A long time ago, we created a rich, bold Scotch whisky called The Spice Tree.
Unfortunately, due to its avant garde method of oak-aging, we were compelled by the powers that be to discontinue production.
Undeterred, we worked with our cooper friends in both France and Scotland to develop a new, hybrid oak cask that would allow us to achieve similar results, but in a way that would be acceptable to even the most conservative of observers.
| recipe & fact sheet download |
FACT SHEET |
Bottled at 46%
Natural colour
Not chill filtered
Et voila, THE SPICE TREE was resurrected – matured using a custom-made cask with French oak for the heads and American oak for the bodies.
THE SPICE TREE is a rich, intense malt whisky redolent of baking spices and layered with toasty oak accents that complement the underlying distillery character.
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When it comes to whisky, we believe that a deeper understanding of what goes into the bottle leads to a greater enjoyment of what's in your glass.
Looking for more information about this whisky? Get in touch below, ask us what you’d like to know about the whisky you’ve tasted and we’ll tell you.
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Signature Serve
The Unholy Alliance This unholy alliance of Scotland (the whisky), France (the cask heads) and Italy (the vermouth) is a twist on the Boulevardier, a Prohibition drink that first appeared in Harry McElhone’s 1927 guide ‘Barflies and Cocktails’ and which used Bourbon instead of Scotch. Invigorating, rich and complex. Stir 40ml The Spice Tree, 25ml red vermouth and 25ml Campari with ice then strain and serve straight up in a cobbler glass garnished with orange zest. |
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Food Pairing Baking Spices Gingerbread, ginger cookies, ginger cakes. Christmas cake, spice breads, sticky toffee pudding. You get the idea. Serve The Spice Tree slightly diluted with chilled water with almost any dessert featuring classic baking spices. |
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Signature Serve The Unholy AllianceThis unholy alliance of Scotland (the whisky), France (the cask heads) and Italy (the vermouth) is a twist on the Boulevardier, a Prohibition drink that first appeared in Harry McElhone’s 1927 guide ‘Barflies and Cocktails’ and which used Bourbon instead of Scotch. Invigorating, rich and complex. Stir 40ml The Spice Tree, 25ml red vermouth and 25ml Campari with ice then strain and serve straight up in a cobbler glass garnished with orange zest. |
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Food Pairing Baking SpicesGingerbread, ginger cookies, ginger cakes. Christmas cake, spice breads, sticky toffee pudding. You get the idea. Serve The Spice Tree slightly diluted with chilled water with almost any dessert featuring classic baking spices. |
