There are five expressions in the Wildmoor whisky range, with two available as travel retail exclusives
It takes a lot for a new spirit to turn our heads, but Wildmoor is something else. The whisky, which has been 60 years in the making, is behind a rare range of high-end blended Scotch whisky from the William Grant & Sons family private reserve. Crafted by the world-renowned master blender Brian Kinsman, Wildmoor pays tribute to nature’s unbridled wilderness, with every glass mapping out the beauty of Scotland, from the ancient moorlands to the rugged coastlines and dense forests.
”We had a vision for Wildmoor, to create a whisky that [embodies] the raw majesty of Scotland’s awe-inspiring landscapes. With access to the family’s private vaults of prized liquids, I was able to explore intense flavours. I delved deeper into my personal memories of these wild places, and what was initially a single whisky has become a series of extremely old and prestigious blended malts and blended whiskies, each one a multi-sensory tribute to Scotland’s vast terrain,” explained Kinsman in a statement.
The collection comprises five expressions, starting with the Wildmoor Dark Moorland: 23 Year Old (S$238), an oaky and vanilla blend that evokes Scotland’s wind-swept moorlands. Combining Highland and Speyside malts with Lowland grain whisky, the blend is finished in an Oloroso sherry cask, bringing extra depth to the whisky. But even better is the Wildmoor Rugged Coast: 30 Year Old (S$578), which brings Scotland’s rugged coastline and notes of peat to mind, and the Wildmoor Black Mountain: 40 Year Old (starting from S$1,210), an intense and elegant combo of rare grain and Highland malt, enhanced by the addition of ghost distillery stock. Expect notes of raisin, caramel, tobacco and endless layers of vanilla and spice.
You may find the 40 Year Old at the airport, as you would the Wildmoor Waking Forest: 23 Year Old (S$255) and Tropical Coast: 30 Year Old (S$522), both travel retail exclusives. Get a taste of them at a multi-sensory pop-up, happening until 23 May 2024 at Changi Airport Terminal 1 Departures (5.30am to 1.30am), where there will be food and whisky pairing, gifting and personalisation services.
