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Brûlée Royale

Brûlée Royale

Blended Malt Scotch Whisky

49% ABV, Not Chill-Filtered, Natural Colour

£110.00
£110.00
Step back in time to Versailles, where a world of innovation, alchemy & indulgence unfolded deep within the palace walls.

Brûlée Royale explores that universe of sweet alchemy, layering flavours of vanilla custard, scorched sugar and freshly opened vanilla pods.
Our brûlée, fit for anyone with a royal appetite, combines the silky vanilla custard notes of malt whiskies
matured in ex-bourbon barrels with sweet, crackling toffee flavours delivered by custom American oak
barrels.

Just as Massialot stoked the flames at Versailles to achieve the perfect caramelised crust, our
friends at Independent Stave Co.’s Missouri cooperage employ computer-controlled toasting and
charring techniques to coax extraordinary flavours from American white oak with great precision.

Like the sugar atop a perfect crème brûlée, this whisky is testament to fire’s power to bring forth
enchanting sweetness.
Beyond the first crackle of caramel, the nose is lavish with crème brûlée, poached pear and fresh vanilla. The palate thickens into clotted cream, honeyed malt and broiled peaches, before unfolding into tarte tatin richness. A final ripple of nutmeg, burnt toffee and banana split flavours linger in a long, silken finish.
Recipe & fact sheet
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Exploring a universe of sweet alchemy

A WHISKY FIT FOR ROYAL TASTES

Sugar is not destroyed by fire but transformed. If you’re precise, of course. Brûlée Royale is inspired by François Massialot, the visionary French chef who worked in the Palace of Versailles’s kitchens and wrote the first recipe for what we would come to recognise as the crème brûlée.

Versailles in the 17th century was the dazzling epicentre of innovation in art, science and gastronomy. It was Massialot’s playground and science lab, but when preparing desserts to satisfy royal appetites, the margin for error was miniscule. In pursuit of perfection, he became known for both his innovation, and his exactitude.. Caramelising sugar with a red-hot fire shovel, for example, must have required extensive practice!

Just as Massialot stoked the flames at Versailles to achieve the perfect caramelised crust, our friends at Independent Stave Co.’s Missouri cooperage employ computer-controlled toasting and charring techniques to coax extraordinary flavours from American white oak with great precision.

Recipe and Facts

Flavour profile

Immediate Crème Brulée, which opens to custard Danish and scorched sugar brittles. The palate is thick with clotted cream, honeyed malt and broiled peaches followed by custard & Tarte Tatin. Pannacotta & gentle nutmeg spice followed by silken jersey milk, toasted sugar and banana split.

Recommendations

Any manner of French desserts.

Technical details

Bottled August 2025.
Blended Malt Scotch Whisky.
Bottle Number: 8,556.
Bottled at 49% ABV.
Not chill-filtered.

Lead whiskymaker

Samuel Travers

Samuel Travers