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The Hennessy Paradis Impérial: Made for Kings
Originally blended by the Filioux family, seventh-generation Master Blender Yann Filioux, has hence reinterpreted this unique blend. Consequently, Yann Filioux has created an exceptional offering through blending superior selections of eaux-de-vie that were produced for aging.
Only 1 in 1000 eaux-de-vie tasted by the Master Blender will become part of this unique blend. Only the eaux-de-vie that have reached the “point of elegance” at the moment when power meets finesse, will be selected to create the Paradis Impérial blend.
The result is a shimmering, amber-coloured cognac with a hint of sophisticated refinement. On the nose, one can experience aromas of jasmine and orange blossoms, spiced with smoky accents. In addition to its amazing aroma, enjoy the taste of rye and nuts with a smooth and mellow texture. This offering is also notably drier with a thinner coating. Combined, the Paradis Impérial give off a sense of structure and power in the back.
Hennessy enlisted Stephanie Balini, an award-winning French Baccarat designer, to design the Paradis Imperial bottle. The silhouette of the stunning crystalline glass decanter is the iconic Hennessy shape. However, each decanter is adorned with a luxurious crystal cabochon that tops the 18-carat gold and silver collar accentuating its elegance. Finally, encased in a luxury gift box and individually numbered, the Paradis Impérial makes to bethe perfect gift for Cognac aficionados.
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Nik Powell Speaks out on Inclusivity in the Film and Television Industry
Meet Nik Powell, co-founder of Virgin in the late 1960’s and producer of more than 45 Feature films including Oscar and Bafta winning films like the Crying Game. He is currently Director of the UK National Film and Television School. While working in collaboration with The British Council, Nik Powell is also an advocate for making the film and television industries more inclusive.
Nik was recently in Singapore to talk about the challenges of making the film and tv industries properly inclusive in a world that is becoming less and less inclusive. He will specifically look at what is convergence and how it both helps and hinders inclusiveness’.
#UNCOVERED – A moment with Nik Powell in Singapore
COVERED: So Nik, could you tell us a bit about yourself and your past experiences ?
Nik: I’m 1 of 5 children and I’m quite old and I left school at 16 and joined up with my best friend, Richard Branson. We lived in the same village, and we started a magazine called ‘Student’. This then led to starting a record mail order, like Amazon, and that led in turn to starting some record shops.
Then I was drawn into film and started out in film in video shops and wanted distribute videos. However, in order to get the rights to the shows and put them on video, I had to buy the cinema rights. So I had the cinema rights and had to start a cinema distribution company. This, I did with my partner Stephen Woolley, who is one of the most successful producers in the UK now. We started out together and spent more than 10 years as partners. Our first film was called Evil Dead, which was directed by Sam Raimi, now a huge Hollywood director doing massive films like Spiderman. But then he was 19 years old.
COVERED: You’re here in Singapore today to discuss inclusiveness in the film and TV industry – how would you define “inclusiveness”?
Nik: Inclusiveness is the opposite to excluded. So you have communities of people in any population, and they constitute a certain percentage of the population. However, they don’t have the same percentage of actors and bosses et cetera. Lack of inclusion could be due to lack of education, lack of job, lack of money. So inclusiveness really means to get one’s industry to be composed roughly the same as the society in which we live in terms of the percentage of people doing different jobs.
COVERED: And I understand from your talks, you’re focusing on the aspect called convergence?
Nik: I decided that it would be good to look at diversity, inclusiveness, through the prism of convergence. Because you’ve got a society where things are converting, just in simple terms, what iPhones now do used to be 2-3 different things. So there’s a convergence in technology, and a convergence in culture, politics, social behaviour etc. That you can’t talk about one without talking about the others.
That can really help because convergence can help talk about different groups of people. For example, old people- convergence can really help acclimatising themselves to knowledge. Technology is fantastic because they can do things from ordering groceries to playing bridge with their friends. They can do everything online so they can have fuller, less lonely lives, once their families have died or moved away. So convergence is a good solution.
Learning how to help
COVERED: What are some of the ways one could help to improve inclusiveness in the film and television industry?
Nik: There are many things – not just one or two – one can do to improve inclusiveness in film and tv. Here are just a few – make inclusiveness a condition of access to public funding of films and tv. Make sure Film and tv schools like ourselves at UK National Film and Television school also teach inclusiveness and recruits a diverse student body and specifically provide scholarships to female, BAME and Disabled students; develop role models.
COVERED: When and why did you start being an advocate for inclusiveness in the film industry?
Nik: From very young I think. My heroes and heroines when I was a teenager were American blues and rhythm and blues players like John Lee hooker, Robert Johnson , Fats Domino and many others. Sports, especially, where football was also becoming diverse at least as far as players were concerned as any Arsenal fan of my generation will know! So when I came into the Film and TV business I was frankly surprised at the lack of diversity. I hope that both as a producer and as the director of the NFTS, I have shown a commitment to helping to change that.
COVERED: So whats next for Nik Powell and the film industry?
Nik: I will continue to develop the National Film and TV school as well as some cool projects to produce in 2018. For the film industry in the UK uncertainty due to Brexit. For the global film business, also uncertainty due to the political events of 2016 and those yet to come in 2017
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Passport To 50: DreamMaker’s $13.8 Million Dollar Trip around the World.
What would you buy for $13.8 million dollars ? A mansion? A fleet of sports cars? How about a trip around the world on a privately fitted Boeing 767 created by experimental travel boutique, DreamMaker? Coined the Passport To 50, this trip is currently being offered at $13,875,000 for up to 50 people. Travel date is currently slated for August of 2017. DreamMaker has styled as a milestone celebration for the ultra-high net worth and their friends and family. It will also be the first of its kind to circumnavigate the globe, covering a total of 50,000 kilometres in the air.
Passport To 50 begins in Koh Samui and continues through Siem Reap, Kathmandu, Agra, Florence, Siena, Cannes, Moulinet, London, Barcelona, Ibiza, Marbella, Marrakech, Havana, Knoxville, Kona, El Nido, A Secret Island, before concluding in Manila.
Let us first address the immediate pertinent question surrounding this opulent cruise across the heavens – what highlights can one expect. Perhaps a $500,000 charity poker tournament with a world’s top-ranked poker player? Or inflight yoga sessions and fashion shows? The answer in fact, is focused on ensuring that on board guests can be in their most relaxed state of mind and body as possible. DreamMaker has appointed hypnotherapist April Norris develops a holistic program that integrates both wearable sleep technology and alternative wellness techniques. Additionally, guests will be waited on and pampered by a one to one guest to staff ratio. These staff members have been handpicked for their respective excellence in their respective fields.
Most noteworthy of all the onboard amenities on this journey, is the set of 50 18-karat gold swizzle sticks worth a total of $1 million dollars, each adorned with white and blue diamonds. Crafted by the World of Diamonds Group, these swizzle sticks took 3 dedicated designers and master craftsmen nearly 630 hours to make. Weighing in at nearly 26 grams, each swizzle stick comes with nearly 5 times more 18-karat gold than the average wedding ring. Adorned with 20 colourless diamonds (each representing every city that Passport To 50 will land in), the crowning piece on each swizzle stick is a rare 0.11 carat fancy blue diamond that sits atop each swizzle stick.
In addition, the Passport To 50 experience directly benefits children around the world through Experiential Giving. This includes the distribution of 2,500 bicycles to enable rural children in Cambodia to attend school, the provision of clean drinking water for 50,000 at-risk children in the Philippines, as well as the building of “fun centers” for 50,000 children battling life-threatening illnesses in the United Kingdom.
Find out more:
To find out more about this privileged once in a lifetime trip, visit the official trip website here – www.PassportTo50.com .
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#UNCOVERED – Rediscover your palate at Ethan’s FORT of Flavours
Crowned “The Best Bartender of the Year” in 1998, Ethan Leong today is better known as the Executive Director and Chief Mixologist of Maison Ikkoku. Credited also for concocting Asia’s most expensive cocktail – the “Jewel of Pangea” in 2012, Ethan Leong has since ventured further into the realms of gastronomy with the unveiling of FORT by Maison Ikkoku at the start of 2016. Situated amidst the luscious Fort Canning Park surrounds (next to the former Singapore Pinacotheque De Paris), FORT by Maison Ikkoku is indeed a rare gem that harmonises both gastronomy and mixology.
A moment with Ethan Leong on the Expression of Flavours
COVERED: When and why did you decide to become a mixologist and chef? What was the inspiration behind building your career as both?
ETHAN LEONG: I started working in a culinary industry since 1991, before moving into professional bartending (mixology) years after that. In terms of taste and flavour, these 2 areas for me have always been interlinked, understanding this relationship is something that the schools don’t teach you. To stand out, one needs to always find uniqueness, yet standing true to your roots. Up till now, Mixologists still cannot cook and chefs still cannot mix For me however, this is exactly where I am able to best express myself in my creations and stand out. Moving forward, I hope to continue educating the younger generations on understanding the relationship between culinary arts and mixology.
COVERED: In 2012, you created the World’s Most Expensive Cocktail called the Jewel of Pangaea, what was the reason and inspiration behind creating that cocktail?
ETHAN LEONG: The inspiration behind this cocktail was to showcase mixology on the world stage. I also wanted to prove that cocktails can be enjoyed as a luxurious work of art and craftsmanship, concocted with rare and unique ingredients.
COVERED: Would you say, your experience as a mixologist has helped with you in the culinary arts, and vice versa?
ETHAN LEONG: Totally! To mix, to cook, it is the same, one needs to strike a balance. It is something I always preach & practice – it is The Art of Balancing. Up till now, i haven’t met any other mixologist who can cook, nor a chef who can mix. I am lucky to have started early and am also blessed with sensitive taste buds.
On FORT by Maison Ikkoku
COVERED: With the launch of FORT by Maison Ikkoku, what is the difference between Fort and the older Maison Ikkoku outlet at Kandahar Street?
ETHAN LEONG: At FORT, we showcase Craft Cocktails using FORT’s house-made distilled liqueur with fresh herbs and fruits. It is then paired with our 12 course omakase dinner sitting at only SGD $68 per pax – featuring ingredients such as Uni, Otoro, Foie Grass, Ikura, Lobster, Crabmeat, etc.
Our main bespoke bar outlet at Kandahar however, showcases a full bar with all sorts of bases for organic mixology.
COVERED: With regards to the Omakase Menu at FORT, where do you draw inspiration from? What can we look forward to in future?
ETHAN LEONG: The omakase menu was inspired by my travel experiences; you’ll get a taste of South East Asia, Japan, Paris, Milan, Barcelona to New York – a combination of both East and West with seasonal ingredients.
COVERED: What would you say, is the inspiration behind FORT and what is the message you hope to send to your customers?
The inspiration behind FORT, would be a place that I can showcase both my passions in one space. It would be where I can serve up anything bespoke, both dinner and drinks alike. The message I want people to take away from it would be akin to a movie you have seen many times before, yet is something you would want to watch over and over again. And with each time you watch it, you take away something new.
FORT by MAISON IKKOKU is located at 5 Cox Terrace, Fort Canning, Singapore 179620
Connect with FORT by MAISON IKKOKU on Facebook here.
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#Tastes – 5 Peaty Whiskies sure to warm you up this Christmas
Christmas is just around the corner. What better way to spend Christmas with your loved ones,than by sharing a peaty dram or two with them. Warm up your chestnuts this festive season. Here are some of our favourite peated whiskies to try without breaking the bank.
The Bruichladdich Octomore 7.3
The Octomore 7.3 is the second release of Octomore whisky made from barley grown two miles along the coast from Bruichladdich’s distillery, at farmer and friend James Brown’s Octomore farm. Paying homage to the longtime camaraderie between both houses, the name “Octomore” was decidedly used to represent what would become the most heavily peated whisky series in the world. For those who haven’t had the Octomore before, tread with caution.
The Taste: One can obviously expect peat smoke, naturally, combined with the malty notes of barns, barley and straw. Expect tinges of tinned fruit, salted ham and marmalade. What’s interesting is the notes of salt-water (caused by the sea water splashed casks) which brings about a harmonious balance with apricots and honey.
The Lagavulin 12
The much adored Lagavulin 12 is certainly an acquired taste, yet so revered by Lagavulin, that they have released one every year. With very subtle differences in each edition, including that of the phenol count and colour; be prepared for hit of peat that would knock your socks off.
The Taste:The Lagavulin 12 is starts off being dry and heavily peaty on the palate. You can expect notes of seaweed and botanicals which later melds pleasantly into sweetness and charcoal. The finish is that of dark chocolate which lingers for quite some time.
The Laphroaig 10
With dozens of awards to its name, The Laphroaig 10 is about as classic of an Islay as you can get. For those looking for a taste of something more refined yet chock full of the seductive taste of smoke, the Laphroaig 10 would perhaps be the whiskey to warm you up this Christmas.
The Taste: The Laphroaig 10 begins with a traditional salty taste, tinged with sweet fruity hints. This is then followed by a growth in the thickness and body with layers of peat, smoke. To most people, they would almost call the Laphroaig medicinal.
The Peat Monster by Compass Box Whisky
The Peat Monster by Compass Box Whisky what you might call an artisan whisky. It is a young whisky with a complexity that belies its age. The Peat Monster’s charm lies with its blend which helps to soften some of the raw peaty flavour which makes it’s a great starter for those wish to get into peated whiskies.
The Taste: The Peat Monster starts off sweet which later moves into delicious notes of smoky bacon and copper aroma. One can expect a long and powerful finish with floral notes of camomile, spice and oak.
The Ardbeg Non Chilled Filter 10 Years
Renowned for its smokey aroma and taste, the Ardbeg is a classic. It is non chill-filtered and one can expect a powerful punch when consuming The Ardbeg NCF 10 Years, does not simply throw its peat in your face, but rather gives way to the natural sweetness to balance out the peat.
Taste:One can expect a combination of smoke, tangy lemon and lime juice, fused with flavours of black pepper, cinnamon and toffee sweetness.
So there you have it, our 5 must-try peated whiskies for the end year event and lifestyle festivities. Have another to add? Let us know your favourites via our Facebook Page here.
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#Tastes – The New Look of The Iconic Rémy Martin XO
Set along Rochester drive, is a black and white colonial bungalow, now remodeled as a postmodern dining concept named DW Workshop. There, La Maison Rémy Martin’s youngest cellar master to date, Baptiste Loiseau unveiled the new look of the iconic Rémy Martin XO. The unveiling was a one day pop up experience, offering friends of Rémy Martin an insight into the fine French Cognac’s heritage and opulence. The guests were treated to a sensory adventure, an almost step by step appreciation course to fully unlock the flavours and decadence that is contained in a bottle of Rémy Martin XO.
The Teasing of Senses
Guests were first treated to a selection between Rémy Martin V.S.O.P in the form of a refreshing ginger and lime aperitif, and the CLUB variant, neat or on ice. Guests then had a hand in crafting a customized scent according to their preferences. The Art of Blending session allowed the guest to thus draw on the similarities of the crafting of aromas for both perfumes and cognacs.
The Taste Pairing
Guests were later brought to a tasting to the luxurious cognac, directed by Baptiste, with a pairing of a sumptuous array of rich dark chocolate, honey, buttery figs, orange marmalade, honey, walnuts, gingerbread, pistachio cakes, macarons, cinnamon sticks and more, all set on a table with a certain Harry Potter-esque feel to it.
The new carafe reveals the hidden depths of the XO. Its contemporary and treasured design illustrates the profound elegance and startling luminosity of the blend. Each indentation, just like each eau de vie, contributes in creating a rich, sumptuous, finish equaling more than the sum of its parts. The very silhouette of the carafe mirrors the House philosophy. The pyramidal form resembles the most sought after terroirs of Cognac: Grande Champagne and Petite Champagne where the legend of Rémy Martin was born.
Upon taking a gentle sniff of Rémy Martin XO, one will exprience sultanas, almost ripe grapes, vanilla and a hint of sherry. The overall taste of the XO is rich and spicy. However, on closer examination, one can detect cinnamon, cloves, drying tannins and also, surprisingly, some form of cooling menthol. The finish of the XO is rich, woody and one that lingers.
The newly released Rémy Martin XO is available at the retail price of SGD $388.
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#Tastes – The New Cointreau Blood Orange
La Maison Cointreau has unveiled a sensual new expression, the Cointreau Blood Orange in the celebrated House style. This month, Cointreau Blood Orange premieres in Singapore, complementing the existing Cointreau range of Cointreau and Cointreau Noir.
When one says blood orange, one might imagine a liquor of a shocking crimson colour. However, yet the Blood Orange is completely natural and clear. The blood orange peel is distilled with those of Cointreau’s trademark sweet and bitter oranges which results in a luxurious bouquet of extremely fruity head notes that later gently flows into a whisper of zest and citrus.
Created by former Master Distiller Bernadette Langlais, the Blood Orange is a bold variation that uses blood oranges from Corsica. However, these blood oranges are only harvested when their peels have the highest concentration of oils which thus results in its powerful citrus notes.
“I have put all my passion and dedication into creating the Blood Orange expression of Cointreau. The interplay of three orange varieties creates a profoundly rewarding complexity of taste. This is a spirit of exquisite fullness. Its natural brio offers a vibrant new twist on the classic, inimitable Cointreau signature,” attests Bernadette Langlais, former Master Distiller at La Maison Cointreau
In every step of her creation, Bernadette Langlais has remained true to the Cointreau craftsmanship. This can be experienced through the harmony one feels when partaking in Cointreau Blood Orange. It also becomes clear that the Blood Orange is not an extension of Cointreau, but a new expression.
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Capella Hotel Sentosa is host venue for Whisky Live 2016.
Following its success in 2015, Whiskey Live will return to Singapore on the 12th and 13th of November this year at Capella Hotel Sentosa. Primed to be its biggest show yet, Whiskey Live will showcase an astounding 300 expressions and over 60 whisk(e)y brands.
The Organizers – La Maison du Whisky
Whisky Live is proudly organized by La Maison du Whisky which celebrates its 10th Anniversary in Singapore. To commemorate this occasion, La Maison du Whisky will bottle the last two barrels of Karuizawa – the Karuizawa 1965 Bourbon Cask, and the Karuizawa 1965 Sherry Cask. Both of which will be opened for the first time at Whisky Live Singapore 2016.
The Invited “Golden Three” Industry Giants
Yet if that is not already enough to tantalize the palate of any whisky lover, Whiskey Live 2016 will also feature three special industry giants. Dubbed as the “Golden Three”, here is all you need to know about these invited guests.
Whisky Writer, Dave Broom
Dave Broom is one of the most prolific whisky writers in the global scene. Having been a freelance writer for over twenty years, Dave Broom has focused not only on whisky but also on other spirits. He has since written numerous books, and is also a four-time winner of the Glenfiddich “Drinks Book of The Year Award“. His latest book “The World Atlas of Whisky” explores the whisky world not only by geography but also by flavours.
A regular contributor to a host of international titles; Dave’s primary journalistic platform is Whisky Magazine and its international subsidiaries, and is also a regular contributor to Malt Advocate, Imbibe and other publications. Aside from being a member of the prestigious Malt Maniacs for over 10 years Dave has also formerly been the chairman of the judges at the World Whiskies Awards (WWA).
At the coming Whisky Live Singapore, Dave will be conducting an exclusive masterclass at which attendees will gain access to indulge in a comparative tasting of the Karuizawa 1965 Bourbon Cask, and the Karuizawa 1965 Sherry Cask that as mentioned earlier in this article, will be opened for the first time at this event.
Rum Legend, Luca Gargano
Rum legend, and voted 2016 Rum Influencer of the Year, Luca Gargano
Returning to this year’s Whisky Live is rum legend, and newly crowned 2016 Rum Influencer of the Year Luca Gargano. Luca, who received this award just last week at The Golden Rum Barrel awards, will be hosting a masterclass of his Velier range of premier rums at this year’s Whisky Live Singapore.
Master Mixologist, Rogerio Igarashi Vaz
Master Mixologist Rogerio Igarashi Vaz will be making his debut in Singapore at Whisky Live this year. Rogerio is the co-founder and chief bartender at Bar Tram and Bar Trench in Japan, which were named amongst the world’s best 100 bars in 2014. This coming November, Bar Trench will be recreated exclusively at Whisky Live Singapore. Rogerio will be on hand to give guests an unforgettable experience in showcasing original and exclusive creations comprising of the latest Japanese cocktail trends.
The Whiskies at Whisky Live 2016
Of the 60 Whisk(e)y brands that will be featured this year, notable brands such as The Macallanwill also be making its debut at Whisky Live Singapore 2016. Also on the list of whiskies that will be present for the first time at this event are the Old Pulteney, Balblairand AnCnoc.
Guests will also see the return of some of the world’s most notable distilleries such as Glenfiddich, Dalmore, Kavalan, Aberlour, Mortlach, Nikkaand many more. In the spirits category, crowd favourites Monkey 47, Chalong Bay, and Don Papawill also make their mark at the show.
The Collector Room
As always, The Collector Room will stay its reputation as one of the key highlights at Whiskey Live. This room was created for aficionados to enjoy rare and highly sought after bottles from all over the world. Partnering with Leica Cameras, the room guarantees and comfortable and enjoyable environment for its guests. In partnership with Vaniday, Whiskey Live Singapore 2016 introduces a new feature called the Ladies Room, a respite filled with comfort and pampering, available only to female VIPs attending the show. Complimentary beauty services such as makeovers, massages and facials will be available in the Ladies Room. To enjoy the pampering session, all the attendees require is to flash the Vaniday app upon entrance.
Another feature to look forward to at Whiskey Live 2016, would be the culinary creations of Executive Chef of Capella Hotel Singapore Chef David Nicolas Senia. Known for his culinary excellence of drawing inspiration from new experiences with local flavours, Chef David has prepared an exclusive menu where whisky is used as a key ingredient for his dishes. Guests attending the event will be entitled two portions of dishes per day.
Ticketing & Event Info
WHISKY LIVE 2016 SINGAPORE
Date:12th November 2016 (Saturday) @ 2pm – 10pm, and
13th November 2016 (Sunday) @ 11am – 9pm
Venue:Capella Hotel Singapore
1 The Knolls, Sentosa Island, Singapore 098297
Tickets are available for purchase here.
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Dig in to Dazzling Café Mint’s New Hearty Main Courses at Capitol Piazza
Fans of Dazzling Cafe Mint at Capitol Piazza in Singapore will be thrilled to know that the quaint Taiwanese inspired café has recently revamped its menu, and has stepped up the standards of its entrees and appetizers to appeal to a wider audience, while maintaining the face and brand of Dazzling Cafe.
Spicing things up with an Asian fusion menu, Dazzling Cafe Mint has created new savouries that will tickle and delight the palates of the most discerning customers.
We started off with the Shrimp Paste Winglets (also known locally as, Har Cheong Gai). Prepared with a glaze of the sweet and sour glaze sauce, the moist tender chicken is coated with a crunchy, flavourful batter made of shrimp paste that might seem salty at first, but is soon balanced out by the tangy sweet and sour sauce.
A dish that comes highly recommended at Dazzling Cafe Mint is the Fregola Sarde Grande Pasta; a round roasted pasta tossed with sautéed mushrooms, peas, white wine, cream, Parmesan and basil oil. Not only is this dish a healthier option, it is extremely easy to eat and does not compromise on flavour. Reminiscent of that of a mushroom risotto, the fregola has a slightly more bite than the normal risotto rice, and the flavours of the cream and vegetables integrate nicely while allowing the diner to experience multiple textures in every mouthful.
For diners who aren’t watching their waistlines and might want something a little richer in taste, they might want to try Dazzling Cafe Mint’s Potato Doughnut with Bratwurst Filling. The crisp handmade potato doughnut is filled with pork bratwurst and shallot confit, and is topped a soft boiled egg and apple caramel sauce. This dish brings out multiple sensations to the diner, with the crisp doughnut as the base, soaking up the flavours of the savoury bratwust. The pork bratwurst is juicy with a nice bite-feel to it. The sharp savoury flavours are then cut by the delicate creamy taste of the egg and the sweet apple caramel sauce.
With this dynamic new menu, Dazzling Cafe Mint now not only boasts amazing desserts, but restaurant quality entrees and appetizers as well.
Dazzling Cafe Mint @ Capitol Piazza
Address: 15 Stamford Road, #01-85, Capitol Piazza, Singapore 178906
Tel: +65 6384 3310
Opening hours: Sunday – Thursday 12 – 9.30pm, Friday & Saturday 12 – 10pm
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Toast the Extraordinary at Changi Airport with Martell Cordon Bleu Extra
That amber bronze colour signifies a moment of celebration. Each goblet of the liquid gold greets you with an aromatic scent of flowers. Notes of cinnamon and prunes, combined with a deep taste reminiscent of nuts and spice greet your palate. Each taste leads further toward hints of chocolate, vanilla and citrus. A mark of distinct discernment, the Martell Cordon Bleu is amongst the most distinguished cognacs in the world. Created in 1912 by Edouard Martell, this legendary cognac is today synonymous with prestige and excellence.
A Harmonious Blend of Old and New
Introducing the Martell Cordon Bleu Extra. This reinterpretation of a classic is distilled using Martell’s trademark methods, and is characterized by intense aromas of candied fruit, with a smooth intense flavour. With this Extra variant, the House of Martell goes the extra mile of adding extra portions of matured Borderies spirits to achieve a harmonious blend during its distillation process.
The Martell Cordon Bleu Extra pays homage to its predecessor, as it retains the iconic shape of the Martell Cordon Bleu, save the subtle elongation. The iconic metal medallion is engraved with the Martell House’s seal – a mark of quality that is stamped on every bottle. The Martell Cordon Bleu Extra comes presented in an elegant silver satin box.
The Martell Pop-up at Changi Airport Terminal 1, Central Piazza
Martell together with DFS and Changi Airport, has built a striking pop up space at the Terminal 1 Central Piazza. This six week pop-up is designed to offer travellers the Martell Cordon Bleu Extra experience. With special augmented tastings, travellers are invited to go on a journey of discovery with Martell.
“We are delighted to launch the exquisite Martell Cordon Bleu Extra at DFS, Singapore Changi Airport where it will be globally exclusive for one month from 1 September. Travellers at Changi Airport will be the first in the world to discover the all-new facets of this much loved cognac and indulge in the multi-sensory experience that Martell Cordon Bleu Extra promises,”explains Mrs Nodjame Fouad, Marketing Director, Pernod Ricard Travel Retail Asia Pacific.
Whether you enjoy your cognac neat or on the rocks, the Martell Cordon Bleu Extra will provide an experience that is rich, intense, yet unique. The Martell Cordon Bleu Extra is now available at DFS, Singapore Changi Airport from September 2016, and retails for SGD$348. This is exclusive to DFS for two months, and is a travel retail exclusive for a period of one year.
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