Temple Street Cocktails
Temple Street was created to bring world class, quality, ready-to-pour cocktails to Singapore – with each hand-crafted cocktail made right here at home.
The brand was born in 2020, during the height of the pandemic when Singapore was under strict lockdown. No strangers to drink production or sales, the Temple Street team had been exploring the world of cocktails, but struggled to find a local supplier that covered our need for quality, affordability and production capacity.
So, we took it upon ourselves and partnered with some of the best experts in the game to create locally-produced bottled cocktails. The initial cocktail range is developed by the renowned cocktail consultants at Proof & Company, led by Jason Williams, who are behind some of the region’s top award-winning bars.
Created with precision, with a focus on quality ingredients and switching up some key elements, Temple Street blends tradition and modernity in all the best ways.
Temple Street cocktails are produced by the guys at Trouble Brewing.
Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.
The House was established in Reims in 1843, by Joseph Krug, a visionary non-conformist with an uncompromising philosophy. Having understood that the true essence of Champagne is pleasure itself, his dream was to craft the very best Champagne he could offer, every single year, regardless of annual variations in climate.