“I enjoyed gin before whisky,” confides celebrated pastry chef Janice Wong. Nowadays, whisky is her nightcap of choice. Wong got into whisky around six years ago through friends and after spending more time in Japan. She observes that, among her 30-something age group, there’s been a change from wines to champagne to cocktails—and that whisky has played a part in that evolution. Now she’s in high demand for collaborations with heritage brands such as The Macallan to interpret whisky flavours for a new generation of imbibers.
With hundreds of flavour compounds from ageing in oak barrels, whisky is a matter of taste, not gender. But for decades, the remnants of the “old boys’ club” and the “bourbon summit” mentality broadly made alcohol consumption the province of men—outside of the home,…
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Tatler Dining Singapore (Digital) - 1 Issue, June 2018