The Singleton Gourmand Collection and dessert pairing menu, featuring creations by Chef Yeoh Leng Chee, Head Chef of Potager KL.
Over the years, the Scotch whisky industry has taken inspiration from a wide variety of segments. The Singleton this time takes a look at the world of desserts for its ultra-premium Gourmand Collection.
In an exquisite celebration of craftsmanship and indulgence, the trio of 42-Year-Old Single Malt Scotch Whiskies take inspiration from the world’s most decadent desserts. Representing the longest secondary maturation in The Singleton’s history, the collection is a rare fusion of time, artistry, and flavour.
Sweet Surprise
The rare trilogy of 42-Year-Old Single Malts was unveiled by Brand Ambassador of Diageo Malaysia, Chong Wai Keng.
The three distinguished expressions –Fig & Chocolate Ganache, Caramelised Crème Brûlée, and Black Cherry Gâteau – encapsulate a dessert-inspired profile, meticulously matured through a pioneering 29-year secondary maturation under the guidance of Master Blender Dr Craig Wilson. Employing a refined cask layering technique, the result is an extraordinary depth of flavour, echoing the richness and complexity of fine patisserie.
The Singleton’s pursuit of gourmand perfection was further elevated by a global collaboration with Master Pâtissier Nicolas Rouzaud of London’s Maison de Haute Pâtisserie at The Connaught, where bespoke cakes were designed to mirror the collection’s indulgent profiles.
“This collection pushes the boundaries of whisky maturation, much like Nicolas’ approach to pâtisserie,” said Dr Craig Wilson. “It is a tasting adventure that showcases the artistry behind both crafts.”
Bringing Flavours To Life
Caramelised Crème Brûlée expression paired with Baba Au Rum.
Bringing this refined experience to Malaysian soil, The Singleton partnered with Chef Yeoh Leng Chee and Chef Masashi Horiuchi of Potager KL, renowned for their French-Japanese finesse and mastery of local ingredients. Together, they curated a private tasting journey that honoured both whisky and cuisine with equal reverence.
Guests savoured a sequence of exquisite pairings: a Chitose Strawberry Compote with the Black Cherry Gâteau whisky, followed by a reimagined Baba Au Rum with the Crème Brûlée expression, and culminating in a daring finale of 80% Pahang Chocolate, Koji-Fermented Cacao Sorbet, and Chocolate-Coated Sarawak Rice Puffs — a bold Malaysian pairing for the Fig & Chocolate Ganache.
For those who appreciate time-honoured luxury and deep flavour narratives, The Singleton Gourmand Collection is not just a release — it is an invitation to indulge in the extraordinary.
With only 136 complete sets available worldwide, and a select few allocated to Malaysia, The Singleton Gourmand Collection is priced at RM44,867 and is available exclusively through The Chamber, Starhill Kuala Lumpur.
