When Chef François Massialot first created the recipe for the Crème Brûlée, crowned with crackly caramelized sugar for the Palace of Versailles in the late 1600s, he had no idea it would one day inspire another indulgent creation. 

And yet more than 300 years later, the whiskymakers at Compass Box conjured their own alchemical talents to create Brûlée Royale Blended Malt Scotch Whisky (49% ABV; 700ml; $159.99 SRP; 8,556 bottles worldwide), heralding the transformation of natural sugars into extravagant deliciousness. The new Limited Edition expression will arrive in U.S. markets nationwide beginning October 8.

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 bestow flavors of peach, butterscotch and spiced molasses. 

“Versailles was the epicenter of innovation in art, science and gastronomy in the 17^th century, making it the ideal source of inspiration,” Samuel Travers, the lead Compass Box whiskymaker in Brûlée Royale’s creation, said in a news release. “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 limited edition Brûlée Royale features artwork as lush as the whisky – surreal scene of alchemy and mastery within the Versailles Palace kitchens where Massialot created his majestic Crème Brûlée that lives on to this day inspiring tastebuds and artisans more than three centuries later.

Crème Brûlée Reimagined by Chef Dominique Ansel & Compass Box

In a further nod to Chef Massialot, Compass Box collaborated with his 21^st century equivalent, the renowned pastry chef Dominique Ansel to create the Brûlée Royale Fondue. Chef Ansel recreated the luxurious whisky in decadent dessert form by topping off a creamy vanilla bean fondue with a splash of flambéed Brûlée Royale and serving it with bite-size sweet treats that represent the blended Scotch’s dominant flavors: apple tarte  Tatin, toffee brittle, Basque cheesecake, caramelized Danish pastry, red apple, steamed milk, fresh strawberries and toffee custard. Chef Ansel’s recipe will be available exclusively via the Compass Box website beginning October 8.

Read more: Compass Box Names D’Orazio as Creative Director of Whiskymaking

ABOUT COMPASS BOX

Compass Box are Scotch whiskymakers. The word ‘whiskymaker’ is their word – it does not appear in a dictionary. For over 20 years they have been relentlessly focused on reinventing Scotch whisky, with every new blend designed to help make the world of whisky a more interesting place. For more information, visit Compass Box whiskies at compassboxwhisky.com.