Tasting Notes
The nose combined fruits (peaches, persimmons, prunes and fruit loaf) with earthier notes such as jamon, tobacco and wine-stained wood in a tapas bar. The rich, sweet palate had Christmas cake, cinnamon buns, amarena cherries, marmalade, port and churros dipped in dark chocolate. In reduction, the palate developed crème caramel, pastel de nata and a caramel log, with hints of flambéed raisins and bombay mix. The palate, drier now, had fly cemetery fruit slice and dried figs, treacle toffee and liquorice allsorts, finishing with allspice, oak and mustard seeds. After 11 years in ex-bourbon wood we transferred this into a first fill ex-bodega PX barrique.