Sukhinder Singh, founder of the The Whisky Exchange and the IWSC’s 2024 Industry Champion, spoke to Lucy Shaw to give Club Oenologique readers the lowdown on his favourite places to enjoy Scotch, bourbon, rye, whisky cocktails and more. Read on to discover some gems recommended by an international whisky expert.
Where are your favourite places to drink Scotch?
I like Cask Strength and The Mash Tun in Tokyo, The Auld Alliance in Singapore, and Golden Promise in Paris, which have a great selection of old and rare stock. I’ve known the bartender at The Mash Tun since 1999. He’s good at seeking out future stars and has a fantastic mix of old and new whiskies. I also love Canny Man’s in Morningside in Edinburgh, a historic pub serving old drams at sensible prices.
What about if I’m in the mood for bourbon?
Bardstown Bourbon Company in Kentucky has a brilliant library bar showcasing more than 400 bourbons and ryes dating back to 1892. I like that, in addition to their own whiskies, they’re shining a light on liquid from the past. There’s also a great bourbon specialist bar in Osaka called Rogin’s Tavern. It’s run by Seiichiro Tatsumi, who has been travelling across America and shipping old and rare bourbon to Japan since the 1990s.
Where else is worth a visit in Japan?
Japan is my favourite place to drink whisky because the bartenders are so well educated. Campbelltoun Loch, a dingy basement bar in Tokyo that’s so small your back is literally up against the wall, has a great selection of Scotch, with over 300 open bottles. Helmsdale in Tokyo is an institution. When I visited, they had every vintage of The Macallan ever made on pour, which was a revelation. Run by Masaki Murasawa, it’s a pub serving fish and chips that happens to have a mindblowing Scotch selection.
Which hotel has the best whisky range?
You’ll find the largest open whisky selection at a family run hotel called Waldhaus am See, in St Moritz, Switzerland. The bar, called Devil’s Place, has over 2,500 whiskies on pour. The hotel is in a scenic lakeside setting, and it’s a magical place to visit in winter, when there’s snow on the mountains.
Have any restaurants nailed their whisky selection?
Whisky and food pairing should be more prevalent than it is. Gymkhana and Brigadiers in London have a great Indian whisky offering, both by the dram and in cocktails. The Macallan has just opened a restaurant at its estate in Speyside called TimeSpirit, in collaboration with the Roca brothers from Girona. I’m going soon, so we’ll see how they approach whisky and food matching…
Do any members’ clubs have standout whisky lists?
Annabel’s in London has a strong offering. I did the list when it reopened, which had a vertical of 20 vintages of The Macallan among other things. Another venue worth seeking out is Club Bâtard in Hong Kong, which has a whisky bar on the top floor called OBE (Old Bottle Effect) run by an old colleague, Diego Lanza. It has a superb whisky selection, which they’re flying through, since drams are kept at decent prices.
Which distillery has the best tasting tour?
The Balvenie in Speyside, because it’s so much more than a tour. It’s a four-hour immersive experience that includes a tutored tasting run by David Mair, a formal global ambassador who’s worked for the company for more than 40 years. They lay on lunch, too…
Where should we go for killer whisky cocktails?
In London, some of the best places to drink whisky cocktails are at The Connaught Bar, the American Bar at The Savoy, and Artesian at The Langham. I love a highball made with Hakushu 12 Year Old or Green Spot Irish whiskey. Swift has reinvented a classic with its Irish Coffee. They make it with Colombian dark roast and Jameson Caskmates, and it’s delicious. Dram Bar in Soho and Amaro Bar in Kensington are also great for whisky cocktails.
Where is the most beautiful place to enjoy a dram?
You can’t beat drinking a single malt where it was made. The Islay distilleries on the coast, like Laphroaig and Lagavulin, are particularly beautiful, as is Highland Park in Orkney. You can feel the sense of place in the glass.
