A company called The Durian Whisky in Singapore has done the impossible by turning premium Musang King durians into whisky, using a patented fermentation technology. The company introduced what could arguably be the most questionable of durian spin-offs earlier in May, claiming the spirit is packed with natural flavours and aroma, along with 18 per cent alcohol.
According to the company’s website, their durian whisky-making process begins with blending the premium grade of Musang King until the flesh is smooth and extra fibers are strained.
The paste will then be mixed with ethanol and sugar before going through the fermentation and aging process. The result, according to lifestyle portal Rice Media, is a thick, creamy and incredibly sweet whisky.
Available only in Singapore, the whisky is priced at S$98 (RM297) for 260ml, S$198 (RM600) for 700ml while -according to sg.yahoo.com- the 750ml at S$200 (RM607) has already sold out.
