We all love fruit, but it's an undeniable fact that not all parts of a crisp apple, or sticky-sweet banana can be enjoyed. While fruit waste is generated in an ungodly amount throughout the world, Discarded Spirits Co. are doing their part to reduce it.

Debuting in Singapore this August, Discarded Spirits Co. is releasing its new range of three award-winning spirits: Discarded Sweet Cascara Vermouth, Discarded Banana Peel Rum, and Discarded Grape Skin Vodka.

The liquids are made by harnessing the by-products of the Food and Beverage industry. According to Discarded, its products aim to challenge perceptions on waste, and encourages consumers to reuse ingredients otherwise destined to be thrown away.

Launched in 2018, the first in the lineup is the Discarded Sweet Cascara Vermouth. Cascara is the oft-discareded fruit of the coffee cherry, millions of tonnes which are sent to landfills worldwide. 

The cascara is steeped in alcohol to create an extract that’s blended into a fortified wine base alongside other botanicals such as cinnamon and wormwood. It is said to be warming, with notes of fruit and bitter vermouth.

Their Discarded Banana Peel Rum followed closely in 2019, featuring an aged Caribbean rum base flavoured with banana peels that are sourced from a flavouring house that has banana skins as a by-product. It reportedly tastes exactly like banana bread, but in a glass.

The Discarded Grape Skin Vodka is the last addition to the range. Joining the party in 2021, it is distilled from the pomace(pulp residue of grapes) of Spanish Chardonnay grapes. It is said to have aromas of green apple, lychee and almond croissant, with tasting notes of Williams pear, guava and starfruit that tapers off into a pink peppercorn finish.

Discarded Co. is the brainchild of brand ambassador team at William Grant & Sons, an independent family-owned distiller responsible for such brands as Glenfiddich, The Balvenie and Hendrick's Gin. 

 Cocktails that one can look out for!

To commemorate this debut, Discarded Spirits CO. will be presenting a limited-time six-hands menu at the sustainability-led bar, Analogue Initiative.

Partners in the joint goal of sustainable creation, the zero-waste inspired menu features eco-forward cocktails by acclaimed bartenders Vijay Mudaliar and Nicholas Leong from Analogue Initiative, as well as Samuel Thornbill from Melbourne's BYRDI. 

The cocktails are aimed at catering to any palate. For example, the ‘Ugly Tomatoes’ is a sweet, savory cocktail with Discarded Cascara Sweet Vermouth and housemade Distilled Tomato Honey.

To pair with the cocktails, there will also be creative dishes by Head Chef George McLeod from Lisbon's zero-waste culinary restaurant, SEM. The menu is based on sustainable sources from small and local farmers.

The menu is said to include heirloom grains, spices and seasonal produce such as mangosteens. Commonly discarded by-products such as sweet potato skins and citrus piths will also be utilised.

Lok Bing Hong A budding journalist that loves experiencing new things and telling people's stories. I have 30 seconds of coherence a day. I do not decide when they come. They are not consecutive.