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.

The post Compass Box Honors An Iconic Dessert appeared first on The Whiskey Lifestyle.

After 126 years making single malt whiskies, Speyburn Distillery in Rothes opened on August 1st. The decision to unlock the distillery gates follows the success of several special events during the Spirit of Speyside Whisky Festival earlier this year, during which tickets sold out within 12 hours.

The new tours will offer this opportunity and provide a genuine experience and tasting of one of Speyside’s best kept secrets. Guests can look forward to an exploratory 1 hour 45 minutes tour around the distillery. Many of the original buildings’ features and stonework still exist for guests to enjoy. Tours run from Tuesday to Saturday at 10:30am, 12:30pm and 2:30pm. Each tour is 1 hour and 45 minutes each with 10 guests maximum per tour. Tours include a tasting of Speyburn’s core range: Bradan Orach, 10 Years Old, 15 Years Old and 18 Years Old. Tour tickets are £20 ($26) for adults and £10 ($13) for children ages 12 – 17. 

There’s a special treat for whisky enthusiasts, with a fascinating peek into Speyburn’s Old Drum Maltings: a traditional maltings building featuring three impressive floors of rarely seen vintage equipment. Mothballed half a century ago, it has lain locked and perfectly preserved until today, offering guests a unique glimpse into Speyside distilling history.

The tours will also provide an insight into Speyburn’s environmental credentials, and the measures the Distillery team are taking to protect the surrounding environment and make their whisky one of the most sustainably-produced on the market today.

“There is something very special about the setting and atmosphere at Speyburn, perhaps because it’s quite a hidden distillery and one that has gone about the business of making award-winning drams that are loved the world over in a very quiet and modest way,” said Speyburn Distillery Manager Euan Henderson. “But now it’s time to let the world in and we couldn’t be more excited! There’s no artifice about the visitor experience we have created. This will be a true taste of Speyside distillery life that will offer an accessible and enjoyable experience for all. This is about the people who make our whiskies welcoming guests into our home to share a taste of Speyburn single malts and the stories and secrets of how they are made. There’s 126 years of previously unseen distilling history here just waiting to be discovered in the heart of Speyside – so make sure you don’t miss your slot on one of our tours this summer.”

Book a Speyburn tour online here.

The post Speyburn Opens To Public appeared first on The Whiskey Lifestyle.

Ingredients:

• 1 1/2 oz. Speyburn Bradan Orach Speyside Single Malt
• 3/4 oz. apple oleo
• 1/4 oz. pomegranate syrup
• egg white/vegan foamer
• 3/4 oz lemon juice

Instructions:

Add all your ingredients to a cocktail shaker with ice and mix. Take a strainer and pour into a chilled coupé glass. Add a slice of apple to garnish.

Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLScocktail. Please drink responsibly.

The post Cocktail Of The Week: Jack Rose appeared first on The Whiskey Lifestyle.

Dares and cocktails often go hand in hand–typically with disastrous results. However, that’s not the case, with this lovely Scotch cocktail created by Jonathan Pogash, known as “The Cocktail Guru.”

“The tropical notes in Speyburn Arranta Casks inspired me to use pineapple juice in this cocktail,” says Pogash. “The flavors marry well together, and with a hint of spice from the cinnamon, the toffee notes in the whisky come through all the more.”

Ingredients:

• 2 oz. Speyburn Arranta Casks
• 1 1/2 oz. pineapple juice
• 1/2 oz. cinnamon syrup (or simple syrup)
• 1 oz. fresh lemon juice

Instructions:

Shake ingredients very well with ice and strain over ice into a rocks glass. Garnish with a pineapple slice.

Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLcocktail. Please drink responsibly.

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