RAISING THE BAR
With so much innovation going on in the blended malt category, you don’t want to miss out on these malt and grain brands making their way to Singapore.
Blended collections and the Singapore Cocktail Festival
Established in 1960 under Kiichiro Iwai, Mars Whisky is Japan’s third most notable whisky company after Yamazaki and Nikka Whisky. Its production was halted between 1992 and 2011 due to lack of demand for whisky but is back on track with a new distillery in Tsunuki, in addition to its high-altitude Shinshu distillery. The Iwai collection comprises two blended expressions: the Iwai Japanese ($158) malt and grain blend inspired by American whisky, with woody and floral brightness, and the Iwai Tradition ($198) bearing a hint of peat, matured in sherry, bourbon, and wine casks. From barworks.com.sg Experienced whisky marketer Robert Ransom created Angels’ Nectar with a nod towards the ‘angel’s share’ – a term for the evaporation of whisky from maturing casks. The blending of young Speyside and Highland malts in the First Edition ($110) brings out characteristic green apple, heather honey and lemon notes, while the Rich Peat ($140) comes from smoky, dark chocolate Highland malts. You can also try the First Edition in the Angel’s Spice cocktail from the bar. Joji Bar, Carlton Hotel, 76 Bras Basah Road. Tel: 6266 2291 The Lost Distillery Company has a unique proposition – archiving the style of lost malt whiskies across Scotland. Of the estimated 100 distilleries that have closed down, their researchers have identified key components allowing them to re-introduce seven brands. Dalaruan (Cambelltown, 1825-1925) has a smoked meat, coastal and peaty style similar to Springbank, while Auchnagie (Highland, 1812-1911) is delightfully light-bodied, oily and floral. $120 each from boutiquespirits.asia