On Nomadic Bartending And Botanical Spirits with Jeremy Chua, Ambassador of AMASS

PUBLISHED October 8th, 2020 05:30 am | UPDATED July 22nd, 2024 03:01 pm

Imagine being able to travel around the world to drink – which is sort of what Jeremy Chua’s life was like except he was the one working magic behind the bar before jetting off on another adventure the next day. With the pandemic halting travel, the nomadic bartender has temporarily settled down in Singapore with a new mission – to introduce Los Angeles spirits brand AMASS to the local bar scene.

Primarily focusing on dry gin and botanic vodka, AMASS (meaning ‘to gather’) is driven by quality, sustainability and the community. To learn more about this new kid on the block, we had a chat with Jeremy about his role as an ambassador of AMASS, his favourite bars in Singapore, and making him choose between gin and vodka.

How did your relationship with AMASS come about?

Through a friend of mine who co-founded Dyspatchr, a distribution company that brings in affordable craft spirits including AMASS. They rang me up after noticing I had returned from my travels. I’d spent 3 months backpacking across Sri Lanka and India with my buddy when the pandemic hit hard, and we were given the choice to catch the last flight out of New Delhi or stay in the mountains of Himachal Pradesh until the unforeseeable future.

Initially, I was leaning towards the latter, but I’m glad with how things worked out! I was excited to learn about the ethos of AMASS, and after a few calls with the global team, I was sold. The opportunity to build this brand in a new market with a world-class bar scene is very exciting and I’m humbled to be trusted with such a task  during these uncertain times. 

Tell us more about AMASS. What sets it apart from other brands?

AMASS creates clean botanic spirits for the modern drinker. Inspired by the power of plants, our products are for discerning drinkers looking to imbibe thoughtfully. We currently offer a dry gin and botanic vodka, with a forthcoming line of natural, plant-derived personal care products on its way.

What does it mean to be a nomadic bartender?

It means I’m very fortunate to be able to learn as I travel. I find we can learn a lot by eating and drinking like a local, and we are very privileged to be able to hop on a plane and arrive in an entirely new continent in less than a day.

A few months ago, I crashed with my buddy Arijit Bose, a beloved bartender known to all, who is currently residing in Goa. He took us on bike rides exploring the coast while also arranging a visit to the local Feni distillery, which produces a spirit made using the cashew fruit.

I later learned the cashew fruit was brought from Brazil to Goa by the Portuguese, who colonised the western state of India for around 450 years, heavily influencing its culture and cuisine. There is just plenty to experience and learn along the way – you have to just dive head in, always have an open mind, and share what you learn along the way. 

We understand that AMASS produces dry gin and vodka. Between the two, which would you say is your personal preference and the best concoction made with it?

This is a tough one! To drink and mix, I usually always prefer gin – there is just more complexity in the spirit. After all, gin is made by redistilling vodka with botanicals. While vodka blends well with anything you mix it with, I’d liken it to a blank canvas, whereas gin is a textured canvas.

But in this case, AMASS Botanic Vodka is macerated with marigold as an innovative and thoughtful replacement for glycerin, a common additive for spirits as it helps with mouthfeel and masking bad distillation. Additionally, a botanical basket with chamomile and lemon zest are added in the still, creating a nice, floral sipping vodka.

AMASS Dry Gin, however, is more terroir-driven. Juniper is very apparent, but the complexity of mushrooms, citrus, and dried spices makes this spirit a flavour bomb. To answer your question, I can’t decide! So I make a Vesper with two parts AMASS Botanic Vodka and one part AMASS Dry Gin, bartender’s recommendation.

How has the reception to AMASS been like so far? Are there any bars in particular you’re eager to introduce AMASS to?

First impressions matter, and thankfully the design of these bottles is so pretty and sleek it usually grants an audience. But the juice in the bottle is more important, and the general feedback I get from the AMASS Dry Gin is that it’s unique, balanced, and packed with flavour. My favourite is usually, “Ohh wow, ohh interesting.” It took our Master Distiller, Morgan McLachlan, a year and 25 iterations to get to her final product and I’m proud that her efforts and talent are apparent by the response.

As for AMASS Botanic Vodka, the response I always get from bartenders is, “I don’t even like vodka, but I’d definitely drink this.” That speaks volumes.

Every craft bar and restaurant is on my radar! I believe there is a place on back bars for AMASS – I see it as a great tool for the industry, giving patrons something unique and new.

What is the most potent food and cocktail combo for you?

Martinis and olives. The olives become the only food I have on nights that I slowly but surely disappear into the abyss…

What do you love the most about Singapore’s bar scene?

The people. You will never experience such an eclectic community who supports and encourages each other as we excel in an industry we all love. The Singapore Craft Bar Association (SCBA) is a great example, a voice for Singapore’s cocktail community, founded by Gan Guoyi, co-owner of the Jigger & Pony group, and supported by many trade members on the committee. They managed to secure corporate donations to support those in need in the bar community, raising funds and initiating recovery programmes as our industry takes a big hit over the pandemic.

Barbary Coast was offering staff meals to anyone in the industry who needed it, delivering close to 30 meals daily throughout the whole circuit breaker. The diversity of Singapore’s bar scene is amazing and is why we are at the epicentre for craft cocktail bars in Asia, but it is truly the individuals behind the scenes that make it what it is today.

Name three of your favourite bars in Singapore.

Why do you keep making me choose and how is three enough!

28 HongKong Street for obvious biased reasons. It’s the bar where I was given the opportunity to learn craft bartending and how to make a career of it.

Junior the Pocket Bar presents an entirely new experience every six months, literally changing everything in its space, and nailing it each time! Sago House is an up-and-coming industry venue with an amazing vibe. ATLAS, no explanation needed there.

No Sleep Club is always a good time and the steak tartare is amazing. Shin Gi Tai for classics, Manhattan and Origin Bar for unparalleled hospitality, any of the Jigger & Pony group spots. The list goes on. Sorry, I know you asked for three, but Singapore’s bar scene just has so much to offer.

What do you hope to achieve for AMASS in Singapore?

For the values of AMASS to be appreciated and well experienced. The market is made up of discerning drinkers, everyone is well-travelled with a curious palate, hungry for anything new and enticing. We hope to contribute, collaborate and create with anyone who shares the same love for spirits as well as this industry.

Before COVID, you were quite the avid traveler! Which country was your favourite and what other places are on your to-go list?

In 2014, I backpacked for a year and visited close to 90 cities. Choosing a favourite is impossible and I’m not going to even try. Countries in Eastern Europe such as Bulgaria, Montenegro and Albania are just relatively untouched and stunning. Walking by the Red Square in Moscow in the dead of winter is like something out of a movie.

Whereas Central Europe – Czech Republic and Vienna – is like visiting an outdoor museum, rich in culture and history. It’s also unbelievably stunning, especially for a Singaporean, you’ll literally find a castle out of nowhere!

If you ever get a chance, drive around the whole of Australia. Then you will understand the saying “It’s the journey, not the destination.” But at the moment, my heart is still lost in incredible India as my trip was cut short.

Top of my list after? The Americas starting from the south.

Here are venues where you can get a taste of AMASS: 28 HongKong Street, Tippling Club, Junior the Pocket Bar, Sago House, Park Bench Deli, ATLAS, Appetite, Manhattan, Platform, 1880, Barbary Coast, CIN CIN, Kafé UTU, Spiffy Dapper, and The Nomads.

Buy AMASS products at Dyspatchr,  UrbanFindr, The Providore, Temple Cellars, and Craftginsco.