Cover Brass Lion Whisky
Brass Lion Whisky
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It's the first single malt to be distilled, barrelled and aged on the island
Whisky has evolved into one of the most beloved brown spirits globally, with nations like Japan, Australia, and Canada crafting their unique interpretations. Now, you can add Singapore to the list as Brass Lion Distillery has launched Brass Lion Whisky, the first Singapore-made single malt whisky.
While it seems impossible to craft whiskies on the island, given our hot and humid climate, Brass Lion Distillery worked with local brewery The General Brewing Co. to customise a barley wash using thermotolerant ale yeasts and Maris Otter malt, which produced fruity and complex flavours despite the equatorial climate. Two thousand litres of wash was double distilled to produce 180 litres of new-make spirit, which was then matured in bourbon casks under natural conditions for over three years.
Read more: 15 of the Best Asian Gins to Drink Right Now
Above Tasting the new-make spirit straight from the cask
Tasting the new-make spirit straight from the cask
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With Singapore’s tropical climate, the whisky matured for a shorter period of time and its flavours developed from malty and fruity notes to a more full-bodied spirit boasting characters of vanilla and dried fruit, with undertones of bitter almond and nutmeg spice. There are only 427 bottles available worldwide, and 70 of these will be bottled at cask strength.
To celebrate the launch of the first Singapore-made whisky, the distillery has launched a pop-up event, Making History: A Brass Lion Whisky Experience. Invited guests will be able to discover the whisky-making process and sample the single malt at the tasting room (from September 23 to mid-October). A limited number of bottles per day will also be available for purchase on the Brass Lion website from September 9.
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Images: Brass Lion Distillery
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
