An exclusive collaboration between Australian pastry chef Anna Polyviou and Tanglin Gin, Singapore’s first gin distillery, has led to a batch of 250 bottles of an Australian coffee-flavoured gin liqueur, fusing the flavours of both countries together.
Brought together by the Singapore Tourism Board, the limited-edition Honey Bean Coffee Gin Liqueur combines a shared passion for coffee and a mixture of Australian and Singaporean high-quality ingredients.
Both partners have brought their unique set of expertise to the project: Anna’s ability to experiment with unique flavour combinations and her passion for Singapore, coupled with Tanglin’s world-renowned distilling experience and intimate knowledge of botanicals.
“With travel between Australia and Singapore temporarily on hold, it was important for me to be able to help give Australians access to the flavours and vibes of Singapore,” Polyviou said.
“I’ve really missed not being able to visit one of my favourite places for the past 18 months. I’ve never been involved in a collaboration like this before and it was an opportunity I couldn’t pass up. Being able to influence the creation of a new product, from concept right through to the packaging, has been very special and I’m really proud with what we’ve produced.”
Coffee was selected as the hero ingredient as it reflects a shared daily ritual for both cultures, so it was an obvious choice for Polyviou.
“We’ve relished the opportunity to work with a flavour expert like Anna,” Tanglin Gin director of Operations, and Singapore-based Australian, Bradley Young said.
“Anna’s experience has given her an intimate knowledge of flavour pairings that has hugely influenced our distilling approach for this gin liqueur. We feel we’ve developed a truly unique product, which we hope Australians will enjoy as much as we do.”
The Honey Bean Coffee Gin Liqueur is handcrafted using coffee sourced from the Atherton Tablelands in Australia, as well as coffee from specialist roasters in Singapore. The smoothness of the Australian coffee beans balances the bitterness of Singapore’s well-known Kopi. The addition of Singapore-produced honey mixed in with the creaminess of Australian macadamia nuts, creates a perfect infusion that is representative of both countries.
The honey used is sourced from Singapore bees produced by Xavier Tan, a self-taught urban beekeeper who left 15 years of corporate life to follow his passion and now conducts bee rescue operations in Singapore. Xavier rehomes bees to the three bee gardens he manages, which are The Ashram – a halfway house in Sembawang, Temasek Shophouse in Orchard Road, and another branch in Jurong.
“We know many Australians are waiting to travel overseas, and with borders still closed we think it’s really important to bring a slice of Singapore to Australians so that we continue to inspire them about Singapore until they can visit again,” Singapore Tourism Board area director Oceania Stephanie Yong said.
“This gin is the product of a year’s worth of hard work by Anna and Tanglin and we’re delighted with the result – a specially crafted gin that celebrates the close bond between both countries and their unique flavours.”
The Honey Bean Coffee Gin Liqueur is perfect for any espresso martini. Tanglin Gin’s Honey Bean Coffee Gin Liqueur is limited to only 250 bottles and is available from Dan Murphy’s online and selected stockists at RRP $59.