The Singleton has introduced its Gourmand Collection, comprising three 42-year-old single malt Scotch whiskies that emulate dessert flavors inspired by classic pastries. With only 136 sets available globally, each whisky boasts an exceptional maturation process, including 29 years of secondary maturation in oak casks, a first for the brand. Crafted under the guidance of master of malts Dr. Craig Wilson and his predecessor Maureen Robinson, these whiskies offer a rich, sherried profile reminiscent of sweet delicacies. To further celebrate this collection, bespoke cakes designed by chocolatier Nicolas Rouzaud will be available for tasting in London, creating a complete dessert experience.
The Singleton has launched a unique Gourmand Collection of 42-year-old single malt Scotch whiskies, inspired by dessert classics and featuring an extensive maturation process.
Limited to just 136 sets, each whisky underwent 29 years of secondary maturation, taking the concept of flavor layering to an unprecedented level.
Master of malts Dr. Craig Wilson completed the series, building on Maureen Robinson's legacy of innovative aging techniques and the vision of dessert-inspired whiskies.
To enhance the experience, master pâtissier Nicolas Rouzaud created matching cakes, which are designed to complement the flavor profiles of the whiskies.
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