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Imagine a full tabanco (a tavern in Jerez with a sherry soul), authentic flamenco music and tapas as someone glues posters on the wall advertising the next bullfights. We ordered briny olives, Iberico ham and smoked scallops with avocado puree as well as an aged Fino sherry. Briny, lemon rind, almonds and a pleasant petrolic hint. With water we ordered more food; sliced smoked duck breast on cranberry-buttered toast and smoked strips of sweet red peppers while for dessert we took turron; almond nougat exclusively made from almonds and honey. After 11 years in an ex-oloroso American oak butt, we transferred this whisky into a first fill Spanish oak PX sherry butt.