The Story of High Bar Society

At the heart of “High Bar” lies a promise - our firm commitment to establishing a gold standard and a high bar for alcoholic gelato. Our head gelato mixologist, Sharon Tay, leveraged her decade-long experience in gelato ice cream R&D and advanced food science expertise to create the penultimate alcoholic gelato ice cream.

In Asia, we noticed a distinct vacuum in the market for quality alcoholic gelato ice cream with high alcoholic content. Bearing this in mind, we reckoned we had to pop this cherry. It took us twelve months of persistent, intensive research, and numerous trials and errors.

Finally, we created an exquisite collection of alcoholic gelato cocktails that are not only exceptional in taste and texture but also, to our best knowledge, have the highest alcoholic content that Asia has ever seen - a whopping 6% ABV.