Cover The Singleton Gourmand Collection
The Singleton Gourmand Collection
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The Singleton’s Gourmand Collection features three high-age whiskies, each with a distinct taste profile—fig and chocolate ganache, caramelised crème brûlée, and black cherry gâteau—perfectly complemented by French pastry chef Nicolas Rouzad’s limited-edition pastries
To create something extraordinary, you need to learn how to defy tradition. And that is exactly the case with The Singleton, a single malt whisky which traces its roots in the Scottish highlands in the 1980s. While the connoisseurs’ preference back then leaned towards heavier and more complex profiles, the brand introduced a lighter and more approachable style of single malt whisky that resonated with a new generation of imbibers and changed the way we drink our whiskies now.
The Singleton’s spirit of innovation is very much alive today, driven by master blender Dr. Craig Wilson and his team, who are constantly exploring new ways to reveal unexpected flavours and delicate nuances in whisky. With The Singleton calling three storied distilleries its home—Glen Ord (established in 1838), Dufftown (1896), and Glendullan (1897)—Wilson has that rare privilege and access to thousands of casks, allowing him to experiment freely and push the boundaries of flavour.
It is this creativity rooted in the DNA’s brand that is elevating The Singleton from an approachable and everyday whisky favourite to a luxury icon in the world of single malts.
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Above The Singleton Gourmand Collection comprises a trio of high-age whiskies
Above Caramelised creme brûlée expression from the Gourmand Collection
The Singleton Gourmand Collection comprises a trio of high-age whiskies
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This April, The Singleton launched The Singleton Gourmand Collection, a trio of 42-year-old single malts that capture the sumptuous flavours of desserts. “The Gourmand Collection reflects the evolving tastes of today’s discerning drinkers,” Wilson shares, letting on that “The Singleton of Glen Ord 42-Year-Old, 1981 vintage” matured for 12 years in refill American and European oak was used as the base for this limited-edition collection.
“In pursuit of exceptional indulgence, this collection pushes the boundaries of whisky maturation” shares Wilson, who introduced a 29-year secondary maturation in a variety of carefully chosen casks. It is the longest in The Singleton’s history and a true rarity in the whisky industry, resulting in a single malt with a remarkably smooth mouthfeel and a richly layered flavour profile.
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Above Rouzad's limited-edition pastries which complement the Gourmand Collection
Rouzad's limited-edition pastries which complement the Gourmand Collection
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The trio of whiskies in The Singleton Gourmand have three unique and defining flavours: notes of fig and chocolate ganache (46% ABV); notes of caramelised creme brûlée (45.3% ABV); and notes of black cherry gâteau (45.5% ABV). In capturing the characters of fig and chocolate, Wilson matured the new make spirit in European casks before finishing it in priorat wine casks to round off the flavours. The result is an amber liquid that oozes with the richness of the melted dark molten chocolate, interspersed with layers of cocoa, spice and berries.
Aged in deeply charred ex-bourbon and ex-grand cru casks, the caramelised crème brûlée expression boasts delicate notes of caramel and vanilla custard, with a nutty and smooth finish. Completing the trio is the black cherry gâteau whisky, aged in heavily charred ex-bourbon casks and finished in amarone wine casks. This expression brims with dark and ripe flavours reminiscent of the quintessential cake.
Above The Singleton partnered with French pastry chef Nicolas Rouzad to create limited-edition pastries
The Singleton partnered with French pastry chef Nicolas Rouzad to create limited-edition pastries
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Speaking of cakes, The Singleton partnered with renowned pastry chef Nicolas Rouzad of his eponymous patisserie at The Connaught Hotel in London to create three limited-edition creations that were “crafted to complement the drinking experience”. In the fig and chocolate, for instance, the cake comprises an airy sponge with a silky mousse and a crisp base, while in the caramelised crème brûlée, a puff pastry flan hides a decadent caramel cream and vanilla core. As for the black cherry gâteau, the rich chocolate base envelops the luscious griottines cherries hiding in the middle.
The launch of The Singleton Gourmand signals a new chapter for the brand, as it continues its pursuit of new flavours in whisky-making and introduce new and pleasurable ways to enjoy our whiskies. Now, that’s truly worth raising a dram to.
There are only 136 units of The Singleton Gourmand Collection available worldwide. In Southeast Asia, the collection is available in Singapore, Malaysia, Thailand, Vietnam, Philippines and Indonesia. Please drink responsibly.
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Images: The Singleton
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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.
