A Ritual of Indulgence: Whisky Meets Haute Pâtisserie

London, 2025: For The Singleton’s most decadent release to date, a collection of three 42-Year-Old Single Malt Scotch Whiskies inspired by the art of pâtisserie, Bompas & Parr was enlisted to bring a serve ritual, performance and serveware to bring to life a unique collaboration; working under the creative direction of the Diageo Luxury group experience team.

Working in close collaboration with Master Pâtissier Nicolas Rouzaud, we conceived and art-directed a sensorial experience that explored how taste, time, and craftsmanship collide in sublime harmony. Our creative studio designed a bespoke collection of serveware inspired by the fluid geometry of The Singleton Gourmand Bottles, and developed the scripted ritual set for the Gourmand tasting experience, transforming the act of drinking whisky into an act of performance.

Each of the three 42-Year-Old whiskies in the Gourmand Collection - Notes of Fig & Chocolate Ganache, Notes of Caramelised Crème Brûlée, and Notes of Black Cherry Gâteau - were paired with an exquisite cake by Rouzaud, with each duo designed to melt into a singular moment of multi-sensory indulgence. The whiskies, which underwent the longest secondary maturation in The Singleton’s history, were treated with reverence and flair in our design approach, celebrating both the patience of the craft and the immediacy of pleasure.

A Ritual of Indulgence

We reimagined the traditional whisky tasting as an elegant, theatrical ceremony. Guests are guided through a curated narrative, supported by our custom scripting, where storytelling heightens the sensorial experience of each sip and bite. The serveware, sleek, sculptural pieces that echo pâtisserie stands and alchemical glassware, was designed to elevate the Gourmand Collection’s experiential arc.

Experiential Rollout

To mark the release, The Singleton hosted tastings at The Connaught and Justerini & Brooks, where our scripts and rituals were brought to life for discerning guests. The exclusive paired tastings brought together whisky connoisseurs and dessert devotees alike, blurring the boundaries between culinary art and liquid craft.