Peated
The nose was very evocative of Andalusia – orange peel, custard tarts, sandalwood incense, prunes, jamon Serrano, well-danced upon oak, cheroots and leather saddles. The palate had a definite ‘wow’ factor – juicy figs, cherry jam, dark chocolate-coated Brazil nuts, red laces, stem ginger, rum baba and sherry over ice-cream.