Singapore food, architecture and design, and a little from other countries across the world

Home Grown Gin

Home Grown Gin

Singapore, Drinks –

Singaporean JAMIE KOH, and expats TIM WHITEFIELD, ANDY HODGSON, CHARLIE VAN EEDEN AND CHRIS BOX, brave the road less travelled to create their own gin labels that are proudly Singapore-Made

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BRASS LION GIN

Managing director Jamie Koh first had the idea of a Singapore distillery producing Singapore spirits back in 2012

Brass Lion Singapore Dry Gin is created for Singapore’s tropical climate, made with Singapore spices and herbs with accent notes on citrus and juniper

Brass Lion Butterfly Pea Gin is a harmonious blend of Singapore Dry Gin with the floral notes of lavender and butterfly pea flower

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IN THE BRASS LION DISTILLERY at Alexandra Terrace huge custom-made copper stills from Germany are at work. There is an R&D lab, and a back garden, which grows many of the 22 botanicals that create an inspired Singapore character to the Brass Lion Singapore Dry Gin – galangal, pomelo peel, torch ginger flower, lemongrass, chrysanthemum flora and angelica.

Managing director Jamie Koh first had the idea of creating a Singapore gin back in 2012, when she was founder of The Chupitos Bar and The Beast Southern Kitchen&Bourbon Bar. Alcohol was in her blood, and she new the local bar scene, and was convinced a made-in-Singapore gin would work.

The young Singaporean travelled to the US and then to Germany to attend distilling courses, and knocked on doors in search of apprenticeships at distilling companies.

A master distiller in Germany worked with her to create Brass Lion Singapore Dry Gin. The goal was a Singapore gin for Singapore’s tropical climate, made with Singapore spices and herbs with accent notes on citrus and juniper.

Brass Lion Distillery at Alexandra Terrace offers visitors tours, workshops and tasting sessions

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Today her fruits of labour are paying off, as her gin label is seen at many bars across town at a time when gin is a rapidly expanding force in the global drinks scene.

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The Singapore Dry Gin  is crafted with herbs and spices that were carefully selected to represent the cultural melting pot that is Singapore. Staying true to the traditional method of pot still distillation, we combine classic gin botanicals with Asian flavours.”

JAMIE KOH
Managing director, Brass Lion Distillery

A chat with JAMIE KOH, Managing director, Brass Lion Distillery

There are 3 Brass Lion gins available for sale now: What common flavour profile gives each a unique Singapore character?

The Singapore Dry Gin – Crafted with herbs and spices that were carefully selected to represent the cultural melting pot that is Singapore. Staying true to the traditional method of pot still distillation, we combine classic gin botanicals with Asian flavours such as the aromatic torch ginger flower and citrusy lemongrass to produce a smooth, vibrant spirit that is the quintessential expression of The Singapore Dry Gin.

Butterfly Pea Gin – A harmonious blend of classic gin botanicals and aromatic Asian flavours. Lavender, known for its calming properties, adds a floral top note to the gin. The gin’s deep, rich blue hue is derived from an infusion of the Butterfly Pea flower, a staple in local Peranakan cuisine.

The Pahit Pink Gin – Known in the Malay Archipelago as Gin Pahit (or “Bitter Gin” in Malay), this classic recipe has been updated and brought into the modern ages. Using The Singapore Dry Gin as its base, our version is enhanced with the addition of our very own house bitters made with 12 botanicals. Best enjoyed old school: on the rocks with an orange twist, or simply with your favourite tonic.

What Singapore food goes well with a Brass Lion Singapore Dry Gin & Tonic?

Singaporean food generally pairs well with our Brass Lion Singapore Dry Gin & Tonic because our cuisine is full of flavour and spices, and the Brass Lion Singapore Dry Gin & Tonic is citrusy and refreshing, which provides a nice counterbalance. Dishes like black pepper crab, rendang or laksa would all pair very nicely.

How do you relax after a hard day at work?

I usually end the day with just one drink.

What advice would you give a young student who wants to create homegrown liqueur and a distillery like you have?

I would advise them to do their homework and research before embarking on the project, as a project like this requires a significant amount of time and resources.

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TANGLIN GIN

A team of expats creates the first Made-in-Singapore gin that pays homage to the city with its orchid botanicals

Tanglin Orchid Gin is a balanced and harmonious distillation that includes juniper, unripe mango, orchid and vanilla

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NESTLING IN THE LEAFY SUBURBS of Mandai you may catch the intriguing scent of juniper and orchid wafting in the air. Those are the botanical scents that come from the distillery of 100% Made in Singapore Tanglin Gin. The gin won the Silver Award at The San Francisco World Spirits Competition (SFWSC) 2019.

Expat founders Tim Whitefield, Andy Hodgson (both British), Charlie van Eeden (Dutch) and Chris Box (Australian) realised their dream and created Tanglin Gin, named after the neighbourhood with roots as a spice growing area.

We wanted to feature botanicals that were a mix of Chinese, Malay, Indonesian and Indian, with the obvious European Juniper. We initially shortlisted about 20 botanicals, narrowed it down to 15, swapped a few in and out and finally settled on 11. This took about 18 months, and at last count about 90 or so tests to get the right balance. The next flavour profiles are coming together a bit quicker, now that we’ve established our general flavour and distilling guidelines.”

Co-founder and head distiller TIM WHITEFIELD at work creating Tanglin Gin’s alluring flavour profiles

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First batch Tanglin Orchid Gin is a wonderfully complex, yet balanced and harmonious distillation that includes juniper, unripe mango, two forms of orchid – Dendrobium Nobile Lindl and vanilla bean, the fruit of the orchid vanilla planifolia – and organic oranges.

Mandarin Chili Gin has a citrus nose, finishing off with chilli and ginger to give the taste buds a lift with a slight tingle on the lips

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Tanglin Gin founders and creators, from left to right: Andy Hodgson, Tim Whitefield, Charlie van Eeden and Chris Box

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A chat with Tanglin Gin founders and creators 

ANDY HODGSON, CHRIS BOX, TIM WHITEFIELD AND CHARLIE VAN EEDEN

A gin that is 100% distilled in Singapore is exciting for gin lovers all over the world. What makes Tanglin Gin ‘Singapore’?

We drew inspiration from Singapore’s history and its ties to the spice trade. When you think about Singapore’s connection to the spice route and how many botanicals would have passed through here on the way to London to make gin, it’s really amazing it has taken this long for Singapore to introduce its own gin! Our mix of botanicals sets Tanglin Gin apart from others – we call it an old world modern gin, as we’re combining traditional gin botanicals found in the oldest recipes with new flavours which truly represent Singapore, such as orchid.

What Singapore food goes well with a nice cold Tanglin Gin & Tonic?

A nice refreshing drink like a Tanglin & Tonic pairs well with spicy, flavourful food like laksa, mee goreng, chilli crab, curry – the possibilities are endless in Singapore.

How do you relax after a hard day at work?

Sit back, breathe and put our feet up, with a Tanglin cocktail of course! Our founding team are all naturally big fans of gin, and enjoying a Negroni or Tanglin & Tonic is a great way to unwind at the end of the day. We all love to try new gins as well – being knowledgeable about the category is hard work and involves a lot of tasting!

What advice would you give a young student who wants to create a homegrown liquor like you have?

Be prepared to spend time understanding the rules and regulations involved in creating a spirit. Be patient – it won’t happen overnight, but if you really want to make it happen, you’ll make it happen. If you have a dream, follow it. And get in touch with our team, we are happy to help! We got so much good advice from gin makers the world over, so we’re happy to pass it on.

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Story by Carol Kraal. Respective photographs courtesy of Brass Lion Distillery and Tanglin Gin