Summary: Rachelle The Rabbit Distillery

Company History

Singapore-based distillery that positions itself as Singapore's first authentic malt whisky distillery and one of the country's largest distilleries.
Collaboration with Kenji Hariu (Production Consultant), whose experience from Karuizawa Distillery and Fuji Gotemba contributes to a blend of traditional Scottish/Japanese methods and adaptations to a warm climate.
The distillery describes a mission to reimagine traditions through creativity and the use of local botanicals and heritage grains, with stories of Southeast Asia in every glass.
As part of its marketing, Singapore's first rice whiskey and international recognition of certain products are highlighted.

Production Approach: Traditional production methods inspired by Scotch and Japanese whisky, combined with ideas for the tropical climate; in-house fermentation and distillation.
Maturation and Climate: Rice whiskey matures in Singapore's tropical climate, blended in ex-wine casks under equatorial heat; focus on high quality and character from the climate.
Unique Processes: Rice whiskey produced from Thai Hom Mali jasmine rice (grain-to-bottle), non-chill filtered and without added color in standard editions; there are also cask-strength versions.
Annual Production: Not disclosed in the available information.

Hom Mali Rice Whisky (Regular): 700 ml, ABV 40%; produced from Thai jasmine rice, in-house fermentation/distillation, matured in tropical climate; ex-wine cask aging; non-chill filtered; tasting notes: silky, caramel, roasted.
Hom Mali Rice Whisky (Cask Strength): 700 ml, ABV 68%; unfiltered, extra-strong version; tasting notes: lush, nutty, dark cocoa.
Rojak Gin: 700 ml, ABV 40%; honey as base, distilled with juniper, torched ginger and lemon zest; taste: citrus, floral, spicy.
Chendol Gin: 700 ml, ABV 40%; juniper, gula melaka, pandan leaves and coconut; taste: creamy, herbal, tropical.
Kopi-O Liqueur: 700 ml, ABV 20%; rum-based, brown sugar, Nanyang coffee; taste: bittersweet, roasted notes, indulgent.
Teh-O Liqueur: 700 ml, ABV 20%; rum-based, Nanyang black tea, brown sugar; taste: herbal, caramelized, refreshing.
Ondeh Ondeh Coju (200 ml, ABV 15%): inspired by the Nyonya ondeh ondeh dessert; flavors are not detailed, coconut dominates.
Bandung Coju (200 ml, ABV 15%): inspired by the Bandung drink; notes: smooth, floral and lightly sweet – coconut as base.
The SGP Spirits Collection: a curated trio of Singapore-made spirits (Rojak Gin 200 ml, Hom Mali Rice Whisky 200 ml, Kopi-O Liqueur 200 ml) with serving suggestions and flavor profiles.

Hom Mali Rice Whisky: Silky; caramel; roasted; (regular) notes of the rice's gentle sweetness and jasmine floral notes.
Hom Mali Rice Whisky (Cask Strength): Lush; nutty notes; dark cocoa.
Rojak Gin: Citrusy; floral; tropical-spiced; torched ginger as a signature note.
Chendol Gin: Creamy; herbal; tropical; coconut and pandan notes.
Kopi-O Liqueur: Bittersweet; roasted coffee notes; notes of brown sugar.
Teh-O Liqueur: Herbal; caramelized; refreshing.
Ondeh Ondeh Coju / Bandung Coju: Coconut-dominant, tropical notes; Bandung emphasizes floral notes and sweetness.

Collaboration with Kenji Hariu as Production Consultant, underscoring a focus on high quality and long-term value assessments in a climate-adapted production setup.
The distillery's marketing highlights international awards for Rice Whisky and a range of new products and collections such as The SGP Spirits Collection.
General focus on Southeast Asian inspiration and a move toward unique regional spirits; ongoing launches and further development of the range are mentioned in the descriptions.

Focus on reimagining traditions through fearless creativity and the use of native botanicals as well as heritage grains.
The products tell a story rooted in Southeast Asia and reflect the region's culture, flavors, and craftsmanship.
Quality and craftsmanship are at the core: traditional methods combined with climate-specific adaptations, in-house production, and strict no added color or chill filtration for many products.
Grain-to-bottle approach (especially for Hom Mali Rice Whisky) and a Nordic understanding of craft meet regional ingredients and flavor profiles.