Our Story
Rachelle The Rabbit Distillery traces its beginnings to Rachelle The Rabbit Meadery, where the foundation of our work with fermentation was first established.
As the distillery expanded, Compendium Spirits was formed to bring together a full-scale distillation programme, marking the next stage in our development.
In 2025, on our tenth anniversary, we returned to where it began. The distillery was unified under a single identity, Rachelle The Rabbit Distillery, bringing our work across fermentation, distillation, and maturation together under one roof.
Today, that focus continues, to create spirits shaped by Southeast Asian ingredients, expressed with clarity and a distinct sense of place.
Distillery
Based in Singapore, Rachelle The Rabbit Distillery is the largest distillery in the country, bringing together fermentation, distillation, and maturation within a single facility.
Working with a wide range of regional ingredients, from grains and botanicals to sugars and honey, the distillery produces spirits that are layered, expressive, and grounded in their origin.
Tropical maturation further shapes the character of the spirits, allowing for a more integrated and distinctive profile over time.
Production Advisor
With decades of experience in whisky production, Kenji Hariu works alongside the distillery as a production consultant, contributing his perspective to the development of our whisky programme.
His approach emphasises the importance of fundamentals, particularly in fermentation, where the foundations of aroma and flavour are formed. Together, this collaboration supports our continuing exploration of whisky making under tropical conditions, and our long-term ambition to help shape a distinctive legacy for Singapore whisky.
His involvement reflects a shared commitment to clarity, discipline, and respect for the craft.
Selected conversations with Kenji Hariu are available below.
Kenji Hariu (針生 健二)
Whisky Production Consultant
Rachelle The Rabbit Distillery
Formerly of Karuizawa Distillery
42 years at Mercian Corporation (Kirin Holdings)
In Conversations with Kenji Hariu
With over four decades of experience in the Japanese whisky industry, Kenji Hariu shares his perspective on Singapore whisky, tropical maturation, and the opportunities ahead for the region.
Across this three-part conversation, he reflects on the foundations of Singapore whisky, the influence of Singapore's climate on whisky maturation, and how the industry can develop a distinctive identity recognised on the global stage.
Part I. Foundations & First Impressions of Singapore Whisky
Part II. Tropical Maturation & Defining Whisky Identity
Part III. The Future of Singapore Whisky – Vision & Legacy