Alternative members of Singapore's sophisticated drinking society

A nice glass of wine can do wonders for a weary brain and miserable mood. But to think wine is the be-all and end-all of civilized swigging would mean missing out on a world of excellent alternatives. To this end, we've created a dossier on boutique whiskeys, 100 percent agave tequilas, not-seen-outside-of-Japan sakes and shochus, as well as microbrewery beers. Here's to expanding your alcoholic horizons. Cheers!

Beers

We speak to: Fal Allen, brewmaster of Archipelago Brewery.

It’s a beer renaissance in Singapore with six microbreweries making their own beers on this island. Allen uses local ingredients such as Calamansi and Pandan to flavor his beers. He says beers are “just as sophisticated and complex as wines as you have to manipulate and control the different chemical processes of hops, malt, yeast, and water. And beers pair better with local, spicy food as it cleanses and refreshes the palate.” 

Allen recommends: “If you’re a coffee drinker and into spicier stuff, I’d suggest that you start with a more flavorful beer, like the Irish Ale. But generally it’s the lighter beers that appeal to most people.”

Our take: The Irish Ale is fruity and bitter on the palate, but it lacks the creaminess of a Killkenny (which according to Allen, comes from injecting nitrogen). On a blistering afternoon, go for the Bohemian Lager which will make the day as right as rain. 

Where: Queen & Mangosteen, #01-106/107 Vivocity, 1 Harbour Front Walk, Singapore 098585
Tel: +65 6376 9380
Opening Hours: Sunday-Thursday: 11-12am, Friday-Saturday: 11-1am
Costs: Before 6pm: S$8 (0.3 litre) / S$10 (0.5 litre), 6-8pm: S$9 (0.3 litre) / S$12 (0.5 litre), after 8pm: S$10 (0.3 litre) / S$14 (0.5 litre); Samplers cost S$8 for three beers.

Sake

We speak to: Maria Luisa Satoh, marketing coordinator of Orihara Liquor Shop and Bar.

This year-old liquor shop (turned bar by accident) stocks over 130 different labels of Sake, most of which come from small breweries that you wouldn’t find in Medi-ya, or Isetan. According to Satoh, “Most sake drinkers in Singapore don’t know how sake is categorized. There’s dai-ginjyo, ginjyo, junmai, and common categories [depending on how much rice is milled away]. It takes time to find the sake that fits you.”

Satoh recommends: “Do you like cocktails? Try junmai ginjyo sakes such as Hamachi Dorai (S$13 per cup), or Yukinobosha (S$15.90). The former’s thick and syrupy, while the latter’s light with flowery scents.”

Our take: In addition, try the namazake variations for a lighter palate. These unpasteurized Sakes go down far too easily. For the undecided, go for their sake samplers based on the four seasons (S$30).

Where: Orihara, 11 Unity Street, 01-04 Robertson Walk Singapore 237995
Tel: +65 6836 5710
Opening Hours: Monday-Wednesday: 7pm-12am, Thursday-Saturday: 7pm-1:30am. Closed on Sunday and every 3rd Monday.

Shochu

We speak to: Tan-Wee Chen Yen, managing director of Satsuma.

The Japanese prefer shochu over sake because of its versatility. What’s surprising is what’s in it. Tan-Wee says, “Sochu can be distilled from rice, barley, sweet potatoes, cane sugar, buckwheat, chestnuts, or even milk! Those distilled from wheat and sugar are more whiskey-like in character, whilst sweet potato shochu tastes more medicinal -- it’s an acquired taste.” She is the person to ask as Satsuma carries over 80 varieties of Shochu.

Tan-Wee recommends: “For ladies, I’d recommend Godo Tan-Taka-Tan (S$11), a basil-distilled Shochu, on the rocks. A more direct drink is the wheat-distilled Fukui Bikiri (S$14) that has a kick to it. My favorite is the Kuro Kiponise Yama-Neko (S$35), distilled from sweet potato.”

Our take: They’re all good. We also like the buckwheat unkai (S$14) with hot water for its sweet nose. Try the sorakyuu, a cup with a hole at the bottom, for a quick, if splashy, drinking game.

Where: Satsuma, 1 Nanson Road, #01-10/#02-10 The Gallery Hotel, Singapore 238909
Tel: +65 6235 3565
Opening hours: Monday-Friday: 12-2:30pm, Sunday-Thursday: 6-11pm, Friday-Saturday: 6pm-1am.

Tequila

We speak to: Treys Ladrido, corporate beverage director of MENU group.

100 percent agave tequilas are as rare as icebergs in Singapore, except at the Café Iguana where they offer 150 tequila labels. These tequilas are categorized according to their ages: Blanco, Reposado, Añejo and Extra Añejo. Ladrido says, “Wines should be left out to breathe. Likewise for tequilas, they have very different tastes and smells at first sip, and after it’s left to breathe. That’s when the flavors open up.”

Ladrido recommends: “Try Extra Añejo or Añejo Tequilas (Partida Añejo [S$12]) because they’re more familiar to our palate, then the Reposados (Casa Noble [S$19]), and finally Blancos (Ocho [S$14]). If I’d to choose, I’d pick the El Tesoro Reposado (S$18); I can drink it on its own, or as a mixed drink.”

Our take: The Blancos have a spicy, forceful finish that bounces all over our tongues while the sweet-smelling Añejos are quite whiskey-lite. We particularly like the Casa Noble with its whiffs of vanilla and creamy palate. If you’re feeling particularly adventurous, try the Pechuga Mezcal (S$67.99), which uses a chicken breast during distillation.

Where: Café Iguana, #01-03 Riverside Point, 30 Merchant Road, Singapore 058282
Tel: +65 6236 1275
Opening Hours: Monday-Thursday: 4pm-1am, Friday and eve of public holiday: 4pm-3am, Saturday: 12pm-3am, Sunday: 12pm-1am.

Whiskey

We speak to: Khoon Hui, Owner of Quaich Bar/The Whiskey Store.

Nothing beats a good Scotch. That’s what you’d get at The Whiskey Store, which brings in 200 different single malt whiskeys from 50 Scot distilleries. Koon Hui says, “Like wine, the taste of a whiskey depends on where it’s from. The Islay [pronounced: ee-lay] whiskeys are smokier, and combine the aromas from the sea and its peat, while Campbeltown malts are cleaner, and sweeter.”

Khoon Hui recommends: “The Auchentoshan Three Wood (S$17). It’s sweet, rich and complex as it’s matured in American Bourbon, Oloroso and Pedro Ximinez sherry casks. I usually drink my whiskey with a splash of water to open up the flavors.”

Our take: Khoon Hui’s recommendation’s a winner. We also like the Ardbeg whiskeys ($19) for their smoky finish -- like drinking Wok Hei -- with a nice bite on the tongue. They offer samplers ranging from S$38 to S$74 with four to seven whiskeys depending on the sampler. 

Where: Quaich Bar/The Whiskey Store, 390A Havelock Road, #01-09/10 Waterfront Plaza, Singapore 169663
Tel: +65 6732 3452
Opening Hours: Sunday-Thursday: 5pm-1am, Friday-Saturday: 5pm-2am.