As in the past, The Spice Tree is made from 100% malt whisky sourced from northern Highland distilleries, (notably and primarily malt whisky distilled in the village of Brora). The primary maturation is in a mix of first-fill and refill American oak.
What is different is the secondary maturation. Rather than using inner stave inserts, as Compass Box Whisky Company did for the original Spice Tree, they rack the whisky into barrels with heavily toasted new French oak heads. They have created a method for getting a super heavy toast on the cask heads which imparts a flavour profile similar to the flat staves used for the original Spice Tree (This is a similar process to that they developed for the Compass Box Oak Cross, except that for The Spice Tree they use more heavily toasted oak and leave the whisky to age on it longer). They use oak with three different levels of toasting on the barrel heads, thus allowing them to blend the resultant whiskies to create additional layers of complexity. This secondary maturation lasts as long as two years.
The Spice Tree is a very rich whisky, suitable for after-dinner sipping, as an accompaniment to certain cheeses and, especially, in cocktails.

Distillery Sourcing: Made entirely of Highland single malt whiskies from the villages of Brora (fruitiness), Carron (meatiness) and Alness (perfume).