A Dessert-Inspired Whisky Collection Like No Other
The Singleton Gourmand Collection is rewriting the rules of whisky appreciation. Taking inspiration from decadent patisserie classics, this exclusive release by The Singleton features a rare trilogy of 42-Year-Old Single Malt Scotch Whiskies:
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Fig & Chocolate Ganache
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Caramelised Crème Brûlée
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Black Cherry Gâteau
Each bottle underwent a 29-year secondary maturation, the longest in the brand’s history, using a unique cask layering method under the direction of Master Blender Dr Craig Wilson.
“This collection pushes the boundaries of whisky maturation, much like a master pâtissier reimagining a classic dessert,” says Dr Craig Wilson. “It’s an immersive tasting experience.”
Why The Singleton Gourmand Collection is Making Headlines
Here’s what sets this collection apart from your usual single malt:
1. Ultra-Rare and Exclusive
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Only 136 complete sets released globally
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Priced at RM44,867
2. Dessert-Inspired Flavour Profiles
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Each whisky mimics the richness of a gourmet dessert
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Crafted using a pioneering cask maturation process
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Designed for both sipping and pairing with fine cuisine
3. A Global Collaboration of Culinary Titans
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Partnered with Master Pâtissier Nicolas Rouzaud of Maison de Haute Pâtisserie, The Connaught, London
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Bespoke cakes created to mirror the whisky’s profiles
Indulgence on the Malaysian Table: A Star-Studded Pairing Event
To bring this sweet-meets-spirits experience to Malaysia, The Singleton collaborated with two local culinary masters:
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Chef Yeoh Leng Chee, Head Chef of Potager KL
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Chef Masashi Horiuchi, known for his French-Japanese culinary finesse
Together, they hosted a private tasting featuring imaginative pairings that spotlighted both local ingredients and global technique.
Menu Highlights Included:
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🥂 Black Cherry Gâteau with Chitose Strawberry Compote
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🥮 Caramelised Crème Brûlée with Baba Au Rum (reimagined)
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🍫 Fig & Chocolate Ganache with 80% Pahang Chocolate, Koji-Fermented Cacao Sorbet & Chocolate-Coated Sarawak Rice Puffs
“This was about more than flavour — it was about storytelling,” said Chef Yeoh. “Each course told a story of tradition, time, and indulgence.”
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