London, 7th April 2025 – The Singleton unveils its exceptional new release, The Singleton Gourmand: a collection of three 42-Year-Old Single Malt Scotch Whiskies, each designed to emulate the flavours of sumptuous desserts. To celebrate the launch of the Gourmand Collection, The Singleton has partnered with Master Pâtissier Nicolas Rouzaud who has designed three bespoke cakes inspired by each of the whiskies, which, when enjoyed together, create a single moment of pure indulgence.

The Gourmand Collection whiskies have been meticulously matured for 42 years, including the longest secondary maturation in the history of The Singleton, and are designed to capture the essence of a lavish dessert. Notes of Fig & Chocolate Ganache oozes characters of melted chocolate, cloves, spices and rich vanilla woodiness; Notes of Caramelised Crème Brûlée balances rich and sweet notes of baked vanilla custard torched to perfection; and Notes of Black Cherry Gâteau embodies the classic dessert with flavours of ripened, juicy black cherries, chocolate and black pepper.

Master of Malts Dr. Craig Wilson led the creation of these whiskies through a 29-year maturation process, using an innovative cask layering technique that reveals unparalleled depth of flavour. Dr. Wilson shared, “In pursuit of exceptional indulgence, this collection pushes the boundaries of whisky maturation, much like Nicolas’ approach to creating layered, flavourful pâtisserie. Together, they create an harmonious tasting adventure that showcases the artistry behind both crafts.”

In celebration of fine craftsmanship, The Singleton has partnered with Master Pâtissier Nicolas Rouzaud, known for Nicolas Rouzaud at The Connaught, London. Rouzaud was inspired by The Gourmand Collection to create three bespoke cakes that harmonise with the whiskies, elevating the experience of each dram. His creations reflect the intricate flavours of the Gourmand Collection, making each pairing a symphony of flavours, textures and aromas.

The bespoke cakes feature multiple layers and textures, combining elements including mousse, sponge, puff pastry, and caramel cream, all beautifully crafted to mirror the characteristics of the whiskies. Each cake’s form is an homage to The Singleton Gourmand Collection’s iconic bottle design.

Of this new collaboration, Nicolas Rouzaud said: “The art of a Chef Pâtissier is rooted in creativity, passion, and the pursuit of unbounded flavour—qualities that are also central to the whisky-maker’s craft. The Singleton’s process, flavours and commitment to slow craft and precision inspired the creation of these cakes and I’m honoured to present these alongside The Singleton Gourmand whiskies to craft a truly singular moment of indulgence.”

The pairing will be unveiled and available to experience from April 28th to May 5th, 2025, at No. 41 Burlington Arcade, in the boutique and tasting rooms of renowned wine and spirits merchant Justerini & Brooks. This exclusive event will allow guests to enjoy the perfect pairing of The Singleton Gourmand whiskies with Rouzaud’s exquisite cakes in one of London’s most historic venues. This exceptional experience, crafted for the most discerning palates, is available by reservation only for groups of two or four at justerinis.com.

For epicurean explorers visiting Scotland, The Home of The Singleton at Glen Ord Distillery will offer a unique tasting of its signature whiskies alongside a custom-designed cake by Nicolas Rouzaud. Available from May 2025 this bespoke creation is made up of a single cake designed to pair with three expressions of The Singleton; 12-Year-Old, 18-Year-Old, and 21-Year-Old. Consisting of three layers, transitioning from airy mousse to a dense base, each inspired by the different whiskies, it offers an indulgent paired tasting experience set against the backdrop of The Singleton’s Highland home.

The Singleton Gourmand Collection offers an unparalleled whisky and patisserie pairing experience, blending patience, craftsmanship, and indulgence. Limited to only 136 sets globally and priced at £8,800 (including duties and tax) for three 50cl bottles, The Singleton Gourmand is a tribute to time, craftsmanship, and flavour innovation. For more information visit www.thesingleton.com.

Discover more at @TheSingletonWhisky.

ABOUT THE SINGLETON GOURMAND WHISKIES

The Singleton Gourmand collection, a trio of stunning Single Malts, each with a distinct flavour, inspired by the art of master pâtissiers. The flavour profiles include Notes of Fig & Chocolate Ganache, Notes of Caramelised Crème Brûlée and Notes of Black Cherry Gâteau. This decadent trio is the result of the longest secondary maturation in The Singleton’s history, where after an initial maturation of 12 years, they have undergone a generous and tailored 29-year second maturation to fully evolve the flavours within each liquid.

NICOLAS ROUZAUD x THE SINGLETON GOURMAND COLLECTION – TASTING INFORMATION

Tastings are available between Monday 28th April – Monday 5th May 2025 at No. 41 Burlington Arcade.

RRSP: £275 pp

Timings: Approximately 2 hours between 4-6pm daily

Bookable via justerinis.com and Eventbrite

NICOLAS ROUZAUD x THE HOME OF THE SINGLETON AT GLEN ORD DISTILLERY

RRSP: £45pp

Bookable via thesingleton.com

PRODUCT INFORMATION
RRSP (GBP): £8,800 (including Duty & Taxes)

RRSP (USD): $9,000 (excluding Duty & Taxes)

• Notes of Fig & Chocolate Ganache blends dark chocolate with earthy fig sweetness.
• Notes of Caramelised Crème Brûlée captures the smoothness of vanilla custard and the warmth of scorched sugar.
• Notes of Black Cherry Gâteau offers a bold pairing of black cherry and dark chocolate.

Notes of Fig & Chocolate Ganache Single Malt Scotch Whisky

• Product information
  • ABV: 46.8%
  • Release volume: 136 bottles, 50cl
• Tasting Notes
  • Appearance: Very deep umber; burnished mahogany with crimson lights. Moderate beading
  • Nose: Rich, mellow and lightly drying. Sweet promise offers a hint of dark chocolate topped with crystallised violets, adding a scented note. Beneath this lies a subtle dried fruit complex with hints of dried fig and crystallised angelica. In time, the aroma becomes richer and deeper, with suggestions of toasted nuts, espresso coffee, then cappuccino coffee dusted with chocolate and fruity raisin-laced chocolate.
  • Body: Medium
  • Palate: The creamy-smooth texture introduces a taste that starts sweetly winey, grows lightly tart and finally becomes spicy and peppery, drying elegantly. The sweetness is deep and soon more sharply fruity, with hints of fig pudding, juicy berries and melting chocolate ganache. Rich notes of ripe fig reinforce the impression as it becomes lightly peppery, the spiciness embracing a smoothly rounded, sweet-sharp nature that becomes sweeter and less tart if a drop of water is added.
  • Finish: Quite long, spicy and warming in style, with a pinch of pepper and a distinct dark chocolate aftertaste.
• Overview of ‘Notes of Fig & Chocolate Ganache’ Cake made by Nicolas Rouzaud
  • Rich chocolate meets the earthy lightness of fig, where silky mousse, airy sponge, and a crisp base create a dynamic palate experience that complements the whisky’s rich notes. The interplay of textures ensures a well-rounded flavour profile that highlights the whisky’s depth while maintaining the subtle presence of fig.

Notes of Caramelised Crème Brûlée Single Malt Scotch Whisky

• Product information:
  • ABV: 45.3%
  • Release volume: 136 bottles, 50cl
• Tasting Notes
  • Appearance: Burnt caramel; deep, dark umber; blackened old oak with magenta lights.
  • Nose: A very mellow nose-feel with sweet promise. There is an immediate impression of light, summery coconut backed by clotted cream, the creamy coconut soon fading to be overlaid by rich hints of prune juice, dark molasses and toffee sweetness as it lingers in the background. Gradually, the aroma edges towards cappuccino coffee with a pinch of powdered milk chocolate. The chocolate note increases as the whisky develops in the glass and is enhanced by a drop of water.
  • Body: Medium
  • Palate: The texture is creamy-smooth and the taste begins lightly sweet; the sweetness is soon edged with bitterness, suggesting the brittle, burnt toffee surface of a crème brûlée. More hints reinforce these first impressions, as it becomes attractively savoury, then sharpens before drying gently. With creamy smoothness to match the brûlée, it is straightforward and smooth to drink with a rounded, sweet- spicy nature, which is enhanced if water is added.
  • Finish: Medium to long, drying gently in a lightly peppery conclusion to leave a hint of dark chocolate in the aftertaste.
• Overview of ‘Notes of Caramelised Crème Brûlée’ Cake made by Nicolas Rouzaud:
  • Reimagining the classic crème brûlée, this cake combines puff pastry, flan, and caramel cream to elevate the whisky’s sweet, smooth qualities. With rich vanilla as a cornerstone ingredient, the cake offers a modern, nuanced interpretation that complements the whisky’s elegant profile.

Notes of Black Cherry Gâteau Single Malt Scotch Whisky

• Product information
  • ABV: 45.5%
  • Release volume: 136 bottles, 50cl
• Tasting Notes
  • Appearance: Old polished rosewood with ruby lights.
  • Nose: A mellow nose-feel, lightly nose-drying. The aroma is elusive: very faint top notes suggest a dry chocolate sponge backed by desiccated coconut. Beneath this lie tantalising hints of sweetness in a subtle fruit complex, slightly tart, of the kind found in homemade black cherry jam. A note of Crème Anglaise develops over time, and the chocolate note increases slightly, especially with a drop of water, suggesting fruity nut and raisin chocolate.
  • Body: Medium
  • Palate: Creamy-smooth in texture and immediately sweet, it soon becomes lightly tart and drying, the sweetness now suggesting blackberries and dark red just-ripe plums or black cherries in syrup. More hints of fruit reinforce these initial impressions, while the taste is seasoned with notes of cinnamon, nutmeg and crisp black pepper. A drop of water balances the primary tastes, bringing the smoothness and sweetness forward while reducing the tartness.
  • Finish: Quite long, slightly tart and elegantly dry, with another pinch of that pepper and a trace of milk chocolate in the after taste.
• Overview of the ‘Notes of Black Cherry Gâteau’ Cake made by Nicolas Rouzaud:
  • Inspired by the Black Forest Gâteau, this creation showcases bold fruity flavours. A variety of Griottines cherries are blended with rich chocolate, highlighting the whisky’s vibrant black cherry notes.

ABOUT THE DIAGEO LUXURY GROUP

The Diageo Luxury Group is transforming the way the world experiences luxury spirits, bringing together a luxury brand portfolio with exceptional experiences and decades of expert craftsmanship, as we aim to become the number one luxury spirits company in the world.

The Diageo Luxury Group oversees Diageo’s luxury assets including renowned single malts Brora and Port Ellen, iconic Scottish brand homes including Talisker, Lagavulin, and Johnnie Walker Princes Street, alongside private client specialist and luxury wine business Justerini & Brooks.

The Group is responsible for chartering the luxury strategy and accelerating the growth of brands that retail at $100 and above, the fastest growing price tier in international spirits[1], as well as leading luxury spirits experiences, a trusted private client offering, and an extensive network of luxury experts and craftspeople. The division also owns Diageo’s World Class platform, one of the most respected bartending competitions in the world. With a clear vision to redefine luxury for consumers, shape and adapt to consumer trends, and accelerate the growth of Diageo’s prestige offerings, we aim to become the number one luxury spirits company in the world[1].

[1] Per IWSR, market share of Prestige and Prestige+ International Spirits

ABOUT NICOLAS ROUZAUD

Nicolas Rouzaud is one of Europe’s most celebrated Master Pâtissiers, renowned for his exquisite fruit-focused pastries that seamlessly blend French culinary tradition with a modern, nostalgic twist. Growing up in the orchards of Toulouse, his early exposure to the finest seasonal fruits profoundly influenced his craft, inspiring a lifelong passion for creating pastries that showcase fruit in its purest form. In 2025, Rouzaud launched his Maison de Haute Pâtisserie, a refined haven for his artistry, where the elegance of French pâtisserie meets modern sophistication. With plans for global expansion, the Maison stands as a testament to his dedication to purity, elegance, and the enduring power of nature’s finest ingredients.