Dis­cover re­ward­ing sips that in­trigue the palate and en­gage the mind, from a Ja­panese sin­gle grain to cask-strength Scotch ro­mance.

T. Dining by Singapore Tatler - - Sip Good Spirits -


100º PROOF

This is the dark-fruit, toasty ver­sion of the Spey­side dis­tillery’s10 Year Old sib­ling. Drinkers who want a creamy, but­tery tex­ture with a del­i­cate smoky edge and bon­fire em­bers will en­joy this undi­luted of­fer­ing. DOU­GLAS LAING ROCK OYS­TER

Rock Oys­ter is a small-batch blended whisky, vat­ted with fine mar­itime malts in­clud­ing those dis­tilled on Is­lay, Jura, Ar­ran and Orkney. It has soft, sweet peat along with smok­i­ness, yet is fresh and bal­anced with a mor­eish fin­ish. THE CHITA

SIN­GLE GRAIN Smooth­ness, har­mony and bal­ance, aside, The Chita Sin­gle Grain also of­fers a spe­cial umami and com­plex­ity from be­ing aged in wine, Span­ish oak and Amer­i­can white oak casks. Hints of crisp mint and spice with a sub­tle bit­ter­sweet fin­ish make for an ad­dic­tive sip. THE SIN­GLE­TON OF GLEN ORD 18 YEAR OLD

Think gin­ger bis­cuits and silky choco­late­cov­ered cher­ries from this medium-bod­ied High­lander. Made by the old­est Sin­gle­ton dis­tillery, its fruity style is some­where be­tween the del­i­cate Spey­side and smoky Is­lay. THE BAL­VE­NIE DOUBLEWOOD 12 YEAR OLD

With lay­ered, del­i­cate aro­mas such as vanilla, dried fruit, honey, ap­ple and more, this is easy to drink for a be­gin­ner, but also a highly re­ward­ing dram for some­one who is more ex­pe­ri­enced.

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