Award-winning modern contemporary bar restaurant Tippling Club has launched its limited-edition gin called Sons of Tippling.
A chef, a bartender, and a distiller walk in to a bar… okay to be fair both the chef and the bartender work there, so when James Young, the master distiller of Swan Valley, Western Australia-based Old Young’s Distillery visited progressive gastronomy bar restaurant Tippling Club some time back and met head chef Ryan Clift and bartender Joe Schofield, sparks were meant to fly. Introduced by Michael Beck of Equatorial Wines – the distributor of Old Young’s in Singapore – the result between the trio was a collaboration limited edition gin called Sons of Tippling.
The three, of course, are all award-winning experts in their field. Ryan Clift is of course best known for helming Tippling Club, named a number of times in Asia’s 50 Best Restaurants in recent years; former bartender Joe Schofield – who recently returned to the UK – was just crowned International Bartender of the Year in the 2018 Tales of the Cocktail’s Spirited Awards, while former sports administrator-turned-master distiller James Young garnered a slew of of national and international accolades in the first two years of operation in Australia, including Best International Vodka and champion of Australia’s Best Spirits Producer for two consecutive years.
But what of the gin? It’s made from botanical ingredients such as juniper, coriander seed, angelica root, orris, liquorice, aniseed, cardamom, lemon peel, fresh orange peel, and lemon myrtle, which all combined to give a velvety, mellow botanical burst to the gin. It comes into its own when turned used in cocktails though; Tippling Club’s signature Sonic Negroni becomes a lot more textured and subtle as opposed to the original aggressive version with Ford’s Gin.
Only 240 bottles of Sons of Tippling Gin is available, each of which retails at S$90 from both Tippling Club and Equatorial Wines. Various Spa Esprit Group restaurants will also be carrying the gin.