Single malt Scotch Taisteal is ready to mingle
Taisteal single malt Scotch whisky is defying common conventions of serving a dram neat or on the rocks and is instead targeting the cocktail scene, positioning itself as a spirit for blending.
Introducing the spirit, Joe Milner, managing director of Hong Kong-based wine and spirits company Milestone Beverages, said: “Taisteal plans to be the first single malt Scotch to target bartenders, cocktails and mixology.”
“Traditionally, whisky enthusiasts would consider it wrong to put a single malt Scotch into a cocktail. Taisteal is here to change that perception by providing millennials a pass to enjoy single malts without having to conform to traditions of the category,” he continued.
While serving single malt in cocktails would be considered taboo for whisky purists, a growing number of bartenders are challenging commonly-held perceptions to concoct creative drinks aimed at younger consumers.
Hong Kong bartenders including Antonio Lai from Room 309, Suraj Gurung from Stockton, and Ronald Ramirez from The Pawn have been among the first in the city to promote this trend, creating signature cocktails using single malt Scotch.
Typically, single malt Scotch is an excellent alternative in cocktails traditionally reserved for Bourbon and white spirits.
The whisky is distilled by the Loch Lomond group, which has more than 200 years of distilling experience in Scotland, and aged in first fill and refill American Bourbon barrels, and is described as having notes of “orchard fruits, gentle peat smoke” and an “aromatic richness”.
“We are very proud to work with the Loch Lomond group on this project,” added Milner, on the partnership between Loch Lomond and Milestone Beverages. “Their state-of-the-art distillery and professionalism have been outstanding. Taisteal single malt fits into Milestone Beverages value proposition of delivering brands with scalable categories in Asia for accessible price points.”
Calling Lai “an advocate” for Taisteal, Milner added: “Antonio is an advocate for the brand and supported us by creating some key signature cocktails. As bartenders will be key to our strategy, we plan to do activities with trade influencers and partnering on key trade events across Asia Pacific.”
Please contact Pratham Wahi on Pratham@milestonebeverages.com or on +852 67707739 for any enquiries.
Here are three cocktails created by three of the city’s leading bartenders with Taisteal:
Antonio Lai (Room 309) – Taisteal Collins
50ml Taisteal Single Malt
10ml Yuzu Juice
Top up with Ginger Beer
Slice of Ginger Garnish
Surag Gurung (Stockton) – Bootleggers
45ml Taisteal Single Malt
22ml Pink peppercorn Pineapple Cordial
22ml Lime Juice
22 Ginger Honey Syrup
22ml Cocoa Butter washed Aquavit
3 Dash Angostura bitters
Muddle Cucumber, shake and top up
Ronald Ramirez (The Pawn) – Hangovertini No. 2
45 ML Taisteal Single Malt
20 ML The Pawn Green tea syrup
20 ML Sweet vermouth
30 ML Tinted Green Apple juice
15 ML The Pawn Honey rosemary
Shake all ingredients and garnish Rosemary Sprig