We could start off with any number of puns to this review, but since our backs are not to the…wall, we will (almost) desist.
The Wall is a newly-opened whisky bar in the trendy Tanjong Pagar area, just off the Maxwell food center. While whisky joints are a familiar sight to Singaporeans by now, The Wall has some new tricks up its sleeve that make it a worthy choice for your dramming needs.
Wall to Wall
The bar’s name comes from a 100 year old wall in its conservation shophouse premises, but the wall that should interest ardent drinkers is the one opposite.
Stocked there on towering shelves are whiskies for every kind of drinker, from the greenest novice to the most seasoned malt maniac. A quick study of the range found the widely available Balvenie Carribean Casks and Macallan 12s perched next to rare Broras, Port Ellens and Laphroaig 30s. A whole row is dedicated to family distillery Glenfarclas, including famously hard-to-obtain Family Cask bottlings. We even spied a 79′ Bowmore and a 50 Year Old Glenfiddich, whiskies- the unicorns of the scotch whisky world- through a (secure) display cabinet!
With such an exquisite collection of malt, if you’re looking for a good place to sip fine whisky, you need look no further; the bar even serves the 45ml Gentleman’s Pour, instead of the typical 30ml. If you need a private room for silent, private contemplation of your spirit, a lounge filled with Chesterfield armchairs is available for use on the second floor (with a minimum of $100 spent per patron).
Laying the Foundation
If the whiskies range from the simple to the stupendous, so does the bar itself. On the ground floor, the bar counter takes centerstage, with stools neatly arranged along both the counter and the wall opposite. Private tables are notable by their absence; everyone sits shoulder to shoulder here.
This is all very well, but you might recall that this is a whisky bar. So why put bar stools and industrial chic on the main floor and push the leather armchairs and dark wood upstairs?
The simple answer is that The Wall goes out of its way to cater for the new drinker. By abandoning the traditional individual table setup, patrons are able to (despite themselves) mingle better, and even get some personal attention from Bartender Jeremie, who seems to have a veritable sack of whisky facts and stories hidden behind the bar.
The Wall caters for beginners in more than one way. Whisky flights of four tasting drams are available for novices, allowing them to try as many different whiskies as possible at the lowest possible price.
Taking flight
Again, the idea of flights is not a new one, but The Wall adds a little bit of innovation by pairing the flights with sumiyaki (Japanese-style grilled meat skewers reminiscent of Yakitori).
The thought was to bring new drinkers into whisky by blending something they know (in this case, food) and something they don’t (whisky). We tried the four-dram East Meets West flight ($37) with Sumiyaki add-on ($12)
- Auchentoshan Three Wood paired with Tebasaki (Grilled Chicken Wing with salt and garlic powder). The Three Wood is named for the three different casks it is matured in (Bourbon, Oloroso and Pedro Ximenez). This makes for a great beginner malt, with the raisin, plum and currant flavours from the sherry casks rising to the top of the palate. It has a sweet, fruity finish full of oranges, oak and spice. A sweet whisky which contrasts with and balances out the charred, savoury flavours of the chicken wing.
- Les Moissons Single Malt paired with Kashiwa Chicken Thigh (Grilled chicken thigh seasoned with salt and wasabi sauce). This second whisky hails from France- an unusual choice. It has notes of herbs, light white tea, apricots, orange and figs, but the most distinct flavour is that of malted grain spirit- a characteristic of young whiskies. With a short maturation, the whisky does not inherit much flavour and aroma from the oak, and tastes like a combination of sweet oats, cheese and brine. These flavours are particularly well suited for pairing with the grassy wasabi on the sumiyaki.
- Yamazaki Distillers’ Edition paired with Chicken Tsukune ( Fresh minced chicken, with egg yolk and house-made teriyaki sauce). We are not enamoured of The Distillers’ Edition- which has but a shadow of the distillery’s signature rich, complex flavours. It is not a bad whisky, but represents a step down (both flavour and pricewise) from its aged brethren. It does offer something a little different- an intense red berry flavour from its Bordeaux wine cask maturation and light floral and wood aromas from Mizunara Oak. There is a great partnership between whisky and crunchy Tsukune balls; the soy and berry flavours blend beautifully.
- Kavalan Single Malt paired with Negima (Grilled chicken thigh, Japanese leeks, salt). Kavalan’s Single Malts are great value for money- strong, rich flavours are a hallmark of the Taiwanese distillery. This has an intense aroma of mango and lychee, balanced by vanilla, honey and a hint of cinnamon. After the great pairings for the other three whiskies, however, we felt let down by this one; leeks do not go particularly well with mango and vanilla. Enjoy separately for best results.
Overall, we’re quite impressed with both flight and food. There’s a good range of whiskies that show off whisky’s versatility in regions and flavours. The diversity of flavours makes it easy for beginners to home in on their poison of choice, and the price is right for four tasting drams.
Not just whisky
If you’re not looking to enjoy your whisky on its own, Jeremie will be glad to fix you a cocktail. We especially liked his rendition of the classic Rob Roy ($22); Jeremie managed to stir Tiger’s Eye Blended Whisky, Carpano Antica Red Vermouth and Angostura Bitters into beautiful flavour symmetry. Liquid art.
If you’re looking for something creative rather than classic, there’s also the Midnight Rendezvous (Price not confirmed, between $23- $28) that will be available from March. The cocktail is made with Tiger’s Eye, Kyoho Murasaki grape liqueur, peach bitters and fresh lemon juice, and showered with dried rose petals. The Kyoho grape has a rather unique flavour- intensely sweet, but delicate, floral and carrying notes of lightly fermented wine. Here, that unique character is teased out with the caramel notes of the whisky and peach from the bitters, then harmonised in the glass with the lemon juice. A splendid drink.
Wrapping it all up
We’re quite pleased that there’s finally a whisky bar that caters to both the novice and veteran whisky aficionado. You could be enjoying entry-level drams over sumiyaki with friends at the bar counter one evening and sipping a 30 year old scotch by yourself the next. There’s so much on offer, and at such reasonable prices to boot, that we can wholeheartedly recommend The Wall to anyone who enjoys (or might begin to enjoy!) a good whisky.
The Wall
76 Tanjong Pagar Road
Singapore 088497
Tel: (65) 6225 7988
Email: enquiry@thewallsg.com
