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.
| OTH 84 points (Aug19 2010)
The second generation of The Spice Tree. (This new expression sports a much larger tree image on the front label.) While the first bottling used inner French oak staves to impart additional oak influence, this one uses French oak barrel heads. This new bottling is also bolder, displaying more oak -- there are more dried spice notes and it’s more viscous and clinging on the palate. (It’s also less elegant than the original bottling.) Notes of sticky toffee, vanilla fudge, bramble, and red currant give way to oak resin, cinnamon, clove, nutmeg, and subtle lemongrass. A tactile, somewhat resinous, polished leather finish wraps it up. A nice whisky, but I really enjoy the subtler, more elegant nature of the original bottling better.
(Spring 2010) Reviewed by: John Hansell
|Wine maker notes
|Compass Box is a specialist Scotch whiskymaker. With us you will discover a world of small batch Scotch whiskies, made in a variety of styles to appeal to a variety of tastes.
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.