Peated
Speyside, Spey The nose treated us to lunch in Jerez – acorn-fed pata negra and matured manchego served on a big old oak board with honey-drizzled walnuts – accompanied by both fino and oloroso. The palate also provided immediate transportation to Andalucia – prunes wrapped in jamon, toasted oak, syrup of figs and lip-smacking PX depth.