Spice Tree

Our search led us to the Vosges forest in France and a mill that makes staves for wine cooperage from slow growth, 195 year-old French Sessile oak. They air-dry the oak outdoors for at least two years to season and evolve the flavours in the wood before toasting it, which creates even more rich, sweet and complex flavours that a wine - or whisky - can draw out. We first used this French oak as inner stave inserts within our casks to age a portion of Highland malt whiskies for a period of secondary maturation, giving the whiskies a rich, deep spice character – and thus, THE SPICE TREE. However, shortly after we released it, the Scotch Whisky Association decided that it was illegal as it was not a traditional technique and that we must use only traditional techniques to call it Scotch whisky.

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%. Not chill-filtered. Natural colour.

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. Gold Medal - World Whisky Awards 2020 - 91 Points Whisky Advocate - The tastiest, this boasts a dry oak and spice nose with fudge, rye bread, and banana interwoven with French oak influences of nutmeg, cinnamon, and ground ginger. As the gentle orange, malt, pear, and apple settle down, little spicy explosions of ginger and pepper detonate, leaving an aftermath of spiced malt, coffee cake, milk chocolate, and cocoa. Such a wonderful flavor trajectory to behold.

Its rich, bold flavours make it most suitable for after-dinner sipping, as an accompaniment to certain cheeses, and ideal in cocktails.