The nose evoked a café in Jerez; chilled dulce sherry and coffee, polished wood tables, mantecados and polverónes, salted almonds, raisins, dried figs and jamon serrano. The palate was robust but balanced – dark toffee, muscovado, candied orange in dark chocolate and raspberry sauce over vanilla ice cream weighing in against old oak and cigarillos. The reduced nose encountered gingerbread, molasses, coffee grounds and nutty aromas (with the wind in from Africa). The palate now included red fruits, medjool dates, salty black olives, sweet wine and a spicy finish of nutmeg and clove. We transferred this whisky into a first fill, ex-bodega PX barrique after 11 years in ex-bourbon wood.