From First Sip to Founding a Gin Company: A Journey of Flavour and Adventure
In the year 2000, Mick and I embarked on yet another one of our travel adventures, eager to explore new cultures, cuisines, and experiences. Our first stop: Singapore—a city that instantly stole our hearts. It was there, in the legendary Raffles Hotel, that I had my very first Singapore Sling. While I can categorically say the love of gin was not instant, the abundant heritage of Raffles most certainly was.
The Iconic Long Bar at Raffles Hotel
Stepping into the Long Bar at Raffles Hotel was like stepping back in time. The rich wooden interiors, slow-whirring ceiling fans, and colonial-style décor exuded old-world charm. It was here, over a century ago, that the famous Singapore Sling was created by bartender Ngiam Tong Boon in 1915, originally designed as a ladies’ cocktail with its delicate pink hue. The bar had an atmosphere like no other—the tradition of throwing peanut shells on the floor continued, adding a casual yet historic touch to the grandeur. As we sipped our cocktails, birds flitted through the open-air space, the scent of spice and adventure lingering in the warm air. It was the perfect place to soak in the essence of Singapore, with a drink that had stood the test of time.
A Culinary Awakening in Singapore
My appreciation for food and drink had always been ingrained in me. Growing up, my mum was fearless in the kitchen, always trying new recipes, and without a doubt, the best cook in the family. But Singapore took that appreciation to a whole new level. We immersed ourselves in its vibrant food scene—street food on Satay Street, the fiery indulgence of chilli crab on a floating pontoon—each dish igniting a deeper passion for bold flavours and culinary adventure.
From Borneo to Kuala Lumpur – A Journey of Taste
Our travels continued to Borneo, where we stayed with headhunters—an experience that was, to say the least, a shock to the system. Sleeping on a mattress on the floor with no mosquito net, eating wok-fried baby fern foraged from the jungle, and drinking the local glug (which, to be honest, I preferred not to ask too many questions about) was a test of resilience. The used plastic bottles used to deposit the local drink in were collected by the children that were floating in the not so clear water of the river, these were a necessity rather than a luxury. Somehow, our immune systems held up! However, Mick appeared to immerse himself in the experience as he joined in the local tribal dancing much to the amusement of the the locals who said he was possibly the worst dancer they had ever seen!
The glug as I not so affectionately called it was one of the most memorable drinks we had during our stay with the Iban tribe and was called ‘tuak’, a traditional rice wine brewed in the longhouses of the village. This potent homemade drink was crafted from fermented glutinous rice, mixed with water and natural yeast from tree bark. The fermentation process could take weeks, sometimes months, resulting in a cloudy, sweet, and slightly sour drink with an unexpectedly strong kick. It was served in large communal jars ( or in our case, discarded plastic bottles), and drinking it was a communal ritual—an offering of hospitality and a sign of friendship. After a few shared rounds, the warmth of the tuak spread, laughter flowed, and language barriers seemed to melt away. While it was far from the refined cocktails of Raffles, it held its own magic—a raw, earthy authenticity that left a lasting impression.
From there, we ventured through Indonesia and onto Kuala Lumpur, where we ditched the tourist spots and ate with the locals, discovering a world of flavours beyond anything we had known. These experiences shaped my love of food and drink—not just the taste, but the culture, the stories, and the willingness to step outside the norm.
How It Led to a Gin Company
Looking back, it’s no surprise that I ended up in this industry. The thrill of exploring new flavours, experimenting with unexpected combinations, and disrupting the ordinary has become the heart of what I do. Love exploring. Love food and drink. Love disrupting. And most of all—love trying new things. Who knew that first sip of a Singapore Sling at the historic Raffles Hotel would lead me here?
Karen