Cover Andrew Tan of 61Monarchy
Andrew Tan of 61Monarchy
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We pick the brain of 61Monarchy’s owner on his favourite labels and the art of collecting whisky
Despite being crafted with just three ingredients—grain, yeast and water—each and every whisky is uniquely complex thanks to the different elements and variations woven into the lengthy production process, from malting to bottling.
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Andrew Tan, the man behind popular whisky bar 61Monarchy, has extensive knowledge of the beloved spirit, and rightly so. Located in Damansara Uptown, the establishment proudly showcases over 300 whisky labels, housing one of the largest collections in Malaysia. 61Monarchy also runs Bā Kazu, a bar within Kazu KL, which also boasts a formidable collection of liquor ranging from boutique labels to collectibles.
Above Andrew Tan's picks of the most unique whiskies
Andrew Tan's picks of the most unique whiskies
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“Unlike cognac or champagnes, whiskies are not bound to certain regions or countries,” explains Tan. With over 20 countries producing whiskies, including Belgium and South Africa, the liquor has become accessible to everyone now more than ever. “One country to look out for as the new whisky producer is actually China, where several new distilleries are being established over the last five years,” he adds.
Tan expresses his appreciation for the diverse range of whisky profiles, saying, “From the delicate subtlety of Japanese whisky to the bold and smoky, sometimes peaty Scotch, or even new world whisky aged in bourbon cask, whisky provides such an experience on the palate that few other spirits can emulate.”
Above A classic Penicillin cocktail in the making
Above Finishing a Penicillin with a spritz of smoky Scotch whisky
A classic Penicillin cocktail in the making
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He began his foray into the bar business with Hyde, a cocktail-driven establishment, before making the decision to dive into spirits and ultimately landing on whisky. “I thoroughly enjoy my liquid gold and it’s my go-to drink,” says Tan. “A good whisky has an interesting and vast flavour spectrum; often bursting on your palate upon first sip, but at the same time is easy to drink.”
When starting your collection as a novice, Tan says there is no set formula and understanding your personal “why” is a crucial part of the process. It’s essential to have a clear understanding of why you are building a whisky collection in the first place, he adds. “While many collectors collect whisky for their love of a certain brand or style, [it is worth noting] that the emergence of collectors whose purpose is to invest and drive the prices up, has shifted the collecting [landscape].”
For individuals collecting out of their genuine love for the liquor, Tan advises starting with a brand or bottle that suits your taste preferences and budget. “After all, a good portion of the collection will be enjoyed by yourself, so don’t be overly concerned about the value of the bottle,” he says. Instead, focus on the lasting sentiment behind your collection. “Things such as your birth year or favourite distilleries can play a big a role in your decision-making.”
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Above Chris Chai, head bartender at Bā Kazu by 61Monarchy
Above A signature highball
Chris Chai, head bartender at Bā Kazu by 61Monarchy
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On the other hand, if your intention is to collect whisky as a long-term investment, knowing how to prioritise brands based on their value instead of personal preferences is key. “It is important to understand that some whisky brands are more desirable,” says Tan. Also [pay attention] to minor yet significant details such as the master distillers associated with a specific year or the closure and reopening of the distilleries. These factors can help guide you in your selection.”
When it comes to choosing the star of your collection, Tan leans towards going with your sentimental inclinations. “Some people enjoy the lovely complexity of a sherried Glenfarclas while others are into the intensely peaty Octomore from Bruichladdich,” shares Tan.
Above A special joint cask whisky, selected and bottled for leading figures in the industry around Asia-Pacific, including Tan
A special joint cask whisky, selected and bottled for leading figures in the industry around Asia-Pacific, including Tan
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“My personal holy grail was 61Monarchy’s very first joint bottling of a Longmorn from 1994. This marked our bar’s first serious step into the whisky world, putting our name up against some of the best-known whisky bars in the Asia Pacific region. It was bottled from a single cask more than five years back. I believe this particular whisky doesn’t exist anymore.”
For Tan and his team at 61Monarchy, collecting whiskies is a process driven by meticulous curation. “We constantly ask ourselves what whiskies would set us apart and would serve as good conversational pieces,” he says. See if you can spot a few unexpected gems at the bar from places like Australia, Taiwan, Germany, and even the Czech Republic.
Above A flight of premium Japanese whiskies by boutique distilleries
Above Chai and Tan
A flight of premium Japanese whiskies by boutique distilleries
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Through its dedication to the art of whisky, 61Monarchy has evolved to be more than just a whisky bar. Leveraging its expansive collection and the team’s profound knowledge of the liquor, 61Monarchy has become an invaluable resource for whisky enthusiasts. “I wanted 61Monarchy to be a training ground for new talents,” shares Tan. “With the collection we amassed over the years, the bar serves as a library of sorts, granting new bartenders access to different flavours and product knowledge. The concept revolves around the inheritance of knowledge and responsibility, just like how the Monarch butterfly will need to complete its migration journey across generations or a king passing on his role to his successor.”
Over the years, Tan has seen the local whisky scene flourish. “Lots of whisky bars have emerged and there’s an increasing number of distilleries opening! With more and more people open to exploring whisky, we hope to progressively grow further in this industry as 61Monarchy continues to educate others and share our love for it.
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Credits
Photography: Daniel Adams
Location: Bā Kazu, Kazu KL
Topics
Amanda is a KL-born and raised third culture kid, who lives to eat. If not found reading, writing for Tatler Dining, or snacking, she is most likely playing with her dog, Katsu, sourcing new Birkenstocks, or looking for a new restaurant to venture to.
Follow her on Instagram at @feedingamanda.
