LONDON, /PRNewswire: The release of The Singleton 40-Year-Old Single Malt Scotch Whiskey marks the third and final chapter in a series of exceptional whiskies, an epicurean journey through the flavors of The Singleton Whiskey from the Glen Ord distillery. This very limited edition reveals a particularly decadent whisky, with notes of velvety dark chocolate and generous plums. Its flavors are so exquisite that it inspired the discovery of the concept of " sensory maximalism ", a new neuroaesthetic theory on how to achieve exceptional taste experiences.

The Singleton creates visionary and exceptional Scotch whiskeys with unmistakable flavors, pushing the boundaries of taste to create malts of remarkable depth and harmony. A true pioneer of experimentation and craftsmanship, much-admired mistress of malt Maureen Robinson pushed all boundaries to create this whisky, which takes us on a journey of decadence after a 28-year secondary maturation, the longest ever made by the distillery.

Maureen Robinson explained: " The Singleton 40-Year-Old is the latest in The Singleton's Epicurean Odyssey series, a series which I had a lot of fun creating and which draws inspiration from my personal journey in terms of flavors. since the beginning of my career as a whiskey producer. After this very thorough secondary maturation, we chose specially selected Ron Zacapa XO casks to give the whiskey a gourmet final touch. These casks provide an intensely rich, fruity, and smooth finish, with pronounced notes of dark chocolate. The result is a whiskey that embodies my desire to pursue new flavors through craftsmanship. The pinnacle of whisky."

Drawing inspiration from the incredible craftsmanship and indulgent character of The Singleton 40-Year-Old Whisky, three international artists working across diverse disciplines have created unique works that explore elements of Maureen Robinson's and the makers' mastery. of whiskey from The Singleton, under the aegis of AlterProjects and in association with Yoko Choy. Talented artists Zhou Yilun, Found Studio and Moodsonic have breathed life into maturing time, craftsmanship and richness of spirit by interpreting "flow", "collision" and "wealth".

Neuroscientist Katherine Templar Lewis also influenced the making of these artworks. Inspired by the richness of this rare single malt and its taste journey, she investigated "sensory maximalism" as a new neuroscientific theory, according to which our sensory awareness can be heightened by designing our external environment. This then prepares us for a most formidable tasting experience.

The works of the three artists not only draw on the research of Katherine Templar Lewis, seeking to contribute to this heightened sensory state, but they are also inspired by the history of The Singleton 40 Year Old whisky. Malt master Maureen Robinson decided to take secondary maturation to extremes in experimental casks and then add other deliberate refinements to create the tastiest whiskeys The Singleton has ever produced.

These works of art formed the basis of an immersive gallery experience in Shanghai , dubbed The Rooms of Maximalism , where guests walked through rooms stimulating each of the five senses and more, to reach that state of sensory maximalism, before the very first world tastings of The Singleton 40-year-old whisky.

The experience was notably marked by the presentation of a massive physical work created by Zhou Yilun, exploring the collision between liquid and barrels. Sensory deprivation spaces have also been set up, with an ASMR soundscape designed by Moodsonic and moving digital artwork created by Found Studio, deploying movements at varying speeds, specially designed to immerse visitors in a state of fluidity, as well as a range of tactile textures, which enhance the sensory experience of visitors.

According to Zhou Yilun: "Through a unique and awe-inspiring sculpture, I sought to replicate the collision between liquid and wood present in The Singleton 40 Year Old Whisky. I sought to mimic the texture and feel whiskey flowing through the barrel and over the tongue with particular materials. By superimposing layers of paint and giving brushstrokes of different hues, I wanted to represent the intertwining and the textural complexity of the multiple aromas of whisky. I hope this sculpture will embody the sensory experience of liquid for viewers."

Tomas Nordmark, Composer at Moodsonic, commented: "The sounds around us alter our taste, touch, feel and smell, so this is the perfect way to create rich, immersive and maximalist experiences. We wanted to create a unique composition that can both honor and enhance the tasting experience of this exceptional whisky. Drawing on neuroscientific theories developed by Katherine Templar Lewis, we have produced a sound that intensifies aromas like velvety chocolate for those who taste it."