Eiling Lim
Independent bottler and owner of Eiling Lim Comm. V (Kuala Lumpur)
What’s your favourite bottle at the moment?
Caol Ila 1972, 40%, Gordon & MacPhail Connoisseur’s Choice, old map label. This old bottling of Caol Ila is often overlooked by many. The unassuming bottle holds such an amazing whisky inside: medium peated, whiffs of seaweed, very fruity with citrus fruits like grapefruit, ripe mangoes and pineapple, candied orange peel, camphor, leather and sweet tobacco. There are so many layers to be uncovered and the finish is super long. Because this bottle is not so highly regarded by some whisky authorities, you can still find a bottle of two from the auctions at a reasonable price.
What’s your view on the current state of the whisky world?
Too much packaging and too little emphasis on the liquid in the bottle. I’m very disappointed that the industry has resorted to some of the most exaggerated packaging and PR stunts when it comes to selling whisky. In the good old days, a whisky came in a bottle and had a label. Today, you get whisky in packaging that is two to three times larger than the bottle. Consumers are often tricked into buying with their eyes but they forget that what matters most is the liquid. The most legendary whisky bottles are often without packaging. We are supposed to be practicing sustainability and most of the time I find packaging to be the most troublesome thing to get rid of.
People are also going bananas over whisky due to the appreciation in price. Honestly I think there are more people out there collecting whisky for investment rather than drinking it. This is what we try to avoid as bottlers because the best way to enjoy whisky is to open it and sip. This is how we can continue to bring whisky into the market, by knowing that consumers have enjoyed our selection.
What are your thoughts on the regulation changes in Japan and New Zealand?
The move to regulate the whisky industry is for the benefit of all consumers and also distillers. For consumers, I believe that they deserve clarity and honest information about the content of whisky or any other spirit. We have seen a huge rise in prices and exploded demand for Japanese whisky in these few years. This phenomenon has resulted in some questionable spirits being labeled as Japanese whisky, and it can mislead unsuspecting consumers. As a bottler, these regulations result in more informed decisions when choosing casks and helps us provide a more accurate labelling for the bottles.
What’s your favourite whisky bar?
My favourite whisky bar has to be The Auld Alliance in Singapore. It’s the best whisky bar in the world for me! The selection of old and antique whisky is just breathtaking and the owner and manager of the bar are very knowledgeable in what they offer. That’s very important because a whisky experience is not complete if you don’t know what you are drinking. It’s probably one of the last places where you can still order some of the most legendary whisky by the glass. And now they have also included an amazing list of rum and other spirits on their menu.
Which region’s whisky star is ascending?
Irish whiskey has been quite a rising star these last few years because they tend to be more fruity and rounded, which I find very appealing. It reminds me of how some Scotch whiskies used to taste like in the past
