I have a confession to make – I'm a lousy friend. I often find myself eagerly making plans for drinks with friends or even corporate clients, but at the last minute, I'm scrambling to find a place. Yet if I had to book or recommend a whisky bar in Singapore when time is tight, The Single Cask would always be on the top of my list. Whoever you're meeting, you simply can't go wrong there.

First of all, it's an owner-led bar, and owners genuinely want you to have a great time here. Almost all of the liquid here is personally selected and bottled by the three bartenders who co-own the bar: Brendan, Yi Xian, and Wei De. Brendan, the main man, is a legend in the local whisky scene with a knack for making you feel right at home, even if you don't know a whole lot about single malts. Yi Xian sometimes seems more like a stand-up comedian than a whisky ambassador, though brands are often hiring him to host masterclasses around the island. Wei De is the youngest of the three, with infectious enthusiasm and a passion.

If you're looking for authentic whisky, TSC also offers some of the best value in the market, hands down with a focus on natural colour, no chill-filtered single cask Scotch often aged and bottled themselves.

Now, after several months of renovation, The Single Cask has just opened its doors to a new and bigger location in a Tanjong Pagar. Naturally, I had to head down to catch up with the guys and check out the place.

I found the entrance to the second story up a yellow flight of stairs in a shophouse along Amoy Street, right by the entrance to Ann Siang Hill Park. The new bar retains that same vibe of a classic whisky bar crossed with someone's cozy living room, nice and casual, but it's way more spacious now with a much larger collection of whisky on display. Shelves are stacked with a huge range of TSC expressions, all in those signature hefty rectangular bottles that look like they could double as a weapon! (Just kidding... mostly.)

The big news is they've now got an executive chef who's whipping up bar bites and dishes with a "Mod Chinese cuisine" theme. I haven't had a chance to try the food yet, but it definitely makes the place even more appealing to a wider crowd, even those who do not frequently drink whisky.

It's also interesting to see who you find at The Single Cask these days.

For the 10 odd years that TSC has been around, the bar has always been a bit of a magnet for a younger generation of whisky lovers in their twenties. I've gotten to know a couple of them at TSC, and I find their passion and understanding of spirits very impressive. And now, with the new location fairly close to the CBD, I seem to notice a growing crowd of executives and expats coming over for after-work drinks.

Speaking of drinks, as I’ve mentioned, these folks offer some of the best value in single cask single malts. They've released a whole range of award-winning expressions from big names in whisky like Highland Park, Ardbeg, Caol Ila and Glenrothes.

TSC has also upgraded its warehousing operations in the UK. This means that unlike most smaller independent bottlers (who simply buy casks from other people and bottle the whisky), TSC can keep an aging collection of its own whisky stocks.

So after a decade of selecting and bottling whiskies, they've also developed a knack for finding some hidden gems and surprisingly good batches of whisky from lesser-known distilleries. Just speak to the person behind the bar and they’ll happily recommend the latest phenomenal whisky, or an underrated gem they’ve discovered that you could try without breaking the bank.

And of course, unlike other whisky bars, at TSC you can actually go up to the bottlers themselves and chat with the people who chose the whisky you're tasting. Don’t you find that pretty cool?

Hospitality is course, always top-notch. You know a place is serious about whisky when they offer guests their own personal lockers to store their bottles. And yep, TSC has those too! It's a popular option for some of the regulars who come down often.

I should add that while these folks are genuinely passionate about whisky, they’re all-around fun to be with. In fact, the first time I met Brendan, he figured out I was a fellow cat fancier and we ended up discussing cats for the next half hour. Ever since then, we've been sharing cat photos with each other – rather than car photos, like some of the other guys of our age might do.

One other time I absentmindedly brought a date here even though she was not a neat spirit drinker, Weide happily whipped up an elaborate Whisky Sour topped with a layer of torched sugar to save my evening. Talk about a wingman!

On my recent visit, I tried a few fantastic drams.

First up, there was this superb “Secret Speyside” Glenfarclas 12 Years Old that was specially matured in a first-fill bourbon cask and bottled at a generous 58.7% ABV. It’s so elegant, so rounded with tons of orchard fruits, pink guavas, gooseberries and cream packed into the aroma, with a palate that starts out so mellow but grows in juiciness and creaminess to give me honey and tea before a crescendo of spice and grassy herbal notes in the finish.

Then, Yixian recommended this Glen Mosset which is a 7 Year Old Benromach in hiding. Now this one was an intriguing expression. Unlike the basic malty and appley notes you’d find in a typical distillery bottled Benromach whisky, this has fruity and meadowy honeyed nose with subtle hay and even some bucolic rusticity that reminds one of animal hide. In the mouth, more candied notes, apricots and fruit gummies coming through before ending with a finish of stewed prunes, leather and burnt sugar.

Next up, Brendan recommended this Bruichladdich “Rhinns” 12 Years Old expression, which is a name for a special spirit made with one-third unpeated Bruichladdich and two-thirds Port Charlotte. This particular expression was matured in a Premier Supérieur Sauternes Cask.

This one is really complex and complete. The aroma opens with caramel and butter before turning grassy with green Koshu grapes and flint, before turning towards the pleasant mustiness of an old university library and some chng tng. The palate carries on the same tunes as the nose but with a unique barnyard funkiness of unpasteurized milk, yoghurt and towards the finish some dried angelica roots and the ashy salinity of charcoal grilled seaweed.

It seems that the bar has expanded its offerings significantly to now also include American whiskey – this one an 8 Year Old American rye distilled at the famous George Dickel Distillery. I ended the night on a high with a dram of this rye. This one’s a cherry crumble in a glass. The nose is reminiscent of an overproof Heaven Hill with caramelised and plum sweetness and spices of rye and cherry cola. The palate is dense and syrupy with bright red fruits, cherry crumble, Pei Pa Koa herbal syrup and a robust spice profile of cinnamon and ginger. This is a decadent sipping rye with a spice that peaks quickly and subsides just as soon.

And just when I thought the night couldn't get any better, Brendan pulled out a bottle from his personal stash – a Bruichladdich Classic Laddie Sherry Cask – for us to try. Let's just say it was a perfect way to end the evening.

Final Thoughts

TSC remains a beloved institution that all whisky lovers in Singapore and the region could call home. The combination of whisky selection, the infectious energy and humour of the bartenders and the inviting atmosphere make it one of my favourite go-to bars in the country.

There's a genuine sense of community here, with people regularly popping open a bottle of their own spirits and placing it on the bar for everyone to share. It's also the kind of place you go to for a post-dinner or after-work drink but stay for the conversation and camaraderie.

Back when a guest popped open a bottle of Shuijingfang Baijiu to share with the folks at TSC and myself.

If you're a whisky lover or even just curious about exploring the world of single malts, TSC is an absolute must-visit. Just be prepared to lose track of time (like I often do) and stay a while!

@CharsiuCharlie