Cover Discarded Spirits turns fruit waste of bananas, grapes and cascara, into zero-waste spirits (Photo: Discarded Spirits)
Discarded Spirits turns fruit waste of bananas, grapes and cascara, into zero-waste spirits (Photo: Discarded Spirits)
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The Singapore launch of spirits brand Discarded Spirits brings three sustainably-led forerunning restaurants and bars together to highlight reused ingredients
Sustainability is not just a buzzword tossed around in corporate think tanks anymore, it has even burrowed its way behind bars in recent years. From recycling surplus citrus peels and turning them into cocktail garnishes to saving spent coffee grounds and repurposing them as flavouring agents, bartenders are increasingly conscious about looking to be more environmentally sustainable.
Of course, using waste ingredients to create infusions won’t win anyone a Nobel Peace Prize but still, waste management has never been cooler. So much so that even spirit producers backed by large conglomerate brands are getting involved.
Read more: A definitive guide to the best new cocktail bars in Singapore
Above Discarded Spirits finally makes a splash in the Little Red Dot with three unique bottles
Discarded Spirits finally makes a splash in the Little Red Dot with three unique bottles
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By turning fruit waste into quaffable wonders, Discarded Spirits, a spirits brand launched in 2018 by William Grant & Sons, is a champion for zero-waste spirits that are as delicious as they are eco-friendly. Now, the award-winning spirit finally makes a splash in the Little Red Dot with three unique spirits, each crafted from an ingredient that would otherwise be destined for the landfill. Here’s what you might soon find behind the shelves of your favourite cocktail bars.
Above Cascara, a commonly discarded fruit of the coffee cherry, is turned into the flagship sweet vermouth (Photo: Getty Images / Deri Sopian)
Above Banana peel is infused into a toothsome rum (Photo: Getty Images / Muhamad Zulkarnaen)
Cascara, a commonly discarded fruit of the coffee cherry, is turned into the flagship sweet vermouth (Photo: Getty Images / Deri Sopian)
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Cascara, a commonly discarded fruit of the coffee cherry, is turned into the flagship sweet vermouth. This aromatic spirit boasts notes of cinnamon and wormwood, perfect with a simple top-up of tonic or better if incorporated into a cascara negroni. Banana peel is infused into a toothsome rum to produce a lusciously rich spirit that drinks like banana bread if it were liquid. It works extremely well in a tropical daiquiri or banana old-fashioned.
The latest of the lot harnesses the power of discarded grape skins to craft a vodka specifically made from the pomace of Spanish chardonnay grapes. Smooth, subtly creamy and packed with flavour, one is able to taste notes of green apple, lychee and almond croissant. This clear spirit works well in both a snazzy wet martini and an approachable bamboo.
In case you missed it: The best martini in Singapore, according to professional bartenders
Above Zero-waste cocktails by Samuel Thornbill made using Discarded Spirits
Zero-waste cocktails by Samuel Thornbill made using Discarded Spirits
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To further prove that one person’s trash can indeed be another’s treasure, Discarded Spirits has orchestrated a sustainable dining ballad unlike any other. From now till the end of September, they’ve engaged Singapore’s acclaimed sustainability-led bar Analogue Initiative to play host to Samuel Thornbill of Melbourne’s experimental bar Byrdi and head chef George McLeod of Lisbon’s zero-waste restaurant Sem. The award-winning trio, working at the forefront of sustainability, come together over a thoughtful thread of food and drink that highlights reused ingredients as well as sustainable ingredients sourced from small, local farmers.
Above The Big Banana by Samuel Thornbill of Melbourne’s experimental bar Byrdi
The Big Banana by Samuel Thornbill of Melbourne’s experimental bar Byrdi
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Sip on Thornbill’s Ugly Tomatoes, blending Discarded cascara sweet vermouth with housemade distilled tomato honey for a trendy sweet and savoury number. Or the Big Banana, which layers Discarded banana peel rum with clarified banana and shio koji for a decadent boozy tipple. McLeod, on the other hand, wows with heirloom grains and seasonal hyper-local produce and of course, creative use of food by-products such as sweet potato skins and citrus piths to treat.
Analogue Initiative
Address: 30 Victoria Street, #01-31 Chijmes, S(187996)
