Located in District 1 in Ho-Chi Minh City, the experience is spread over five floors and includes a bar and restaurant offering fusion cuisine and whisky pairings, private tasting rooms, and a retail boutique.
Duncan Taylor worked with a team in Vietnam to create the experience, which showcases their portfolio of single malts and blends, including Black Bull 12, Kyloe, and single cask expressions from the Octave range. Renowned Vietnamese chef Tran Van Fan has been recruited to devise the experience's food menu, and the bar features self-serve dispensers – visually styled on casks and operated by a pre-paid card – that offer patrons a range of Black Bull blends.
Duncan Taylor Scotch Whisky chairman Euan Shand said: "There is a shift in drinking habits in south-east Asia, so we were keen to create a versatile and authentic customer experience that is more expressive, moves with the times and promotes Scottish hospitality at its very best.
"This is a new foray into the hospitality world for our company and opening this whisky experience was the perfect way to engage with the community and culture of south-east Asia, who are keen to immerse themselves and discover more about the whisky world."