The Singleton Gourmand collection offers three 42 Year Old whiskies inspired by the craft and flavours of incredible patisserie. Malt Master Dr. Craig Wilson pushed the boundaries of secondary maturation and cask layering to evoke the flavours of sumptuous desserts. Each single malt scotch whisky has an opulent flavour that creates a single moment when savoured together.
Explore the distinct flavours of our exceptional whiskies
Notes of Fig & Chocolate Ganache
Lavishly rich and oozing with characters of melted dark molten chocolate. Secondary maturation in New & Bodega-treated Europeans casks developed notes of cloves, spice, rich vanilla and woodiness. Finally married in a heavily toasted Priorate wine cask for layers of fresh spices and juicy berries.
Tasting Notes
Appearance
Appearance
Very deep umber; burnished mahogany with crimson lights. Moderate beading.
Body
Body
Medium
Nose
Nose
Rich, mellow and lightly drying. Sweet promise offers a hint of dark chocolate topped with crystallised violets, adding a scented note. Beneath this lies a subtle dried fruit complex with hints of dried fig and crystallised angelica. In time, the aroma becomes richer and deeper, with suggestions of toasted nuts, espresso coffee, then cappuccino coffee dusted with chocolate and fruity raisin-laced chocolate.
Palate
Palate
The creamy-smooth texture introduces a taste that starts sweetly winey, grows lightly tart and finally becomes spicy and peppery, drying elegantly. The sweetness is deep and soon more sharply fruity, with hints of fig pudding, juicy berries and melting chocolate ganache. Rich notes of ripe fig reinforce the impression as it becomes lightly peppery, the spiciness embracing a smoothly rounded, sweet-sharp nature that becomes sweeter and less tart if a drop of water is added.
Finish
Finish
Quite long, spicy and warming in style, with a pinch of pepper and a distinct dark chocolate aftertaste.
Notes of Caramelised Crème Brûlée
A silken whisky that tastes of baked vanilla custard torched to perfection. The liquid embraced the creamy richness of new European Oak casks and the woody, spicy and vanilla notes of the two American casks. The finishing ex-Grand Cru casks added a creamy smoothness with touches of ripe fruit.
Tasting Notes
Appearance
Appearance
Burnt caramel; deep, dark umber; blackened old oak with magenta lights.
Body
Body
Medium
Nose
Nose
A very mellow nose-feel with sweet promise. There is an immediate impression of light, summery coconut backed by clotted cream, the creamy coconut soon fading to be overlaid by rich hints of prune juice, dark molasses and toffee sweetness as it lingers in the background. Gradually, the aroma edges towards cappuccino coffee with a pinch of powdered milk chocolate. The chocolate note increases as the whisky develops in the glass and is enhanced by a drop of water.
Palate
Palate
The texture is creamy-smooth and the taste begins lightly sweet; the sweetness is soon edged with bitterness, suggesting the brittle, burnt toffee surface of a crème brûlée. More hints reinforce these first impressions, as it becomes attractively savoury, then sharpens before drying gently. With creamy smoothness to match the brûlée, it is straightforward and smooth to drink with a rounded, sweet- spicy nature, which is enhanced if water is added.
Finish
Finish
Medium to long, drying gently in a lightly peppery conclusion to leave a hint of dark chocolate in the aftertaste.
Notes of Black Cherry Gâteau
A multi-layered smooth whisky with intense characters of ripened, juicy black cherry goodness. Matured across two different American Oak casks, the whisky developed notes of vanilla and chocolate with a layer of woodiness and rich berries, further enhanced by a third European Oak cask. Finished in an ex-Amarone cask for a taste of dark fruits and black pepper.
Tasting Notes
Appearance
Appearance
Old polished rosewood with ruby lights.
Body
Body
Medium
Nose
Nose
A mellow nose-feel, lightly nose-drying. The aroma is elusive: very faint top notes suggest a dry chocolate sponge backed by desiccated coconut. Beneath this lie tantalising hints of sweetness in a subtle fruit complex, slightly tart, of the kind found in homemade black cherry jam. A note of Crème Anglaise develops over time, and the chocolate note increases slightly, especially with a drop of water, suggesting fruity nut and raisin chocolate.
Palate
Palate
Creamy-smooth in texture and immediately sweet, it soon becomes lightly tart and drying, the sweetness now suggesting blackberries and dark red just-ripe plums or black cherries in syrup. More hints of fruit reinforce these initial impressions, while the taste is seasoned with notes of cinnamon, nutmeg and crisp black pepper. A drop of water balances the primary tastes, bringing the smoothness and sweetness forward while reducing the tartness.
Finish
Finish
Quite long, slightly tart and elegantly dry, with another pinch of that pepper and a trace of milk chocolate in the after taste.
The Singleton Gourmand Collection x Nicolas Rouzaud
From 28th of April until the 5th of May, you are invited to create your own single moment of indulgence at Justerini & Brooks. Sample the exceptional trio of single malts alongside tasting three delectable cakes expertly crafted by Nicolas Rouzaud at the historic Burlington Arcade.
Contact us“The Singleton’s ... commitment to slow craft and precision inspired the creation of these cakes and I’m honoured to present these alongside The Singleton Gourmand whiskies.”Nicolas Rouzaud, Master Pâtissier
A new realm of flavour
A new realm of flavour
This collection is a result of Master Blender Dr Craig Wilson and his team embarking on a delectable journey in the pursuit of flavour. Through the hand selection of a combination of casks, the ground-breaking length of a secondary maturation, and the careful balancing of flavour in a mixture of stunning individual casks, Dr Craig Wilson opened up a new dimension of flavour for The Singleton.
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