Singapore’s spirited scene just got a whole lot more exciting. Marking its 10th anniversary, Rachelle The Rabbit Distillery, the creative force formerly known as Compendium Spirits, has unveiled a playful new identity, a massive new home, and a refreshed lineup that puts Southeast Asian flavours front and center.

What began in 2015 as Rachelle The Rabbit Meadery, Singapore’s first licensed meadery, has transformed into one of Asia’s most imaginative distilleries. The brand’s evolution mirrors Singapore’s own rising status on the global food and drink stage. Over the years, Rachelle The Rabbit has introduced award-winning spirits like Singapore’s first rice whiskey, inventive gins, and nostalgic liqueurs inspired by kopi and teh.

Now, with its rebrand, the distillery fully embraces its muse: Rachelle the Rabbit, named after founder Simon Zhao’s daughter. Playful yet adventurous, the rabbit spirit leads drinkers down a rabbit hole of flavour exploration, rooted in Southeast Asian ingredients but expressed with world-class craftsmanship.

The big news? Rachelle The Rabbit Distillery has moved into Singapore’s largest standalone distillery, a sprawling 23,000-square-foot facility at Chin Bee Crescent. Complete with a full-scale distillation floor, bottling line, maturation warehouse, and a visitor-friendly layout, it’s set to become both a whiskey workshop and a community space for enthusiasts.

The space can now produce up to 600,000 liters of spirits a year—half of it whiskey. And this isn’t just whiskey in name; under the guidance of Japanese whiskey expert Kenji Hariu, who cut his teeth at legendary distilleries like Karuizawa, the team is fine-tuning how rice and malt whiskeys mature in Singapore’s tropical climate. Think bold, complex flavors born from the heat and humidity that Southeast Asia knows best.

Not everything at Rachelle The Rabbit is about barrels and collectors, though. Enter Coju Bunnies, a lively sub-brand that reimagines coconut soju for a younger crowd. With flavours inspired by local desserts like Bandung and Ondeh Ondeh, these pastel-hued bottles channel fun, social nights with friends while celebrating tropical flavours. Priced at just S$12 a bottle, they’re an accessible way to join the Rachelle world—even if you’re not (yet) a whiskey aficionado.

Part of what makes Rachelle The Rabbit unique is its commitment to doing everything in-house: from fermentation to bottling, all at its Singapore facility. The results are spirits that feel distinctly homegrown yet global in ambition. Each bottle, adorned with Peranakan-inspired designs, doubles as a piece of cultural storytelling—whether it’s Chendol Gin, Kopi-O Liqueur, or their signature Hom Mali Rice Whiskey.

Founder Simon Zhao sums it up: “This rebrand is both a homecoming and a step forward. Our new home is a space for creativity, for pushing boundaries, and for honouring the diversity of Asia through every bottle we make.”

For whiskey collectors, keep an eye out: the distillery will soon release private casks laid down since 2021, marking the first wave of what could become Singapore’s whiskey heritage. For everyone else, a visit to the new distillery or its flagship bar Anthology on Circular Road is the best way to experience what makes Rachelle The Rabbit such a standout in Singapore’s lifestyle and drinks scene.

Whether you’re clinking glasses of coconut soju with friends, or sipping on a dram of Hom Mali Rice Whiskey, Rachelle The Rabbit Distillery invites you to step into a world where Southeast Asia’s flavours hop boldly into the future.

Find out more on their website here