The Singleton Launches 42-Year-Old Gourmand Collection in Malaysia

At a private pairing session held at Potager KL, The Singleton unveiled its ultra-limited 42-Year-Old Gourmand Collection, matched with a trio of desserts created by Chefs Yeoh Leng Chee and Masashi Horiuchi.

The Singleton has launched its Gourmand Collection in Malaysia, introducing three highly limited 42-Year-Old Single Malt Scotch Whiskies, each crafted to evoke the richness and complexity of classic desserts. The collection, available in just 136 full sets worldwide, is the result of the brand’s longest-ever secondary maturation process and was presented during a private pairing experience at Potager, in collaboration with Head Chef Yeoh Leng Chee and Executive Chef Masashi Horiuchi.

Each of the three expressions in the collection was guided by Master Blender Dr. Craig Wilson, and shaped by a 29-year secondary maturation process — a meticulous, layered cask approach designed to develop multi-dimensional flavour profiles with dessert-like qualities.

The first whisky, Fig & Chocolate Ganache, leads with deep notes of melted chocolate, cloves, warming spices, and vanilla oak. It was paired with a striking Malaysian-inspired dessert: 80% Pahang chocolate, koji-fermented cacao sorbet, and chocolate-coated Sarawak rice puffs. The result was a bold and luxurious combination, echoing both the depth of the whisky and the complexity of the cacao elements.

The second expression, Caramelised Crème Brûlée, offers a smoother, richer profile, balancing toasted vanilla custard with sweet, warm undertones. This was paired with a reimagined Baba Au Rum, a dish that brought complementary texture and spiced depth, aligning closely with the whisky’s mellow richness and layered sweetness.

Completing the trio is Black Cherry Gâteau, a tribute to the iconic dessert. This expression features luscious layers of ripe black cherries, dark chocolate, and a subtle black pepper note. It was served alongside Chitose strawberry compote, granita, and mint mousse — a dish that provided a fresh, high-acid contrast while still honouring the darker fruit notes in the whisky.

The Singleton also collaborated globally with Master Pâtissier Nicolas Rouzaud, founder of Maison de Haute Pâtisserie at The Connaught in London, to create bespoke cakes inspired by each expression — further underlining the dessert-pairing theme of the collection.

“In pursuit of exceptional indulgence, this collection pushes the boundaries of whisky maturation, much like Nicolas’ approach to creating layered, flavourful pâtisserie,” said Dr. Craig Wilson. “Together, they create a harmonious tasting adventure that showcases the artistry behind both crafts.”

Locally, the collaboration with Chefs Yeoh and Horiuchi brought the experience home. Their shared focus on ingredient integrity and fine technique shaped a menu that was clearly built around the character of each whisky. Chef Masashi’s French-Japanese perspective, combined with Chef Yeoh’s familiarity with seasonal local produce, resulted in thoughtful, well-matched creations. Each dish was designed not to overpower, but to enhance — a subtle, balanced counterpoint to the deep complexity of the 42-year-old expressions.

“The Singleton Gourmand Collection is not simply a whisky release,” noted Madhan Ramasubramanian, Diageo’s Marketing Director for Malaysia and Singapore. “It is a collector’s moment, created for those who seek depth, meaning, and indulgence in every experience.”

Offered in extremely limited quantities in Malaysia, the Singleton Gourmand Collection is available by enquiry at The Chamber, Starhill Kuala Lumpur, with a recommended selling price of RM44,867. It stands not just as a rare whisky release, but as a statement of patience, craftsmanship, and layered flavour — a timely reminder that some things are meant to be savoured slowly.