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Despite the success of our first two bottlings of “The Spice Tree” among devoted whisky drinkers around the world, the Scotch Whisky Association (known as the SWA in the Scotch whisky trade) has asked us to discontinue production of this product.
While we disagree with their interpretation of the law, we have, nonetheless, decided to stop production of “The Spice Tree”. What the SWA does not like is our technique of using barrel inserts (made of the highest quality cooperage oak you can buy) in the casks we use to do a secondary maturation on the whiskies for “The Spice Tree”.
Working with friends like the famous Dr. Jim Swan, I borrowed a technique commonly used by winemakers and I began experimenting with secondary maturation of whisky in casks with new oak barrel inserts inside them. I was effectively using a quality of oak that is never used in Scotch whisky.
The results were extraordinary! Why, I began wondering, are the winemakers getting all the good wood? Why don’t we use this kind of oak to mature Scotch whisky?
Well, we did. And this is where “The Spice Tree” came from.
However, the SWA did not like it.
John Glaser, Whiskymaker and Company Founder.
Flavour Descriptors: A natural, deep, gold-brown colour and a rich nose with spices such as clove and nutmeg, and sweet stewed fruits. Palate is soft, sweet, deep and rich with a malt whisky fruitiness embellished by rich spice. Very long.
Distillery Sourcing: Dailuaine, Teaninich and two other malt whiskies distilled in the villages of Brora and Longmorn.
Wood: 100% first-fill Bourbon barrels and first-fill, recharred American oak hogsheads for the primary maturation. A portion of the whisky went through a secondary maturation on new (virgin) French Sessile oak, heavily toasted. Our inaugural batch (labelled as such on the front and back labels) had one toast level. Our second batch, released April 2006, had several different toast levels for a slightly more subtle yet complex flavour profile, but definitely similar to the inaugural batch.
Bottling Details: 46%, not chill filtered, natural colour.
While we disagree with their interpretation of the law, we have, nonetheless, decided to stop production of “The Spice Tree”. What the SWA does not like is our technique of using barrel inserts (made of the highest quality cooperage oak you can buy) in the casks we use to do a secondary maturation on the whiskies for “The Spice Tree”.
Working with friends like the famous Dr. Jim Swan, I borrowed a technique commonly used by winemakers and I began experimenting with secondary maturation of whisky in casks with new oak barrel inserts inside them. I was effectively using a quality of oak that is never used in Scotch whisky.
The results were extraordinary! Why, I began wondering, are the winemakers getting all the good wood? Why don’t we use this kind of oak to mature Scotch whisky?
Well, we did. And this is where “The Spice Tree” came from.
However, the SWA did not like it.
John Glaser, Whiskymaker and Company Founder.
Flavour Descriptors: A natural, deep, gold-brown colour and a rich nose with spices such as clove and nutmeg, and sweet stewed fruits. Palate is soft, sweet, deep and rich with a malt whisky fruitiness embellished by rich spice. Very long.
Distillery Sourcing: Dailuaine, Teaninich and two other malt whiskies distilled in the villages of Brora and Longmorn.
Wood: 100% first-fill Bourbon barrels and first-fill, recharred American oak hogsheads for the primary maturation. A portion of the whisky went through a secondary maturation on new (virgin) French Sessile oak, heavily toasted. Our inaugural batch (labelled as such on the front and back labels) had one toast level. Our second batch, released April 2006, had several different toast levels for a slightly more subtle yet complex flavour profile, but definitely similar to the inaugural batch.
Bottling Details: 46%, not chill filtered, natural colour.
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