The Spice Tree has a long and complex history, as shortly after its release, the Scotch Whiskey Association ruled that it was illegal, as it did not follow the traditional techniques to be called a Scotch whisky.Since relaunching The Spice Tree in 2009, the producer has found another way to use oak from the same mill in France, with three different degrees of roast, at the ends of the cask, allowing it to blend the resulting whiskeys to create additional levels of complexity.This secondary maturation lasts up to two years.The result is an intensely aromatic malt whiskey with complexity built around a spice-like character - cardamom, cloves, ginger and hints of cocoa - due to the type and quality of French oak used.
