The Singleton unveils The Singleton Gourmand Collection, a rare ensemble of three 42-Year-Old Single Malt Scotch Whiskies, each inspired by the rich, indulgent flavours of the world’s finest desserts.
The Gourmand Collection whiskies have been meticulously matured for 42 years; the longest secondary maturation in The Singleton’s history, with each whisky crafted to capture the essence of a lavish dessert.
The first expression, Fig & Chocolate Ganache, revealed decadent notes of melted chocolate, cloves, warming spices, and rich vanilla oak. It is followed by the second expression, Caramelised Crème Brûlée, offering a harmonious balance of rich, sweet flavours, baked vanilla custard beautifully torched to perfection. Completing the trio is Black Cherry Gâteau, a tribute to the classic dessert, with luscious layers of ripened black cherries, dark chocolate, and a hint of black pepper.
Guided by Master Blender Dr. Craig Wilson, the collection is brought to life through a precise 29-year secondary maturation process, using a cask layering technique that shaped its multi-layered, dessert-inspired profiles.
As part of the celebration, The Singleton collaborated with Chef Yeoh Leng Chee, Head Chef and Chef Masashi Horiuchi, Executive Chef of Potager KL. Drawing from Chef Masashi’s refined French-Japanese sensibility and Chef Yeoh’s mastery of local, seasonal produce, the duo curated a tasting experience that celebrates ingredient integrity and craftsmanship.
Each creation was designed to thoughtfully complement the character of The Singleton expressions, honouring both precision and soul.
The journey began with Chitose Strawberry Compote, Granita, and Mint Mousse, paired with the Black Cherry Gâteau expression, a fresh yet indulgent interplay of bright fruit and dark cherry richness. This was followed by a reimagined Baba Au Rum, complementing the Crème Brûlée-inspired whisky with warm, spiced notes and rich texture.
The experience culminated in a striking pairing of 80% Pahang Chocolate, Koji-Fermented Cacao Sorbet, and Chocolate-Coated Sarawak Rice Puffs, a bold and luxurious match for the Fig & Chocolate Ganache expression, deep, elegant, and distinctly Malaysian.
The Singleton Gourmand Collection from Diego is not merely a whisky release, it is a masterwork of time, patience, and exceptional flavour. Comprising just 136 full sets available worldwide and only limited sets are allocated to Malaysia, the collection is a rarefied tribute to indulgence for the discerning few.
Each expression is meticulously crafted, echoing the richness of dessert and the depth of four decades in cask. In a world that often favours immediacy, The Singleton continues to champion the art of slow enjoyment, inviting collectors and connoisseurs to embark on a sensorial journey that is as refined as it is unforgettable.
Discerning collectors and connoisseurs may enquire at The Chamber, Starhill Kuala Lumpur, where this exceptional release is offered at a recommended selling price of RM44,867.
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