The Singleton has unveiled a trio of 42-year-old single malt Scotch whiskies designed to taste like dessert. The new Gourmand Collection, limited to just 136 sets worldwide, draws direct inspiration from pâtisserie classics, with flavor profiles nodding to fig and chocolate ganache, crème brûlée, and black cherry gâteau.
Each expression spent over four decades in oak, including what The Singleton claims is the longest secondary maturation in the brand’s history. A second maturation means moving whisky from one cask type to another to instill different layers of flavor. It’s usually done for a short period, often measured in months rather than years. These whiskies had 29 years of secondary maturation, which takes the idea to the extreme.
The series was finished and bottled by master of malts Dr Craig Wilson, but it was his predecessor, Maureen Robinson, who pioneered the idea of decades-long secondary, third and even fourth maturations. Robinson also championed the idea of The Singleton’s as a digestif whisky, most notably in the recent Epicurean Odyssey Series (the 39 Year Old remains an all-time favorite of ours). These whiskies are heavily sherried and richly textured with plenty of sweetness and spice — essentially dessert in a glass.
To drive the point home, The Singleton asked Nicolas Rouzaud, master pâtissier at The Connaught, to create three cakes designed to pair with the whiskies. Each reflects its corresponding dram with a mix of mousse, sponge, caramel and puff pastry, and each references the bottle’s curvaceous design. The whiskies have also been named after the desserts: Notes of Fig & Chocolate Ganache; Notes of Caramelised Crème Brûlée; and Notes of Black Cherry Gâteau.
The whiskies and cakes will be available to sample in London from April 28 to May 5 at the Justerini & Brooks showroom in Burlington Arcade. The experience is reservation-only, priced at £275 ($365) per person. Alternatively, you can pick up the trio of 500ml bottles for $9,000 (desserts not included). You can book the tasting experience here.
