Yes, but Spice Tree is a scotch - or wasn't, I suppose - and had to conform to the specific laws surrounding scotch to keep that label. Or even to be produced in Scotland, I think - didn't the SWA actually make it so that any whisky produced in the country had to be scotch whisky and had to conform to the entire act? But no other country has done anything like that, at least not that I know of. Here in the US we have a whiskey that's flavored lightly by hops and at least one other that's exposed to applewood chips during the aging process. They're both entitled to call their product whiskey, here and (if they were shipped overseas) in Scotland as well. If Spice Tree were made here, it would have been perfectly legal to bottle and sell back in Scotland - but not as scotch. Just as whiskey (or even "whisky", since the "e" is a matter of convention rather than law).
I suppose the main issues we are talking about is wood aging with other woods but in spice trees issue they used all oak.
Basically the EU will not allow any product to be sold in Europe unless it conforms to the basic rules of Whisk(e)y which includes maturing for 3 years and more in an oak cask.
The issue in relation to the Spice Tree is whether the staves put into the cask are considered part of the cask or an addition. Compas box says part of cask while the SWA say it's an addition. See part 3 of the Scotch whisky act below.
Ireland has similar laws to Scotland but we don't have a vociferous organisation like the SWA
To legally be called Scotch whisky, the spirit must conform to the standards of the Scotch Whisky Order of 1990 (UK) which clarified the Scotch Whisky Act of 1988, and mandates that the spirit
1. Must be distilled at a Scottish distillery from water and malted barley, to which only other whole grains may be added, have been processed at that distillery into a mash, converted to a fermentable substrate only by endogenous enzyme systems, and fermented only by the addition of yeast,
2. Must be distilled to an alcoholic strength of less than 94.8% by volume so that it retains the flavour of the raw materials used in its production,
Must be matured in Scotland in oak casks for not less than three years, and
3. Must not contain any added substance other than water and caramel colour.
It may not be bottled at less than 40% alcohol by volume.
4. No whisky other than Scotch whisky may be made in Scotland