Desserts inspire The Singleton 42YO trio set
Diageo-owned The Singleton has created three 42-year-old single malt Scotch whiskies inspired by desserts.
The trio of 42-year-old single malts from Glen Ord, called The Singleton Gourmand, has been designed to emulate the flavours of desserts.
Master of malts at The Singleton, Dr Craig Wilson, led the creation of the three whiskies through a 29-year maturation process, using “an innovative cask layering technique” that is said to contribute an unparalleled depth of flavour.
The first of the three, ‘Notes of Fig & Chocolate Ganache’, has undergone a second maturation in new and bodega-treated European oak casks and married in heavily-toasted Priorat wine casks.
Offered at 46.8% ABV, the expression displays aromas of dark chocolate with crystallised violets, dried fig, crystallised angelica, toasted nuts, and espresso, joined on the palate by notes of cloves, spices and rich vanilla wood.
‘Notes of Caramelised Crème Brûlée’ has been aged in new European and American oak barrels, enhanced by extra maturation in ex-Grand Cru casks.
The single malt is bottled at 45.3% ABV and offers aromas of clotted cream, coconut, prune juice, dark molasses, toffee, and cappuccino. The palate displays additional notes of baked vanilla custard and brittle, burnt toffee surface of a crème brûlée.
The last of the trio, ‘Notes of Black Cherry Gâteau’, has matured in two different American oak barrels and a European oak cask. The whisky has gone through a finishing period in an ex-Amarone cask before being bottled at 45.5% ABV.
Highlighted by aromas of dry chocolate sponge, coconut, and homemade black cherry jam, the expression displays notes of blackberries, dark red plums or black cherries in syrup, cinnamon, nutmeg and crisp black pepper on the palate.
All single malts in The Singleton Gourmand set are offered in 500ml bottles. The three-bottle collection is limited to 136 sets globally, priced at £8,800 (US$9,000).
Cakes galore
For the launch, the brand has collaborated with master pâtissier Nicolas Rouzaud from The Connaught in London, who has created three custom cakes inspired by each whisky.
Of the new collaboration, Rouzaud said: “The art of a chef pâtissier is rooted in creativity, passion, and the pursuit of unbounded flavour – qualities that are also central to the whisky maker’s craft.
“The Singleton’s process, flavours and commitment to slow craft and precision inspired the creation of these cakes. I’m honoured to present these alongside The Singleton Gourmand whiskies to craft a truly singular moment of indulgence.”
The pairing will be available to experience from 28 April to 5 May 2025 at the wine and spirits merchant Justerini & Brooks in London.
The exclusive experience allows guests to enjoy a pairing of The Singleton Gourmand whiskies with Rouzaud’s desserts. Tickets for the pairing are available by reservation only for groups of two or four, which can be made on the merchant’s website. The tickets are priced at £275 (US$360) per person.
Additionally, visitors to the Glen Ord Distillery are offered a pairing experience with the brand’s other whiskies and Rouzaud’s desserts for £45 (US$59) per person.
Wilson shared: “In pursuit of exceptional indulgence, this collection pushes the boundaries of whisky maturation, much like Nicolas’ approach to creating layered, flavourful pâtisserie. Together, they create a harmonious tasting adventure that showcases the artistry behind both crafts.”
Last year, Glen Ord 14-year-old Autumn Walk was released as part of Diageo’s Special Releases, Spirited Xchange Second Edition.
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