An evocative nose – cheroots trampled under leather boots on floorboards; Seville orange marmalade, ripe figs, pecan pie, vanilla ice cream and root beer. The deep, crazy palate had molasses, brandy snaps, pain au raisin and crème brûlée, finishing with chocolate gingers, liquorice and dark sherry. The reduced nose spoke of plums in syrup, cherry pie, crème anglaise, prunes wrapped in jamon and a leather saddle in the sun. The palate wowed us with orange blossom honey, toffee, demerara, blackcurrant and caña de lomo with caramelised onion jam. After 13 years in ex-bourbon wood we transferred this into a first fill Spanish oak oloroso hogshead.