In a drinks market inundated with world-class spirits, Don Mendoza explores the need for Singapore-branded gins.
By industry standards, the rules that define and regulate what gin is and how it is made are arguably one of the most relaxed. Granted, popular labels have over time helped define the spirit’s traditional, or more common, taste profiles (or styles of gin), but unlike any other category of spirits, gin continues to inspire more creative interpretations.
The last few years have been some of the most exhilarating for lovers of craft spirits, in particular this juniper berry-based option. And it is possibly the same growing significance of products with provenance we have seen in the world of gastronomy that has fuelled a desire for more local gin.
A few brands have made their mark in the past three years, but until the launch of Tanglin Gin in June this year, there were no bespoke gins distilled in Singapore. “The rise of gin (in Singapore) is in my view directly connected to the rise of cocktails,” shares Andy Hodgson, one of four brand owners behind the nation’s first locally distilled gin, which boasts the dendrobium orchid among the 11 botanicals carefully chosen to “represent the cultures and flavours of the city”, including coriander seeds, liquorice root, cassia bark and amchoor (Indian dried mango powder).
“I guess we’ve seen for some time the demand in the local market for a gin (or even just a spirit) that Singapore can be proud of and celebrate on an international stage,” he continues.
Bu hikaye Singapore Tatler dergisinin October 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Singapore Tatler dergisinin October 2018 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Mathew Leong
As the Norway-based Singaporean chef celebrates a milestone year both personally and professionally, he opens up about the toughest moments of his career and why failing is not an option
Asian Inspirations
Chef Ace Tan on his second restaurant, Asu-his love letter to regional Asian cuisine
State of the Arts
Arts nominated member of parliament Usha Chandradas discusses growing the creative economy by focusing on both supply and demand
Through a Curator's Lens
Circe Henestrosa, a fashion curator and the head of the School of Fashion at Lasalle College of the Arts, University of the Arts Singapore, merges her personal connection with artist Frida Kahlo with her extensive curatorial experience to explore intersecting themes of identity, disability and cultural heritage
Second Nature
Poet and educator Yong Shu Hoong brings fresh perspectives to the helm of the Singapore Writers Festival, from interdisciplinary perspectives to multilingual programmes
Wine Down
Nothing wraps up the day like a nice glass of vino. From flashy hedonistic escapades to geeky watering holes, these new wine bars promise celebrated viniferous pours that will please even the most discerning of oenophiles
A Legacy in Silhouettes
Kristina Blahnik, CEO of the designer shoe brand Manolo Blahnik and the niece of its legendary founder, shares her insights on preserving the house's heritage and introduces the new Manolo's Silhouettes campaign
To Have and to Hold
With its sumptuous textures, Loro Piana's elegant autumn/winter 2024 collection is a chic celebration of craft, quality and the universal appeal of tactility
Scent of Strength
Hermès unveils its first chypre perfume, Barénia―a captivating fragrance crafted by renowned perfumer Christine Nagel that embodies bold femininity and celebrates the brand's rich heritage
Nocturnal Revival
Nighttime skincare rituals will get a boost of supercharged restoration with La Mer's new Rejuvenating Night Cream