SGwhisky's Whisky of the Month: June 2011

SGwhisky Presents: Whisky of the Month for June 2011: BenRiach!


Dear readers, as promised in the June edition of Singapore Whisky Monthly, SGwhisky is starting a whole new segment from this month onwards, known as SGwhisky's Whisky of the Month. This segment will go on all month, and it includes in depth views into the distillery itself, its style and, of course, tasting notes of some of its releases! The whole point is to raise awareness of the different brands and styles of whisky that one can find in Singapore. As SGwhisky is quick to say always, Singapore may be small, but it definitely has a vibrant and rapidly growing whisky scene.

So for the inaugural SGwhisky Whisky of the Month, SGwhisky is proud to present: BenRiach distillery!

Credits: de.wikipedia.org

Distillery Information (From Malt Madness):

Name: BenRiach

Region: Speyside

Founded: 1898

Ownership: Billy Walker and Others

Address: Longmorn, Elgin, LMorayshire, IV30 3SJ, Scotland

Website: www.benriachdistillery.co.uk

SGwhisky's inaugural whisky of the month for the month of June 2011 is the up-and-coming Speyside distillery, BenRiach. Founded in 1898 by John Duff (who also built Glenlossie and Longmorn distilleries), BenRiach has had an extremely patchy history, littered with periods of closure and numerous leadership changes. In fact, most of its owners decided to close it almost as soon as they acquired it! This was the story of BenRiach till 2004, when Billy Walker and his partners purchased BenRiach distillery.

Since Billy Walker's takeover, BenRiach has grown from strength to strength, placing itself firmly amongst the most progressive distillers in Scotland. Besides a smart revamp of the packaging and label, BenRiach has also led the way in wood finishes, being one of the distilleries in Scotland who has invested the most in experimenting with wood finishes. 

BenRiach Madeira Wood Finish

The result of this heavy experimentation is a line of wood finishes, ranging from Port to Madeira, Pedro Ximenez to Rum. Whilst quite a few distilleries in the world have experimented with one or a few of such finishes, BenRiach is one of the few that have done almost all of them! Whilst the outcome does differ, with some tasting a bit rough and some being absolute gems, credit has to go to BenRiach for such a great effort to open a new frontier in whisky production.

The BenRiach Curiositas. Credit: For peat's Sake

However, BenRiach's innovation does not stop there, on top of the experimentation with wood finishes, BenRiach has also done quite a bit of experimentation with peat levels. Whilst the BenRiach's standard expressions have only a bit of peat in it, BenRiach has released numerous expressions with whisky containing a higher peat level. The BenRiach Curiositas, and its older brother the Authenticas, are two examples of heavily peated BenRiach expressions.

But wait, who says they had to stop there? Why not use the Peated whisky and finish them in the special casks like we did the normal expressions of BenRiach? Yes, in fact they did! Almost every wood finish has spawned a pair of twins, a peated version and an unpeated version! These twins offer a unique insight into how wood finishes interact with different types of single malt whisky, and how well the flavours blend. 

So what is the result here? SGwhisky daresay the result is a comprehensive selection of whisky that reflects a dynamic and modern leadership and outlook towards whisky. So often this could lead to the dilution of the distillery's character, but BenRiach's standard releases show that there is stuff about the whisky they put into casks for finishing. 

BenRiach in Singapore

As this is a Singapore blog at the end of the day, it is important to show how BenRiach fares in Singapore. It is not one of the juggernauts of course, but it is making inroads, especially in the specialist whisky scene. Distributed by local dealers Drinks Fellas, its owners have tried to increase the popularity and visibility of BenRiach for a while now. BenRiach, for example, was at Whisky Live 2011 this year, and was the only distillery that had gotten one of their very own people to come down. James Cowan shared his insight into the brand, and brought his unique experience to the event.

James Cowan

Whisky-wise, BenRiach also holds a special place for Singapore's whisky market. It is one of a few brands in Singapore to have actually released 'Singapore Only' single cask selections of their whisky. SGwhisky covered the 'Generations 1988' release that arrived in Singapore's shores earlier in the month, and this is indeed something worth shouting about for such a small country like ours!

So throughout the course of this week, SGwhisky will be bringing you tasting notes from some of the distillery's releases. It will taste a few of the twins, as well as some special distillery releases that are worth trying. It will also try the standard expressions, and give its take on the distillery style and quality. Keep your eyes on this space as SGwhisky pulls out all the stops for its first ever whisky of the month!

Singapore Whisky Monthly: June

Last update: 12th June 2011

After the real high of May with Whisky Live and many other exciting offers, June can be forgiven for being a quieter month. Indeed there aren't any headline events but there are a few interesting things that are happening in June around the Singapore whisky scene. Here is SGwhisky's Whisky Monthly for June!

SINGAPORE WHISKY MONTHLY: JUNE

Whisky Events

A Walk Through the Decades @ Connoisseur Emporium


On the 11th of June 2011, Connoisseur Emporium will be hosting an exclusive Glenfarclas tasting from 2-5pm at their outlet at the Marina Bay Link Mall. This event is part of the distillery's concurrent celebrations of its 175th anniversary. On the menu is the Glenfarclas Family Cask 1992, the Glenfarclas 30YO and the exclusive Glenfarclas 175, which was bottled to commemorate the distillery's anniversary this year. Present at the tasting will be Ian McWilliam, Marketing Executive from Glenfarclas distillery and he will be lending his expertise to the event.

The cost of the tasting is priced at $69Nett, and for more information, please call Connoisseur Emporium at 66342268 for more details


New Bars

B28 (Basement 28)


Although it has already opened its doors to business, B28 can be considered a new bar that is definitely worth a visit this June (and beyond). Boasting a selection of 120 whiskies, over 20 different wines/champagnes, artisan beers, top notch cocktails, great decor and live Jazz, Basement is starting its business with one aim in mind, to be Singapore's top bar. Give this new place a visit and be the judge yourself! You can also read SGwhisky's review of the place here.
Address: Basement, 28 Ann Siang Hill

Promotions

Whisky of The Month @ Quaich Bar


The whisky of the month at the Quaich Bar this June is the slightly lesser known (but still highly acclaimed) whisky from the Tobermory distillery. Home also to a peated version called Ledaig, Tobermory is the only distillery on the Isle of Mull, and has a teasingly salty and malty style. The three whiskies on promotion are the Tobermory 10, the Tobermory 15 and the Tobermory 32. For those willing to fork out a bit more, the Tobermory 32 is a real winner! The prices are as follows: Tobermory 10 ($238), Tobermory 15 ($320), Tobermory 32 ($830)

Whisky of the Month @ The Connoisseur Divan

The Connoisseur Divan, a local bar in Singapore, also has a whisky promotion for the month of June 2011, with the Glenfarclas 20 and 25 both going for 20% off. Come down and grab a bottle!

Address: 

The Connoisseur Divan

#01-62, UE Square

207 River Valley Road

S(238275)

Tel: 6733-7141

Removal of Cover Charge @ Fine Spirits at La Maison Du Whisky

For the fans of La Maison Du Whisky, Fine Spirits has removed the cover charge for the bar for all its visitors. So drop in at the bar during the bar's operating hours for a dram without the hassle of extra costs!

New Whiskies

New Whiskies @ Fine Spirits at La Maison Du Whisky


Fine Spirits @ La Maison Du Whisky has recently received a few new whiskies for the month of June. Of the lot, two stand out as special bottlings that were bottled exclusively for La Maison Du Whisky. The two whiskies being the Gordon and Macphail Highland Park and the Glenfiddich 1973.

New Whisky @ The Connoisseur Emporium


Last month, SGwhisky highlighted the exciting The Single Cask series from Edition Spirits Ltd. There were 4 bottlings, and the final of the four, the Caol Ila 28 YO has arrived. Clean and peaty, it is a shining example of the quality of this Islay distillery.

Loads of New Whiskies @ Quaich Bar


On Friday SGwhisky paid the Quaich Bar a visit, only to find out that they had just received a big amount of stock. Some expressions that were brought in include whiskies from Hazelburn and Glenglassaugh. However, the real pick of the bunch (in SGwhisky's opinion of course!) was a comprehensive collection of Diageo's discontinued Flora and Fauna series. Containing single malt whiskies from the individual distilleries that Diageo owned then, the Flora and Fauna series is arguably one of the only times a person can try the single malt expressions of many of Diageo's distilleries as most of them go into blends! This series has since been discontinued in favour of the Diageo Classic Malts series which is far more selective of distilleries to bottle as single malts. So for a real collector's item, grab yourself one!!

Have a Taste of Liquid History @ The Auld Alliance

It's a real historical celebration at The Auld Alliance this June as they are the first bar (to SGwhisky's knowledge), to have gotten Whyte & Mackay's famous 'Shackleton's Whisky'. The work of Whyte & Mackay's famous master blender Richard Paterson, Shackleton's whisky is actually a re-creating of the Mackinlay Rare & Old Highland Malt Whisky that Sir Ernest Shackleton brought with him to the South Pole in 1907! Packaged to look as much like the original as possible, Shackleton's Whisky is a tribute to the history and the efforts of Shackleton's team who were brave enough to explore the South Pole so long ago.

Glenfarclas 175 @ The Connoisseur Emporium

Commemorating the 175th Anniversary of its founding, Glenfarclas distillery has launched the Glenfarclas 175, a special vatting of whiskies from every decade since the 1950s, to make this commemorative Single Malt whisky with no age statement. This bottling is a special edition and has definitely a strong collectors value, and is definitely a great whisky for collecting, giving away or simply just enjoying! Available in limited quantities at The Connoisseur Emporium.

SGwhisky's New Segments!

SGwhisky's Whisky of The Month


Starting from June 2011, SGwhisky will be starting a great new segment called 'Whisky of The Month'. During the duration of the month, SGwhisky will highlight one specific distillery by giving in depth information into the distillery and its history, as well as recommend some of its expressions. This month, SGwhisky is glad to have agreed with Drinks Fellas to highlight BenRiach distillery as their whisky of the month. A true front runner in today's whisky scene, BenRiach is one distillery to watch and SGwhisky is glad to be able to share more about this up and coming brand.

Whisky Cocktails By Singapore's Top Bartenders/Mixologists


Another segment that will be starting this June is a segment called 'Whisky Cocktails' in which SGwhisky scours Singapore's top bars to introduce great whisky based cocktails created by Singapore's best bartenders. From classic whisky cocktails to new, innovative whisky based ideas, this segment will help to show a versatility that is often neglected in whisky.

Whisky Cocktails: The Old-Fashioned By Aubrey Sim

Many whisky purists (I am like this at times) always insist that their whisky be taken neat or with a splash of water. True, if you want to enjoy whisky for what it is, there is merit in the argument that it should be drank without anything mixed in. However, that takes away far too much from the joys of a good whisky cocktail. Ideal for those who want to enjoy the flavours of the whisky without too much of the alcoholic kick, a cocktail is as good a way to introduce one to the world of whisky than any. In this new segment, SGwhisky scours Singapore's top whisky and bar scene for the best bartenders and mixologists in town, and ask them to make their versions of their favourite whisky cocktails. To make things better, the full recipe will be revealed too so that you viewers at home can try your hand at a great cocktail!

So to kick off this Inaugural post of the Whisky Cocktails segment, SGwhisky is proud to present Singapore's best bartender in 2009 and the current mixologist at 'Basement 28', the lovely Ms. Aubrey Sim.

Cocktail: The Old Fashioned
Mixologist: Aubrey Sim
Bar: 'Basement 28'


Ingredients:
4 Oz (Around 55ml) Good Bourbon (Maker's Mark in this case)
Dash of Orange Bitters
1 Sugar Cube
Orange Peel
Ice

How to Make:
Put sugar cube on tea towel/serviette and coat with orange bitters
Place Bourbon in glass with 1 cube of ice
Slowly melt sugar cube in bourbon
Place 2 more cubes of ice
Coat the rim of glass with oil from orange peel
Place orange peel into glass and serve

After trying the cocktail, SGwhisky caught up with Aubrey and asked her a few questions:

What do you like about this particular cocktail?
What's great about this cocktail is that you can make it to your specifications, using any bourbon, dark rum, scotch, cognac, or even an aged tequila.
You can also mix and match flavours with the different types of bitters as well. Ultimately it is close to drinking your favourite dark spirit on the rocks.

What other whisky cocktails are available at the bar?
Whisky Sours and the Manhattan. The Manhattan especially is a cocktail which you can enjoy in an underground, cool bar like this rather than a roof top bar or an open-air bar

What is your favourite whisky?
I don't have one yet!

What is your favourite cocktail in the bar?
I like the Caipirinha and the Pegu Club. As you can see, both contain a good amount of citrus. This follows my flavour preference, which is a mix of sweet and sour.

What do you think is the most crucial trait for a bartender to have?
Discipline. Taking the extra effort to put fresh stuff and good quality ingredients together in a cocktail means the quality adds up.

Aubrey is the mixologist at the newly-opened 'Basement 28' at Ann Siang Hill. The bar has a great selection of over 30 cocktails, with 12 being specialty whisky cocktails. 

Where to Drink: B28 (Basement 28)

Note: As of 6th of June 2011, 'Basement 28' has been officially named B28 by bar owner Mike Soldner. I have since changed the name of the bar to B28 in the post but will keep it in brackets for the link to the page

The Need to Knows:


Name: B28
Address: 28 Ann Siang Road, The Club Hotel S(069708)
Email: mikesoldner@me.com
Opening Hours: 5pm-2am (Tuesday-Saturday), Closed on Sunday, Monday is Members Night
Dress Code: Smart Casual (No Slippers or Shorts please!)

SGwhisky is proud to present to all its viewers the first look at one of the hottest new whisky places in town, B28 at Ann Siang Hill. The name B28 is based on its address, which is the Basement of No.28 Ann Siang Hill, which is actually The Club Hotel owned by the Harry's chain.

B28 is actually the new bar opened by Mike Soldner, who used to helm the successful Malt Vault which was just a few doors down the street. Bringing his love for jazz, whisky, quality service and a holistic experience to the next level, Mike has designed the new place to have everything he wants in a bar, in many ways, this is a culmination of a dream for him. From the look of the bar, he has gone all out to make this bar one of the places to be, and has hired a great core team to bring this dream to fruition. Here's presenting the core team of B28:

L-R: Deidre Pereira, Aubrey Sim and Mike

Aiding Mike with the place are two lovely ladies, Deidre Pereira and Aubrey Sim. Together, they are single minded in their pursuit of making B28 a real success.

With a wealth of experience during his time at The Malt Vault behind him, Mike is no stranger to the Singapore bar/whisky scene. As highlighted, he has spared no expense at making this bar everything he hopes a bar should have. From great drinks to great jazz, he has made sure B28 has it all. In his email to his customers, Mike has already stated his dream for the bar, to make it 'one of the best bars in Singapore.'

In terms of selections, B28 has an extensive list of 120 whiskies, most of which are exclusive single cask bottlings from the top independent bottlers of Scotland. One of the more unique brands the bar stocks is Cadenhead, the oldest independent bottler in Scotland. On top of those independent bottlings, Mike has handpicked 20 of his personal favourite distillery releases, some notable expressions being the Ardbeg Supernova, Highland Park 18, BenRiach Curiositas as well as a few of the Glenfarclas family casks. For those of you who just want to try some of these great whiskies, one of the great things about this bar is that every single whisky is available by glass (you can choose from three sizes: nip, dram and double), making this one of the few places where one can get a real rare whisky without burning too big a hole in their pocket.

Aside from whisky, B28 also has a list of 26 wines and champagnes, picked by Bruno Vaillant, a famous connoisseur and purveyor of fine wines. It also contains an offering of 12 craft beers, including a rare Japanese lager that contains Red Miso paste! Ask the bar for more details.

As one would expect by now, the bar also spares no expense in ensuring these drinks find their way to you in style. Using only Schott Zwiesel Crystal, the bar boasts to be the first to launch the new Zwisel whisky nosing glasses in the photo above. But enough about the bar contents, let's find out more about the rest of the team!

Heading the service and marketing side of the bar is Deidre, a business director who is great friends with Mike. She hopes that the bar will be one of the best in Singapore, and is looking forward to meeting people and interacting with them. As a bit of a whisky lover herself, Deidre has extremely specific preferences, citing her favourites as a 1970 Bunnahabhain independent bottling from Duncan Taylor as well as whisky from the closed North Port distillery. 

Completing the core team is renowned bartender Aubrey Sim. Despite her young age, Aubrey has already blazed a trail in the Singapore bar scene, winning the Diageo World Class: Search for Singapore's Best Bartender in 2009. Attracted by Mike's desire to make great classic cocktails, Aubrey will be helming the bar which boasts a range of 20 classic cocktails and 12 Specialist whisky cocktails. Bringing her unique brand of discipline and dedication to the table, Aubrey's cocktails are definitely one of the selling points of this place. Some of the cocktails she will be whipping up include classics like the Pegu Club and Caprihina, as well as whisky hits such as The Manhattan and Old-Fashioned.

Fancy a Woodford Reserve in your cocktail? Gotta pay more for it though!

It is worth noting that no expense too is spared in the making of the cocktails, with only fresh fruits and top quality booze used in the making of cocktails. An Apple Martini for example is made by muddling real apples, and the extensive collection of vodkas and gin include top brands like Uluvka vodka and Martin Miller's Gin.

Looking at the bar, it is clear that everything seems to be well thought out, with comfortable custom made chairs, ambient lighting from the bar top and great jazz paintings making the place look like a perfect place to chill out. Seating is unfortunately limited though, with the capacity to hold about 35 people comfortably. The bar is opened from Tuesday to Saturday, and is opened only for members on Monday. The exclusive membership is restricted to 30 people, and each member gets a locker full of top quality liquid with two bottles of whisky, one bottle of red wine and one bottle of champagne. During the visit Mike revealed that a few places are left so contact him for more details!

The final draw of the bar itself is the Live Jazz performances that will be starting in June. Bringing together top Jazz musicians in Singapore, Mike hopes to entertain his gusts with the best Singapore has to offer. SGwhisky was unable to meet the full band, but will definitely put up a review on the Jazz when the band finally starts performing next month!

All in all, B28 looks to be a very meticulously thought-out bar with a great concept and a great team at the helm. Though it might seem exclusive, it seems clear that its exclusivity rests mainly in its range of drinks and top-quality cocktails. So the next time you find yourself at Ann Siang Hill, do pop down to the bar to have a dram, and experience for yourself the magic of B28.

Great For: Exclusive whisky, Great Jazz, Chilling Out

The Big Peat: Islay's Pure/Blended (Just not Vatted) Malt

Name: Big Peat
Distillery: Multiple (Port Ellen, Ardbeg, Caol Ila and Bowmore to be exact)
Region: Islay
Type: Scottish Small Batch Pure/Blended Malt
Alc/Vol: 46%


Independent bottlers Douglas Laing released Big Peat last year to rave reviews from Peat Freaks and also the great Jim Murray, who actually gave it the best Pure/Blended Malt of the year and a whopping 96 in the 2011 Whisky Bible.

The idea behind Big Peat is clear enough. It is a blend of malt whiskies from 4 distilleries on Islay, Ardbeg, Bowmore, Caol Ila and closed distillery Port Ellen. In the past one could call that a Vatted Malt but today, the official terms expected to be used is Pure Malt or Blended Malt. With this carefully chosen set of four distilleries, there is no prizes for guess what Douglas Laing was going for here. Clean rich smoke, citrus, smoke and did I mentioned... smoke? The result? It was good clean Islay goodness but somehow it did still fall off the mark by a bit.

Nose: Clean notes of peat and seaweed mix with an extremely clean citrus note with a light touch of malted barley. Good clean Islay (23)


Taste/Palate: The entry is rich earthy sugar notes before the lovely peat coats the mouth almost totally. Unforunately for a novice like me, I couldn't identify the differing types of smoke from the distilleries. (22)


Finish: The drying smokiness lingers before a nice touch of vanilla comes in at the end (20)


Overall: Nice-ish, but perhaps it was my lack of ability that perhaps left the true extent of this whisky's greatness uncovered. Maybe a much more seasoned Islay lover would be able to taste the various types of smokiness each of the 4 distilleries offer. (21) 86/100


Found At: No information at the moment

Whisky Education: The New Make Spirit

Does anybody know what this is? A glass of humble, clear spirit that seems awfully out of place on a table of lovely bottles of whisky with lovely hues of gold, amber and copper. It's actually New Make Spirit, the start point of any good whisky. It is this lovely liquid that is placed into the barrels for maturation, and it is this liquid that absorbed the lovely flavours, aromas and colour from the barrels it is placed in.

So for this segment of 'Whisky Education', SGwhisky wishes to pay tribute to one of the unsung heroes of whisky, the humble New Make.

New Make Spirit, as highlighted earlier, is basically the clear liquid that is derived from the distillation process at distilleries and thereafter placed into barrels for maturation. As a product of distillation then, the New Make contains the essence and backbone of any whisky's flavour profile. Here's a few interesting examples why:

The production of New Make goes through several intricate processes, all of which contribute in its own way to differing flavours of the resultant New Make. Firstly, the barley itself differs within distilleries, and the different species/region already forms a difference right from the off. 

After the barley is left to germinate for a few days, it is then that the barley is placed on floor maltings to dry and stop the germination process. It is here that some people might be familiar with the idea of Peat.

For all you Islay lovers and self-proclaimed 'Peat Freaks' out there, this lovely compressed, decomposing plant matter is what gives your favourite Ardbeg, Laphroaig or Lagavulin that signature smoky, peaty, phenolic aroma and flavour. The reason for this though is not found in the wood! Rather it is during the drying process of barley. Peat is usually one of the items that are burnt and the resultant smoke used to dry the barley. The phenols that are created during the decomposition of the peat via combustion are what gives that smoky aroma. Similarly, due to the fact that the phenol family is huge and does have variances in flavours, it is also the peat that gives that signature heather honey aroma that Highland Park whiskies are so famous for.

One other way that flavours are introduced into New Make is also during the actual distillation process itself. After the barley is mixed with water and left to ferment (experts also contend that the composition of chemicals in the water source and the specific type of yeast too derive differences in flavour), the fermented liquid (which is actually more or less beer) is passed through a series of stills. 

Talisker Stills (Courtesy: syntheticenvironment.blogspot.com)

These big copper giants are what derives the highly alcoholic New Make spirit through a process of fractal distillation. The more volatile alcohol evaporates first, goes through the still and is cooled and condensed at the end. This process is repeated a second (and third time for some distilleries like most Irish distillers and Auchentoshan), and the middle cut is taken from the product derived, and that is... New Make! Incidentally, producers who triple distill their whisky also stress how triple distillation means a smoother whisky, just another in the long list of factors that influence New Make and the whisky derived from it.

But how does this get you flavour you ask! I haven't said a thing except load you with distillation jargon. The answer lies in the stills. Experts again state the material used, the shape and the size of the stills all matter, but the one thing that SGwhisky would like to highlight is the height of the stills. The still height has a big part to play in the character of the whisky because it determines which flavour molecules get to the top, condense and make it into the New Make. The lighter the molecules, the easier it is to get to the top, and by that account, the heavier it is the more likely that it condenses on the walls of the stills and flows back down before getting to the top. That is why the height of the stills determine which molecules are actually 'light' enough to get to the top. The stills at Glenmorangie, traditionally the tallest in Scotland, mean that only the lightest flavour molecules and gases get to the top, resulting a much lighter spirit. On the other end of the spectrum lies the famed Macallan distillery, whose shortest stills in Scotland result in a heavier spirit as heavier gases and molecules are able to reach the top and condense. Add that to the long list of factors that influence whisky flavours!

So what does New Make taste like? Firstly, it is very strong, usually around 60% in alcoholic content, so drink with caution! SGwhisky was lucky enough to have two samples of New Make to try, from the Glendronach and Tullibardine distilleries. The Tullibardine new make had notes of melon, hibiscus, rose water and honey on the nose, and had a rich malty and honey taste on the palate with a strong nuttiness at the end.

The Glendronach New Make was less fragrant but had strong notes of malt and florals. Taste wise it was malt all the way with a nice creamy finish. However, both were very very strong so drink with caution! 

So in a whisky world where much is said about wood, its impact and the new craze of wood finishes, it is easy to forget the larger contributions of this humble little liquid. That is not to say that wood is over-rated, it is one of the most important things that make whisky what it is, but it is also important to know that some classic flavours that we get from the whiskies like peat and malt are from the efforts of the New Make. 

So the next time you pick up a glass of that love Water of Life, remember the humble New Make that is invisible, hidden from view, and raise your glass to this unsung hero.

The Amazing Auchentoshan Vertical Tasting

As a follow up from the review on the Quaich Bar, SGwhisky is proud to present the wonderful Auchentoshan Vertical tasting that the wonderful people at the bar provided. As the Lowlands have been admittedly left out of this blog's reviews, it is perhaps fitting that at one go, 6 great expressions from this wonderful distillery are being covered.

Auchentoshan is one of the three remaining opened distilleries in the Lowland region of Scotland, along with Glenkinchie and Bladnoch. Opened in 1825, Auchentoshan also goes to great length to stress that their whiskies are Triple-Distilled, meaning that their spirit is distilled through stills three times instead of the industry standard two. The result, according to proponents of triple distillation, is a smoother whisky. If Auchentoshan is anything to go by, the smoothness is very much prevalent and a real defining feature in its whisky.

In Singapore, Auchentoshan is growing in stature, thanks in no small part to distributors Khoon and Joyce, who have actively marketed the joys of this easy drinking whisky, gaining it an almost cult like following amongst Singaporeans who prefer a lighter dram.

Enough said about the distillery though, let's get a tasting! The 6 whiskies that were tasted that day were the 12YO, the Auchentoshan Three Wood, 18YO, 21YO, 1978 Bourbon Cask and 1977 Sherry Cask. For the use of the bar, there was a nice sheet with tasting notes for the various whiskies, to aid any person who tries it.

L-R: Auchentoshan 12YO and Three Wood

Name: Auchentoshan 12YO

Distillery: Auchentoshan

Region: Lowland
Type: Single Malt Scotch

Age Statement: 12YO

Alc/Vol: 40%

This is arguably the classic Auchentoshan that tries to show what the triple-distilled, Lowland character of the malt is like. Interesting and very easy drinking!

Nose: Very light, floral with strong grassy notes. Notes of orange, toffee and caramel come through as well. Light and inviting indeed! (21)

Taste/Palate: Very light again with notes of nuttiness (light toasted almonds?), berry fruits and lime drops (21)

Finish: Light nuttiness which fades very fast (19)

Overall: A real Lowland-ish feel to it, pleasant and light (21) 82/100

Name: Auchentoshan Three Wood

Distillery: Auchentoshan

Region: Lowland
Type: Single Malt Scotch

Age Statement: Nil

Alc/Vol: 43%

A marriage of casks where Auchentoshan is first matured in Bourbon before being finished in Oloroso Sherry and Pedro Ximenez Sherry casks.

Nose: Creamy, citrusy and grassy with lovely notes of malt and fruit and some brown sugar (molasses maybe). Slightest hint of raisins as well. (20)

Taste/Palate: Extremely sweet entry with a drying and buttery feel. The pleasant nuttiness with notes of sweetened blueberries shows that the classic notes of Auchentoshan are still there, with the sweetness of the Oloroso and PX coming in at the end with a rich sweetness. Very complex (23)

Finish: Lingering sweetness of fruits is complemented by the rich sherry sweetness and creamy butter (22)

Overall: Great mouth feel but the nose, despite all the notes, was a bit rough and not too harmonised (21) 86/100

L-R: Auchentoshan 18YO and 21YO

Name: Auchentoshan 18YO

Distillery: Auchentoshan

Region: Lowland
Type: Single Malt Scotch

Age Statement: 18YO

Alc/Vol: 43%

This was one of the stand out whiskies of the day, with a nose and finish to die for!

Nose: It is often said that whisky can evoke amazing memories and images due to how the aromas and tastes trigger an emotional reaction in a person. The nose here reminded me of the times I went with my parents to the Singapore Botanical Gardens. Clean rich fresh grassy notes with the clean fragrance of flowers. A little barley sweetness too. Simple, clean yet so powerful (23)

Taste/Palate: Sweet barley entry plays with a pleasant nuttness. The mouthwatering malt then gives way to cut fresh fruits and an amazing note of light white tea all playing on the tongue (22)

Finish: Refreshing, almost like after drinking clear spring water! Notes of the tea carry on, only this time it is more reminiscent of sweetened tea, complementing the ever present maltiness. Fantastic. (23)

Overall: A great dram. Simple, yet so powerful and classy in its own right (23) 91/100

Name: Auchentoshan 21YO

Distillery: Auchentoshan

Region: Lowland
Type: Single Malt Scotch

Age Statement: 21YO

Alc/Vol: 43%

An interesting Bourbon and Sherry matured whisky which is highly rated by whisky guru Jim Murray.

Nose: Classic grassy notes again with a hint of ripening berries (slightly tart yet sweetening up). Notes of orange peel as well (20)

Taste/Palate: A palate of summer fruits: Raspberries, sweet strawberries and rich ripe plums. Some honey and barley too (23)

Finish: Warming with honey and barley (this barley is everywhere! Or is it just my palate getting too used to it). Sweet cream comes in late in the game (21)

Overall: Nice-ish on the palate but the nose and the finish are slightly disappointing (21) 85/100

L-R: Auchentoshan 1977 Sherry and 1978 Bourbon

Name: Auchentoshan 1978 Bourbon

Distillery: Auchentoshan

Region: Lowland
Type: Single Malt Scotch

Age Statement: 30YO

Vintage: 1978

Bottle No: 058/480

Alc/Vol: 53.4%

This was the first of the two special vintages to round off the tasting. Hard to find yet highly regarded, this was one of the real treats of the day!

Nose: Vanilla and grassy notes take control with an amazing richness and creaminess. Clean and open, and inviting, amazing for a cask strength bottling at such a healthy alcoholic content (22)

Taste/Palate: So rich in flavour with sweet cream enveloping the mouth with notes of cooked green vegetables, stewed fruits and the ever present oakiness. Nice drying note comes in at the end (23)

Finish: Long, rich and complex. The richness of stewed fruits and barley dance side by side on the tongue with lovely oakiness and a drying cigar-ish note on the centre of the tongue. The ever present Auchentoshan grassiness is felt too. This is a masterpiece of flavour for a finish (25)

Overall: This has to be one of the standout drams from Auchentoshan in SGwhisky's opinion. Brilliant (23) 93/100

Name: Auchentoshan 1977 Sherry

Distillery: Auchentoshan

Region: Lowland
Type: Single Malt Scotch

Age Statement: 32YO

Vintage: 1977

Bottle No: 106/240

Alc/Vol: 49%

An even older and rarer 'toshan, a really great way to end off the tasting.

Nose: The ever present grassiness play with the Vanilla with the sherry influence coming in with notes of soaked raisins and cocoa (22)

Taste/Palate: Sweet entry of ripe red fruits like apples with a real drying mouthfeel. Cue rich milk chocolate and vanilla cream before the notes of fruit and rose florals hit the centre of the tongue. Very nicely layered (24)

Finish: Very very sweet with a real fresh fruit note, slightly estery though. Quite simple though (21)

Overall: Finish let it down a bit but the entry was something to behold. (22) 89/100

Auchentoshans Found at: Selected outlets like Auld Alliance and Fine Spirits @ La Maison Du Whisky. Principal retailers are Quaich Bar

SGwhisky would like to thank Khoon and Joyce for their wonderful hospitality and this great tasting!

The Quaich Bar: Whisky Bar By Singaporeans

The Need to Knows:

Name: Quaich Bar & The Whisky Store

Address: 390A Havelock Road #01-09/10 Waterfront Plaza S(169663)

Tel: 6732-3452

Email: joyce@whiskystore.com.sg

Opening Hours: 5pm-1am (Sun-Thu) 5pm-2am (Fri, Sat, Eve of PH)

Website: www.whiskystore.com.sg

For a blog that focuses on Singapore's whisky scene, it is perhaps sacrilege that I have taken so long to highlight the first ever purpose-built whisky bar, and arguably, the one that started it all. It is, however, better late than never! So here's SGwhisky's review of the first ever Whisky Bar in Singapore, The Quaich Bar.

Nestled at the corner of Waterfront Plaza, next to the Grand Copthorne Waterfront Hotel (the one in front of Zouk), the Quaich Bar was initially named The Whisky Store when it first opened in 2006. Back then, it was located at Cairnhill and after a year, it moved to its current premises at Havelock Road and renamed Quaich Bar. SGwhisky is also proud to say that its owners, Khoon Hui and Joyce, are Singaporeans born and bred, adding to the true blue Singaporean-ness of the place. For them, like so many other, they started out on their work paths not knowing whisky, but when whisky came knocking on their door, it was love at first sight.

According to Khoon, this encounter happened 6 years ago. They were already operating a bar when they were introduced to the spokesperson of Bowmore distillery, who in turn introduced them to the joys of single malt whisky. Other alcoholic beverages like wine didn't appeal to them, but for whisky, they were hooked on at first bite. They then packed their bags and went on a tour of Scotland where they visited distilleries and exposed themselves to the intricacies of whisky, from production to flavours. The rest they say, is history.

Today, the Quaich Bar is one of the most renowned whisky haunts in Singapore. Acknowledged by the famous Whisky Magazine as one of the Great Whisky Bars of the World, the Quaich Bar has certainly grown from strength to strength.

In terms of whiskies at the bar, Quaich Bar has around 200 drams by the glass and almost 300 by the bottle. On top of the whskies, there is also a nice selection of other alcoholic beverages like beer as well as a decent selection of finger food like cured hams. Seating is limited with only about 55 seats, though the bar is nicely laid out so that each group of seats are not too close together, and there is a private cigar room that seats between 8-12. The overall result is a nice comfortable and cozy bar and atmosphere that is conducive for those looking just relax and wind down after a long day. The bar also has monthly offers for whiskies by the bottle, keep your eyes peeled for Singapore Whisky Monthly for updates on what whiskies are available for the month.

The Bowmore 10 Tempest, 15YO and 18YO

On top of being a bar, the Quaich Bar also has a nice retail section that allows for people to take home their favourite whiskies at retail prices. Besides being bar owners, Khoon and Joyce are also distributors for numerous whisky brands such as Bowmore, Auchentoshan, Glen Garioch, Springbank and Bunnahabhain. Their comprehensive selection of whiskies from these brands as well as great expressions from most other reputable brands makes the bar a great place to get your bottles for your home! Some rare expressions that The Quaich Bar has available for retail include the Balvenie 17YO Sherry Oak, the Bruichladdich 15YO 1st Edition and the legendary Gold, Black and White Bowmores. In support of the Singapore market, the 1988 Generations BenRiach Singapore Exclusive bottling is also available at the store.

Bunnahabhain Whiskies

To end a most wonderful time at the bar, SGwhisky had a great chat with Khoon Hui about his thoughts on the Singapore market. Like many others involved in the Singapore whisky scene, Khoon feels that the taste of Singaporeans has evolved to be more accepting of boutique whiskies. He also believes that the smaller brands are starting to make some headway in the market, though he feels that there is still a long way to go before whisky can hit the heights that other beverages like wine have hit in Singapore. As a distributor himself, he also recognises the challenges faced by wholesalers of single malt whisky, and also feels that there is a long way to go before recognition of single malt whisky reaches a level where the majority of F&B establishment will buy significant amounts from wholesalers.

Khoon also credited industry giants Macallan who were the first movers in the single malt whisky market in Singapore, recognising their efforts in exposing Singapore to the world of single malt whisky. Moving forward, it is clear that Khoon, Joyce and the Quaich Bar are determined to keep building up the reputation of single malt Scotch in Singapore, and that is something SGwhisky is really happy to see. 

So the next time you are down near Robertson Quay or Great World City and feel like having a tipple, make your way down to the Quaich Bar. With a wonderful ambiance, a great selection of whiskies, and owners who genuinely love their whisky, this place has all the makings of a great bar. To the Quaich Bar, kudos on a great establishment! 

Good for: Relaxed ambiance, wide whisky selection for retail and bar

Whisky Tastings: The Wild Geese Single Malt Irish Whiskey

For many a year now, indeed for most of their history, Irish Whiskey has always lived in the shadow of its more prominent whisky neighbour Scotland. Scotch whisky has indeed outstripped Irish whiskey in terms of output, number of distilleries and market share. But Irish whiskey has always had that good vibe about it, an air of respectability in the eyes of the whisky world, and quite rightly so. Fast forward to the present day, and suffice to say that Irish Whiskey is now growing in prominence again, leading experts in the world of Irish Whiskey to deem this a '3rd Golden Age' for Irish whiskey, the first two arguably coming during the 18th and 19th centuries. 

The reason for the prominence of Irish Whiskey, in sgwhisky's humble opinion, is due not just to the marketing efforts of marketing giants Pernod Ricard and Diageo - who own the two largest Irish distilleries Jameson and Bushmills - but simply because Irish whiskey is great in its own right. I remember the first time I had a dram of Irish Whiskey. It was the 27th of November 2010 in a pub in Dublin, courtesy of a wonderful Irish couple I had just met, and it was Jameson whiskey. It wasn't powerful and overwhelming, but it was exceedingly good at what it was, clean, sweet, slightly spicy and very very easy drinking. Suffice to say then, it is true that Irish whiskey deserves its good name based on its own efforts.

But let's get to the main topic before digression takes too much control. On Thursday, sgwhisky was once again lucky enough to be at the Highlander Bar to attend The Wild Geese Irish Whiskey tasting. The name refers to the Irish that left Ireland after it fell to the British leader William of Orange, and the connotation is that like all geese, they leave their homes but they always come back. Personally, I never really had a good feeling about fancy names (I think naming special expressions by fancy names is already one thing, to name a whiskey in general with a special name is a whole other) but I have learnt that in life, one must never judge a book by its cover, and as I always say: the proof of the pudding is in the eating.

As a whiskey hence, The Wild Geese is definitely gaining prominence. It is an independently bottled Irish whiskey, with the owners sourcing their whiskey from Cooley, the only independently owned distillery in Ireland. The Wild Geese also markets itself as a premium whiskey, and stresses their dedication to picking a perfect mix of different malt and grain whiskies and blending them till they are satisfied that they have a good product. The end results is four premium blends/single malt expressions, three of which were available for tasting at the bar that day. The three available were the Rare Irish blend, the Limited Edition 4th Centennial blend and the Single Malt expression. The last of the three, the Single Malt expression, was actually one of the 4 finalists in the World Whiskey awards, representing the pick of the no age statement single malt bunch. These three whiskies are also well received by whisky guru Jim Murray, the pick of the bunch for him being the Limited Edition blend, which garnered a whopping 93/100.

L-R: The Limited Edition Blend, the Single Malt and Rare Irish Blend.

So without further ado, here is sgwhisky's review of the three whiskies on show:

The Wild Geese Rare Irish Whiskey (Extreme Right)

Distillery: The Wild Geese (Cooley)

Country: Ireland

Type: Blended Whiskey

Age Statement: Nil

Alc/Vol: 43%

Nose: Highly floral with clear notes of lavender, rose hips and honeysuckle. This is complemented by notes of heather honey and vanilla (22)

Taste/Palate: Lovely spice and very floral. The notes of honeysuckle and lavender continue on the palate, with a sweet cream like creaminess before the strong cereal notes come in (21)

Finish: Woody and lightly fruity with notes of sweet berries and cereal notes (20)

Overall: Nicely balanced and very clean, what one would expect from an Irish whiskey (21) 84/100

The Wild Geese Limited Edition 4th Centennial Blended Whiskey (Extreme Left)

Distillery: The Wild Geese (Cooley)

Country: Ireland

Type: Blended Whiskey

Age Statement: Nil

Alc/Vol: 43%

Nose: Undoubtedly the nose of the day. Clean and crisps notes of honey, rich barley and a clean citrus that comes to the fore with just a splash of water. Mellow, well controlled and very clean and enticing (23)

Taste/Palate: Highly honey sweet entry with notes of light spice. The honey then comes back again before a light grain note settles at the back of the throat. (23)

Finish: A very light finish with cereal notes and a light oakiness. A bit flat sadly. (20)

Overall: I had hoped for a longer finish but I can see why people have great things to say about this whiskey. Amazing nose and taste (22) 88/100

The Wild Geese Single Malt Whiskey (Centre)

Distillery: The Wild Geese (Cooley)

Country: Ireland

Type: Single Malt Whiskey

Age Statement: Nil

Alc/Vol: 43%

Nose: Fruity, malty and floral with notes of berries and sour plums. However, it was still very closed and reserved on the nose (21)

Taste/Palate: If the Limited Edition was the nose of the day, this was definitely the entry of the day. Amazing maltiness and oak interplay with a really buttery and creamy consistency. A real earthiness about this malt with slightest hint of white pepper. (24)

Finish: Sadly again slightly too light (but perhaps this is a trait of Irish Whiskey) with a light oak finish (20)

Overall: The taste stood out in this one, and it loses a bit on the overall balance due to the slightly underwhelming nose and finish. BUT, this was Sgwhisky's pick of the day, simply by virtue of an amazing flavour burst on the palate (22) 87/100

In the end, it was three decently good whiskies, but what is clear is that The Wild Geese Whiskey, like its fellow distillers in Ireland, are exceedingly good at creating clean, light and very easy drinking whiskey that fills a niche in the whiskey market. Perfect for a hot day and for the times you just want to sit relax and have a good fruity, floral and light dram or if you want to introduce a person to the world of whisky, The Wild Geese would certainly be one whiskey you want to keep handy on your shelf.

L-R: Ian Smart and Andre Levy

Sgwhisky would like to end this post by giving everyone excerpts of an exclusive interview with Andre Levy and Ian Smart, the Chairman and Director of Business Development of the brand respectively. Both were present at the tasting, and shared their knowledge and expertise with all who were present there.

Speaking on the Singapore market, both agreed that this was a growing market and that appreciation of whiskey has clearly grown here in Singapore. Ian, who lived in Singapore before, stated that people are now accepting a plethora of brands, and Andre believed that Singaporeans today are cultivating their own tastes and preferences. 

The ability to look beyond the marketing hype and strong presences of the bigger brands is one thing that gives Andre the believe that Singaporeans now are consciously searching for whiskies that suit their own liking, and this desire to try new whiskies in the search of what they really want and like is a source of great encouragement. The complexity of The Wild Geese Whiskey as a dram and its accessibility as a product makes it unique and rare, and this is something that gives it a great advantage in Andre's opinion. It is their hope that this Super Premium Irish whiskey will hence be a real hit amongst Singaporeans.

Sgwhisky would like to take this opportunity to thank Andre and Ian, as well as Sonny and all at the Highlander Bar for this wonderful experience. All the best to The Wild Geese as it makes its maiden flight into the Singapore market (pun totally intended)

Found at: Highlander Bar