At the heart of 'High Bar' is a pledge - a clear commitment to setting a gold standard and a high bar for alcoholic gelato. Sharon Tay, the head gelato mixologist, used her decade of experience in gelato ice cream R&D and sophisticated food science skills to produce the ultimate alcoholic gelato ice cream.
High Bar Society discovered a significant gap in the market for high-alcohol-content alcoholic gelato ice cream in Asia. Keeping this in mind, they decided they had no choice but to pop this cherry. It took them twelve months of relentless, hard investigation, as well as several experiments and blunders.
Finally, High Bar Society devised an exquisite selection of alcoholic gelato cocktails that are not only remarkable in flavour and texture, but also have the highest alcoholic content that Asia has ever seen - a whopping 6% ABV.
