Compass Box Brûlée Royale 威海指南針 皇家布蕾（2025）

LIMITED RELEASE 2025 限量系列

ABOUT "DOMINIQUE ANSEL" PARTNERSHIP 全球最佳甜點主廚聯名
Brûlée Royale Scotch Whisky was inspired by the transformation of natural sugars into ‘extravagant deliciousness’, as seen in the creation of a crème brûlée – a rich custard-based pudding topped with a layer of hardened caramelised sugar. Chef François Massialot first created the recipe for the crème brûlée in the late 1600s for the Palace of Versailles.

In a further nod to chef Massialot, Compass Box has collaborated with renowned pastry chef Dominique Ansel to create the Brûlée Royale fondue. Clynelish and Benrinnes single malts play starring roles in the blend, contributing notes of tarte tatin, nectarine, custard, burnt toffee, Basque cheesecake and Danish pastry, while Speyburn and Ardbeg single malts bring hints of crème caramel, brandy snaps, red apple, steamed milk, scorched custard, raspberry, praline and Speculoos biscuits to the mix.

The World's 50 Best awards named Ansel the World's Best Pastry Chef, at the age of 39. This made him the first pastry chef in America to be bestowed the honor.

Brûlée Royale 蘇格蘭威士忌的靈感，源自天然糖分轉化為「極致奢華的美味」的奇妙過程，正如經典法式甜點「焦糖布蕾」（Crème Brûlée）的製作工藝——以濃郁滑順的卡士達奶凍為基底，覆上一層經焦糖化後凝結成酥脆薄層的焦糖糖衣。早在 17 世紀末，法國名廚 François Massialot 便為凡爾賽宮創製了焦糖布蕾的食譜，為這道經典甜點揭開序幕。

為向 Massialot 主廚致敬，Compass Box 特別攜手享譽國際的甜點名廚 Dominique Ansel，共同創作 Brûlée Royale 威士忌熔岩沾醬。這款威士忌調和作品以 Clynelish 與 Benrinnes 單一麥芽威士忌為風味主角，交織出法式焦糖蘋果塔、油桃、卡士達奶醬、焦香太妃糖、巴斯克乳酪蛋糕與丹麥酥點的迷人風味；而 Speyburn 與 Ardbeg 單一麥芽威士忌則為整體增添焦糖奶凍、白蘭地脆餅、紅蘋果、蒸煮牛奶、炙燒卡士達、覆盆子、果仁糖及 Speculoos 香料餅乾的細膩風味層次。

《世界 50 大最佳餐廳》頒獎典禮於 Dominique Ansel 39 歲時，授予他「全球最佳甜點主廚」的殊榮，使他成為美國首位獲此殊榮的甜點主廚。

RECIPE 配方
53% Benrinnes 18Y First-fill Bourbon Barrel (Basque Cheesecake, Pannacotta, William Pear)
39% Clynelish 8Y Second-fill New American Oak Barrel (Tarte Tatin, Peaches in Custard, Sugar Brittle)
7% Speyburn 24Y Refill American Oak Hogshead (Red Apple, Floral/Linen Candle Wax, Steamed Milk)
1% Ardbeg 23Y Recharred American Oak Barrel (Hot Coals, Scorched Custard, Raspberry)

53% 本利林 18年單一麥芽，初次填充波本桶（油潤感、巴斯克焦香起司蛋糕、丹麥酥）
39% 克里尼基（山貓）8年單一麥芽，二次填充波本桶（塔坦蘋果塔、油桃、卡士達、焦糖太妃糖）
7% 詩貝犇 24年單一麥芽，再次裝填美國豬頭桶（紅蘋果、亞麻布、蠟質氣息、溫熱牛奶）
1% 雅柏 23年單一麥芽，炙燒美國波本桶（炭火餘溫、焦香卡士達、覆盆子）

TECHNICAL DETAILS
Bottled August 2025.
Bottle Number: 8,556.
Bottled at 49% ABV.
Not chill-filtered.

NUTRITIONAL INFO
1164 kJ per 100mL
278.32 kCal per 100mL

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