Tucked away at Singapore's iconic Fullerton Hotel is perhaps the most luxurious whisky bar in Singapore. Walking in, it immediately strikes you with its elegance and grandiosity - it's got that woah factor. And it's incredibly well stocked with classic Scotch labels, and even touts cult followed Scotch whiskies that you'd be hardpressed to find anywhere else in the world. I don't like to use the word "underrated" much, but the Signature Reserve definitely struck me as underrated.

And on this fine occasion, I was a man with a purpose - I had been invited for a preview of what looks to be Singapore's most collaborated upon whisky series, the SG60 Collection. That's what the young country's landmark 60th anniversary of national independence does to people. It's got the effect of bringing people together, and even if folks here don't outwardly express it, deep down in every Singaporean is a soft cushion of a heart that melts at the thought of how far this beloved little red dot has come. Someone even mentioned that these days we've got hyper-aged single casks of whiskies that are even older than Singapore is as a country - that's an amusing way to put things into perspective, and at the same time a very sobering one that reminds us all never to take things for granted.

And so on the eve of Singapore's 60th National Day, we have 8 whisky bars of the country coming together to collaborate on 6 single casks of whiskies that's specially bottled in commemoration. The bars in on this collaboration are: Quaich Bar, Signature Reserve, The Auld Alliance, Luss Restaurant & Bar, The Writing Club, D. Bespoke, The ExciseMan Wine & Whisky Bar, and The Single Cask Singapore. 

Make no mistake, it's certainly a feat that we've not yet seen before!

In turn, these single casks are each specially selected by the respective distilleries who were requested to make a selection based on their experience and inspiration from their visits to Singapore - which I can assure you that they do each and every year at the staggering Whisky Journey festival that's held annually in Singapore, where distillery folk are flown down specially for the event to connect with local fans, and those from around the region.

Thus the six single cask whisky expressions are as follows:

1. Tomintoul 2011, 14 Year Old, Cask #3842, Bourbon Barrel, 63.7% ABV
2. Bunnahabhain 2009, 15 Year Old, Ruby Port Cask Finish, 63.6% ABV
3. Bladnoch 2018, 7 Year Old, First Fill Oloroso Hogshead, 58.8% ABV
4. Tomatin 2012, 13 Year Old, Cabernet Sauvignon Barrique, 63.7% ABV
5. Springbank 2004, 20 Year Old, Refill Port Hogshead, 53.5% ABV
6. Tipperary 2017, 8 Year Old, Mezcal Cask Finish, 56.4% ABV

Let's get down to tasting them!

And of course, a very big cheers to you our beloved Singapore!

PS. Bottles of the SG60 Collection will be made available for pre-order at The Whisky Store website, as well as in person at all participating bar outlets starting from August 2025. A special launch package that will run from August to September 2025 will see pre-orders of all 6 whisky expressions priced together at SGD$1,965. Bottles will be delivered in October 2025.

Whisky Review: Tomintoul 2011, 14 Year Old, Cask #3842, Bourbon Barrel, 63.7% ABV

Tasting Notes

Colour: Gold

Aroma: It opens with good depth, giving all these luscious and compelling aromas of stewed fruit confectionaries with a waft of sweet smoke. Vanilla cream on stewed plum and prune pies, dusted off with cinnamon and anise spices. It's got a really good richness, pulling you into this concentration of that darker stewed fruit core. It's giving smoked cream with a touch of ash. Really aromatic and almost juicy, yet with a good firmness.

Taste: Medium bodied here, again lots of stewed plums and prunes, port wine almost. With then also pine nuts and vanilla cream at the top with those deeper and darker stewed fruits towards the base. A touch ashy as well. It's got a really nice power to it, nice bit of oomph and punchiness that gives it a very satisfying presence. Light touch of pepper here, adding to that savouriness. Really complete expression of both brighter and deeper darker tones.

Finish: More vanilla cream, maltose candy, pepper, combining to give smoked cream and savoury BBQ meats. Long and seamless finish, carrying that tender meatiness, on a canvas of sweet red wine. Punchy on the finish, again with such a firm and satisfying presence. Very, very tasty!

My Thoughts

Find and share reviews of the SG60 Tomintoul on Drink-X here!

This was remarkably impressive! It feels incredibly complete and holistic in every sense of the word - brighter and darker tones of flavour, great richness and firmness, with an unhurried depth as well, and all delivered with solid power that makes it really satisfying. It's so alluring on the nose with all these smoked confectionaries, and then comes through with such great presence that immediately cues you to give it attention and to sit with it. It's subtle but holds an impressive range and complexity, totally compact, lively and harmonious. 

Whisky Review: Bunnahabhain 2009, 15 Year Old, Ruby Port Cask Finish, 63.6% ABV

Tasting Notes

Colour: Deep Copper

Aroma: Immediately grape-y, with these bounty of deep sweet red fruits of grapes, pomegranates, prunes, plums, figs and raisins, all coaxed in with maltose giving this candied tanghulu almost quality. More on honey, with also this vinous quality, with cooked vine leaves as well. It calls to great depth and richness, layered immediately with all these candied fruits that develops into grilled peaches and lacquered wood that comes through as it brightens alittle bit. Really sensual and rather exotic!

Taste: Medium-bodied, sweet wine here, with more of that candied and stewed plums and prunes. It's almost alittle bit syrupy and luscious. Lots of sweet port - yet never over the top - giving it this depth and concentration. More on candied grapes and cooked vine leaves, still holding that wall of maltose candy that backs it all up. It's really textural and rich, with this exotic feel to it that's almost reminiscent of fresh port wine, yet at the same time the distillate's character remains present.

Finish: Alittle ashy, with more of a rancio now coming through, of nuttiness, some doughy yeastiness and dried sour plums, backed up by that concentrated port sweetness. This lingers and carries through that richness, bringing to fore more of those candied grapes and prunes.

My Thoughts

Find and share reviews of the SG60 Bunnahabhain on Drink-X here!

Really textural here, it's so elegant and exotic and just utterly sensual. The sweet port definitely comes through and leads the whisky, integrated really nicely, giving the more coastal and fruity Bunnahabhain distillate quite the canvas, one that's rich and concentrated, and therefore filled in with both brighter stone fruits of peaches, whilst also combining that seamlessly with darker fruits of stewed plums and prunes. All throughout, it renders this candied quality that's reminiscent of tanghulu treats (rock sugar coated fruits, a popular streetside dessert). This is then all added to with a range of nuttiness and aromatic leafyness. This packs in so much flavour and with such concentration and richness, along with a subtle complexity! Very lovely indeed.

Whisky Review: Bladnoch 2018, 7 Year Old, First Fill Oloroso Hogshead, 58.8% ABV

Tasting Notes

Colour: Deep Amber

Aroma: Big and lush on the maltose candy, with more tanghulu grapes. There's a leafy quality to it as well of cooked vine leaves and some rustic doughiness. It's incredibly candied with perfumed aromas of honey, yellow raisins and vanilla cream, atop of which are fresh and juicy bunches of candied green and black grapes. Heaps and heaps of candied grapes, and with such depth!

Taste: Medium-bodied here, incredibly velvety and smooth with a luscious almost crystalline and syrupy richness. Waves of that maltose candy, with here a touch of rancio, with some doughiness, musty nuttiness and also dried sour plums. At the center is more candied and stewed plums, prunes and grapes. All these sweet and concentrated candied dark fruits just bursting forth. There's a good serving of vanilla cream as well, along with savoury BBQ meats, to the point of teriyaki.

Finish: More emphasis on the vanilla cream and musty nuttiness, with a crack of pepper to go with that savouriness of grilled meats. It's a long and persistent finish, deep warmth, and a rancio savoury umaminess that lingers.

My Thoughts

Find and share reviews of the SG60 Bladnoch on Drink-X here!

Super superb whisky! Wow! This was absolutely fantastic! That concentration and richness is just something else, this is a big boy! It's got that heftiness to it, yet it's all flavour and and textural velvet, and never weightiness or over the top one dimensionality. This packs in the candied fruit by the pound, with then a touch of rancio and umami savouriness that gives it a sense of depth and age. It's got that rustic purity that comes through with the doughiness and musty gurney sacks of grain. Absolutely spectacular! A candied fruit bomb through and through! Total dessert whisky!

Whisky Review: Tomatin 2012, 13 Year Old, Cabernet Sauvignon Barrique, 63.7% ABV

Tasting Notes

Colour: Deep Amber / Copper

Aroma: Don't we know what that is! It's that old school Sherry fruitcake! Deep sherried fruits, stewed plums, prunes and raisins, interwoven with tobacco, cacao and leather. It's bolstered by this sweet herbal element of manuka honey that adds seamlessly to the syrupy richness. Little bit of rancio here with a touch of fresh doughiness, and then more of those candied green grapes and honeyed black fruits. Towards the tip of the bouquet is a generous garnish of white and purple exotic florals. Absolute aromatic intensity!

Taste: Medium-bodied, opens with a nice punchiness, immediately followed up by umami savouriness and rancio, with earthy tones of leather, herbal cough syrup, dried sour plums, along with some doughiness and manuka honey. It's giving Pei Pa Koa herbal cough syrup, with some mustiness of dried sour plums. Towards the core is a pot of stewed plums and prunes, and pretty much concentrated sweet fortified wine.

Finish: The rancio carries through with umaminess and doughiness. That herbal cough syrup carries through as well, holding on to that richness of medicinal and herbal qualities, with a deep sweetness at its core. It's a long and concentrated finish, with lingering aromatics of leather, candied grapes and steamed lotus leaves.

My Thoughts

Find and share reviews of the SG60 Tomatin on Drink-X here!

This was quite the Sherry bomb - so fans of the style, definitely look out for this one. It's rich, well-saturated and concentrated, with loads of deep fruit tones that paired with dark earthiness and also a very lovely herbal element to it as well. The aromas are quite beautiful I should say, really compact and juicy at the same time, that brighten with time to give way to big candied grape-y scents, accented by floral bouquets. The palate faired consistently with the aromas, with a greater emphasis on the herbal and earthy tones, really coming through as sweet fortified wine with even that bit of rancio. The finish too held on longingly to these tones of leather, candied grapes and steamed lotus leaves in a really enigmatic way that I found very interesting and engaging. The Cabernet Sauvignon barrique has clearly done its work here, yet at the same time it's nice to see that the whisky itself has held steady, with both married very harmoniously. Another really solid pick from the night!

Whisky Review: Springbank 2004, 20 Year Old, Refill Port Hogshead, 53.5% ABV

Tasting Notes

Colour: Deep Gold

Aroma: It opens rustic and with some classic Springbank nutty funk, unpasteurised vanilla cream, with that farmhouse hit of hay, linen and horsefur, and just a touch of industrial elements here in the form of shoe polish. Really raw and pure as Springbank always is. There's some umami savouriness too of air dried saucisson, with a bigger backing of deep wafts of honey and maltose.

Taste: Medium-bodied here, it immediately gives honey, pine nuts and fresh vanilla cream, that's matched by an umami savouriness of charred meats. It's silky and polished, yet really firm and taut, with again that rustic bit of hay, horsefur, and nuttiness of cereal grain. There's also green grape gummies that are woven in, as well as yellow raisins. It persists in that pure and rustic character.

Finish: Touches of yogurt, on top of which there's also plums, prunes, and more savouriness of charred meat. Honey, vanilla cream and hay once again. The green grapes coaxed in maltose also comes through, this time with a malic bit of bruised apples. The finish is lively, peppery and tingly with its spiciness, lingering on with more of that unpasteurised farmhouse cream.

My Thoughts

Find and share reviews of the SG60 Springbank on Drink-X here!

Classically Springbank, this one demonstrates a more concentrated yet also more austere style that emphasises the rustic purity (or funkiness as some more reasonable people call it) that is signature of the Campbeltown cult classic. It's fresh and evocative of an afternoon in a farmhouse by the countryside, all composed within this taut and crystalline, yet also silky and polished body made of maltose candy and honey. That said, the fruits here are softer and lighter, with still some of that green grape gummies and yellow raisins that come through from time to time, with also an interesting bit of umami savouriness of bruised apples that shows up into the finish. Distinctively Springbank, total rustic purity.

Whisky Review: Tipperary 2017, 8 Year Old, Mezcal Cask Finish, 56.4% ABV

Tasting Notes

Colour: Deep Copper

Aroma: It opens with an immediate blend of confectionaries, rancio and vegetals. Dried sour plums and raisin bread dough lay atop tones of vanilla cream and honey. There's also a distinct sweet and umami note of teriyaki sauce as well as tomato juice. There's a light smoky ashiness of binchotan, yet at the same time this eclectic tartness from the tomato sauce.

Taste: Medium-bodied, that sweet umaminess of tomato juice comes through once again, it's almost alittle leafy as well. There's also that sweet teriyaki sauce, and this time more on honey and maltose, along with some juicy plums and prunes that total up the body. It's plush and velvety, well-saturated with wafts of that sweet umaminess.

Finish: Long finish here, that sweet savoury umaminess persists throughout, with all that honey, tomato juice and charred teriyaki meats, sprinkled in with some pepper.

My Thoughts

Find and share reviews of the SG60 Tipperary on Drink-X here!

Just from the sounds of it, we already had a hunch this was going to be something unexpected - and that it was. This was a very eclectic hit of sweet savoury umaminess that I can only describe as tomato juice and teriyaki sauce. Now there were of course the more classic juiciness of plums and prunes, along with confectionary tones of honey, maltose and vanilla cream too, which were rich and supple, yet the sweet umaminess was definitely the defining trait here. The Tipperary - also being the only Irish malt in the pick - is definitely the wildcard in this set. It's going to get some chatter going and trust me, you're going to find some widely differing opinions here! It's a fun one and something that'll surprise even the most seasoned whisky lover.

Kanpai!

@111hotpot