Locally-made Orchid Gin’s uniquely Singapore recipe helped it stand out, says Tanglin Gin’s head distiller
Last year in June, Tanglin Gin—Singapore’s first gin distillery—made its mark with the launch of its first bottling, the Orchid Gin, which made headlines with a recipe that combines traditional gin botanicals found in some of the oldest recipes with new flavours, most notably unripe green mango and two types of orchid.
Just this week, it was announced that the same gin bagged the prestigious Silver Award at The 2019 San Francisco World Spirits Competition (SFWSC) that took place late last month.
A Silver medal from SFWSC represents an outstanding spirit that shows refinement and finesse, as well as complexity; these winners are among the best examples in their categories. And there was a lot to judge—more than 3,000 spirits, making it the largest number of entries in the competition’s 19-year history.
It required over 40 judges, split among tables and panels for category-specific tastings of spirits, to complete the blind tastings.