Taste Installations for The Singleton Whisky Launch Experience

The Berry Room – edible lip-balm and berry infused jelly and caviar pearls on glowing petri dishes

Taste installations were designed to represent The Singleton 12 Year Old and launched the TAILFIRE into South Africa in Johannesburg, 2015.

Other ‘taste makers’ were Lebo Lukewarm, famed poet and hiphop master Tumi Mole Kane and others including top DJ’s and The Bedford Food Truck.

3 installations to pair to 3 expressions of Singleton.
Huge thanks to Ian Young, Xandri Redelinghuys and Jody Theodore for being my dream team. 

3 large installations

The Berry Room – The Singleton Tailfire
A ‘room’ is built using 3,5m x 3m drops of prints of berries – all were different. Inside the room are 2 x tastes.
The light box carries 50 petri dishes that glow from beneath.
Taste: Cranberry suspension jelly infused with vanilla with a fresh raspberry and strawberry pearls.
Berry lip balm – 100% fresh berry and coconut oil set into lip balm container with bespoke labels.
Taste: Fresh berry with a hint of coconut.

Caro finishing the berry infused jelly with raspberry caviar pearls.

The Tunnel of Taste – The Singleton 12 Year Old
Roasted hazelnuts fill the 12m (12 years) tunnel on entry as guests flow into the space. Glass balls hold bites paired to the liquid.
Tastes: Apple pie balls with stewed fruit and spice, soft toffee filled salted dark chocolate bites, caramelised bacon, hazel and orange chocolate bark

The 12m tunnel of caramel coloured ribbons carries freshly roasted hazelnuts and truffles to pair to the neat pour as guests enter the event

Tunnel on the right for the entrance, pictured from the inside of the space. Photographic exhibition by Lebo Lukewarm

The Mist Garden – The Singleton Tailfire
Grass, metal, foliage, water, pear, apple
The ‘garden’ has misters to create moisture and a fun element.
Tastes: 400 spray bottles of pure fresh apple and pear essence infusions. The guest is encouraged to taste the spray or ‘mist’ and it was designed to visit the subtle apple and pear notes.
The same apple and pear infusions above the guests (at intervals) as they visited the installation – to ‘mist’ down around them and infuse their smell sense as well as their taste sense.

Caro chatting to a guest with the ‘garden’ behind

Flavour in the form of a perfume spray that paired to the apple and pear on the whiskey

A guest about to enjoy the essence

Fine misters spray at intervals to create a moist environment around the installation