Few things are more thrilling than discovering an open secret in the heart of Hong Kong. In an inconspicuous high-rise on Lyndhurst Terrace, only those in the know have made their pilgrimage through a labyrinth of stairs and corridors to discover treasures of untold fortune and global sourcing. Liquid amber and gold are painstakingly collected, curated, and coursed as the man behind the locked and lacquered doors entrances you with his bon mots on the glory-be bottles that he has in store: simply, the finest whisky in town, hence the name.
Kam Daswani, founder and managing partner of Dram Good Stuff, has carved a niche for himself in the whisky sector. With a passion for fine spirits—and an impressive collection of watches that he’s known for in equal measure—his journey is as captivating as the things he curates. In an exclusive interview with Robb Report Hong Kong, Daswani shares insights into his philosophy on whisky, the evolution of the brand, and the essence of luxury.
His foray into the whisky business was born from a simple idea: to provide a premium experience for private events. “Dram Good Stuff stemmed from the desire to allow people to enjoy themselves at private parties and dinners, ensuring all their alcohol needs were met,” he explains. Before establishing Dram Good Stuff, Daswani and his wife were partners in a small restaurant, where they became the go-to source for patrons seeking quality spirits, particularly whisky. “We were inundated with requests for vodka, tequila, and, primarily, whisky. It became clear that there was a significant demand for a more structured approach to catering these needs.”
In formalising Dram Good Stuff, Daswani transformed a passion into a thriving business, and his wife continues to play a pivotal role in its operations. His path to this luxurious realm was not paved with formal, specialised education. As a young adult, he ventured to Los Angeles to study gemmology, earning a graduate diploma from the Gemological Institute of America, a unique background that would later inform his aesthetic sensibilities in both whisky and watches. When asked to choose between his two passions, Daswani responds, “It’s a difficult choice, and thankfully,” he says with a knowing smile, “I don’t have to make one!” He relishes the opportunity to indulge in both worlds, stating, “Dram Good Stuff allows me to enjoy some of the finest whiskies globally. We partner with major distilleries, including Macallan and the Diageo portfolio, to offer unparalleled selections.”
His appreciation for whisky is deeply personal. “Collecting whisky was a hobby that became a business,” he admits. “My wife once told me either to monetise my collection or drink it all. Clearly, drinking it all wasn’t feasible!” It is this blend of personal enjoyment and professional commitment that sets Daswani apart in the industry.
At Dram Good Stuff, each customer’s experience is tailored to their preferences. “When you walk in, you’ll notice a tasting station. We conduct palate tests to understand what our guests enjoy,” Daswani explains, with this attention to detail ensuring that each encounter is unique, accommodating a wide range of tastes from casual drinkers to connoisseurs. “It’s about mood and context. Sometimes people want something simple to unwind after work, while others seek a refined whisky for a special occasion,” he says.
His approach transcends merely selling expensive bottles; Daswani believes in fostering genuine connections. “Whisky is a mood-based experience. It’s essential to get to know the person to recommend the right dram,” he emphasises. You don’t need a fictional purple dinosaur to tell you that “sharing is caring” but the finest of whiskies essentially rely on a community experience of connoisseurs who gather around and discuss at length the good and the great casks in town, from dusk till dawn, from cask till dram.
In discussing the distinction between true whisky connoisseurs and mere collectors, Daswani offers a keen insight. “Hoarding is often driven by the intention to sell. A true collector ties their acquisitions to significant life moments,” he states. He believes that collectors seek to create shared experiences rather than simply amassing wealth.
Reflecting on his journey, Daswani recalls his first memorable whisky experience. “I started drinking whisky at 18, and Glenfiddich 12-Year-Old was my entry point—like many others,” he shares. However, it was a Macallan 30-Year-Old gifted by his then-girlfriend (now wife) that left a lasting impression. “She brought it home, and I thought, ‘What are we going to do with a HK$5,000 whisky?’ But her response was simple: ‘We’re going to drink it.’ Those moments are what whisky is all about—sharing and celebrating,” he reminisces with a smile.
Daswani also offers his thoughts on how whisky sales can reflect the broader economy. “Luxury goods, including whisky, are tied to disposable income. Right now, Hong Kong is going through a tough patch, and it shows in our sales,” he observes. He notes a shift in consumer behaviour, with many opting for younger, more affordable whiskies. “The market for older expressions has diminished, but people haven’t given up on whisky entirely.”
Addressing common misconceptions, Daswani highlights two prevalent myths: that colour and age indicate quality. “The colour of whisky can be misleading. It doesn’t necessarily correlate with its taste or quality,” he asserts, pointing out three rare vintages: one lighter than the other, one as dark as a bottle of Coca-Cola, and another a pale golden yellow. He provides insight into the ageing process: “Older doesn’t always mean better. I’ve enjoyed 10-year-old whiskies more than some that are decades older.” His expertise underscores the importance of understanding the nuances of whisky rather than relying on superficial indicators.
For Daswani, luxury transcends material possessions. “True luxury is the ability to enjoy a moment without distraction,” he explains. Whether it’s savouring a rare bottle of whisky or admiring a finely crafted watch, he values the experience above all else. “When I open a 45-year-old Scotch, I honour the time and effort that went into making it. I disconnect from the outside world to fully appreciate that moment,” he says.
Daswani speaks fondly of the community that whisky has helped him cultivate. “We have WhatsApp groups for collectors and enthusiasts—the connections I’ve made through whisky tastings and festivals are invaluable,” he shares, reflecting on how this camaraderie fosters friendships that span cultures and borders, creating a rich tapestry of shared experiences that has taken him around the world—and helped him collect recognition and accolades from unexpected quarters. As we meet for this interview, just days after his whirlwind trip to Scotland, he returns with dazzling tokens of appreciation and acknowledgement by peers.
Daswani received the prestigious title of Keeper of the Quaich, an honour recognising his contributions to the Scotch whisky industry. “It’s a tremendous acknowledgment, and I’m humbled to have been nominated by a Master of the Quaich,” he says with humility and pride. It’s an accolade that reflects his commitment to educating others about whisky and promoting a culture of appreciation rather than mere consumption and conspicuous collection. His “hobby,” which he converted to a successful business, is a man cave studded with the rarest vintages from all corners of the world, featuring bottles of different shapes, sizes, and colours, including a bottle that distinctly looks like a weapon! “Isn’t it a lawsuit waiting to happen?” he asks rhetorically as he pull out the most peculiar bottle of vodka.
Behind guarded and secret doors, there are five- and six-figure vintages of amber and gold. “We rent out the space for VIP gatherings and some of the rare bottles are definitely under lock and key!” Daswani demonstrates how a particular puzzle unravels to reveal a bottle of significant value. Let it not be said that presentation isn’t everything!
Looking ahead, Daswani is excited about the future of Dram Good Stuff and the whisky industry. “We’re planning unique events that pool resources and showcase exceptional whiskies,” he reveals. His passion for whisky continues to drive him as he aims to create unforgettable experiences for his clients, including a programme he’s masterminding for Robb Report Hong Kong and RR1 Hong Kong that’s in the works. (More on that soon.)
Like the origin story of a refined whisky, his journey, from a restaurant investor to a key player in the whisky industry to a leader of luxury, illustrates the transformative power of passion and dedication. As Daswani aptly states, “If you can’t share whisky, then what’s the point?” In this ethos lies the true luxury of whisky—connection, celebration, and the joy of shared experiences. Sounds like the beat of a drum we’re all too familiar with at Robb Report Hong Kong.
All original images by Chris Yau, others courtesy of Kam Daswani.
