The Tasting Alliance, parent company of America’s most prestigious wine and spirits competitions, has announced the formation of the Singapore World Spirits Competition (SWSC).
The competition, which will make its debut from 5th – 6th June at The ExciseMan Whisky Bar in Singapore and will join the San Francisco World Spirits Competition (SFWSC), the San
Francisco International Wine Competition (SFIWC), and The New York World Wine & Spirits Competition (NYWSC), as the most influential and internationally respected events of their kind across the spirits industry.
“Having been to Singapore many times, I recognise this fabulous city-state as the gateway to Asia,” says Anthony Dias Blue, owner of The Tasting Alliance and James Beard Award-winning journalist. “I’m thrilled to debut our first international competition here as a way to recognise the prolific amount of talent across the spirits industry on the other side of the world.
“The Tasting Alliance is looking forward to applying the stringent judging methodology developed over the years in San Francisco and New York to a new Singapore competition focused on spirits available in Asia.”
As the international counterpart to competitions in San Francisco and New York, SWSC aims to encourage brands of all sizes to enter, with particular emphasis on spirits consumed and produced in Asia, including Baijiu, Shochu, and Soju.
“Baijiu is the most popular spirit in the world, but it is mostly consumed in China. Winning a medal from Singapore World Spirits Competition could not only provide an easier entry into markets around the world, but also establish these brands as one of the world’s—not just Asia’s— top spirits,” says Blue.
The SWSC will be a two-day competition featuring blind spirits tastings from panels comprised of judges predominately from Asia, offering a unique regional perspective but maintaining the same level of integrity as SFWSC, SFWIC and NYWSC through scrupulous judging techniques.
To enter your spirit into competition, visit www.swscomp.com. Entries must be received by May 24, 2019.
