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.

Epicure - - CONTENTS -

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

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