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Singapore’s first Single Malt!

Singapore’s first Single Malt distillate was filled into a Four Roses ex-bourbon barrel! In a collaboration between Brass Lion Distillery and The General Brewing Co., the wash was carefully formulated and distilled.

The Process

The team used a barley strain called Maris Otter for the mash. This malted barley used for the mash was especially unique, as it is a pale malt that Scottish distillers do not use. The mash then underwent fermentation, utilising a blend of 80% high gravity yeast and 20% ale yeast. Brewer Daryl Yeap noted that the high gravity yeast could survive a higher alcohol content and produce a high alcohol yield. He went to explain that the ale yeast contributed fruity flavours to the new-make. In crafting a truly Singaporean whisky, the fermentation was at a very local temperature of 30 degrees Celcius, which possible due to the thermotolerant yeast used. After 36 hours of primary fermentation, the wash sat for another 36 hours to allow unique and funky flavours to emerge.

This 2000L wash at 9.5% reached Brass Lion distillery for a double pot still distillation. Although Brass Lion’s hybrid consists of a pot still and a modern column still, the low wines did not get distilled in the column still. Instead, the low wines underwent distillation a second time through the same pot still. A strict numerical point did not determine the cut of the heart. Instead, Javin Chia analysed the new-make distillate in most of all the distillations and took the cut of the heart. This process bears a striking similarity to Chichibu’s method of nosing to determine the cut of the heart rather than a fixed numerical figure.

Challenges

As this is Singapore’s first legally distilled Single Malt New-Make Spirit, the team faced many challenges. One challenge was getting Singapore customs to understand how whisky duties would work, taking into account the angel’s share. Executing a brew without hops presented the brewery with new challenges. The wee pot still had a volume of 150L, and approximately 130L can be distilled each time.  After a gruelling 22 distillations done, Brass Lion obtained 180L of new-make spirit, which would go into a bourbon barrel.

The New-Make Spirit

Nose: The nose was generally malty, with notes of cereal biscuit aromas, butter, and peanut nuttiness.

Palate: The arrival gave notes of unripe green apples and cereal. The texture was buttery, and after a bit, lemon rind notes start to appear.

Finish: A lovely malty, and buttery finish

Unlike most new-make spirits that I have tried, this did not have strong notes of sour mash. Furthermore, the malty notes of the Maris Otter shone through. This very drinkable new-make is likely due to the commitment of Javin and the Brass Lion team to smell and analyse the distillate.

 

Whiskygeeks is very honoured to be invited to the barrel-filling and showcase of Singapore’s first legal Single Malt New-Make! I am confident that the spirit will evolve into something spectacular.  Special thanks to Javin Chia and Brass Lion!

DFS Whisky Festival 2019 Special Releases

For 4th Edition of the DFS Whisky Festival, DFS Changi has its first pop-up bar in T3! If you are travelling anytime between 1st May to 10th June, the bar is opened from 8am to 12 midnight so be sure to check it out! Travellers can expect to enjoy their whisky with live jazz performances. You can find out more about the event here! The DFS Whisky Festival brings about some new releases as well! And I got to try some of these exciting drams, here are some of my opinions on it!

 

Glenmorangie 14 year old 2004 (#1399)

This single cask Glenmorangie is a Changi exclusive! It spent the first 10 years in ‘slow-growth’ American White Oak, and then spent the next 4 years partying in an oloroso sherry cask!

Nose:  The smell is initially sweet but reserved. Vanilla, Confectionary sweetness, unripe strawberries, notes of milk chocolate With water: Strong notes of milk chocolate, lemon zest and green apples with that sweet Glenmorangie spirit character

Palate: Citrus notes on arrival with vanilla. The dram had good texture, bringing hints of cinnamon spice, vegetal note and whiff of chocolate With water: Initially a burst of lemon zest, then stronger cinnamon notes, more chocolate-y this time round, alongside honey and vanilla, hints of dried fruits and figs.

Finish: Citrus, brioche and vanilla notes still lingers on With water: It’s much sweeter, with a stronger cinnamon spice

 

Chivas 21 year old The Lost Blend

This is a rather “rare and ghostly” version of the Chivas 21yo, but with an age statement! This Chivas 21 Royal Salute blend features some silent distilleries in the mix! Of the information I could get, there were two malt distilleries and one grain distillery: Imperial (mothballed in 1998), Caperdonich (closed in 2002), and Dumbarton (shut down in 2002). Although I didn’t have as many flavour notes to write about for this dram, I really enjoy the luxuriously high calibre of maturation. This is the best Chivas blend I have had! If only it was at cask strength……

Nose:  The smell is full of musk, leather, old books, and slightly waxy notes. Some hints of citrus gets through, with time it is more old and elegant oak

Palate: Musk somewhat reminiscent of the “old bottle effect”, earthy notes, mineral notes, scent of stone walls from a dunnage warehouse, old libraries! <3

Finish: Leather, old books, and limestone.The finish is surprisingly long and musky!

 

Compass Box No Name No. 2

One of my favourite blending companies coming with a strong blend! As usual, Compass Box has been very transparent with his recipe. This blend is made of:

75.5% Caol Ila matured in refill sherry butts

13.5% Clynelish matured in rejuvenated white oakhogsheads

10.5% Talisker matured in rejuvenated white oak hogsheads

The remaining 0.5% is a vat of 3 highland single malts finished in French oak barrels! This dram is a peaty beast initially, but the Clynelish sweetness slowly emerges with time.

 

Nose:  A strong initial peatsmoke, like a tight and warm embrace! bonfires, lemon zest, earthy vegetal notes, hints of yuzu. With water: more of that honey and vanilla appears and fruity sweetness and more citrus fragrances.

Palate: A strong arrival of peat smoke, smoky, earthy, BBQ grilled meat and honey sweetness With water: more vegetal note, and hints of apples, With time, plums, unripe strawberries, green apples

Finish: Earthy, and long lingering peatsmoke finish With water: The smoke stays, but lingers alongside sweet fruity notes, and waxy candle notes!

Jura 20 year old One and All

FIVE cask types! 5!!! 2 more cask types and I would be telling you the different casks types to the tune of Mambo No. 5! That is the work of none other than Jura’s Master Blender Richard Patterson. This dram has in it a bit of ex-bourbon, sherry oak, Pinot Noir barriques, Sparkling Cabernet Franc casks, and Cabernet Sauvignon casks. This Jura bottled at 51% works well. Due to its age and calibre of maturation, some people could not tell that it was peated!

Nose:  Cherries, cherry stones, soft hints of smoke like a extinguished campfire in the morning, eucalyptus, coastal notes. With water: The european oak shows as whiffs of roasted coffee, almonds and cinnamon come into play

Palate: A balanced cinnamon arrival with musky and earthy notes. Cherries, lemon zest, old oak and old books. With water: The chocolate becomes more apparent

Finish: The strong cherry note lingers with hints of cinnamon and musky earthiness.

 

Royal Brackla 20 year old 1998 Exceptional Cask

This mahogany beauty spent 9 years in an American white oak cask before spending 11 years in a Tuscany (Italian Red Wine) cask! Luckily, this is bottled at a higher strength of 50.6% to showcase its complexity. This for me was definitely more oak focused from the start but with water, the personality started to shine through!

Nose:  Treacle, chocolate, mellow cinnamon notes, walnuts, followed by notes of raisins, dried prunes With water: Floral notes appear, like a desert flower in the rain! This is soon followed by spicy cinnamon, strawberries and cranberries!

Palate: Cinnamon arrival with this savoury note, coffee note, dark chocolate bitters With water: A bit more sweetness and the flavours are a bit more balanced

Finish: Cinnamon chocolate and coffee finish With water: The dark chocolate note got more intense!

A 1L version of the Port Charlotte 10 year old is also available, so if you fancy a bigger PC10, you can get the upsized version at DFS!

Hope you get to visit the bar! Slainté!

Special thanks to DFS Singapore for the invite to the media launch 😀

Bar ShoutOut: Wala Wala Café Bar

Picture courtesy of Wala Wala

Mention Wala Wala, and most of the locals will go, “Oh yeah…” The iconic building that sits near the end of Lorong Mambong at Holland Village is drawing its crowds every night since 1993 due to a mixture of nostalgia, fun and lively atmosphere. It is one of those watering holes where most of us pub crawlers will visit at least once in our rebellious youth days. It used to be a place where you go to get your beers, basic bar grub and heavenly live music, but Wala Wala has evolved into an all-out venue for live music. The offers in the menu grown from one to two, so you can imagine just how much bigger and grander, it is now as compared to the 90s.

The Lure of Wala Wala

Wala Wala is helmed by Stanley Yeo and his wife, Lilis Yeo. The duo is often spotted at the bar, entertaining their regular customers with chit chat and drinks while enjoying the live music on stage. For those who have never stepped into Wala, you may wonder why the bar emits an almost magnetic pull for all its regulars. The reason is simple. Wala is like a second home, one where you can relax and chill with friends. Its simple but lively atmosphere makes for an exciting night out for the weekend and a chill, relaxing evening on weekdays.

Tuesday Band – Tabula

The iconic bar offers up live music every night, with a different style of music and bands every day. You could even declare the bar is THE place where Singapore’s live music scene reigns! The music ranges from acoustic to pop, rock, soul and even heavy metal! With different styles every day, you can choose to visit the bar on nights where your kind of music is playing. Here is the list of live bands:

From 7 pm to 9 pm (2 sets):
Thursday: Adia and Mark
Friday: Randolf Arriola

From 9 pm (3 sets):
Sunday: Jack and Rai
Monday: The Passerby
Tuesday: Tabula
Wednesday: The Lost Box

From 9.40pm (3 sets):
Thursday: Shagies
Friday: Reverie
Saturday: Peep Show

Opened from 4 pm on weekdays and 3 pm on weekends and public holidays, Wala Wala puts in a lot of efforts to keep its customers happy.

Food on Offer

Wala Wala also offers up a wide variety of western food and bar grubs. The beauty of the food is not just the quality of good, tasty food; it is also the fact that Wala Wala often updates its menu to bring new dishes to its customers. While the bestseller on the food menu will always be its chicken wings, Wala Wala does some impressive upgrades to its menu just recently. One of the newest dishes is the Deep Fried Chicken coated with Salted Egg Yolk Sauce. The chicken is crispy on the outside and tender on the inside. The salted egg yolk sauce is light and flavourful.

There are also numerous choices if you are a fan of sausages. New to their Grilled Sauage Platter is the Smoked Chicken Cheese, Smoked Chorizo Pork and Nürnberger Pork Bratwurst. There is also an exotic choice – Grilled Moroccan Merquez Sausage – which is a mix of lamb and beef.

Food Menu

Spirits on Offer

Now, this is the reason why WhiskyGeeks is doing a shoutout on Wala Wala. We are a whisky blog after all! The famous watering hole offers more than just beers and cocktails now – it serves premium whisky, rums, gins, vodka, tequila, cognac, sake and shochu too. With a wide range of brands to choose, you will be spoilt for choice. Some of the more popular whiskies include Balvenie, Macallan, Bowmore and Lagavulin. You will be pleased to know that it also serves Penderyn, the newly-imported whisky from Wales. The menu is a collection of brands that will wow and impress you all at the same time.

Spirits Menu

Besides the spirits on offer, Wala Wala also creates its signature cocktails using different spirits from their selection of brands. Most of their signature cocktails are designed in-house by their talented bartenders. A total of six cocktails sit proudly on page two of Wala Wala’s menu and with names such as Maiden’s Blush, November Rain and Sailor on Deck, you would want to try them all!

Signature Cocktail Menu

Special World Gourmet Summit Cocktail

Welshman

If you recall from one of our previous posts, Wala Wala collaborated with Spirits Castle on the creation of a new cocktail named Welshman. Made with Penderyn Sherrywood, Elderflower Syrup and Cranberry Bitters, it is extra barrel aged in the bar before getting served with a slice of dehydrated orange. We understood from Wala Wala that they would be showcasing this cocktail during the upcoming World Gourmet Summit! WhiskyGeeks had tasted it previously (of course), and we love it! The sweetness of the whisky blends well with the floral notes from the elderflower syrup and the dash of cranberry bitters added an extra dimension to the cocktail.

If you did not attend the World Gourmet Summit and missed out on the cocktail, fret not! Wala Wala Café Bar will be serving Welshman from 16 April 2019 for a limited time period! So, do go down and grab one before it is all gone.

Where can you find Wala Wala Café Bar?

Well, if you do not know where it is, here are the details.

Address: 31 Lorong Mambong, Holland Village, Singapore 277689
Phone: (65) 6462 4288
Opening Hours: Monday to Thursday – 4 pm to 1 am
Friday – 4 pm to 2 am
Saturday and PH Eves – 3 pm to 2 am
Sunday – 3 pm t0 1 am

 

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The More We Get Together…The Happier We’ll Be

Singapore has a large number of whisky bars for its relatively small surface area, and each whisky bar offers its patrons a different atmosphere, excellent whiskies and fantastic customer service. Even restaurants are also jumping onto the bandwagon! Before I unofficially join the industry as a blogger, I often thought that the competition is too stiff. How can the bars survive when they are serving the same, small group of whisky lovers in Singapore?

Well, to the uninitiated, that appears to be a tough question to answer. The bars in Singapore are come up with the perfect solution though – instead of “fighting one another”, they choose to work together (hence my blog post title). All these collaborations have come to one remarkable result for four of our bars and restaurants – a joint bottling.

The Whisky Project

Friends and media gathered at New Ubin Seafood Restaurant at Chijmes on 22 October to witness and taste the joint bottling by Quaich Bar, The Swan Song, The Writing Club and New Ubin Seafood. It is a Cadenhead Linkwood-Glenlivet 28 Years Old. The evening, however, was not just a tasting. It was a gathering of friends, and for all of us, it was the friendship that got all of us together in the first place.

We understood that there was never an intention for a bottling that boasts either old age or a popular distillery. The focus of the four bars and restaurant was the taste of the whisky. However, from all the cask samples that the group tried, a Linkwood stood out. It was the obvious choice, for the 28 years old Linkwood-Glenlivet from a sherry butt performs better in every single way.

The Evening with Cadenhead

The Food

Now, before I delve into the tasting, I wanted to make a statement about the food that New Ubin Seafood served to us on that beautiful evening. I think that warranted more than a mention because it was just amazing.

I missed out an excellent dish in the pictures (because all of us delve into the food before we remember that we forget to feed our phones…). That excellent dish was SMOKED PORK CURRY. Possibly the best curry I have ever eaten. The other dish worth mentioning was the cup you see on the right. Inside contained half-boiled eggs and Foie Gras. No, it is not wrong, and yes, it is the best way of eating foie gras – Singapore style.

The Linkwood-Glenlivet 28 Years Old

I believe that many of my media friends have already made their reviews about the Linkwood-Glenlivet 28 Years Old, and I do not wish to add on to more formal reports. What I want to do instead, is to encourage everyone to go to one of these four places – Quaich Bar, The Swan Song, The Writing Club and New Ubin Seafood – and TRY THE WHISKY. It is worth your time, efforts and the usage of your liver. If you have not tried it, you must try it. To all my overseas readers, if you travel to Singapore, go to these bars, and try it!

To give everyone an idea of the whisky, let me say this – it is a sherry bomb that gives you a nose that is full of plums, dark raisins, chocolate and hints of espresso. The palate is sweet and creamy, with slightly roasted notes of coffee. Plums and raisins are prominent with some dryness towards the end, reminding me of tannins. The finish is long, sweet and slightly tannic.

Ok, that is all I will say about the whisky – you must try the whisky so that you are not missing out on the good stuff, and since you are going to try the whisky, why not try the food at New Ubin Seafood too?

The Guy behind the Gathering of Friends for the Tasting

Right, it is not the best picture I have, but this is candid, and therefore, nice. The handsome chap that you see in this picture is familiar to everyone, of course! He is none other than Matthew Fergusson-Stewart, the Chief Marketing Officier at The Whisky Store. While you may know Matthew from his previous life as the brand ambassador for Glenfiddich single malt, he has since moved on to this new role with The Whisky Store.

A tiny interview

WhiskyGeeks did a short interview with Matthew before the tasting, and we asked him some rather personal questions, like why did he move on from being an ambassador when he was doing the job so well. Matthew’s answer was heartwarming. He shared his reasons candidly, saying that he would like to spend more time at home with his wife and children and that being an ambassador means lots of travelling and lesser time at home. He also passed the remark that it can be tiring as a brand ambassador.

As the Chief Marketing Officier, Matthew also gets to work with more brands as he is in charge of all the brands under The Whisky Store. With a much bigger portfolio, Matthew can grow in his journey as a whisky man. The role is also attractive because Matthew still gets to host tasting events (such as the one we went to) and yet get to do a job that is more or less flexible to let him spend more time at home.

Going back to his roots in Marketing

Matthew also shared that his first passion is marketing. He studied marketing as a student and loved every bit of what he did. While he chose to become an ambassador for quite some years, he decided to return to his roots in marketing with this new role that he takes up with The Whisky Store. Building marketing and brand plans come a little harder now, but it is coming altogether pretty quickly for Matthew! From now till the end of the year, Matthew shares that his focus is on his brand plans so that things get going in 2019. It was a lot of work when he started work, but now as things settled down, Matthew began to formulate what he wants to do next year as the CMO of The Whisky Store too.

I understand that his first and foremost target is to understand all his brands and get them in order. Once done, he will begin to develop each brand further. Matthew promises more tasting sessions, and also a better distribution plan for all the 27 brands that he looks after. There is also the bar side of things, which Matthew is looking into creating more synergies with. All in all, it seems like a hectic year ahead!

I am looking forward to Matthew’s work and believe that he would bring each brand to greater heights.

Future Joint Bottling?

Frankly, we do not know if the bars and restaurant gathered for this joint bottling will do yet another project, but it is with the hope that they may consider doing it yet again to benefit the rest of us whisky lovers! It was a lovely evening spent with friends who matter. Coupled that with amazing drams, and nothing else can be better than that!

Quaich Bar is the oldest whisky bar in Singapore, and we pretty much owe our whisky growth in Singapore to Khoon Hui, Joyce and their team at the bar. With Matthew joining the team at The Whisky Store, we can be sure that exciting times lie ahead of us as we move into 2019!

 

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The Single Cask Event of the Year: THE LAST CHANCE

From left to right: TSC Linkwood 1984, TSC Glenrothes 19 YO 58.5%, TSC Glenrothes 19 YO 58%, TSC Bowmore #31932, TSC Bowmore #31931

2017 is coming to a close, and The Single Cask had similarly organised its last tasting event of the year. If you had not managed to grab a ticket for the sell-out event on 8 December 2017, you had missed out on the five beautiful expressions that we tasted.

Introducing the Bottles

Brendan, the whisky expert of The Single Cask, had chosen five crown jewels of the bar to share with all of us at the event. The Single Cask bottled every expression.

The five bottles we tasted were:

Linkwood 1984 (26 Years Old) – Bottled 2010
Glenrothes 1997 Refill Sherry #L1097 (19 Years Old) – Bottled 2017
Glenrothes 1997 Dark Sherry #T497 (19 Years Old) – Bottled 2017
Bowmore 2001 #31932 (14 Years Old) – Bottled 2016
Bowmore 2001 #31931 (14 Years Old) – Bottled 2016

Why are these bottles so special? Well, if you consider that they are either sold out or having less than five bottles left at the bar, you would want to hurry down to the bar to taste them by the dram before they are gone FOREVER! Before you rush off to The Single Cask, here’s a little background for the five bottles.

Linkwood 1984 (26 Years Old) – Bottled 2010

TSC Linkwood 1984 was bottled back in 2010 when TSC was not born yet. Back in those days, the bar was operating under the name of “Malt Vault” at Ann Siang Hill. It is also the reason why the shape of the bottle is different from the rest. The round glass represented the legacy of Malt Vault. The Linkwood 1984 is one of the first bottlings by The Single Cask. In the seven years that have passed since 2010, The Single Cask has created 37 expressions. That is not a small feat to be sure!

Linkwood 1984 has a clean citrus nose. Raw honey and herbaceous fruits are also prominent with some oakiness. That citrus note follows in the palate with a tingling sensation on the tongue. Light, fresh honey notes with warm, gentle spice are evident too. The finish is medium with light citrus, oaky notes. There is some bitterness toward the end, likely due to the wood.

It is an easy to drink whisky that is balanced and clean. It is somewhat singular but one which is suitable as an introduction to new whisky drinkers.

Glenrothes 1997 Refill Sherry #L1097 (19 Years Old) – Bottled 2017

The Single Cask bottled the Glenrothes 1997 Refill Sherry in 2017. The yield of 85 bottles was because The Single Cask bought only one-fifth of the whole cask. Glenrothes is well-known for its sherry influence, and we had high expectations for this expression.

TSC Glenrothes 1997 Refill Sherry has a woody, sweet nose. Dark raisins, white peppery spice and sour sulphuric notes are in the forefront. A slightly unpleasant sourish odour appears after a while, reminding us of many sweaty bodies squeezed in a poorly ventilated lift. The sulphuric notes follow in the palate, turning it slightly sourish. The saving grace comes from the dark raisins and hints of roasted almond. Some woodiness can be detected in the back of the tongue too. The finish is relatively long with bits of roasted almonds at the end of the throat. It is also astringent and bitter.

It is an unusual presentation of a Glenrothes. While it may not be the most balanced dram of Glenrothes we had tasted, it is worth trying for its uniqueness.

Glenrothes 1997 Dark Sherry #T497 (19 Years Old) – Bottled 2017

This expression of the Glenrothes 1997 Dark Sherry is not a sister cask of the previous expression. It is an older expression by six months. The Single Cask bottled this version in 2017 as well. The Dark Sherry has a yield of 86 bottles and is a sherry bomb! As we had tried this before, we know that this whisky needs a lot of time to awaken to its complete profile. We recommend that you air this dram for at least 30 minutes before enjoying it.

The Single Cask Glenrothes 1997 Dark Sherry has a sherried, sweet nose with raisins and spice in the background. After airing the whisky for about 20 minutes, the spice mellowed, and the nose becomes sweeter. The sherry influence increases as you air it out. The palate is full of raisins, delicious red wine and gentle spice. Some dustiness coats the tongue. After airing, the taste gets sweeter with the raisins taking the forefront. The dustiness and spice take on a mellow note with the red wine coating the palate beautifully. The finish is medium to long with some dryness that is similar to a red wine finish. It is also astringent. After airing, the sweetness becomes prominent, and the dryness recedes slightly. It becomes herbaceous and bitter (something like an 85% dark chocolate).

This version of the Glenrothes is much more balanced and complex as compared to the previous one. However, it can get a little one-dimensional if you waited too long. It is a challenging dram if you want to catch all its notes within the 30 minutes time frame.

Bowmore 2001 #31932 (14 Years Old) – Bottled 2016

Bowmore is a brand that is well-known to all. It has its ups and downs as a distillery. The 60s, 70s, and 80s were terrific times at the distillery as it was performing at its peak. The 90s were less desirable due to the changing of owners to Suntory. The quality of the liquid produced during the 90s was somewhat lacking. Nonetheless, the distillery bounced back in the 2000s, and this bottle here is from one of its 2001 casks.

The Bowmore 2001 #31932 is one of the two sister casks that The Single Cask bought in 2016. Maturing side by side, these two casks were expected to be similar. However, they proved to be very much different!

#31932 has a light, gentle peat nose, burnt grass, sweet pineapples and hints of bananas. Mellow spice lingers in the background. The light peat follows through in the palate, creating a grassy, citrus, fresh tropical fruit mouthfeel with no spice. The finish is medium-long with sweet pineapples and a lingering light peat at the back of the throat.

It is a balanced expression that is gentle and yet complex enough for a hearty drink.

Bowmore 2001 #31931 (14 Years Old) – Bottled 2016

The last bottle of the night is the Bowmore 2001 #31931. The sister cask of the previous bottle, it proved to be as different as it can be. While the cask #31932 is grassy, #31931 is the mighter of the two.

The nose is meaty like smoky bacon. There is a stronger white pepper spice in the forefront and hints of sweet citrus and sea salt at the back. The smoky citrus (lemon & orange) follows through in the palate, with some hints of sea salt and white peppery spice. The finish is long with the smokiness lingering for a long time.

The Bowmore 2001 #31931 is a lovely, balanced whisky that is complex and yet easy to drink. We can easily guess why Brendan had chosen this expression to be the last bottle of the night. He admitted that this is one of his favourite bottles and he had bought bottle #2 for his collection! WhiskyGeeks has a bottle of the #31931 at home too!

What to look forward to in the remaining month of 2017

While the last tasting event of the year might be over for The Single Cask, there are still two exciting events to look forward to in December 2017!

Whisky hoarders, ahem, we mean, whisky lovers, can look forward to the Christmas Sale (YAY!) at The Single Cask on 15 December, from 5 pm onwards! Expect discounts to go up to 60% off, so be sure to mark your calendar! Moreover, all whisky flights at the bar will be at half price for the night! We will see you there!

The other exciting event is The Single Cask Free Flow Night!! Who can say no to free flow? Happening on 16 December, it will start from 8 pm to midnight. Be sure to go there early if you want to have a seat! 🙂

 

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