Flamenco dancer meets a ballerina

We took a road trip in a new car, eating nuts and dried fruits; our journey's end being an Andalucían bar, with flamenco dancers, boots, cheroots and pata negra dangling from the rafters. The palate found raisins and sultanas; walnut whip, roasted chestnuts and peshwari naan, complicated by red laces, sangria and spiced plums, then espresso and dark chocolate. The reduced nose was warmly inviting – vanilla, honey, mince pies, rolling tobacco, tea chests and orange boxes. The palate’s ballerina-like balance matched brown sugar, toffee popcorn and Danish marzipan chocolates with cardamom, cinnamon, pink peppercorns and toasted oak. After five years in ex-bourbon wood, we transferred this whisky into a first fill Spanish oak oloroso hogshead.