Nestled within the electrifying pulse of Hong Kong’s nightlife lies a sanctuary for those who worship at the altar of whisky—Club Qing. What began as a humble Cantonese fusion restaurant in 2003 has evolved, under the deft hand of Aaron Chan, into a world-renowned whisky haven. Now celebrated as both a curator of rare finds and a pioneer of independent bottling in Asia, Club Qing has become the kind of place whisky lovers dream about and collectors revere.
During a recent stint in Hong Kong and a stop at this haven for connoisseurs, we seized the opportunity to sit down with the man himself during a brief respite in his whirlwind schedule. From his bold decision to pivot Club Qing into Hong Kong’s first specialized whisky bar in 2015 to bottling liquid gold that aficionados sip with reverence, Aaron has been rewriting the rules of whisky appreciation in the East.
His rare collection boasts treasures from as far back as the 1950s and 1960s, yet his ethos is strikingly modern—rooted in the joy of sharing, the thrill of discovery, and a dash of irreverent ingenuity.
But Aaron doesn’t stop at being a guardian of fine spirits. His latest endeavor, Kythe Distillery, is an audacious bid to revive the rich, characterful whiskies of a bygone era, proving that nostalgia and innovation can, in fact, be bottled. Add to this his knack for balancing sustainability with tradition, and you’ll see why he’s not just shaping a legacy; he’s distilling it.
With wit, candor, and an encyclopedic knowledge of whisky, Aaron offers a masterclass in everything from navigating the murky waters of collectors’ auctions to hand-picking casks that embody perfection.
Sit back, pour yourself a dram, and join us as we raise a glass to the man who’s turned whisky into both art and adventure.
1. Club Qing is renowned as a whisky lover's paradise in Hong Kong. What inspired you to transform it from a bar into a world-class independent bottler in 2015, and how has this evolution shaped your relationship with whisky enthusiasts in Asia?
AC: We started Club Qing in 2003 as a Cantonese fusion restaurant. In 2015, we decided to transform the bar into the first specialized whisky bar in Hong Kong. At that time, whisky (both Scotch and Japanese) was gaining popularity, but there wasn’t a dedicated whisky bar in the city. Having accumulated a substantial collection of rare bottles over the years, we decided to take the plunge. Drawing inspiration from great bars like The Auld Alliance in Singapore, we began releasing our private bottlings in the same year. Soon, we started bottling casks for other bars and customers.
Moving into independent bottling felt like a natural progression for us. Unless a whisky bar has an extraordinarily extensive collection that can never be depleted, eventually, the rare and old bottles will run out. We believe the best way to make a bar unique and special is to offer exclusive whiskies to our patrons, which is why we decided to release our own bottlings.
2. Your collection of rare whiskies, including treasures from the 1950s and 1960s, has captivated collectors worldwide. How do you strike a balance between sharing these gems with your patrons and maintaining your personal stash?
AC: This has always been a difficult decision. The whisky world is built on a spirit of sharing, so I generally have no hesitation in opening rare bottles for our patrons. It also gives me a reason to open these bottles, as I wouldn’t get to try them otherwise. Unless a bottle is incredibly rare and irreplaceable, I am usually happy to share it at the bar.
The exception is Brora, my favorite distillery. While I have a sizable collection of Brora, I don’t open them at the bar. However, I do share my Brora with whisky friends. I don’t charge them for it because, for me, it’s a joy to enjoy Brora with people who understand and appreciate its uniqueness.
3. Whisky collecting is often compared to art collecting. How do you decide which bottles to auction and which to hold onto, especially considering the emotional connection to these rare finds?
AC: I approach this decision by asking myself: if I sell this bottle and use the proceeds to buy another, can I get a bottle that I will enjoy even more? If the answer is yes, I consider selling the bottle. Of course, some bottles carry sentimental value—whether it’s the story behind how I acquired it or memories of sharing it with someone important. In those cases, I keep the bottle to open and enjoy at a later time.
4. Club Qing emphasizes Scotch whisky over Japanese whisky, despite the latter's growing popularity. What is it about Scotch that you believe captures the hearts of true connoisseurs?
AC: Believe it or not, when we first opened, 75% of our selection was Japanese whisky. Over the years, we’ve noticed a gradual shift in customer interest toward Scotch, so we now offer more Scotch whisky at the bar. Personally, I believe what truly captures the hearts of connoisseurs is the quality of the whisky, regardless of where it is produced. Great whisky transcends its origin.
5. Independent bottling allows for a unique take on traditional distilling. What qualities do you seek in a cask when bottling under the Club Qing label, and how do you ensure the spirit stays true to your philosophy?
AC: Our guiding principle is simple: if I don’t enjoy drinking a whisky, I won’t bottle it. After all, whisky is meant to be enjoyed, so there’s no point in bottling something I wouldn’t drink myself. On a more systematic level, we typically select casks that are at least 10 years old, with fruity notes and layers of complex aromas and flavors. Solera sherry casks often meet this criterion, which is why many of our bottlings are aged in such casks.
6. As an advocate of old-style whisky, what are the biggest challenges you face in maintaining authenticity while catering to modern palates?
AC: While I have a deep appreciation for old-style whisky, that doesn’t mean I don’t enjoy modern whiskies. The challenge with old-style whisky is that it’s no longer produced. Over the past 50 years, the whisky industry has evolved significantly, focusing on improving yield and achieving consistency.
Modern palates have developed as a result of today’s production methods, and most drinkers are accustomed to modern-style whiskies. I don’t view this as a negative thing. I keep an open mind and actively explore young, modern whiskies to find exceptional casks, and they do exist. While I enjoy old-style whiskies, I’m perfectly happy to bottle a modern-style whisky if it meets our standards.
7. Your releases as an independent bottler have been highly regarded. What’s the story behind one of your most memorable bottlings, and what makes it stand out?
AC: If I had to choose one, it would be a Glen Elgin 2009 14YO from our "Happy Loner" series. Initially, this cask of Glen Elgin was rather neutral—not bad, but not particularly remarkable. Because of its neutrality, I decided to re-rack it into a 40-year-old Oloroso sherry cask used in a solera system at a bodega in Jerez. After two years of secondary maturation, it completely transformed. The resulting whisky reminded me of an old-style sherried Glen Elgin from the 1960s, with a complex array of aromas and flavors such as coffee liqueur, herbs, sandalwood, walnut, dried dates, camphor, and tiger balm.
This bottling proved to me that even a modern whisky can become old-style with proper maturation in the right wood. It remains my favorite whisky distilled after 2000.
8. Kythe Distillery is built on the ethos of reviving the extinct style of 1960s Scottish single malt whisky. What inspired you to take on such an ambitious project, and how does it align with your passion for old-style whisky?
AC: My love for old-style whisky inspired me to explore the possibility of recreating the lost style of Scotch whiskies. About five years ago, I had a long conversation with my good friends Angus MacRaild and Jonny McMillan. We discussed the idea of building a small distillery in Scotland that followed all the traditional methods of whisky-making from the 1950s.
It has always been our dream (and likely the dream of many whisky lovers) to recreate whiskies like Bowmore or Clynelish distilled in the 1950s.
While it may have sounded like a crazy idea initially, the more we talked, the more we realized it was entirely possible. After all, if people could do it 100 years ago, there’s no reason we can’t do it today. We spent five years bringing this dream to life. Kythe Distillery is scheduled to open in the summer of 2025.
9. "Efficiency is the enemy of character" is a guiding principle for Kythe Distillery. Can you elaborate on how this philosophy influences the distillery's production process and the resulting whisky?
AC: First of all, we’re not abandoning efficiency for the sake of it. To understand our approach, we need to examine the changes in the whisky industry over the past 50 years aimed at improving production efficiency and their impact on whisky character.
During the late 1970s, the surge in demand for Scotch whisky led distilleries to prioritize higher production capacities, increased yield, and reduced lead times. This shift involved changes such as (1) using high-starch, low-protein barley, (2) abandoning floor malting, (3) employing efficient distillers' yeast, (4) shortening fermentation times, (5) switching to computerized steam-heated distillation, and (6) using active wood for barrel-making. While these changes improved efficiency, they often came at the expense of distillery character and quality.
At Kythe, we aim to revert to traditional whisky-making methods from before this period, focusing entirely on quality rather than efficiency.
10. Sustainability plays a significant role in Kythe’s design, from wood-fired stills to renewable energy sources. How do you balance traditional methods with modern environmental ethics?
AC: Kythe Distillery is the only whisky distillery in Scotland to use a direct wood-fired wash still. By burning sustainably sourced wood for energy, we can run the rest of the distillery using electricity. Our process engineers have calculated that Kythe emits 94% less CO2 than a standard kerosene-powered distillery when operating with renewable energy. This makes Kythe a much "greener" distillery compared to its peers.
11. As Kythe moves closer to production, what are your aspirations for its place in the whisky world, and how do you hope it will be received by enthusiasts and collectors alike?
AC: Our aspiration is for Kythe to create whisky that is distillate-driven, with less emphasis on wood influence—particularly modern wood influence. We believe the whisky world will welcome a distillery that creates this style, reminiscent of the whisky produced 50-70 years ago. We hope that those who have had the pleasure of enjoying whiskies distilled in the 1950s will find our products reminiscent of what they used to love. At the same time, we aim to introduce younger generations to this unique flavor profile, helping them discover and appreciate its distinctive character.
12. If you could share a dram with any historical figure, who would it be, and which whisky from your collection would you pour for the occasion?
If we aren’t limiting ourselves to historical figures from the whisky world, I would choose Leonhard Euler, arguably the greatest mathematician of all time. His contributions to mathematics and science have always fascinated me, and I admire his genius.
I would share with him a Brora 1972 Rare Malts Selection (58.7%), my favorite whisky of all time. Euler’s ability to see beauty and logic in the most intricate problems resonates with how I perceive the complexity and elegance of a whisky like this Brora 1972. Additionally, I think he would appreciate the meticulous craft and precision involved in creating such a masterpiece.
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Words and Questions by AW.
Answers and Photos courtesy of Aaron Chan.