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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.

Antonio Lai creating a cocktail using Taisteal

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 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


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