Gleaming copper stills and glass beakers line the counters, and one wall is taken up by a cabinet filled with jars of gin and rows of drawers packed with herbs and spices.

The students are encouraged to get creative and build their own flavour profile — citrus, floral, herbal, or spicy — blending classic ingredients such as juniper and coriander seeds with those used in local cuisines.

They are provided with a tray of plants and fruits including tamarind, pandan, and torch ginger flower — aromatic items commonly used in dishes around Southeast Asia.

Jamie Koh, the founder of Brass Lion Distillery which runs the weekly gin school, said that making gin “allows you to be very creative”.