Summary: Rachelle The Rabbit Distillery

Company History

• Singapore-based distillery that positions itself as Singapore's first authentic malt whisky distillery and one of the country's largest distilleries.
• Collaboration with Kenji Hariu (Production Consultant), whose experience from Karuizawa Distillery and Fuji Gotemba contributes to a blend of traditional Scottish/Japanese methods and adaptations to a warm climate.
• The distillery describes a mission to reimagine traditions through creativity and the use of local botanicals and heritage grains, with stories of Southeast Asia in every glass.
• As part of its marketing, Singapore's first rice whiskey and international recognition of certain products are highlighted.

Production Details

• Production Approach: Traditional production methods inspired by Scotch and Japanese whisky, combined with ideas for the tropical climate; in-house fermentation and distillation.
• Maturation and Climate: Rice whiskey matures in Singapore's tropical climate, blended in ex-wine casks under equatorial heat; focus on high quality and character from the climate.
• Unique Processes: Rice whiskey produced from Thai Hom Mali jasmine rice (grain-to-bottle), non-chill filtered and without added color in standard editions; there are also cask-strength versions.
• Annual Production: Not disclosed in the available information.

Whisky Products

• Hom Mali Rice Whisky (Regular): 700 ml, ABV 40%; produced from Thai jasmine rice, in-house fermentation/distillation, matured in tropical climate; ex-wine cask aging; non-chill filtered; tasting notes: silky, caramel, roasted.
• Hom Mali Rice Whisky (Cask Strength): 700 ml, ABV 68%; unfiltered, extra-strong version; tasting notes: lush, nutty, dark cocoa.
• Rojak Gin: 700 ml, ABV 40%; honey as base, distilled with juniper, torched ginger and lemon zest; taste: citrus, floral, spicy.
• Chendol Gin: 700 ml, ABV 40%; juniper, gula melaka, pandan leaves and coconut; taste: creamy, herbal, tropical.
• Kopi-O Liqueur: 700 ml, ABV 20%; rum-based, brown sugar, Nanyang coffee; taste: bittersweet, roasted notes, indulgent.
• Teh-O Liqueur: 700 ml, ABV 20%; rum-based, Nanyang black tea, brown sugar; taste: herbal, caramelized, refreshing.
• Ondeh Ondeh Coju (200 ml, ABV 15%): inspired by the Nyonya ondeh ondeh dessert; flavors are not detailed, coconut dominates.
• Bandung Coju (200 ml, ABV 15%): inspired by the Bandung drink; notes: smooth, floral and lightly sweet – coconut as base.
• The SGP Spirits Collection: a curated trio of Singapore-made spirits (Rojak Gin 200 ml, Hom Mali Rice Whisky 200 ml, Kopi-O Liqueur 200 ml) with serving suggestions and flavor profiles.

Tasting Notes

• Hom Mali Rice Whisky: Silky; caramel; roasted; (regular) notes of the rice's gentle sweetness and jasmine floral notes.
• Hom Mali Rice Whisky (Cask Strength): Lush; nutty notes; dark cocoa.
• Rojak Gin: Citrusy; floral; tropical-spiced; torched ginger as a signature note.
• Chendol Gin: Creamy; herbal; tropical; coconut and pandan notes.
• Kopi-O Liqueur: Bittersweet; roasted coffee notes; notes of brown sugar.
• Teh-O Liqueur: Herbal; caramelized; refreshing.
• Ondeh Ondeh Coju / Bandung Coju: Coconut-dominant, tropical notes; Bandung emphasizes floral notes and sweetness.

Events and News

• Collaboration with Kenji Hariu as Production Consultant, underscoring a focus on high quality and long-term value assessments in a climate-adapted production setup.
• The distillery's marketing highlights international awards for Rice Whisky and a range of new products and collections such as The SGP Spirits Collection.
• General focus on Southeast Asian inspiration and a move toward unique regional spirits; ongoing launches and further development of the range are mentioned in the descriptions.

Philosophy and Values

• Focus on reimagining traditions through fearless creativity and the use of native botanicals as well as heritage grains.
• The products tell a story rooted in Southeast Asia and reflect the region's culture, flavors, and craftsmanship.
• Quality and craftsmanship are at the core: traditional methods combined with climate-specific adaptations, in-house production, and strict no added color or chill filtration for many products.
• Grain-to-bottle approach (especially for Hom Mali Rice Whisky) and a Nordic understanding of craft meet regional ingredients and flavor profiles.