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The birth of the idea came back in 2012 when we were looking for a spirit crafted here in Singapore. There was none. So we embarked on a six year journey to create a spirit that can truly encapsulate the heart of Singapore. 

Jamie's first foray into the world of spirits started with the opening of the legendary Chupitos Shots Bar in Clarke Quay, followed by The Beast Southern Kitchen & Bourbon Bar. A love of gin and experimentation, combined with the lack of local Singaporean spirits, led her on a journey to master the art and science of distillation under master distillers all over the world.

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