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DFS Group ups wine and spirits focus in Singapore
Travel retailer DFS Group has unveiled its latest wines and spirits store at Singapore Changi Airport’s newly opened Terminal 4.
he new store features The Whiskey House, offering travellers complimentary tastings
The store covers 1,800 square feet and houses a collection of over 300 brands, including Botanist Gin, Michter’s Bourbon and Highland Park Scotch whisky.
Brooke Supernaw, DFS Group’s senior vice president spirits, wines and tobacco, said: “We have been eagerly awaiting the opening of Terminal 4 and are excited to officially unveil our newest store here at Changi Airport.”
Terminal 4 is the first at Changi Airport to offer a single space covering both liquor and tobacco, and cosmetics and perfumes, allowing travellers to purchase their items in a single transaction at one counter.
The Terminal 4 store will offer travellers a “seamless shopping experience” with team members cross-trained to be knowledgeable on all products.
The new store will include The Cocktail Bar, a collaborative bar space where travellers are encouraged to engage in basics cocktail making, and The Craft Collection, a space showcasing a selection of craft and small-batch spirits from around the world. The Whiskey House can also be found inside the store, offering travellers the chance to experience the world of whisky through complimentary tastings and visits from distillers and brand ambassadors.
Ms Teo Chew Hoon, group senior vice president of Airside Concessions Division at Changi Airport Group, said: “Our vision for Terminal 4 is to continually delight travellers with new retail experiences. Passengers can enjoy experiential retail concepts where they can try their hand at mixing cocktails or sample exotic beers and spirits, all in a single retail space.”
To celebrate the launch of the store, DFS has collaborated with local award-winning bartender Peter Chua, of Crackerjack, to create three cocktails. The drinks are inspired by Singaporeans’ favourite sweet treats, such as the Fluffy Pandan, created with Bombay Sapphire Gin, pineapple juice, Licor 43 liqueur, Mancino Bianco Vermouth and pandan cake foam.
Every Friday and Saturday until the end of December, travellers will be able to enjoy complimentary sampling of the three cocktails at the Terminal 4 Activation Pad.