It’s a good time to be a whisky lover in Singapore.
Not only do we have access to whiskies from all over the world, but we also have the benefit of a well-developed bar scene that can rival Tokyo and New York. Putting whisky and bars together isn’t always easy, though.
So does Copper measure up?
Chain Reactions
Copper is the latest in the lineage of The Whisky Store bars. If that doesn’t sound all that familiar to you, perhaps the name Quaich Bar will ring a bell.
It is, after all, one of the oldest whisky joints in Singapore- and would rightly be called a pioneer in the whisky bar scene here. Even today, it can boast one of the largest whisky stocks in the country, and combines the rare and fine with the affordable, the widely available and the curious.
In our own personal journey through whiskies, our first stop was the original Quaich Bar in River Valley.
So, the expectations were high when it came to the newest member of the family, named Copper (formerly The Copper Plate).
The Essential Elements
We were told right off the bat that Copper would not be a simple copy of Quaich Bar, and would be something quick and accessible instead – two words not often associated with whisky bars.
Certainly, the physical trappings of the place stand out. It’s located on a quiet stretch of the trendy Somerset/ Dhoby Ghaut Area, and there are no secret passwords or cryptic instructions involved in getting in to the bar.
There are no thick curtains, dark wood paneling, or whisky bottles glaring down menacingly from every inch of the shop.
It’s all rather light and bright, actually, with glass panels and plush seating, one might mistake it for an upscale coffee joint at first glance.
What a breath of fresh air!
There is plenty of bistro in Copper as well. A fair-sized kitchen whipped up a few pleasant surprises for us.
The Grilled Stingray Fin ($13++) was particularly memorable. Soaked in sake and whisky before grilling, it has a great triple whammy of sweet, smoky and umami, backed up with a soft, yet chewy texture. Grilled beef, squid and prawns are also available to satisfy those who ask for more than just truffle fries and fried chicken, yet don’t want a menu that takes itself too seriously.
Naturally, being a bar, the drinks were at the heart of the experience, and the energetic, accessible vibe definitely came through there as well.
The Right Chemistry
The Summer Breeze ($18++), our starter drink, was what we would call a modern cocktail. The classic fruity profile of a sour was present, but so was a pleasantly smoky finish from the Campbeltown Loch whisky within in. There was a nice balance of simplicity and depth in it, and the overall result was a pleasant drink, for sure.
If the Summer Breeze was a good start, then the William Wallace ($18++) was an excellent follow-through.
It began with malty tones, then transitioned quickly into fruity flavours of cherry and raspberries. A creamy flavour soon followed, and the whole affair ended in a bittersweet mix of dark chocolate and spice. Yet, the drink manages to thread the flavour and texture needle, and never feels flabby or cloying. A superb balance of fruit and confectionery flavours that reminded us of a proper, boozy, Black Forest Cake.
We also tried the Coppertone ($18++) , a somewhat light drink that was practically begging to be a digestif. Granny Smith Apple notes are complemented by pepper, and a light peatiness from the Campbeltown Loch base.
Complex Compounds
Of course, being from the same family as Quaich Bar, Copper also offered a large range of whiskies, available by the glass, in customised flights- and interestingly, by the carafe.
We tried one of those customised flights, with the theme being the much-neglected sixth region of Scotland- Campbeltown. Once a thriving whisky production area, it has definitely seen better days. Fortunately, it’s beginning to climb out of the tailspin, with some excellent whiskies once again coming out of the area.
Our whisky flight took us to the past, present, and future of Campbeltown. The venerable Longrow, a distillery thought to reflect Victorian styles, gave us sensations of very light peat, with tones of lemon sorbet and cream.
Springbank and Glen Scotia, both working distilleries who have survived the slump, represent a large volume of present-day production. The Springbank gave off caramel, cream, raisins, and plums, with a woody, spicy finish. The Glen Scotia was all candied fruit; dates and plums, with a slight tinge of Japanese ume.
And Kilkerran, the newest distillery to (re)open in Campbeltown, also made an appearance, giving off cream, pine, white pepper, citrus and marine notes.
Not quite a literal flight to Scotland, but one that was worth taking.
Summing it all up
Well, we definitely liked Copper. Prices are accessible, it’s unpretentious and inviting, and best of all- the drinks are pretty damned good.
A real breath of fresh air from the stodgy whisky bar format that we’re getting a little bored of at this point. Worth a visit, and your dime, in our opinion!
