From Michelin Gastronomy to Independent Whisky Bottler, Kennis at Club Qing Whisky
In anticipation of launching our first-ever US exclusive, single cask whisky with independent bottler Club Qing, we sat down with Club Qing’s founders, Kennis & Aaron to learn about their whisky journeys and experiences in entrepreneurship. We want to start with Kennis’s story in this post, after all, you don’t see many female leadership in the whisky world, let alone a serial entrepreneur who transform successfully from being a member of a Michelin starred establishment into a fine whisky bottler.
Life Rooted in Deliciousness
Kennis Ko, Cofounder of Club Qing, photo courtesy of Kennis.
Kennis knew from a young age that she was not interested in a 9 to 5 lifestyle. Her restless spirit craved constant movement and new challenges. This led her to pursue gastronomy in Japan, where she honed her skills as a pastry maker. A pivotal moment came when her teacher recommended her for a role at a Joël Robuchon establishment in Tokyo. Here, she was exposed to the pinnacle of culinary artistry and craftsmanship, learned the definition of greatness in whatever the craft entails, and confirmed her gift for a sensitive palate.
Following her time in Japan, a call from Kennis’ family brought her to Australia to run a restaurant in Sydney, it is also at this point in her life, where she would meet the right people and arriving in the timing of establish Club Qing, a Cantonese fusion restaurant sitting in the heart of Central, Hong Kong in it’s first incarnation.
The Creation of a Whisky Brand Name
Japanese whisky was the default choice of drink for Club Qing restaurant after each shift, it was a time (there was such a time!) when Hibiki 21, Yamazaki 18 or even Yamazaki single casks were accessible and affordable enough to be daily drams for the entire crew. By now, we may just have all the ingredient to tee up how Club Qing becomes an independent bottler of whisky, but it would take one more stop, Singapore.
A friends reunion trip brought Kennis to Singapore, and her first visit to whisky bar mecca Auld Alliance. There, Kennis, and cofounder Aaron would discover the new world of scotch whisky that determined the next chapter of Club Qing. When one of your first ever scotch tasting is a Black Bowmore, there is very little chance for one not to fall in love with whisky.
The rest was history, the Club Qing venue was due for a renovation, it has earned the praise and respect as a restaurant after 12 years of operation. With that, the founders have decided to convert Club Qing into a whisky bar, hosting over 1,000 bottles of whiskies worldwide at any given time, including at one point, a complete set, 54 bottles of the Card Series from Japan.
Club Qing Whisky Bar, photo courtesy of Club Qing.
From Bar to Bottler, a Creative Evolution
Running a bar provided invaluable insights into the taste preferences of a diverse clientele. For Kennis, bottling presented a different challenge: creating expressions that would resonate with an even broader audience. Bottling has been a new creative outlet for Kennis, akin to a chef working with ingredients and recipes to achieve a desired flavor profile.
The limitations inherent in bottling, the process of cask selection and handling, sparked a further sense of creative fire. Seeing her personal growth reflected in the meticulous attention to detail, stretching in the concept creation, product design, marketing communications, brings her immense pride.
Club QIng’s 20th Anniversary release, Imperial 25 year old. Photo courtesy of Club QIng.
Kennis’ most treasured bottling? Club Qing’s 20th anniversary celebratory release. A 25 year old whisky distilled at the now closed Imperial distillery, matured in an oloroso hogshead, a project meticulously planned for several years. Kennis would elaborate, “It is my personal favorite because not only our customers love it as a whisky and the celebratory nature it represents, but it is a great representation of what Club Qing stands for, quality whisky, thoughtfulness in the handling of the spirit and the creativity in the label design."
Her Values
Kennis knew early on that her career will be in the business of deliciousness, but it would take focus in-the-moment when she was a chef, a restaurant owner and now a bar owner / independent bottler to master each craft and become a better version of herself.
In her own words, “Don’t get too hung up on having the spotlight shining on you. Do what you're good at, focus on the work itself, devote 100% to what’s at hand and let your values guide your work.” Her independent spirit, evident since childhood, is a constant source of strength. Consistency and a commitment to delivering the right product are the cornerstones of her success.
Kennis is also wonderfully personable, a trait that has been the backbone of her success as she ran different types of businesses and partnering with stakeholders from different backgrounds. Just as she would master the craft at each chapter of her journey, she makes it a point to understand each individual she crosses paths with to bring the best possible to each table and occasion. It is not hard to imagine Club Qing, and Kennis can be successful in everything that they have touched on, so far.
We are excited to partner with Club Qing at Drinks Reimagined, and we encourage you to explore the unique expressions that reflect her dedication to the world of whisky.
