Welcome back to the show, today we are going over seas. Not to Scotland but London, we chatted with Alex Driver from Compass Box. Lets get into it, but first a word from our sponsors.

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Different to a distiller, more than a blender, we are Scotch Whiskymakers.

WE ARE WHISKYMAKERS

Founded in 2000, Compass Box is on a mission to make the world of Scotch whisky a more interesting place. From our Blending Room in London, we continue to explore the limitless possibilities of flavour. Different to a distiller, more than a blender, we are Scotch Whiskymakers.

‘Whiskymaker’ is a word we invented – you won’t find it in any dictionary. To us, a Whiskymaker is someone who feels compelled to make things better - to ask questions, to challenge, to experiment. When it comes to whisky and the joy it brings, we keep our minds open to new possibilities. We are excited by new production processes, new combinations of flavours, new ways of sharing and enjoying great whisky. There is so much there to discover.

Compass Box was founded by John Glaser in 2000 with a mission to make the world of Scotch whisky a more interesting place. In May 2024, a new chapter began as John moved on to new adventures, passing the Whiskymaking baton to the talented James Saxon, who continues to push the boundaries of what is possible with Scotch to this day.

Compass Box has grown over the years and now has a dedicated Blending Room in Richmond, London. We have our own stocks of maturing whiskies in Scotland and a small team of hugely enthusiastic whisky-lovers. We believe Scotch whisky is one of the world’s great drinks. With more spectrum of flavour and style than any other spirit, it has incredible capacity to delight both newcomers and discerning devotees. Which is what we aim to do with every bottle we create.

Behind the most exquisite patisseries are test kitchens of invention. Places buzzing with energy where chefs obsess over every flake of fractured crust, every curl of custard cream. Part artistry, part alchemy, this is mastery at work. And when their experimentation creates a true harmony of flavour, it has to be shared. Because generosity drives this endeavour. If nectar is the food of the gods, and joy comes from celebrating with others, then we need a new word for that irresistible urge. And that word is ‘Nectarosity’.

TASTING NOTES

Joyously zesty with honey, lychee, juicy apricot and pineapple. Toffee and vanilla pull off a palate takeover, with lasting flavours of cinnamon bun. 

When our forest king emerges from the trees, take note of his crown of oak.
It’s a crown we gave him to honour the transformative influence that wood has over our realm of flavour, and the magic of metamorphosis he brings to our blending table. His crimson touch is magisterial. Powerful. Yet balanced by a benevolent generosity that says ‘what’s mine is yours – enjoy...’
So, will you do him the honour?

Simplicity in three ingredients: sweet, sour and smoky. This well-balanced classic serve really showcases the versatility of Glasgow Blend. Scroll down to discover how to make our version without egg white.

INGREDIENTS

METHOD

Shake Glasgow Blend, lemon juice and simple syrup with ice in a cocktail shaker.
Strain into a cocktail glass.
To garnish, wrap an orange slice around a Maraschino cherry, then pin together with a cocktail pin (or a toothpick).
Serve, and enjoy.

Discover the whisky inspired by a pâtissier's test-kitchen...Or, meet our regal sage with a crown of oak...
Scotch Whisky Sour