Sin­ga­pore be-gins

Epicure - - RAISING THE BAR -

Tan­glin Gin has won the race to be­come the first made-in-sin­ga­pore gin, but this is just the start. Other than Pa­per Lantern Gin (drinkpa­per­, a Sin­ga­pore-con­ceived gin made in Chi­ang Mai (2016), and Leopold Or­ganic Sloe Gin (leopold­spir­ co-cre­ated by Klaus Leopold and made in Aus­tria (2017), here’s what else to drink that bears a lo­cal twist. Tan­glin Gin

The gin: First Batch Or­chid Gin (2018)

High­light: After a year of bu­reau­cratic and op­er­a­tional hur­dles, we fi­nally have Sin­ga­pore’s first gin. The base of neu­tral grain spirit from Australia is run through their mi­cro-dis­tillery in Mandai, with in­fu­sion of am­choor (pow­dered green mango) for citrus, com­ple­mented by whole or­ganic or­anges placed un­der the whole vanilla beans in the still. The other not-so-se­cret in­gre­di­ent is the pow­dered stalk of den­dro­bium (or­chid), a Chi­nese im­mor­tal­ity herb which gives a bit­ter com­plex­ity. A slice of fresh or de­hy­drated or­ange ac­ti­vates the gin’s juicy and dry pro­files re­spec­tively.

What’s next: New flavours are in the works: Man­darin Or­ange and Chilli, and Cran­berry.

Where: $110 from dis­trib­u­tor gain­brands­di­ or tan­

Old Young’s

The gin: Sons of Tip­pling (2018) High­light: To specif­i­cally com­ple­ment Tip­pling Club’s cock­tail of­fer­ings, chef Ryan Clift, ex-tip­pling bar­tender Joe Schofield and master dis­tiller James Young col­lab­o­rated on this lim­ited edi­tion (300 only) bot­tling. Made in Swan Val­ley, the gin is crafted from lo­cally grown Aus­tralian sug­ar­cane and uses the one-shot dis­til­la­tion tech­nique to get a more pre­cise flavour pro­file. Dis­tiller James Young, who was awarded Cham­pion Australia Dis­tiller 2017, hews to small-batch pro­duc­tion and it shows in the acute flavours of liquorice, aniseed, lemon myr­tle and two kinds of citrus peel.

Where: Have it in the sig­na­ture Sonic Ne­groni, where it brings a dis­tinc­tively softer, rounder pro­file with more nu­ances than the usual crisp, woody style. Or buy a bot­tle ($90) from tip­pling­

Rachelle The Rab­bit

The gins: Pan­dan and Torch Gin­ger (2018) High­light: The gins are in­spired by grandma’s rem­pah aro­mat­ics, and their base spirit is de­rived from RTR’S in-house fer­mented honey (mead). Honey is said to en­hance the medic­i­nal qual­i­ties of plants, and founder Si­mon Zhao be­lieves that by us­ing honey in­stead of grain­based spir­its, more aro­matic notes and nu­tri­tional prop­er­ties are ex­tracted dur­ing in­fu­sion and dis­til­la­tion. Ev­ery process, from fer­men­ta­tion to bot­tling, is done in Sin­ga­pore.

When: We sam­pled the work in progress, and can vouch that th­ese will be ex­cel­lent sip­ping gins. The Pan­dan is smooth with a long af­ter­taste, while the Torch Gin­ger along with eight other lo­cal herbs and spices has a more rich, com­plex, spicy palate. Zhao hopes to launch the gins by end 2018. rachel­lether­ab­

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.