As in the past, The Spice Tree is made from 100% malt whisky sourced from
northern Highland distilleries, (notably and primarily malt whisky distilled
in the village of Brora). The primary maturation is in a mix of first-fill and
refill American oak.
What is different is the secondary maturation. Rather than using inner stave
inserts, as we did for the original Spice Tree, we rack the whisky into barrels
with heavily toasted new French oak heads. We have created a method for
getting a super heavy toast on the cask heads which imparts a flavour profile
similar to the flat staves used for the original Spice Tree.
We use oak with three
different levels of toasting on the barrel heads, thus allowing us to blend the
resultant whiskies to create additional layers of complexity. This secondary
maturation lasts as long as two years.
|Big, sweet aromas of clove, ginger, cinnamon,
nutmeg and vanilla. The palate is full, round and
sweet, with the spice and vanilla complementing the
core distillery characters and leaving a long finish.
Made entirely of Highland single malt whiskies from
the villages of Brora (fruitiness), Carron (meatiness)
and Alness (perfume).
Primary maturation: first-fill and refill American oak.
Secondary maturation: custom barrels with heavily
toasted new French oak heads sourced from 195
year-old Vosges forests.
Bottled at 46%. Natural colour. Not chill filtered.
|Its rich, bold flavours make it most suitable for afterdinner sipping, as an accompaniment to certain
cheeses, and ideal in cocktails.