Rachelle The Rabbit Distillery, Singapore’s pioneering spirit maker, is proud to announce a bold new chapter in its journey with the relocation to its new home, and now Singapore’s largest distillery, at 6 Chin Bee Crescent. Spanning two floors and over 23,000 square feet, the new facility significantly enhances the brand’s commitment to shaping and advancing the whiskey distilling scene in Singapore.

This milestone also marks the introduction of Coju Bunnies by Rachelle The Rabbit Distillery, a refreshed sub-brand that brings a playful identity to its existing Coconut Soju (Coju) series, specially crafted to resonate with a younger audience while celebrating the tropical character of the spirit.

This transformation marks a significant evolution for the distillery, which began its journey in 2015 as Rachelle The Rabbit Meadery, Singapore’s first licensed meadery. Formerly known under the Compendium Spirits portfolio, the company now fully embraces its roots and spirit under the unified name Rachelle The Rabbit Distillery, a nod to the brand’s creative and playful energy. Over the past decade, it has grown into a regional trailblazer known for reimagining spirits through the fusion of Southeast Asia’s native ingredients and Western distillation techniques. In 2021, the brand broke new ground with the launch of Singapore’s first locally distilled rice whiskey, and in 2025, it celebrates 10 years with a milestone rebrand.

“Rebranding to Rachelle The Rabbit Distillery is both a homecoming and a step forward. As we celebrate 10 years, this rebrand is a natural next step in our journey, representing more than just a new look. It is a reaffirmation reflecting both who we are and where we are going, and a milestone that reflects our unwavering dedication to craft, authenticity and growth over the past decade. Our new home is a space for creativity, for pushing boundaries and for honoring the incredible diversity of Asia through every bottle we make, as we look to bring Singapore’s spirited identity to a broader global stage,” said Simon Zhao, Founder & Master Distiller of Rachelle The Rabbit Distillery.

The new standalone facility at 6 Chin Bee Crescent spans over 23,000 square feet, making it the largest of its kind in Singapore. Designed to accommodate expanded production and research and development, the space features a full-scale distillation floor, bottling line, and maturation warehouse for barrel aging. Rachelle The Rabbit Distillery remains steadfast in its commitment to shaping and elevating Singapore’s whiskey distilling scene, harnessing the unique aging conditions of the equatorial climate and setting new benchmarks for excellence in locally crafted spirits.

Further setting Rachelle The Rabbit Distillery apart is its fully in-house production, from sourcing and fermentation to distillation, bottling, and labeling. Every bottle is crafted on-site with meticulous care, combining traditional techniques with modern equipment. This uncompromising, homegrown approach is both a commitment to quality and a celebration of independence. At its core is a deep respect for the region, as thoughtfully sourced and rarely used ingredients in Western spirits such as coconut, honey, and rice serve as a modern homage to Southeast Asia’s rich cultural and botanical heritage. This ethos is embodied across its core product portfolio, comprising whiskey, gin, liqueur, and coconut soju. Each spirit tells a story of identity, creativity, and authenticity, offering not only a reimagining of taste but a reframing of cultural perspective.

The new standalone facility at 6 Chin Bee Crescent spans over 23,000 square feet, making it the largest of its kind in Singapore. Designed to accommodate expanded production and research and development, the space features a full-scale distillation floor, bottling line, and maturation warehouse for barrel aging. Rachelle The Rabbit Distillery remains steadfast in its commitment to shaping and elevating Singapore’s whiskey distilling scene, harnessing the unique aging conditions of the equatorial climate and setting new benchmarks for excellence in locally crafted spirits. Further setting Rachelle The Rabbit Distillery apart is its fully in-house production, from sourcing and fermentation to distillation, bottling, and labeling. Every bottle is crafted on-site with meticulous care, combining traditional techniques with modern equipment. This uncompromising, homegrown approach is both a commitment to quality and a celebration of independence. At its core is a deep respect for the region, as thoughtfully sourced and rarely used ingredients in Western spirits such as coconut, honey, and rice serve as a modern homage to Southeast Asia’s rich cultural and botanical heritage. This ethos is embodied across its core product portfolio, comprising whiskey, gin, liqueur, and coconut soju. Each spirit tells a story of identity, creativity, and authenticity, offering not only a reimagination of taste but a reframing of cultural perspective. Mr. Kenji Hariu (left) & his recent visit to Rachelle The Rabbit Distillery located at 6 Chin Bee Crescent (center, right). As part of its continued dedication to mastery, Rachelle The Rabbit Distillery is honored to welcome Mr. Kenji Hariu as its Production Consultant. A respected figure in the world of Japanese whiskey, Hariu-san brings decades of expertise from esteemed distilleries including the legendary Karuizawa Distillery, renowned for producing some of the world’s most sought-after whiskies, and Fuji Gotemba, one of Japan’s largest and most advanced whiskey operations. Following the success of its rice whiskey, Rachelle The Rabbit Distillery has expanded into traditional malt whiskey production, and Hariu-san’s experience across both boutique and large-scale operations offers invaluable insight as it refines and grows its portfolio. With a meticulous approach tailored to Singapore’s tropical climate, he will guide improvements in fermentation, distillation, aging, and quality control, bringing time-honored Japanese craftsmanship to the heart of Singapore’s leading distillery.

Building on its dedication to craftsmanship, Rachelle The Rabbit Distillery will begin to gradually release its private casks, laid down since 2021, offering whiskey enthusiasts and private collectors the opportunity to own a piece of Singapore’s whiskey-making legacy.

left to right: Hom Mali Rice Whiskey, Hom Mali Rice Whiskey Cask Strength, Chendol Gin, Rojak Gin, Kopi-O Liqueur, Teh-O Liqueur

As part of its rebrand, Rachelle The Rabbit Distillery unveils a refreshed visual identity that blends playful charm with Southeast Asia’s rich cultural heritage. Featuring Asian and Peranakan-inspired designs, each bottle tells a unique flavor story that invites both local and global audiences to explore the region’s diverse narratives.

A standout of the rebrand is Coju Bunnies, a vibrant new identity for the Coconut Soju series, fronted by a cheeky bunny mascot. Designed to resonate with a younger, fun-loving crowd, Coju Bunnies infuses tropical flair with the distillery’s bold spirit of flavor exploration. Coju blends smooth, light-bodied soju with the richness of coconut, offering a refreshing twist on a beloved Asian classic.

The name ‘Coju’ (Coconut + Soju) pairs with ‘Bunnies’, a nod to Rachelle the Rabbit, its spirited and creative mascot. Together, it embodies the brand’s playful, sociable personality.

The core lineup features two unique flavors, each inspired by favorite regional desserts – Bandung and Ondeh Ondeh.

Bandung Coju (left) & Ondeh Ondeh Coju (right)

Coju Bunnies is available for sale now at S$20.00 each via its website.