Whisky Business

We pick the brain of 61Monarchy’s Andrew Tan on his favourite labels and the art of collecting whisky

- Amanda Fung

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.

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.

“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.”