In an exquisite celebration of craftsmanship and indulgence, The Singleton has unveiled a trio of 42-Year-Old Single Malt Scotch Whiskies that take inspiration from the world’s most decadent desserts. Representing the longest secondary maturation in The Singleton’s history, the collection is a rare fusion of time, artistry, and flavour.

The three distinguished expressions –Fig & Chocolate Ganache, Caramelised Crème Brûlée, and Black Cherry Gâteau – encapsulate a dessert-inspired profile, meticulously matured through a pioneering 29-year secondary maturation under the guidance of Master Blender Dr Craig Wilson. Employing a refined cask layering technique, the result is an extraordinary depth of flavour, echoing the richness and complexity of fine patisserie.

The Singleton’s pursuit of gourmand perfection was further elevated by a global collaboration with Master Pâtissier Nicolas Rouzaud of London’s Maison de Haute Pâtisserie at The Connaught, where bespoke cakes were designed to mirror the collection’s indulgent profiles.

Disclaimer: The products contain alcohol and should be consumed responsibly and in moderation by individuals of legal drinking age and are non muslim. After purchase, the quality and condition of the alcohol may vary and are subject to factors beyond our control, including storage conditions and handling. We strive to deliver the highest quality products, but we cannot guarantee the optimal condition of the alcohol at the time of consumption. By purchasing and consuming this product, you acknowledge and accept that we are not liable for any dissatisfaction or adverse effects resulting from the condition of the alcohol.