The SG Gin That’s Actually Made in SG

Raffles Hotel’s Sipsmith 1915 gin is made in London, Paper Lantern Distilling’s Sichuan Pepper in Chiang Mai, and Tippling Club’s Sons of Tippling in Australia. Distilled, bottled and labelled in Mandai, Tanglin gin is truly our own.

It’s called Tanglin because of its Chinese-dialect name, Twa Tang Leng, which means great east hills peak. Back in the day, the Tanglin area was a haven for tigers and the Chinese, who grew sireh, pepper, nutmeg and ginger there.

That spice trade informs the 11 botanicals used for the gin, which include juniper (essential), orris root, amchoor, organic oranges (kumquat when in season), cassia and, most interestingly, dendrobium orchid. Legend has it that dendrobium juice can resurrect the dead – it’s one of the nine “Chinese immortality herbs”. Perfect for a Corpse Reviver #2 cocktail, then: Tanglin gin, lemon juice, Cointreau, amber vermouth, and a dash of absinthe). At bars listed on www. gainbrands.com or www. tanglin-gin.com, for $108.