­ton dis­til­leries. The dis­tillery went through the man­age­ment of var­i­ous own­ers be­fore even­tu­ally be­ing bought back by the Macken­zie fam­ily, joined by part­ners the McLen­nans and McGre­gors in 1877. Un­der steady man­age­ment, the dis­tillery thrived and be­gan sup­ply­ing whiskies to the vast reaches of the Bri­tish Em­pire, to colonies such as Sin­ga­pore and South Africa. From 1925, de­spite mo­men­tary pauses in pro­duc­tion dur­ing the two world wars due to bar­ley re­stric­tions, the dis­tillery steadily grew its pro­duc­tion to sa­ti­ate the ever-in­creas­ing de­mand for the prod­uct from whisky lovers all over Europe and Asia.

The Sin­gle­ton of Glen Ord is the only Sin­gle­ton dis­tillery si­t­u­ated in the High­lands of Scot­land. The Black Isle has been owned by the MacKen­zie fam­ily for 700 years and was cho­sen for its nour­ish­ing dark, loamy soil. Rich, golden seas of bar­ley grow beau­ti­fully on the fer­tile and idyl­lic land. With the sparkling, crys­talline wa­ter of the White Burn and the Black

Isle’s boun­ti­ful har­vest of bar­ley, Sin­gle­ton pro­duces beau­ti­fully smooth and full-bod­ied Sin­gle Malt Scotch whiskies. Vi­brant fruit notes, sweet flo­ral scents and el­e­gant depth of flavour; the Sin­gle­ton of Glen Ord’s taste notes are a sig­na­ture of a High­land Scotch whisky of the finest dis­tinc­tion.

Keep­ing to the age-old tra­di­tions of its brew­ing masters, Sin­gle­ton whiskies ad­here to time-tested tra­di­tional 19th cen­tury meth­ods. Sin­gle­ton whiskies fol­low a longer than usual fer­men­ta­tion process. The bar­ley mash is steeped in fer­ment­ing tanks for up to 75 hours, al­low­ing it to reach the suit­able ini­tial al­co­hol con­tent. Next, slow batch dis­til­la­tion of the whisky is done in tra­di­tional cop­per stills, which helps re­move sul­phur-based com­pounds from the al­co­hol, giv­ing Sin­gle­ton whisky the sig­na­ture clean smooth taste. Fi­nally, the whisky ma­tures slowly in se­lected new Amer­i­can and European oak casks, which im­part Sin­gle­ton whisky’s sig­na­ture com­plex flavour pro­file.


The proud sig­na­ture blend of Sin­gle­ton’s Mas­ter of Malt, the Sin­gle­ton Sig­na­ture is an in­cred­i­bly smooth and bal­anced whisky. With scents of fresh cit­rus, nuts and ba­nanas, the whisky de­liv­ers an ini­tial pep­pery and dried fruits taste on the tongue with a smooth and rich fin­ish. Fol­low­ing its in­tro­duc­tion to the In­done­sian mar­ket in late 2015, it has had an over­whelm­ing re­cep­tion from whisky en­thu­si­asts.

The Sin­gle­ton 15 co­conut & cin­na­mon

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