Shaped by time, The Singleton Gourmand Collection reflects decades of meticulous ageing, where patience and precision cross paths to achieve depth and complexity
Ready to add some highly aged single malt whisky to your collection? The Singleton just released the Gourmand Collection, a delicious trio of 42 Year Olds. Shaped by time—the key ingredient in both whisky and pastry—this collection reflects decades of meticulous ageing, where patience and precision cross paths to achieve unparalleled depth and complexity.
The collection has undergone the longest secondary maturation in the distillery‘s history, marking a bold new chapter in The Singleton’s journey toward ultra-premiumisation. Under the guidance of malt master Dr Craig Wilson, these whiskies push the boundaries of whisky maturation with a 29-year maturation process that employs an innovative cask layering technique to reveal depth of flavour.
In partnership with Nicolas Rouzaud, a master pâtissier renowned for his Maison de Haute Pâtisserie at The Connaught in London, each expression reveals a distinctive, indulgent character that’s inspired by the world’s most decadent desserts. There’s fig and chocolate ganache that indulges you with notes of melted chocolate, cloves and vanilla. There’s caramelised crème brûlée, guaranteed to please lovers of the rich, baked vanilla custard, torched to perfection. And there’s black cherry gâteau, a tribute to the classic dessert, filling you with flavours of juicy black cherries, dark chocolate and black pepper. Three bespoke cakes have also been created by Rouzaud to harmonise with the whiskies, mirroring their profiles with mousse, sponge, puff pastry and caramel cream.
The Singleton Gourmand Collection is yours for S$13,000. Limited to five sets in Singapore, with three 500ml bottles per set
