At 150 meters above Singapore’s Marina Bay, LeVeL 33 has been a beacon of craft brewing for 15 years. From its gleaming brewery at the center of the venue to the panoramic views that have remained as captivating as ever, the space has always celebrated craftsmanship in its purest form. Now, at its 15th anniversary, LeVeL33 has ventured into the world of spirits with the launch of the LeVeL 33 Prohibition Gin, a collaboration with Australia’s Prohibition Liquor Co.

Helming this milestone are Martin Bém, the Managing Director of LeVeL 33 and a long-time champion of artisanal brewing and dining, and Hugh Lumsden, co-founder of Prohibition Liquor Co., whose award-winning gins have become synonymous with modern Australian craft distilling. What began as a meeting of minds has evolved into a story of friendship, shared philosophy, and craftsmanship that transcends categories. Over glasses of the newly launched gin, bright with local botanicals and a whisper of malt, the two men sat down to talk about collaboration, quality, and the enduring value of doing things properly.

For Martin, co-founder of LeVeL 33, the move to gin was a natural progression. “At LeVeL 33, we always try to keep craftsmanship pretty much at the center of whatever we do. It’s part of the brand DNA, and obviously, the most visible part is the brewery in the center of the venue. You see the beer brewing. Sometimes when you come for lunch, you see the brewmaster really working,” he explains.

Martin is quick to underline the authenticity of the craft. “Yes, to make sure that people don’t think it’s a fake brew. We make the beer in-house, and as for our wines, we try to work with small wine producers. Our wines are still relatively small batch, and we try to keep it small everywhere. We have a small coffee supplier, and then, obviously, gin is a natural extension, and we found a great partner in Prohibition Gin.”

The trajectory of craft beverages, he notes, mirrors that of beer. “It saw such a meteoric rise, and now we’re seeing it established and stabilised. Even with craft beers in the States or Australia, there was a boom of backyard brewers. They explode, then the dust settles, and quality becomes key. Fifteen years later, we’re still going strong, and I think that shows our quality.”

The collaboration, however, is about more than ingredients or technique, and is in fact, grounded in personal relationships. Hugh, co-founder of Prohibition Liquor Co., emphasizes the role of friendship. “It’s a tremendous question. It’s very foundational in our business. When you work within the craft or artisanal space, building trust and relationships is key. For us, it’s right down the supply chain. Exporting to Singapore, we’ve been working with Six Eight Distribution and their managing director Tim Barnes for about eight years. It goes beyond business; we are friends, and there is an amazing amount of support for each other. That just helps strengthen our ability to do business.”

Hugh describes the natural alignment of Prohibition Gin with LeVeL33: “It was a really natural fit to come into LeVeL 33. It’s one of our favorite joints to visit in Singapore. We probably get over here two to three times a year. Iconic views, incredible beer. We were really excited to begin a new relationship and a new friendship.”

Martin echoes the sentiment, emphasising the importance of long-term partnerships. “We also work with suppliers since we opened. If you look at the fridge behind you, we have six vintages of Basket Press, from Adelaide. Back vintages are like insane. We work with the importer for Basket Press and the winery since we opened. Barons de Rothschild Champagne as well. You grow together, and that’s foundational.”

Creating the gin required a technical challenge: distilling beer into gin. Hugh recalls, “Hops are such a key flavouring agent of beer, so aromatic, it’s reminiscent of any of the botanicals we might want to use. We really try to position ourselves as a premium product. We are multiple-time Champion Distiller of the Year in Australia. So the Brut Beer, brewed in the style inspired by Champagne, felt like a natural connection. And it is delicious.”

Martin explains the process: “We took that beer, distilled it into something in whisky terms called ‘low wines,’ and then incorporated it into the gin to add an aromatic, malty character. So it’s like drinking a gin and tonic, but you still remember you are in a brewery.”

Both brands also share a commitment to quality over convenience. Martin emphasizes: “A race to the bottom, where we would have to drop quality, is not something we’re interested in. There are enough people doing that. We want to make the best products in the world. If you drop the price, the brand loses credibility. We aren’t positioning ourselves as the cheapest place in town, but we have good positioning and value for money.”

The parallels between brewing and distilling are clear. Hugh notes, “The infrastructure needed for either can be as large or small as you like. Entry into this space 15–20 years ago became accessible. The quality brands that survive are the ones that really produce quality. We’re all entering a competitive market because we love it. It helps the consumer, too; they learn what they prefer and understand quality better.”

Martin adds an analogy: “A friend of mine, former Illy Coffee, always said we have to thank Starbucks for bringing coffee everywhere. People became sophisticated consumers. The same applies to craft beers. People see which ones are better and who really knows their craft.”

The LeVeL33 Prohibition Gin is as much about Singapore as it is about craft technique. “It’s very important,” Martin says. “When you eat or drink, brands must tell your story. We have three botanicals and three fruits, a nod to LeVeL 33 and local Southeast Asian flavours. The regular Prohibition Gin from Australia is on the list, but this is something special, giving a nod to Singapore.”

Hugh elaborates: “There’s an amazing culinary tradition where flavours grow together. Drinking a gin and tonic in a hot, humid place, reflecting smells and tastes from hawkers and market sheds, makes sense. Working with a Singaporean partner influenced flavour, storytelling, and craft identity. The bar team here are talented and understand flavour profiles. We produced small batches and sent them across for feedback. It was collaborative. The logo isn’t just slapped on, but represents a true cooperation with people from Singapore.”

The gin’s visual presentation echoes its artisanal roots. Martin explains: “The bottle is heavy and luxurious, almost like a piece of art. The synthetic cork prevents degradation. The design reflects dual heritage, with images of the tanks and a nod to the Singapore skyline.”

Sustainability is also baked into the process. “Small-batch, door-to-door craftsmanship inherently has a sustainability aspect,” Martin says. “We upcycle spent grain for the kitchen and some beer into spirits.” Hugh adds: “Our spirit is made from upcycled grape lees and skins from the Barossa Valley. Without distilleries upcycling, it would be one of the top pollutants in our state.”

Global collaboration is part of the vision. Hugh notes, “Expanding the brand’s reach, aligning with overseas brands, is important. Australia is a thin market; Singapore has been a key market. There’s a trend to drink in moderation and drink better.”

Looking forward, Martin hints at more cross-category projects: “More collaborations, for sure. We like unexpected collaborations with restaurants. Spirits like whiskey are a logical extension from beer. Sustainability and regional sourcing will continue to guide us.”

Ultimately, LeVeL 33 Prohibition Gin represents the story of friendship, mutual respect, and shared values. For visitors to LeVeL 33, a gin and tonic with a view of Marina Bay is a celebration of 15 years of craft, connection, and creativity. Hugh sums it up: “Building trust, building friendships, and having a story behind your product is just as important as the technical aspects.” Martin concurs: “It’s about the story, the collaboration, and the people behind it.”

More information on the Level 33 Prohibition Gin available here