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Singapore’s first Gin combines old-world botanicals and modern Asian ingredients.
If you ask the folks at Tanglin, Singapore's first Gin distillery, Gin making is an equation of 80% science and 20% art. Founded in 2018 and located near the famous Singapore zoo, its name honors the city's Tanglin area, known for its heritage full of tigers and spice plantations. Even the shape of the label imitates the iconic Tanglin Gate, which opens up Singapore's Botanical Gardens. You could say that Tanglin Gin is a very inclusive Gin, bringing together European, Malay, Indian and Chinese cultures with a carefully selected blend of old-world botanicals and Asian ingredients – perfect to reflect the very essence of this multicultural city, don't you think?
Tanglin Orchid Gin features only the best of botanicals with zero artificial essences used. This is where classic, traditional Gin botanicals like the pine of juniper, coriander seed and liquorice come in and meet the typical, modern Asian ingredients like Vanilla Planifolia Orchid (hence, Orchid Gin!), java pepper and amchoor, which is a dried mango powder. No shortcuts are taken in the making of Orchid Gin – whole vanilla beans are added to the Gin column, resulting in a smooth and rich flavor, with organic oranges (Apparently, they grow on the garden of one of the founders!) placed directly beneath the vanilla, meaning those citrus notes get sweeter and sweeter. Bottled at 84 proof, this modern Asian Gin walked away with Double Gold at the 2020 San Francisco World Spirits Competition.
Appearance / Color
Nose / Aroma / Smell
Gentle citrus tones are followed by herbal and spicy notes.
Flavor / Taste / Palate
Smooth and creamy. Earthy herbal flavors experience a touch of sweetness.
Long and smooth with a hint of pepper tones.
The Flavor Spiral™ shows the most common flavors that you'll taste in Tanglin Orchid Gin and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.