RAIS­ING THE BAR

Epicure - - CONTENTS -

Beloved whiskys and Ja­pa­nese tip­ples

Say good­bye for good to Old Pul­teney’s beloved 17 and 21 Year Old core of­fer­ings that were dis­con­tin­ued in 2018. In their place are three new bot­tlings, com­pris­ing the no-age-state­ment Hud­dart, 15 Year Old, and 18 Year Old. These to­gether with the 12 Year Old ($135/ bot­tle) sport a sleeker new look with­out los­ing the brand’s iden­tity as ‘the mar­itime malt’. The Hud­dart ($160), with its ageing in casks that pre­vi­ously held peated whisky, re­wards new fans with its struc­ture and lin­ger­ing smoky fin­ish. The 15 Year Old ($180) and 18 Year Old ($215) re­ceive ex­tended time in ex-oloroso Sherry butts, so ex­pect the typ­i­cal Christ­mas cake spices and tof­fee notes, with Pul­teney’s dis­tinc­tive sea salt fin­ish. A lit­tle sur­prise awaits ar­dent fol­low­ers: the 18 Year Old is specif­i­cally aged in the dis­tillery’s old weath­er­beaten Warehouse No. 6, which im­parts an ex­pres­sive funk and char­ac­ter through its mi­croflora. La Mai­son du Whisky, #01-10 The Pier at Robert­son. Tel: 6733 0059

Each year, Ki No Tea Ky­oto dry gin ($135) from Ki No Bi will be pro­duced in col­lab­o­ra­tion with a tea grower and blender. This edi­tion sees Hori Shichimeie­n us­ing the most pre­mium Uji teas from the south of Ky­oto. Yuzu and le­mon still play a role here, but it is ten­cha and gyokuro that im­part a del­i­cate bou­quet, depth of flavour and a long fin­ish of roasted green tea. If you’re hop­ing to get your hands on the cask-aged Ki Noh Bi though, the last edi­tion no. 8 is sold out in Sin­ga­pore. Avail­able from La Mai­son du Whisky, whisky.sg Af­ter the suc­cess of Roku gin, Sun­tory has re­leased its first in­ter­na­tional vodka, Haku. Hav­ing learnt from how West­ern vod­kas are pro­duced, Haku di­verges in that it uses Ja­pa­nese white rice (haku­mai) as its base, which im­parts a richer tex­ture and slight sweet­ness to the white spirit. When placed in a vodka soda with dried ume­boshi, the high­ball re­leases a dis­tinct umami note or try it as a sake­tini with shiso leaves. At lead­ing bars in­clud­ing Cook & Tras So­cial Li­brary, 2 Cook Street. Tel: 6914 1400 Af­ter re­leas­ing their Daig­injo glass back in 1999, Riedel has been work­ing on its Jun­mai glass – a more com­plex chal­lenge due to Jun­mai’s wide-rang­ing styles, from dry to fruity to earthy. Af­ter con­duct­ing 42 work­shops with 170 sake brew­ers and ex­perts, Riedel fi­nally de­buted the Jun­mai glass ($77 for 2) with a di­a­mond-shaped base that drew from its Ex­treme se­ries. Tex­ture is en­hanced and more of the umami-dense sake’s nutty ox­i­dised aro­mas are evenly dis­persed. Both are avail­able from cmwines.com.sg

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