The neat nose showed all the trademarks of a Spanish oak cask, with macadamia and brazil nuts, raisins, figs, prunes, dates, brown sugar, molasses and leather. Gum-drying woodiness combined with a tongue-teasing strength made this quite an experience. Dark ripe plums in a balsamic vinegar glaze, as well as cardamom and red wine-poached dates, came to mind. After reduction we carved paper-thin slices from a leg of Serrano ham before we enjoyed its sweet, nutty goodness with a glass of vibrant amontillado sherry. Following eight years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.