In an ongoing bid to push the boundaries of Scotch perception, the Singleton has created its new Gourmand collection with three expressions each designed to capture the essence of a select dessert that's been crafted by renowned Pâtissier Nicolas Rouzaud.

The three 42 Year Old expressions of Singleton come from the Glen Ord Distillery and are amongst the most aged single malt Scotch whiskies to come from the brand in its history.

The three expressions are as follows:

Notes of Fig & Chocolate Ganache, 46.8% ABV, is stated to deliver characters of melted chocolate, cloves, spices, and rich vanilla.

Notes of Caramelised Crème Brûlée, 45.3% ABV, balances rich and sweet notes of baked vanilla custard.

Notes of Black Cherry Gâteau, 45.5% ABV, embodies the classic dessert with flavors of ripened black cherries, chocolate and black pepper.

And of course no collaboration with a Master Patissier would be complete without the very dessert pairing. As such, Rouzaud, who is best known for his work at London's The Connaught, has created three bespoke cakes that pair with the whiskies. The Fig & Chocolate Ganache expression goes with a cake where silky mousse, airy sponge, and a crisp base create a dynamic palate experience, whilst The Caramelised Crème Brûlée accompanies a puff pastry, flan, and caramel cream with rich vanilla as the main ingredient. Lastly, the Black Cherry Gâteau will be embodied in the very Black Forest Gâteau classic, showcasing Griottines cherries blended with rich chocolate.

The whisky and dessert pairing is available at London's Justerini & Brooks from 28 April to 5 May, 2025, priced at £275 per person. The experience will last two hours between 4-6pm daily and can be booked via justerinis.com and Eventbrite.