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On the nose we discovered “two sides of a coin”. One being dark chocolate cherry liqueurs while, flipping it over, there was a funky scent of roasted beetroot and goat cheese tart. Massive on the palate, a creamy spicy jalapeno jam next to toasted, flaked almonds and a coffee bitterness in the finish. Diluted, an apple and cinnamon turnover, prune juice and on the other side, mushroom pie and tar. While to taste, hoisin sauce, ginger cake and glace cherries. After 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill barrique from a privately owned small bodegas, now in its 9th generation, that focuses exclusively on the Pedro Ximenez grape.