Blended Malt Scotch Whisky
Brûlée Royale
Brûlée Royale is a Blended Malt Scotch Whisky inspired by crème brûlée. Vanilla custard, caramelised sugar and fresh vanilla pod. 49% ABV.
49% ABV, Not Chill-Filtered, Natural Colour
What is Brûlée Royale?
Brûlée Royale is a Blended Malt Scotch Whisky. It is inspired by crème brûlée, and by François Massialot, the French chef who worked in the kitchens of the Palace of Versailles.
It combines malt whiskies matured in ex-bourbon barrels, which give vanilla custard flavours, with whiskies matured in custom American oak barrels, which give toffee flavours.
It is a limited release. Bottled August 2025. 8,556 bottles.
Taste
Brûlée Royale tastes of crème brûlée. The nose has caramelised sugar, poached pear and fresh vanilla. The palate is creamy, with clotted cream, honeyed malt and grilled peach. The finish is long and smooth, with nutmeg, burnt toffee and banana.
Who we are
Compass Box is an independent Scotch whiskymaker, founded in London (UK) in 2000. We are not distillers. We are more than blenders. We are whiskymakers, and every decision we make is for the flavour.
We search Scotland for the finest aged whiskies from over 40 distilleries. We combine them to create flavours no single distillery could deliver on their own. We have created over 200 Scotch whiskies, including Brûlée Royale.
For us, whiskymaking is a creative art, bringing together different ideas, styles and flavours. We also share the full recipe of every bottle we make, so drinkers know exactly what is in their whisky.
Brûlée Royale: The Perfect Serve
Brûlée Royale is best served neat, at room temperature, in a tulip-shaped glass. Add a few drops of water if you like. Water softens the alcohol, and can bring out more of the vanilla and fruit.
It is bottled at 49% ABV, with no artificial colouring and no chill-filtering. It is matured in custom American oak barrels, made for us.
We also publish the full recipe, so you can see exactly what is in the bottle.
How we make it
Brûlée Royale is bottled at 49% ABV. We do not add artificial colouring, and do not chill-filter. These are deliberate choices we make, to protect the natural flavour of the whisky.
The whisky is matured in ex-bourbon barrels and custom American oak barrels. The custom barrels are made for us, using computer-controlled toasting and charring, which gives precise control over the flavours the oak adds.
See the full recipe for Brûlée Royale below, including all component whiskies, and their different flavour profiles.
Recipe
| Distillery | Cask type | % |
|---|---|---|
|
Benrinnes Distillery First-fill Bourbon Barrel
|
First-fill Bourbon Barrel | 53.3% |
|
Clynelish Distillery Second-fill New American Oak Barrel
|
Second-fill New American Oak Barrel | 39% |
|
Speyburn Distillery Refill American Oak Hogshead
|
Refill American Oak Hogshead | 7.2% |
|
Ardbeg Distillery Recharred American Oak Barrel
|
Recharred American Oak Barrel | 0.5% |
Our approach to whiskymaking
The whiskymakers
Angela D'Orazio, Michael Stephenson, and Samuel Travers are the whiskymakers behind Brûlée Royale. Each brings different craftsmanship and experience to the process. Together, they create whiskies none of them could deliver alone.
How the Brûlée Royale recipe was created
The idea for Brûlée Royale came from crème brûlée. We wanted to make a whisky with its flavours: vanilla custard, caramelised sugar and cream.
The dessert is linked to François Massialot, a French chef who worked in the kitchens of the Palace of Versailles. He wrote the first recipe for what we now recognise as crème brûlée. Versailles in the 17th century was a centre for new ideas in art, science and food. Massialot was known for both his innovation and his precision. He caramelised sugar with a red-hot fire shovel, which needed a lot of practice.
Each distillery brings different character to the blend:
- Benrinnes Distillery, which brings Basque cheesecake, pannacotta and William pear
- Clynelish Distillery, which brings tarte tatin, peaches in custard and sugar brittle
- Speyburn Distillery, which adds red apple, floral candle wax and steamed milk
- Ardbeg Distillery, in very small quantities, which adds hot coals, scorched custard and raspberry
Our whiskymakers select, taste, assess, and combine these malts until every flavour is in balance. This is what creates Compass Box Brûlée Royale.
Tasting notes
Regally opulent and creamy, a dessert in a glass with a whisper of scorched sugar.
Find out more:
Colour
Intense golden, with hints of amber.
Nose
Crème brûlée straight away, with poached pear and freshly split vanilla pods, opening into custard Danish and scorched sugar brittle. Underneath, red apple, steamed milk and candle wax.
Palate
Clotted cream, honeyed malt and peaches baked in custard, unfolding into Basque cheesecake, tarte tatin and sugar brittle, layered with raspberry and a faint coal-smoke edge.
Texture
Thick and velvety, creamy and full-bodied, with the silken weight of 49% ABV.
Recognition
Compass Box is the most awarded independent Scotch whisky brand in the world.
Brûlée Royale has been recognised internationally, including:
- Whisky Advocate
- International Wine and Spirits Competition
- San Francisco World Spirits Competition
- International Wine Challenge
How Brûlée Royale compares
If you enjoy single malts, Brûlée Royale brings together four distilleries and four cask types for a wider range of flavours in one bottle. If you enjoy Scotch blends, Brûlée Royale is made entirely from malt whiskies, and offers full transparency about what is inside.
It is bottled at 49% ABV, higher than our 46% Core Collection whiskies, so it has even richer texture.
Serves beyond the highball
Neat
In any glass, at room temperature. This is how to experience the full flavour of the whisky.
On the rocks
In a rocks glass with one large ice cube. The ice slowly softens the whisky and opens up another layer of flavour.
Food Pairings
Brûlée Royale is best with desserts:
- Crème brûlée. The flavours match, and the whisky adds more depth.
- Tarte tatin. The caramelised apple works with the whisky's fruit and toffee.
- Panna cotta. A light, creamy dessert that suits the vanilla and cream.
- Custard Danish. Pastry and custard match the whisky's vanilla and sweetness.