Peated
After 11 years in ex-bourbon wood, we transferred this into a first-fill American oak PX hogshead, thus marrying the spirit of Scotland to the Sabor of Andalusia. We might have been on a dusty pilgrimage to El Rocio; smells of candied orange peel, dark cherries in syrup, coffee biscuits and vanilla custard flans, all balanced with cured jamón, salt-grilled prawns and barbeque ribs – maybe some pipe tobacco after.