With a central focus on single malt aged in special American white oak barrels, the Brûlée Royale recipe combines casks that have been toasted and charred to provide sweetness. Clynelish and Benrinnes single malts play starring roles, while Speyburn and Ardbeg single malts are also featured in the 98 proof blend.

Chef Massialot created the iconic dessert that inspired this whisky more than 300 years ago in Versailles, France.

“Versailles was the epicenter of innovation in art, science and gastronomy in the 17th century, making it the ideal source of inspiration,” says Samuel Travers, the lead Compass Box whiskymaker in Brûlée Royale’s creation. “Through the lens of Chef Massialot’s intoxicating creation, we highlight a very special parcel of whisky from the Clynelish Distillery, which has been matured in second-fill custom American oak barrels that offer extravagant sweetness while their precise toasting and charring coax just a hint of scorched sugar.”

In classic Compass Box style, the Brûlée Royale packaging features unique artwork–this time focusing on rhe Versailles Palace kitchens where crème brûlée was created.

In a further nod to Chef Massialot, Compass Box collaborated with his renowned pastry chef Dominique Ansel to create the Brûlée Royale Fondue. Chef Ansel recreated the whisky in dessert form by topping off vanilla bean fondue with a splash of flambéed Brûlée Royale and serving it with bite-size sweet treats. Chef Ansel’s recipe will be available exclusively via the Compass Box website beginning October 8.

The limited edition Compass Box Brûlée Royale Blended Malt Scotch Whisky (8,556 bottles worldwide) will arrive nationwide beginning next Wednesday (October 8) for $159.99.

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Glenmorangie A Tale of Cake began when Dr. Bill Lumsden, Glenmorangie’s Director of Whisky Creation, found himself musing over how some of his most joyful memories involved cake – from baking with his granny, to the pineapple upside down cake his daughter made him for his birthday. Dreaming of encapsulating cake’s magic in a single malt whisky, he experimented by finishing Glenmorangie in Tokaji dessert wine casks.

This limited edition whisky’s flavors of honey, white chocolate and fruit inspired award-winning pastry chef Dominique Ansel to create a cake and cocktail pairing, a “CakeTail,” in its honor.

The expression tastes delicious alongside real cake, which is why Glenmorangie has paired up with Chef Ansel. Imagining how he could bring cake and whisky together, he created a unique twist on a pineapple boat cake inspired by Glenmorangie A Tale of Cake. Paired with a pineapple Old Fashioned cocktail by mixologist Jeremy Le Blanche, it makes a deliciously indulgent CakeTail. Chef Ansel and Le Blanche have also invented CakeTail pairings to celebrate three of Glenmorangie’s whiskies: The Original, The Lasanta and The Quinta Ruban.

“Like so many of us, some of my favorite memories come from cake, whether it be helping my granny in her kitchen, or the pineapple birthday cake my daughter surprised me with one year,” said Dr. Lumsden. “By finishing whisky in Tokaji wine casks, I’ve captured the joy of those indulgent cake moments in Glenmorangie A Tale of Cake. The liquid is a rich copper, but the taste is pure technicolor, luscious, sweet and complex with multi-layered bursts of honey, white chocolate and fruits with a hint of mint. As you might expect, it tastes incredible when enjoyed with actual cake, so it’s fantastic to see Dominique bring it to life in his CakeTails.”

“When I first tried Glenmorangie, it opened my senses to this amazing world of color, texture, taste, and aroma ̶ it’s a new adventure each time,” Chef Ansel added. “I never guessed I could enjoy whisky this much, but there is a friendliness to the way Glenmorangie tastes. Baking and whisky making are different worlds but they have a lot in common. If you stir Dr. Bill’s passion for single malt with my love for cake, you get the best of both our worlds!”

Glenmorangie A Tale of Cake is available now for $99.

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