Jamie Koh first decided that she wanted to create Singapore’s first whisky a decade ago. This was even before the now-famous Brass Lion distillery became operational in 2018. The journey wasn’t easy, however. “There were several challenges, with the first being that the distilling license in Singapore didn’t even exist back then!”
Still, she forged ahead and bought an exorbitant six-figure piece of equipment that she couldn’t even bring into the country. Koh paid extra to customise that still so that it could produce not just gin, but whisky and rum.
Now, several years after the Brass Lion Singapore Dry Gin has permanently nestled themselves in several award-winning bars and homes, Koh finally set her mind on creating what she always wanted to do in the first place.
“If our neighbours in India and Taiwan can make good whisky, why not Singapore? I wanted to place Singapore on the world stage by proving that quality whisky doesn’t just have to come from Scotland or Japan—it can come from anywhere, including our little island,” says Koh.
She tested several casks before settling on an ex-bourbon barrel. The team sampled the whisky every six months to study the developing flavours before emptying the barrel after over three years of maturation. Singapore’s uniquely warm and tropical environment sped up the process and Koh chose not to control the environmental temperature.
According to her, the Brass Lion Single Malt Whisky has “depth and nuance in its flavour profile” that usually represents a far older liquid. She explains, “There is accelerated contact between air, cask, and spirit.”
Response has been overwhelming despite its high price—$328. It’s already sold out online and you can only buy a bottle at Brass Lion Distillery’s Tasting Room. Koh is already planning to make more in the future and wants to experiment with different casks.
“There are less than 250 bottles available to the public. It’s your chance to own a slice of history!” says Koh. Whatever your opinion is about the price or taste, you must admire her dedication to push the boundaries and expand Singapore’s alcohol footprint. That is worthy of a toast.
