The Singleton Single Malt wraps up a series of whiskies with the third and final release of its 40-Year-Old Single Malt Scotch Whisky.
A recent statement from The Singleton notes that this extremely limited release is a whisky with notes of dark chocolate and rich plums, with layers of deep flavor … so much so that the whisky makers explained it’s inspired the exploration of “Sensorial Maximalism,” a new theory in neuroaesthetics on how to achieve superlative taste experiences.
The Singleton’s Master of Malt Maureen Robinson noted that the whiskey maker pushed boundaries to create this whisky, bringing the expression on a journey through a 28-year secondary maturation, the longest by the distillery.
“The Singleton 40-Year-Old is the finale in the Epicurean Odyssey series from The Singleton, one which I’ve thoroughly enjoyed crafting and have drawn on my own personal journey of flavor from my career as a whisky maker,” Robinson said.
At the end of this extensive secondary maturation, she said The Singleton sought out specially selected Ron Zacapa XO casks for a final finish to the whisky, which brought those deep, rich, fruity flavors along with the notes of dark chocolate.
“The result was a whisky that epitomizes my desire to seek out new flavor through craft, and a whisky at its most maximal,” she said.
Three international artists, curated by AlterProjects and in association with Yoko Choy, created unique works which studied the elements of the whiskey created by Robinson and the whisky-making team at The Singleton.
Those artists, Zhou Yilun, Found Studio and Moodsonic, brought maturation time, craft and the richness of the spirit to life through the interpretation of “Flow,” “Collision” and “Richness.”
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Neuroscientist Katherine Templar Lewis explored “Sensorial Maximalism” as a new neuroscientific theory, where sensorial consciousness can be heightened through the curation of the external environment. This then prepares us for the most superlative tasting experience possible, she explained.
The works of the three artists were informed not only by Katherine Templar Lewis’s research, and intended to contribute to this heightened sensory state, but were also inspired by the story of The Singleton 40-Year-Old.
Malt Master Robinson looked to push secondary maturation in experimental casks, layering on more enhancements to create one of The Singleton’s most indulgent whiskies.
These artworks formed the basis of a new gallery experience in Shanghai, named The Rooms of Maximalism, where guests journeyed through rooms delivering precise stimulation for the five senses and beyond. Once they reached a state of “Sensorial Maximalism,” then they took part in the first tastings globally of The Singleton 40-Year-Old.
A statement from The Singleton noted that this experience also included the unveiling of a large art piece created by Zhou Yilun, exploring the collision between liquid and casks. There were also areas of sensory deprivation, sonically induced ASMR through a soundscape designed by Moodsonic, and moving digital art by Found Studio.
Artist Zhou Yilun said that through a single, grandiose sculptural installation, “I sought to capture the collision of liquid and wood present in The Singleton 40-year-old whisky. With my material, I aimed to mimic the texture and sensation of whisky flowing through the cask and onto the tongue. By layering paint and using brushstrokes of various hues, I sought to depict the interlacing and textural complexity of the whisky’s multiple layers of flavor.”
Moodsonic composer Tomas Nordmark noted that the sound that we hear around us changes how we taste, touch, feel and smell. “So, it’s the perfect way to create rich, immersive, maximalist experiences. We set out to create a unique composition that simultaneously celebrates and enhances the tasting experience of this exceptional whisky. Using the neuroscientific theories laid out by Katherine Templar Lewis, we designed sound that will intensify flavors like velvety chocolate for those tasting.”
Templar Lewis explained that neuroaesthetics tells people how outside influences can heighten their senses and prime them to create the ultimate tasting experience. “Through deploying various tactics which affect the five senses and beyond, individuals can achieve this state of Sensorial Maximalism before they enjoy The Singleton 40-Year-Old.”
In addition to her research and collaboration through The Singleton 40-Year-Old, she’s also created a guide on how individuals can strive for this experience at home. You can follow this link to see her guide.
The Singleton 40-Year-Old tasting notes:
- Appearance: Deep amber with copper lights.
- Nose: The nose is mellow, with fruity top notes of dried apple aromas evoking sage. Hints of plums in dark chocolate, sweetly spicy oak, and light aromas of hard toffee and oak shavings.
- Palate: At natural strength, the texture is smooth and lightly waxy while the taste starts sweet and very fruity, becoming slightly salty and plum sour mid-palate. Complex layers of flavor suggest pears in dark chocolate and caramelized tropical fruits, as with toffee-covered banana and pineapple. Smooth, with sustained sweet fruitiness balanced by slow-building black pepper. Dark chocolate tannins with a drying note. A drop of water emphasizes the fruit and softens the spice, bringing out a mouth-cooling aftertaste.
- Finish: Long, deep-flavored and lightly drying, with black pepper spice and another hint of waxy smoke.
The Singleton 40-Year-Old clocks in at 45.9% ABV and will be available globally from selected retailers with a suggested retail price of £3,300.
For more information, check out www.diageorareandexceptional.com.
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