The Singleton has released a remarkable addition to its portfolio of rare releases: The Singleton Gourmand Collection. Presented in London and at Glen Ord Distillery in Scotland, this extraordinary trio of 42-year-old single malt Scotch whiskies redefines indulgence through a unique collaboration with celebrated Master Pâtissier Nicolas Rouzaud. Each whisky, meticulously matured over four decades, captures the artistry and richness of a luxurious dessert, elevating The Singleton’s reputation for craft and innovation to new heights.
The Singleton, renowned for its mastery of slow maturation, has made history with its longest-ever secondary maturation a 29-year process overseen by Master Blender Dr Craig Wilson. The result is a collection that is as rich in character as it is rare, embodying decades of patience, precision, and expertise.
Each of the three expressions in The Gourmand Collection has been designed to mirror a classic dessert. Notes of Fig & Chocolate Ganache brings together melted dark chocolate, fig sweetness and warming spices. Notes of Caramelised Crème Brûlée evokes the rich, torched vanilla custard beloved by gourmands worldwide. Finally, Notes of Black Cherry Gâteau captures the vibrant essence of ripe black cherries, chocolate and a subtle spice.
To celebrate the launch, The Singleton has partnered with Nicolas Rouzaud of The Connaught, London. His bespoke pâtisserie creations – each cake inspired by one of the three whiskies – embody a symphony of layered textures and flavours. Mousse, sponge, puff pastry and caramel cream come together to harmonise with the whiskies’ complexity, offering a multi-sensory tasting experience.
Limited to just 136 sets globally and priced at £8,800, The Singleton Gourmand Collection offers an unparalleled opportunity for collectors and epicurean adventurers alike to savour whisky as an art form. Reservations for these experiences can be made at justerinis.com and thesingleton.com.
