SINGAPORE GIN

SINGAPOREANS JAMIE KOH, ASHWIN, SEKARAN, SIMON ZHAO AND VIC RAM, AND EXPATS TIM WHITEFIELD, ANDY HODGSON, CHARLIE VAN EEDEN AND CHRIS BOX, BRAVE THE ROAD LESS TRAVELLED TO CREATE THEIR OWN GIN LABELS THAT ARE PROUDLY SINGAPORE-MADE

Gin Tonic at Atlas Bar

TANGLIN GIN

A team of expats creates the first made-in-singapore gin that pays homage to the city with its orchid botanicals

Expat founders Tim Whitefield, Andy Hodgson (both British), Charlie van Eeden (Dutch) and Chris Box (Australian) realised their dream and created Tanglin Gin, named after the neighbourhood with roots as a spice growing area.

Tanglin Orchid Gin is a wonderfully complex, yet balanced and harmonious distillation that includes juniper, unripe mango, two forms of orchid – Dendrobium Nobile Lindl and vanilla bean, the fruit of the orchid vanilla planifolia – and organic oranges.

A gin that is 100% distilled in Singapore is exciting for gin lovers all over the world. What makes Tanglin Gin ‘Singapore’?
We drew inspiration from Singapore’s history and its ties to the spice trade. When you think about Singapore’s connection to the spice route and how many botanicals would have passed through here on the way to London to make gin, it’s really amazing it has taken this long for Singapore to introduce its own gin! Our mix of botanicals sets Tanglin Gin apart from others – we call it an old world modern gin, as we’re combining traditional gin botanicals found in the oldest recipes with new flavours which truly represent Singapore, such as orchid.

BRASS LION GIN

Founder JAMIE KOH travelled to the US and then to Germany to attend distilling courses, and knocked on doors in search of apprenticeships at distilling companies

There are 6 Brass Lion Gins available:

The Singapore Dry Gin – Crafted with herbs and spices that were carefully selected to represent the cultural melting pot that is Singapore. Staying true to the traditional method of pot still distillation, we combine classic gin botanicals with Asian flavours such as the aromatic torch ginger flower and citrusy lemongrass to produce a smooth, vibrant spirit that is the quintessential expression of The Singapore Dry Gin.

Butterfly Pea Gin – A harmonious blend of classic gin botanicals and aromatic Asian flavours. Lavender, known for its calming properties, adds a floral top note to the gin. The gin’s deep, rich blue hue is derived from an infusion of the Butterfly Pea flower, a staple in local Peranakan cuisine.

The Pahit Pink Gin – Known in the Malay Archipelago as Gin Pahit (or “Bitter Gin” in Malay), this classic recipe has been updated and brought into the modern ages. Using The Singapore Dry Gin as its base, our version is enhanced with the addition of our very own house bitters made with 12 botanicals. Best enjoyed old school: on the rocks with an orange twist, or simply with your favourite tonic.

As well as: Pearl Jasmine Gin, Navy Strength Gin (57%abv), and Barrel Aged Gin

The Singapore Dry Gin is crafted with herbs and spices that were carefully selected to represent the cultural melting pot that is Singapore. Staying true to the traditional method of pot still distillation, we combine classic gin botanicals with Asian flavours.”

JAMIE KOH

Founder and Managing director, Brass Lion Distillery

ROJAK GIN AND CHENDOL GIN

Compendium Distiller brings Simon Zhao and Vic Ram together to produce singapore gins that call to mind favourite local foods

Rojak Gin has elements of torch ginger, juniper and lemon peel. And instead of using a neutral grain spirit as its base distillate it uses homemade mead (spirit made with fermented honey).

Chendol Gin calls upon the coconutty sweet iced dessert it is named after. More mellow with a creamier feel on the tongue than Rojak Gin, the main ingredients in Chendol Gin are pandan leaves, coconut and juniper. Here honey is swapped for gula melaka in its base distillate.

What are the main ingredients in the respective distillates of Rojak Gin and Cendol Gin? And what are their character profiles?

Rojak Gin pays homage to local hawker culture. Our flagship product is a cacophony of flavours and scents that are at once recognisable. Distilled from fermented artisanal honey, the silky sipping gin is infused with three elegant botanicals – juniper berries, lemon peel and torch ginger. Upon uncorking the bottle, you will be greeted with a familiar Rojak aroma, which opens the palate to enjoy a beautiful blend of bright, fruity and layered botanicals with each sip.

SINGAPORE DISTILLERY

ASHWIN SEKARAN wants to show off amazing Asian herbs and spices

29-year-old Head Distiller and Director of Singapore Distillery Ashwin Sekaran has a keen nose for blending botanicals and spices for his gin

Unlike other stills used for gin, ours has a whisky head. The whisky head, a staple of whisky distilling, is called so because of the bulbous, onion-like shape it has.

Most other gin distilleries, large and craft alike, use what is known as a gooseneck still which is a much simpler design that isn’t as good at removing less desired oils from botanicals.

The whisky head encourages most the distilling gin to condense in the head and fall back into the pot which is a process known as reflux. This happens when some of the vapour meets a cooler surface inside the still, turns back into liquid, falls back down the still and is re-distilled. The more reflux there is, the lighter and more complex the spirit will be, as the gin is filtering out the heavier oils (that don’t taste good) out of itself.