Wildmoor Introduces A Whisky Range Wilder Than Scotland

Wildmoor Introduces A Whisky Range Wilder Than Scotland

By Nithyakala Neelakandan

Published on April 11, 2024

William Grant & Sons, the esteemed distiller renowned for iconic labels such as Glenfiddich and The Balvenie, proudly introduces a distinguished addition to their illustrious portfolio: Wildmoor. 

Helmed by the gifted Master Blender, Brian Kinsman, Wildmoor is a testament to the country's diverse topography. With seven expressions, each aged between 21 and 40 years, this range offers a profound exploration of Scotland's natural splendor. From the windswept moorlands to the rugged coastlines, dense forests, unspoiled mountain ranges, and imposing lochs, each whisky in the Wildmoor collection paints a vivid portrait of its namesake.

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The collection's bottle design captures the essence of Scotland's landscape, with textured glass reflecting the country's elemental textures and forms. 

The Wildmoor collection features an array of exquisite blends, each capturing the essence of Scotland's untamed beauty:

WILDMOOR Dark Moorland: Journey through the wind-swept Moorlands of Scotland with this 23-Year-Old Blended Scotch Whisky. Enhanced by finishing in Oloroso Sherry Cask, it boasts rich flavors that evoke the rugged landscape.

WILDMOOR Rugged Coast: Inspired by Scotland's rugged western coastline, this 30-Year-Old Blended Scotch Whisky offers hints of smoke and a lingering finish from Oloroso Sherry Cask. It's a tribute to the wildness of the coastlines.

WILDMOOR Black Mountain: Drawing inspiration from the towering dark mountains of Northern Scotland, this 40-Year-Old Blended Scotch Whisky is finished in a Pedro Ximenez cask, resulting in an extraordinary depth of flavor.

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WILDMOOR Waking Forest: Delve into the forests of Scotland with this 23-Year-Old Blended Scotch Whisky. A marriage of oak infused with smooth vanilla flavors, enhanced by Sherry oak, it's a sensory experience like no other.

WILDMOOR Tropical Coast: Experience the northwestern coastline of Scotland in summer with this 30-Year-Old Blended Scotch Whisky. Finished in Caribbean Rum cask, it offers a smooth and fruity taste reminiscent of sunny shores.

The pinnacle of the range, the Black Mountain 40 Year Old, draws inspiration from the dark, towering peaks of northern Scotland. This extraordinary blend of rare grain and Highland malts, augmented by select stocks from ghost distilleries, is masterfully finished in Pedro Ximenez casks, resulting in a liquid of unparalleled depth and elegance.

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These whiskies are not confined by the boundaries of a single distillery or style; instead, they offer a flavor map of Scotland in a glass.

For travelers, Wildmoor is set to make a splash in the global travel retail scene, with exclusive activations at Singapore Changi Airport and London Heathrow, among other key locations in the Asia Pacific region. Whether you're a seasoned whisky connoisseur or a novice explorer, Wildmoor promises an unforgettable journey through the untamed spirit of Scotland


SAADI Opens Permanent Home at Former Sunda Site in Melbourne

SAADI Opens Permanent Home at Former Sunda Site in Melbourne

By Hariharan U

Published on September 16, 2025

Melbourne food lovers can now enjoy SAADI as a permanent dining destination at the former Sunda site. After twelve pop-ups and three years since relocating to Melbourne, the restaurant officially opened its doors on 4th September 2025.

SAADI’s menu draws inspiration from family recipes and seasonal ingredients. Starters include idli topped with Dutch spring carrots and crackers with pickled celeriac based on Saavni’s grandmother’s recipe. Mid-course dishes feature Kadhi Pakora, a yogurt-based sauce with vegetable fritters, and lamb kebab using Loddon Valley lamb brisket paired with bitter greens and fermented citrus dressing.

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For mains, the restaurant serves BBQ fish with Pulikachal (simmered tamarind sauce) and a spiced curry leaf condiment, alongside thoughtfully paired sides. Desserts showcase SAADI’s take on traditional barfi, combining almond barfi with apple curd and buttermilk sorbet. An exclusive bar snack menu, changing regularly, complements the dining experience.

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SAADI will serve dinner Wednesday to Saturday (5:30 pm – 10:00 pm) and lunch Friday and Saturday (12:00 pm – 2:00 pm). Wednesday and Thursday feature an set menu alongside an a la carte option. Friday and Saturday offer the set menu, while lunch is a set menu. The bar remains open for walk-ins throughout the week. 

About SAADI

SAADI was founded during the COVID lockdown as a way to cook and document cherished recipes. After relocating to Melbourne in 2022, the team hosted their first pop-up at Etta, gaining valuable insights and building brand awareness.

Now permanent, SAADI celebrates Indian heritage through traditional methods like fermentation, pickling, and open-fire cooking, combined with nearly 12 years of professional culinary expertise in Australia. The menu emphasizes seasonal produce, respecting the time and craft it takes to grow vegetables. Menus will evolve quarterly with the seasons.

Founders Saavni & Aditya emphasize work-life balance as a key principle, shaping a healthy and supportive team culture while bringing the rich flavours of their childhood to Melbourne diners.

For reservations and more details, visit: www.saadimelbourne.com


The Third Place Launches in Pune with Coffee, Pizza & Community Spirit

The Third Place Launches in Pune with Coffee, Pizza & Community Spirit

By Hariharan U

Published on September 15, 2025

Pune has welcomed a new hotspot with the launch of The Third Place, a space that goes beyond being just a wine bar or café. Positioned as Pune’s first dedicated wine bar, it introduces a community-focused approach to unwinding, where soulful food, craft wines, and coffee come together with fashion, décor, and art.

What sets The Third Place apart is its pioneering status as India’s first full-fledged concept store, a destination where everything from food and wine to design and lifestyle finds a home under one roof. The idea draws inspiration from the Western model of “community spaces,” now reimagined for Indian audiences.

The brainchild of Kunal Mhaske, Managing Director of Grandeur Hotels Pvt. Ltd. and founder of The Third Place, the venue is designed to be more than just another café or bar. With over 14 years of experience in hospitality, Mhaske envisions the property as a platform to bring people together, share experiences, and build meaningful connections.

Our aim with The Third Place is not just to serve great food and wine, but to create a space where people can meet, exchange ideas, and form a community,” Mhaske shared.

With pizza, coffee, wine, art, and lifestyle all in one, The Third Place is set to redefine how Pune experiences dining and leisure — offering both locals and visitors a refreshing new way to connect


OZEN LIFE MAADHOO Unveils Barefoot Bistro with Global Mud Crab Feast

OZEN LIFE MAADHOO Unveils Barefoot Bistro with Global Mud Crab Feast

By Hariharan U

Published on September 14, 2025

OZEN LIFE MAADHOO has raised the bar for luxury dining in the Maldives with the launch of its new barefoot bistro at Hudhu Bay. The open-air concept blends fine dining with a relaxed, toes-in-the-sand setting, inviting guests on a global culinary journey inspired by Sri Lankan mud crab.

Anupam Banjeree, Vice President of Food & Beverage, explained, “Located in a prime beach setting, we wanted everything about HUDHU BAY to reflect sustainability, from the design to the dishes. The idea was to bring fine dining to the beach, where guests could enjoy exquisite meals barefoot, surrounded by nature.”image

The dining experience begins with tropical cocktails crafted by in-house mixologists and crab-inspired amuse-bouche, before guests are seated to explore an extensive mud crab menu. Dishes spotlight flavours from around the world, from À la Provençale Crab with its herb-infused French flair, to Hong Kong Butter Garlic Crab showcasing wok-hei Cantonese cooking.

Other highlights include the iconic Singaporean Chilli Crab, balancing sweet, spicy, and savoury notes, and the fiery Jaffna Spiced Crab, a tribute to Sri Lanka’s Tamil culinary traditions. Guests can also savour Sri Lankan Scampi, rooted in time-honoured coastal recipes.

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After dinner, the barefoot journey continues under the stars, with coffee and liqueurs served on the beach in a relaxed après-feast ritual.

OZEN LIFE MAADHOO has placed sustainability at the heart of the concept. From sourcing traceable seafood to eco-friendly décor choices, every detail reflects a commitment to marine conservation and responsible gastronomy.

This philosophy aligns with THE OZEN COLLECTION’s broader approach to redefining luxury dining across its properties from underwater fine dining at M6m to Maldivian heritage cuisine at LONU and authentic Asian flavours at TRADITION PEKING.

Guests can enhance their experience with the resort’s signature INDULGENCE™ Plan, which includes unlimited access to premium beverages, curated wines, and crafted cocktails. With its innovative concept, international flavours, and focus on sustainability, the barefoot bistro at Hudhu Bay is set to become one of the Maldives’ most memorable dining experiences — adding yet another jewel to OZEN LIFE MAADHOO’s world-class culinary portfolio.

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