objective of module

Learn about the three Singleton Whiskies and the signature style produced by each. Learn how to make perfectly balanced cocktails with just three ingredients.

The Rule of Three Studio

The Singleton follows the Rule of Three in many respects, and this rule is prevalent throughout the spirit industry:

  • There are three spirit ingredients: Scottish barley, distiller’s yeast and pure water.
  • The balanced success of three ingredient cocktails such as the Martini, Old Fashioned and Manhattan.
  • The Three Steps of Evolution of a Spirit: Self-Preservation, Survival of the Fittest and Curiosity.


World Class Training Booklet The Rule of Three Studio Notes


The Singleton is made at three distilleries: Glendullan, Glen Ord and Dufftown.

Adopt the Rule of Three as you compose cocktails, and learn from the innovative recipes in this studio to take your interpretation of Singleton to new heights.


Tristan Stephenson

Tristan Stephenson is an award winning bar operator, bartender, chef, some-time journalist, and bestselling author of the Curious Bartender series of drinks books. He is the co-founder of London-based Fluid Movement, a globally renowned drinks consultancy firm, and half the brains behind the drinks programs at some of the world’s top drinking and eating destinations – he’s also quite handy with an espresso machine.

Having started his career in the kitchens of various Cornish restaurants, Tristan was eventually given the task of designing cocktails and running bar operations for Jamie Oliver’s Fifteen restaurant (in Cornwall) back in 2007. He did that, then went on to work for the world’s biggest premium drinks company, Diageo, for two years.

Tristan has travelled to over 250 distilleries around the world, across something like 45 countries, including Holland, Scotland, Mexico, Cuba, France, Lebanon, Italy, Guatemala, Japan, and every major island in the Caribbean. He was included in Evening Standard’s top 1000 most influential Londoners. He has appeared on various TV shows in the UK, and is an occasional contributor to TIME.com