Peated
After eleven years in ex-bourbon wood we transferred this into a first-fill Spanish oak Oloroso hogshead – and wow – the nose delivered sticky stewed fruits, orange peel and cinnamon, ‘clove-studded ham cooked in Coca-Cola and basted in black treacle’ and flamenco bar memories of leather, wood, tobacco and sherry. The palate tasted of Jerez – sherry, prunes and raisins soaked in brandy, toasted almonds, sugar-coated custard flans, perfume, cigar smoke and ‘licking a flamenco dancer’s shoe’.