The Dewar’s Discovery Challenge Inspires New Whisky Creations

The Dewar’s Discovery Challenge features 21 inventive cocktails from 40 bartenders, each one showing how the World’s Most Awarded Blended Scotch Whisky drives discovery through the timeless highball.

Welcome to the Dewar’s Discovery Challenge. Across Malaysia, bartenders transform personal memories into cocktails that speak with character. Some creations draw on nostalgia and rituals of growing up, while others weave in travel, food, and heritage to form unexpected combinations. Each glass carries imagination, identity, and the spirit of exploration. This year’s challenge pushes the highball into new territory and proves that discovery fuels creativity in every serve.

Running now until 30 September, the campaign unfolds as a spirited expedition for the curious. Treat it as a month-long cocktail trail where every stop delivers something new — a playful garnish, a surprising infusion, or a story you never expected whisky to tell. Gather your friends, chart your own route, and uncover as many tales as you can before time runs out. 

Here’s your guide to the participating bars and the one-of-a-kind cocktails they have crafted, where every drink tells a story and every bartender authors the experience.

KUALA LUMPUR 1. BRASSERIE LÉON

What drink comes to mind when you think of family and festivity? For Kelvin Soh, it is ‘Tangerine Mist’, a cocktail he shaped from Chinese New Year memories of tables stacked with mandarin oranges while relatives filled the room with chatter and laughter. Those moments of warmth and colour stayed with him and sparked a creation that celebrates abundance.

Citrus peel drives the flavour with oils that release a vivid and refreshing lift. A trace of honey softens the edges, letting the mandarin oranges shine in a new way. The flavour feels festive and inviting, the kind of taste you’ll want to experience for yourself.

2. CHOUCHOU BAR

Curiosity often begins with warnings of what to avoid. During her upbringing, Zhe Yin Lim watched her father raise a glass of whiskey in the quiet of the evening. Despite the amber liquid looking like tea, the adults called it too “spicy” for her to try. That answer only heightened her intrigue and planted the seed for a fascination that shapes her craft today. She channels that memory into ‘Dad’s Cabinet’, a cocktail she now shares with the same sense of wonder it once sparked.

With each sip, the chrysanthemum soda lifts the drink with gentle florals that add brightness to the whisky’s depth. The flavours shift between light and steady that leaves a calm freshness on the palate. It feels like opening a once-hidden cabinet that now offers its secrets one taste at a time.

3. G-STRING KL 

As dusk settles over the city, Carson Cheong takes a moment in the stillness before the bar comes alive. He remembers evenings framed by tea, when darker leaves carried smoke and blossoms carried their scent. Those moments of quiet gave him comfort and focus. The comfort he once found in silence flows into ‘Sundown Ash‘, a creation that marries calm with strength.

Oolong anchors the cocktail with its fruit and floral notes that build depth and remain steady throughout the mix. Each taste shifts gently between richness and fragrance. The flavour invites exploration and shows how a humble leaf into a cocktail worth lingering over.

4. KAPITAN HAUS

Yap Siew Mun draws on the flavours of her hometown, where her mother’s cooking always carried the fire of Bentong ginger. That heat became her marker of comfort and tradition, inspiring ‘28700’, a cocktail named after the postcode of where her story began.

What makes Bentong ginger so distinctive that it stands apart from the rest? Its fiery edge delivers a warmth that lingers that turns this highball into a bold reflection of her roots. Take a sip and let its spice remind you how something simple can leave the strongest impression.

5. PS150

A garden that holds both allure and danger is a beauty caught between soft petals and sharp thorns. That contrast inspired Queenie Locke to create ‘Sunburnt Garden’. She aimed to capture the shift when warmth turns to heat, where sweetness soothes before a fiery twist snaps you to attention.

Yellow pepper soda delivers the surprise, bubbling across the palate before leaving a gentle burn. The effect plays mischievously, as mellow notes collide with a lively kick that refuses to fade. That push and pull creates a contrast that stays long after the glass is empty.

6. REKA: BAR

Keehang Khoo finds his inspiration for ‘Chill Time‘ in afternoons after school. His mother always packed wax apples topped with soy sauce and sugar for him to enjoy once the activities were done. He would sit under a tree and savour the crisp fruit with its sweet and savoury twist while the hours passed slowly. That memory stayed with him and became a reminder that contrast can also bring comfort.

In this cocktail, soy sauce syrup takes the lead and carries a savoury depth that holds everything in balance. The flavour feels both surprising and inviting, turning a simple snack memory into a highball with refinement. It shows how one unexpected ingredient can shift the familiar into something worth discovering anew.

7. RIMBAR KL

Evenings beneath a coconut tree left Richard Samuel Richie with a memory that lingered long after nightfall. The calm of those hours always carried an undercurrent of energy. He created ‘Ranliya 3’ as a way to capture that feeling in a drink that holds both serenity and spark.

The coconut sweetness from pol pani (coconut stuffed pancakes) shifts the drink in unexpected ways, especially when you enjoy it alongside the mix. That interplay between delicate comfort and spiced fizz creates a layered experience that reveals something different with every sip.

8. SOL

Memories from his early years of gulkand (an Indian sweet jam), once spooned from jars at home, stayed with Jason DCruz as a mark of heritage and indulgence. He carried that taste into his craft and turned nostalgia into the inspiration for ‘Petal & Amber’.

The rose preserve commands attention in the glass, opening into layers of floral richness that feel both familiar and new. It offers an elegant discovery you can taste for yourself, one that reveals how memory speaks through flavour.

9. SOL

Yes, you read this right: another entry from SOL. This one comes from Mani Patel, who remembers long afternoons under a tree with his family. They shared salted watermelon dusted with jal jeera, a spiced blend of cumin, black salt and herbs. That ritual carried comfort and ease, and over time it became a taste tied to belonging. Now he channels that memory into ‘Summer Wala’, and the result is a cocktail that invites you to experience summer in a new way.

The pickled watermelon fizz bursts with freshness at every sip, turning a familiar fruit into something playful and unexpected. Spice and salt sharpen the sweetness, while bubbles lift the profile so it never feels heavy. Flavour shifts with each taste, moving between tang, coolness, and gentle warmth. It’s summer reimagined, poured into a glass that feels as lively as the memory behind it.

10. WET DECK, W KUALA LUMPUR 

Darryl Julian grew up with lessons that came not from words but from the quiet habits of his grandparents. From his grandmother came pineapples plucked in Teluk Intan, their sweetness filling mornings with her warmth. In contrast, his grandfather’s stout, always the same and always steady, revealed the strength of simplicity. Together they shaped the idea for ‘The Legacy’, a drink built on love, constancy, and tradition.

What sets this cocktail apart is the Solero cloud, a playful garnish of lime and vanilla that recalls the ice cream treats he once loved. It adds a creamy lift to the mix and softens the richness beneath while leaving a refreshing trace at the finish. Try it and you may find sweetness taking on a new charm when reimagined this way.

PETALING JAYA 11. BAR TWO POUR ONE

A misty morning in a Kapit longhouse left the air heavy with torch ginger in bloom, kaffir lime leaves torn sharp, and gula apong (nipah sugar) smoke drifting from the stove. The scene carried the essence of Borneo. From it came ‘Mist of Borneo’, which brings the rainforest to the glass.

Of all its details, the dried mango garnish captures attention first as it glows like a shard of sunlight after rain. It lends a gentle sweetness that eases into the blend that turns the finish into something soft yet striking. With that final accent, the drink mirrors Borneo itself — layered, surprising, and unforgettable.

12. W.P.S. COFFEE

Not every entry in this challenge comes from a bar. At W.P.S. Coffee, Hong Xiang looked to Malaysia’s long tea traditions for inspiration, where each brew carried its own presence. That influence led him to create ‘Oriental Fizz‘.

This creation finds its soul in cold-brewed oolong, which lends its steady note into the mix. With the fizz carries into brighter territory, the drink shows how a simple leaf, when placed in a highball, reveals a side that feels both surprising and inviting.

GEORGETOWN 13. BAOBAE PENANG

The first glass of wine made an impression on Tett Lim as his grandmother poured it with pride. She told him, “You are a Lim, and it’s good that you like to Lim Jiu.” The phrase in Hokkien, meaning to drink alcohol, carried more than humour. It revealed a family bond built on gatherings and raised glasses.That moment later inspired ‘Wines & Spirits‘, a cocktail he created as a tribute to heritage.

A bold float of Amarone crowns this cocktail with richness. Its deep character seeps into the fizz and leaves behind a celebratory note that lingers with intent. More than garnish or flourish, it feels like a toast poured into the glass that carries heritage in every drop.

14. BISO COCKTAIL BAR

Some ideas start at the dining table. For Kar Ve Quay, the playful contrast of melon, prosciutto and cream cheese in a classic antipasto stayed with her long after the meal. She carried that inspiration into her craft and created the ‘Charcuterie Highball’. The drink stands as her way of turning a familiar plate into a glass that invites you to taste something unexpected.

At the finishing touch, the cream cheese foam makes its mark. Silky and savoury, it rounds the mix with gentle indulgence while adding a texture that feels both unexpected and refined. The garnish nods back to the dish that first inspired her and the foam ensures this drink leaves an impression worth seeking out.

15. ER YI TAI

In her earlier days, hawthorn juice was not a welcome sip for Shihyng Tan. Its tart edge kept her from enjoying it, despite her grandmother’s gentle insistence. With time, she came to long for that very taste, carrying it as a thread of memory and care. ‘First Crush’ reflects this change, transforming a difficult beginning into lasting warmth.

The star here is hawthorn. Its tangy character defines the cocktail and gives it depth. What once felt overpowering now feels refreshing and layered. It invites you to experience a flavour that unfolds with every taste.

16. REMBAR

Shewei Lee spent years nurturing her own kombucha. She watched each batch bubble to life and learned how patience creates calm. That practice became her anchor and later inspired the ‘Zen Highball’. The drink carries her craft forward in every pour.

Ginger kombucha takes the lead with a spark that enlivens the mix. Its freshness steadies the palate while keeping the serve bright. Each glass encourages you to slow down and enjoy a moment that feels both refreshing and composed.

JOHOR BAHRU 17. APOCOLYPSE

‘Echo’ grew from Che Hao Kee’s memories of an orchard at dusk. Green apples ripened beside oolong trees while the breeze carried the scent of rosemary and lemongrass. What stayed with him most was the caramelised apple peel. Its sweet char tied to evenings with his grandmother and the lullabies that wrapped him in ease. From that memory he created a cocktail that tastes vibrant and aromatic, leaving the senses caught between fruit, herb, and a trace of smoke.

At the centre of his composition, the caramelised apple syrup brings sweetness marked by a faint char. The flavour carries weight and allure, drawing you in to see how one detail from the past can redefine a cocktail in the present.

18. CHILL OASIS

With a name like ‘Drop the Beet’, you might expect music, but Suah Wei Hong serves flavour instead. His inspiration came from beetroot salad, a dish he enjoys for its mix of earthy sweetness and vibrant character. By reimagining it in cocktail form, he turned a simple comfort into something both playful and polished.

What stands out immediately is the beetroot, lending its vivid colour and earthy sweetness to the mix. It’s an ingredient you don’t often expect in a highball, yet here it creates a balance that feels refreshing and layered. One sip might just change the way you think about this humble root.

19. DU BAR (TALES CREATOR)

Dislike often leaves the strongest impressions. For Adrian Jong, it was oranges that never seemed appealing until his mother offered fizzy vitamin C tablets she called her “magic potion”. That playful trick turned reluctance into joy, and the memory later became the spark for ‘Vitamin-Sea’.

A rim of dehydrated citrus salt steals the show, adding a sharp tang that contrasts with the drink’s uplifting core. It leaves a lively edge that lingers just enough to make you reach for another sip.

20. HAIIRO USAGI

An orchard filled with melons once offered a taste that stayed long after the season ended. From that memory, Jess Ho found the spark for ‘Honey Wind‘. She began with the comfort of a piña colada and then moved toward her own version, adding melon with coconut to create a serve that carries nostalgia into a refreshing highball.

Melon defines the serve with ripe sweetness that feels lush and cooling. The flavour draws you back to orchard days and lifts the drink into something graceful. Each sip tempts you to discover how summer tastes when captured in a glass.

21. SHO YAKITORI BAR

Dedrick Yew once chased intensity in every pour. He reached for smoke, power and bold infusions until he realised that true memory lies in balance. Drinks that stay with people allow each element to be heard without overwhelming the rest. From that shift in vision came ‘The Rimbana’, a serve that favours restraint over excess.

Among the flavours at play, it is the pandan syrup that carries the drink with an aromatic note that feels instantly familiar. It rounds the sharper edges and ties the other flavours together with ease. The finish lasts with just enough presence to tempt you back for another taste.

The Dewar’s Discovery Challenge runs from 10 August to 30 September, and these cocktails will only be available during this limited period. Don’t miss the chance to taste them while they last. For the latest updates on the competition, visit www.dewarsdiscoverychallenge.com/malaysia. 

Drink responsibly. Dewar’s® Blended Scotch Whisky is for non-Muslims aged 21 and above only.

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