In a spectacular fusion of whisky mastery and haute pâtisserie, The Singleton unveils its most indulgent expression yet: The Singleton Gourmand Collection. Comprising three limited-edition 42-Year-Old Single Malt Scotch Whiskies, this extraordinary trio channels the elegance and richness of beloved desserts—elevating the whisky experience into a true celebration of flavour and craftsmanship.
To mark the occasion, The Singleton has collaborated with renowned Master Pâtissier Nicolas Rouzaud, of Nicolas Rouzaud at The Connaught, London. Known for his precise layering of flavours and textures, Rouzaud has crafted three exquisite cakes—each inspired by and designed to pair perfectly with one of the single malts. The result: a tasting experience that is both sensory and sublime, evoking the artistry of both whisky-making and pâtisserie.
Each of the three whiskies in the collection has been matured for a remarkable 42 years, including an innovative 29-year secondary maturation—the longest in The Singleton’s history. The result is a depth of flavour rarely seen, where each dram resonates with notes that echo the richness of fine desserts:
- Notes of Fig & Chocolate Ganache offers a darkly indulgent profile with fig pudding, chocolate, and warming spices.
- Notes of Caramelised Crème Brûlée balances torched sugar and vanilla custard with whispers of coconut and molasses.
- Notes of Black Cherry Gâteau brims with black cherries, chocolate and a dash of black pepper.
Master of Malts Dr. Craig Wilson, who led the collection’s development, explains: “In pursuit of exceptional indulgence, this collection pushes the boundaries of whisky maturation, much like Nicolas’ approach to pâtisserie. Together, they form a harmonious tasting journey that honours the craftsmanship at the heart of both disciplines.”
Rouzaud’s bespoke creations do more than complement the whiskies—they amplify them. Each cake mirrors the complexity of its paired single malt, using components such as airy mousse, puff pastry, and caramel cream to reflect the layered depth of the liquids:
- The Fig & Chocolate Ganache cake intertwines rich chocolate with fig’s earthy sweetness, offering a silky, spongey, and crisp texture that mirrors the whisky’s dark character.
- The Caramelised Crème Brûlée cake reimagines the iconic dessert through flan, puff pastry and caramel cream—mirroring the whisky’s toasty vanilla warmth.
- The Black Cherry Gâteau cake, inspired by a Black Forest classic, blends Griottines cherries and chocolate to echo the whisky’s bold, fruity notes.
“The art of a Chef Pâtissier is rooted in creativity, passion, and the pursuit of unbounded flavour—qualities also central to the whisky-maker’s craft,” says Rouzaud. “These cakes are a tribute to The Singleton’s philosophy of slow craft and indulgence.”
Discerning enthusiasts can experience these pairings from April 28 to May 5, 2025, at an exclusive event hosted at No. 41 Burlington Arcade, in collaboration with heritage wine and spirits merchant Justerini & Brooks. Set within the iconic surroundings of one of London’s most storied arcades, guests will savour the full Gourmand Collection experience in curated tastings of two or four people—available to book at justerinis.com.
For those visiting The Home of The Singleton at Glen Ord Distillery in the Scottish Highlands, a unique cake and whisky tasting will be available from May 2025. This bespoke creation will feature one cake with three distinct layers, each paired with a different core expression of The Singleton: the 12-, 18-, and 21-Year-Old Single Malts.
Limited to just 136 sets globally, each presented in a collection of three 50cl bottles, The Singleton Gourmand is priced at £8,800 (including duty and taxes). Every element of the experience—from the rare liquids to the pâtisserie pairings—speaks to The Singleton’s unwavering commitment to craft, time, and taste.
For collectors, gourmands, and connoisseurs alike, this is more than whisky—it is a dessert course reimagined through malt.
